Breakfast Food, but make it fancy-ish

Breakfast food is my love language, and there's nothing I love more than preparing a delightful morning meal. I was inspired to learn to make crepes after visiting the National Western Stock Show and standing in a mile-long line each day to purchase a crepe. I watched intently as the crepe-making crew created the masterpiece of a meal. After many days of studying their technique, I knew I could master the art of crepe-making myself.

Crepes present a fun challenge that will take your breakfast menu to the next level. I started my crepe-making journey in a skillet but soon upgraded to using a crepe pan (I have a similar style) and a handy crepe tool.

I’ve learned a few tips and tricks that will ensure the perfect crepe. The pan

One of the advantages of crepes is their incredible versatility in flavor. Whether you prefer a sweet or savory twist, this recipe has got you covered. Get ready to experience the delightful world of crepes!

Ingredients:

3/4 cup flour

1/2 teaspoon sugar

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup milk

1 tablespoon butter (melted)

1 egg

1/4 teaspoon vanilla 

preferred filling (eggs, protein, fruit, sauce, etc.)

makes about 4-5 crepes, approximately 8 inches round

Steps to Make the perfect crepe:

1. Mix the wet and dry ingredients separately, then add the dry to the wet.

2. Beat with a whisk or a fork until smooth

3. Start the burner under your crepe pan (or skillet) and ensure it’s hot before using

4. Pour about 1/2 cup of batter into the middle of the flat pan

5. Immediately use this crepe tool to flatten the batter

6. Flip the crepe after about 30 seconds to cook the second side

7. Allow the crepe to crisp up or remove from the heat, based on your preference

8. Fill the middle of the crepe with the preferred filling, then fold the crepe in and enjoy!

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