Breakfast Crepes

I am not a great lover of pancakes but I love crepes.  I have only eaten theses ones for breakfast, but these crepes can be used for anything, deserts, seafood or savory dishes.  I love them for breakfast with fresh fruit, maple syrup and melted butter.  This is the breakfast I ask for when it's Mothers Day or my Birthday.  This time I made them for my boys.  They really love constructing their own crepes.  My boys chose to have fruit crepes for their "Kids Day" breakfast this year.  For a little background on Kids Day go here.  

Breakfast Crepes

2 cups plain flour

2 cups milk + extra

1 tspn vanilla essence

6 eggs

pinch salt

1 tablespoon sugar

butter

maple syrup

fruit salad

Turn your hotplates on to just above a medium heat or if you have a gas stove keep a low flame.  Sit your flat pans on the stove top to heat up.  In a medium bowl add flour, sugar, salt and stir through.  Add eggs, vanilla and most of milk to the flour mixture.  Stir through until combined, add the rest of the milk.  I use my electric hand beaters to thoroughly mix and make sure there are no lumps.  You want the consistency of the mixture to be like thin runny custard, because your crepes need to be thin.  If it's too thick just add more milk to the mixture and stir in.

With a folded up piece of paper towel wipe a bit of butter on to it and then rub around the surface of the pan.  You don't want liquid butter running across the surface though, just a thin film of butter to stop the crepe from sticking to the pan.  If you have a large pouring jug transfer the mixture into that to make pouring onto the pan easier.  Now pour your first crepe to the size of a saucer.  Then swirl the pan and mixture around to spread the crepe out a little thinner.  When the surface of the crepe looks dull and not shiny and wet, use a spatula and gently lift to turn over the crepe.

 

You don't want the crepe too dark, just a light browning as it cooks quickly.  Turn down the heat a little if it cooks too quick or turn it up if it's not browning.  There is a delicate balance to the heat so try not to swing from hot to cold try to keep the temperature steady.

While the crepes are cooking cut up some fresh fruit, any that you might like.  I used navel oranges, kiwi fruit, rock melon and banana, a light fresh mix.  After each crepe is cooked place in  a container to keep warm until all crepes are done.

In a small jug melt about 80 grams of butter.  This is for pouring over the crepes with the maple syrup. Next step constructing your crepe.  Lay out your crepe, add a serving of fruit.

Then roll it up like these guys.  "Rollin, rollin, rollin..."!

Pour a little melted butter and some maple syrup, or maple flavoured syrup over the crepe and enjoy.  This batch makes about 18 crepes, some for today and some for tomorrow...or maybe desert.