I love crepes. The possibilities for a meal are endless. But for breakfast is my favorite. This is a combination of different recipes and my girls love them! Even little E, who often won’t ever eat an entire meal, will eat two crepes in no time flat!
Note – I usually double the recipe so that we have leftover crepes, they keep pretty well for a day or two.)
- 4 Egg Whites
- 2 Eggs
- Pinch of Salt
- 3/4 cup of flour
- 1 1/2 cup of milk
- Topping – syrup, powdered sugar, cinnamon, whipped cream (whatever you like!)
Filling: (I eyeball all of this to taste.)
- 2 cups low fat ricotta cheese
- Splash of vanilla extract
- A few packets of sugar or sugar substitute
- Fresh cut fruit of your choice
I usually whip up the ricotta filling and slice the fruit first. That way it’s ready to go when the first crepe is done. They cook up pretty quickly so there’s no time to worry about prepping the other ingredients.
Whisk together the eggs and then slowly add in the flour and milk, alternating them as you go and whisking the entire time. Add the pinch of salt and give a final stir.
Spray a non-stick pan with cooking spray and heat till very hot. Once the pan is hot take a 1/2 cup of the crepe batter and pour it into the pan. You may need to lift the pan and tilt to spread the batter out. Depending on your heat, it should cook in about 1 minute to 2 minutes. I eyeball it by how runny the top of the crewe is. When it’s still just a tiny bit runny, I flip it. Cook the other side for another 1 to 2 minutes and remove the pan and put flat on a plate. (Continue cooking the crepes, spraying the pan lightly each time and give the batter a quick whisk each time too – this keeps the crepes airy vs. pancakey.)
Add a spoonful of the ricotta and some fruit then fold or roll the crepe up. Lastly drizzle with a bit of syrup and cinnamon (or topping of your choice.) Enjoy!
Happy Sunday friends!