Make ahead crepes recipe

Amongst many of my family members, nieces and nephews included, crepes is a favorite , and highly requested breakfast item. I think my son asked for crepes for breakfast or dinner for almost a week before we finally made them last week. He even pronounces them the French way, though not on purpose.

I introduced my family's crepes to John after we got married, but he has since mastered the art, and is always in charge of the crepe making while I make the fruity middle. We not only eat these for breakfast, but we make them for dessert as well filling them with milk chocolate and fresh strawberries, and nutella and banana. Or chocolate with banana, and nutella with strawberries. Or, if you are John, you combine all those things together. I've also had the lemon juice and powdered sugar way as well, though still tasty, but to me, rather bland compared with the fruity middles.

This is a recipe that you can prepare ahead of time. You can make the batter a day ahead, whip the whipping cream a day ahead, and prepare the fruity middle a day ahead. Then, you only have to warm up your fruit mixture before serving.

I could eat 10 of these crepes by myself, but I try to limit myself to three...

Yummy Crepe Recipe:

1 1/2 c. flour
1/2 tsp. baking powder
1 T. sugar
1/2 tsp. salt
2 cups of milk
1/2 tsp. vanilla
2 T. melted butter
2 eggs

For the batter: Put the dry ingredients into a blender and mix well. Add wet ingredients, blend until mixed and smooth.

We always have helpers in the kitchen...

We use our griddle to make crepes on. Grease your griddle or pan. Pour desired size batter and cook. Knowing when your crepe is ready to flip is like knowing when your pancakes are ready to flip; the very outside gets a little bubbly, and the outsides start to change color, getting a little darker like the picture shows below. Then flip. You don't want these brown, so watch carefully, and take them off the heat once they have firmed up in the middle.

For the fruit filling: (You can choose any fruit you like, my favorite to use is strawberry) In a saucepan combine one regular sized bag of frozen strawberries, 1 1/2 T. corn starch, and 1/2 c. sugar. Cook over medium heat until thick. If using whole strawberries, take a potato masher and mash through the strawberries once they are soft. Really, my husband would sweeten his strawberries even more, so sweeten the strawberries to your taste.

Top with sweetened whipped cream.

This recipe makes about 12 crepes (using about 3/4 c. batter per crepe)

John has also subbed in a portion of white wheat flour to the batter. I didn't really like it, but if you are trying to be healthier... My feelings were if I wanted a heartier crepe, we could have just made wheat pancakes.

Enjoy! These are so yummy! (We even have them for dinner sometimes...)