French breakfast crepes

Crepes are French for "pancakes". But unlike regular pancakes, they are much thinner, and can be served with jam, jellies, syrups or fresh fruits. I made these for breakfast yesterday and they were so simple, the batter was put together in minutes. They look stunning served as roll-ups with fresh fruits and whipped cream. They are also great to-go with a bit of jam or jelly applied to the inside and rolled-up. My lil one was reluctant to try these at first, but I cut the rolls into thin slices. She was excited to try the sweet noodles and ate them happily!! I served them with a thin layer of strawberry jam inside, with banana slices, whipped cream and strawberries as garnish. Hope you enjoy them like we did!! Bon appetit !

Recipe (Makes 12 crepes):

All-purpose flour - 1 1/2 cups

Sugar - 1 tbsp

Baking powder - 1/2 tsp

Salt - 1/2 tsp

Milk - 2 cups

Butter or margarine - 2 tbsp melted

Vanilla - 1/2 tsp

Large eggs - 2

Butter, margarine or shortening

Applesauce, sweetened berries, jelly or jam if desired

Powdered sugar, if desired

Method:

In a medium bowl, mix flour, sugar, baking powder and salt.

Stir in milk, butter (2 tbsp), vanilla and eggs.

Beat with the hand beater until smooth.

Lightly butter 6"-8" skillet or crepe pan and heat over medium heat until bubbly.

For each crepe, pour slightly less than 1/4 cup batter into skillet.

Immediately rotate the skillet until a thin layer of batter covers the bottom.

Cook until light brown.

Run a wide spatula around the edge to loosen, turn and cook the other side until light brown.

Repeat with the remaining batter, buttering the skillet as needed.

Stack crepes, placing waxed paper between each, keep covered.

Spread your choice of topping thinly over each warm crepe and roll up.

Sprinkle with powedered sugar.

Unfilled crepes can be stacked with plastic wrap between each, then wrapped airtight and frozen upto 2 months.

Source: Betty Crocker cookbook, heart health edition.

Tips:

1. I halved the recipe and still made about 8 thin crepes.
2. If using a non-stick skillet, there is no need to use butter on the pan after each crepe.
3. If using self-rising flour, omit baking powder and salt.