Whole Grain Breakfast Crepes
One might typically think of crepes as a dessert, however, this whole grain version is a wonderful breakfast when filled with fruit and yogurt. It makes a delicious dessert. Bon matin!
1 ¼ cup milk
1 cup whole wheat pastry flour
1 tsp butter
fruit (berries and bananas work well, but choose your favorite!)
powdered sugar (optional)
jam or jelly (optional)
BEAT: Beat the milk, flour, & eggs in a medium bowl until there are no lumps.
COOK: Place the butter in a medium sized saute pan and heat over medium-high heat. Swirl the butter until the bottom of the pan is coated. When the pan is very hot, quickly pour about ¼ cup of the batter into the center of the pan. Pick up the pan by the handle and tilt it in a circle so as to let the batter coat the bottom of the pan. It will cook quickly. When bubbles appear on the surface and the edges of the pancake turn upwards, the pancake is ready to be flipped. The other side will cook even faster. It should be just barely golden colored on both sides. Repeat with the rest of the batter. It will take some practice to make a beautiful thin, round, and nicely colored crepe. But even if they don’t look perfect the first time, they will taste wonderful!
FILL: In a line down the center of each crepe, fill with yogurt & fruit. Add a little powdered sugar or jam if the yogurt and fruit aren’t sweet enough for your taste. Roll up and eat!
Note: It is easiest to first cook all the crepes and then to have each person at the table fill their own as they are ready for them. Also, unfilled crepes reheat well in the microwave if they need to be prepared in advance.
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