I still like to cook good things on even the busiest of days, though. Sure, we eat out occasionally, but bigger boys means bigger stomachs, and that doesn't come cheap! So I've got a few recipes up my sleeve that I can rely on when time is near non-existent. I'm sharing this easy crepes recipe with you today because it's an all-time favorite with my crew. And it's really yummy!
1 cup milk
1/2 tsp salt
1 cup flour
Whisk the ingredients together in a large bowl; cover batter and let stand 20-30 minutes.
Meanwhile, wash and slice strawberries.
Lightly spray or butter a small-medium non-stick pan; you probably won't need to spray or butter it again, and sometimes I forget altogether and they come out fine. Using a ladle, pour enough batter to coat the center bottom of the pan; you'll "swirl" the batter around to cover the entire pan, but move quick, as it sets once it reaches the heat.
Cook for 3-4 minutes or until edges begin to curl up; use a fork to gently flip the crepe in the pan. (I loosen up the edge of the crepe with the fork and then just use my fingers to hold it and flip it over.)
Lay the crepes flat on a plate to cool, but don't place them one on top of the other- stagger them a bit.
Aw, this little crepe looks sad...
I've found that chocolate syrup works best for these, and I'm generally not a fan of that stuff. But for these? Perfection.
You can load the crepes up with blueberries and kiwi, too, for a delightful no-fuss summery dessert. They are so light and good! For a richer dessert, try a dollop of custard or pudding as a filling in addition to the fruit, whipped cream and drizzle. I bet you'll be making these as often as I do once you see how easy and versatile they are! =)
Fore more desserts, check out the label in the sidebar...
FYI, these crepes make for a lovely breakfast or brunch item. Simply load them with a variety of fresh fruit and voila! Perfection!
For other delicious breakfast recipes, see our favorite Puff Pancake
or this light and buttery Crumb Cake
tickle my tastebuds