Crepes For Breakfast Lunch or Dessert
Crepe Recipe: Makes about 25
5 room temperature eggs – 1 cup of flour – 1 cup of lukewarm water.
Mix ingredients together with a wire whisk in a 1 quart vessel.
Oil a small cast iron skillet or a small (8″) teflon coated frying pan. Wipe the oil around the pan with a paper towel. Heat the pan on medium heat. My ancient recipe says to use a whiskey glass (1 oz.) to measure the batter into the pan but you can use a ladle or spoon – remembering that you want a very small amount of batter in the pan because the crepe should be very thin. Quickly swirl the pan to get the batter spread around on the bottom to make a round shaped crepe. It just takes a few minutes to cook side one. Turn crepe over to cook side two (this side takes even less time than side one).
As the crepes are finished, pile them one on top of the other on a plate. When you’re finished making crepes, you can wrap the whole pile in plastic wrap and store in the refrigerator. They freeze well. Divide them up in serving sized batches to freeze.
To serve: remove from your stack of crepes however many you’ll need for this meal. If they are cold, heat them in the microwave for about 30 seconds, then slather them with Nutella, layered sliced bananas and strawberries covering one half of the crepe. Fold over the crepe and drizzle chocolate sauce over the top. If these are dessert crepes, you can add whipped cream over.
I ate them just like this (the dessert format). But for breakfast and/or lunch, you could spread a layer of yogurt over the Nutella before you layer on the fruit.