from "Sensible Cooking Cookbook" Click here
3/4 cup fresh ground whole white wheat flour (Click here)
3/4 cup milk
2 eggs
1 Tbls honey
1 Tbls oil
dash of cinnamon
Combine ingredients in the Bosch blender and process 1 minute. If time allows refrigerate about 30 minutes to 1 hour. Brush bottom of a 6" skillet* or crepe pan with oil or butter. When pan is hot pour about 3 Tbls batter into hot pan. Tilt pan in all directions until butter covers pan in a thin film. Cook crepe 1 minute. Turn or flip crepe and cook additional 30 seconds on other side.
*I love the mini stainless steel skillet. It is great for omelets and is the perfect size for crepes. (Click here to see this wonderful pan!)
There are many filling you can use but here is what I used to make a wonderful, light fruit crepe.
Strawberry/Cream Cheese Filling Strawberry Cream Cheese
8 oz. cream cheese
5 chopped strawberries
1 Tbls Xagave (Click here)
Mix well and spread on hot crepe. Top with Strawberry Glaze.
Glazed Strawberries Strawberry Glaze
1/2 stick butter
4-5 cups washed/cut strawberries
3-4 tsp vanilla
1 Tbs Xagave
Directions:
Melt butter and vanilla in pan. When butter browned, add the strawberries & xagave. Saute. Serve warm over cake...crepes...scones!
Tomorrow is my daughter's last day of high school, she will be graduating next week. I'm going to make this for her in the morning for her last high school breakfast. Thank you :)
ReplyDeleteWhat a fun way to celebrate a mile stone accomplished. Way to go mom to celebrate your daughter's accomplishment. Glad the crepes met the bill for a dainty breakfast. They are REALLY good! :) Enjoy.
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