Sunday mornings are meant for crepes. A tradition I have kept up from my childhood and now are the most requested late morning breakfast from my kids. Maybe it’s the tablespoon of cinnamon and sugar or the fresh strawberry jam and whipped cream toppings? Or maybe it’s because we roll them up and eat them with our fingers? Either way, my kids love them and my husband and I feel like we’re having a sophisticated brunch. Mimosas help too!
You will impress your family with this Sunday morning brunch and the BIG secret is they are so easy to make! Give it a try, I promise it’s worth it.
Crepes
Ingredients
- 4 large eggs
- 1 cup of flour
- 1 tablespoon of sugar
- 1 1/2 cups of milk
- 3 tablespoons of butter, melted
In a blender, puree milk, eggs, flour, sugar and melted butter until smooth.
Heat a nonstick pan over medium heat. Spray the pan with nonstick cooking spray or melt a little butter and pour 1/4 cup batter into the center of the pan, swirling until the batter evenly coats the bottom of the pan. When the edges begin to lift or look golden brown use the corner of a spatula to lift the crepe and flip. I find using my fingers slightly easier! Cook the second side until gold brown. Flip the crepe onto the serving plate that is being warmed by water. Repeat with remaining batter and stacking crepes directly on top of one another.
I keep my crepes warm by placing a serving plate over the top of a saucepan of simmering water. This will keep then nice and warm while you finish.
Toppings
Is there really a bad topping for crepes? You can serve yours with fresh fruit, jams, curds, whipped cream or cinnamon and sugar. But the ultimate combination is a squeeze of fresh lemon juice and a sprinkle of sugar. Roll up and enjoy your Sunday morning!
