Breakfast Crepes or Main Dish Crepes Recipe

From Dorothy McNett's Recipe Book.

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Breakfast Crepes or Main Dish Crepes

From Dorothy McNett's recipes at Instead of calling them Breakfast Crepes, use any other flavorful finely chopped meat or fish salsa, etc and of course some grated cheese as desired. Fill and flip and serve as individual main dishes.

1 cup all-purpose unbleached flour
1/4 teaspoon fine sea salt
2 tablespoons powdered sugar
2 eggs
2/3 cup milk
1/3 cup water
1/2 teaspoon real vanilla extract
extra virgin olive oil for the pan
jam or jelly for the filling
powdered sugar or snipped fresh herbs for sprinkling

In batter bowl, whisk together the dry ingredients. In another bowl, whisk eggs, milk, water, and vanilla. Add to dry ingredients and blend well. Heat a 6-7" skillet or crepe pan and add about 1 teaspoon of oil, tilting the pan to swirl the oil over the bottom. Add a small quantity of batter (about 1/4 cup...depends on pan size) and tip the pan to let the batter spread over the bottom in a thin layer. When it is light brown underneath, reverse it and gently brown the other side. Remove to a plate. Keep warm in 200 degree oven while cooking the rest. When ready to serve, spread each with jam or jelly, (or other fillings as desired) roll up and sprinkle with powdered sugar or snipped fresh or dried herbs.

Recipe created 1998-05-18.

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