DSC_0024In the early years when Kevin and I first started dating, I was at his house in Rhode Island and his Mom made Crepes for breakfast. I thought I was fairly well rounded for a 20/21 year old in the food department but when I saw this in front of me I was completely lost at what to do. Crepes have become one of my favorite breakfast foods and even though they are so simple to make, having them once in a while feels like a treat!

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 T butter, melted
Toppings: Strawberries, Blueberries, Syrup, Molasses, Butter, Confectioner’s Sugar, Sour Cream, Whipped Cream (all optional)
Triple Sec or pinch of sugar to add sweetness
**Combine all ingredients in a blender and pulse for 10 seconds. Place batter in refrigerator for 1 hour or overnight.
Heat a nonstick pan and coat with more butter. Use a 1/4c measuring cup to pour batter into heated pan and swirl pan until batter coats completely. Cook until just lightly browned and flip. Place on warm plate and cover in oven (180 degrees) until all crepes are made.
*Crepes will keep in the freezer up to two 2 weeks – separate each one with a piece of wax paper.

DSC_0016DSC_0020There are so many ways to enjoy a Crepe. Kevin likes to drizzle some molasses in the middle, fold in half once, then in half the other direction (like a triangle) and eat with his hands. I get a little more involved but spreading butter onto the crepe first, then a small scoop of warm berries, roll the crepe, top with sour cream, confectioner’s sugar and agave syrup. Whatever way you choose to eat it will be phenomenal.


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