Breakfast Crepes

Breakfast Crepes

½ C all-purpose flour

1/2 t salt

¾ C non-fat milk

1 t. unsalted butter

1 egg at room temperature (see Getting Started)

1 t vanilla

1. Mix dry flour and salt

2. Combine milk and butter. Heat until butter melts. Cool to room temperature.

3. Combine egg and vanilla with milk mixture.

4. Add the wet ingredients to the dry and mix until smooth.

5. Let rest at room temperature for 30 minutes.

6. Spray a non-stick frying pan with cooking spray.  Heat on medium until you can feel the warmth with your hand held approximately 4” above the pan. Pour ¼ C of batter into pan. Swirl to coat the bottom of the pan. Cook about 30 seconds and then carefully lift the edge and flip to the other side. (This will take a lot of practice-prepare for torn crepes. They will still taste good)

Fill with Apple-Dried Cherry filling. Can be served warm or cold (Better warm!)

Apple-Dried Cherry Filling

1 large granny smith apple-peeled and sliced into 1/8” slices.

1 T dried cherries

1 T chopped walnuts

1 T unsalted butter

2 t vanilla sugar (see Getting Started)

¼ C apple cider

1. Melt butter in a non-stick fry pan

2. Toss in apples slices, cherries and walnuts

3. Sprinkle all with sugar and toss together until coated

4. Add the cider. Bring to a boil. Immediately remove from heat and let rest 5 minutes (or more)

Approximately four 6’ crepes