Hearty Crepes
Hearty Breakfast Crepes (Still in testing)
Sweet Crepes for a quick breakfast
Servings 24 crepes
Ingredients
- 2 1/2 cups milk
- 6 large eggs
- 2 teaspoons vanilla
- 3/4 Cup Whole Wheat Flour
- 1 Cup All Purpose Flour
- 2 Tablespoons Sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
Suggested Toppings
- 3 cups vanilla greek yogurt
- 1 cup whipping cream
- 3 cups strawberries sliced
- 2 cups blueberries
- 2 cups raspberries
- 1 cup Nutella
- 1 cup peanut butter
Instructions
- Combine ingredients in the order listed into a blender.
- Blend on high until the ingredients are well combined.
- Let the batter rest in the fridge for at least one hour.
- Heat a 10-inch skillet over medium/high heat. Once you can flick a drop of water on the skillet and hear it sizzle, the skillet is hot enough to start cooking crepes. Spray the bottom and sides of the pan.
- Pulse the batter a couple of times before cooking.
- Pour about 1/4 cup batter into the skillet. Holding the handle, twirl it around until it coats the bottom of the pan. Lift the sides with a heat-resistant spatula until you can quickly flip it over.
- Cook for 30 seconds more. Repeat until all the batter has been cooked into crepes.
- Fill crepes with toppings of your choice. Fold the ends together and enjoy!
