Breakfast Crepes Recipe

From Dorothy McNett's Recipe Book.

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See Also: Breakfast and Brunch

Breakfast Crepes

From Dorothy McNett's recipes at

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

oil or melted butter for the pan
jam or jelly for the filling
powdered sugar 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 a few drops of oil or melted butter. 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, roll up and sprinkle with powdered sugar.

Recipe created 1998-05-18.

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