Few things say “Refreshing Breakfast” like “Crepes” do. Especially when your AC goes out during the first heatwave of the season. Oy vey.
I like to just eat crepes with some whip cream and fruit, but I know that some people like thick fillings. Crepes aren’t just limited to breakfast—there are ways to make them brunch, lunch, and dinner appropriate by simply changing the innards!
So I texted Scott and was [basically] like, “hey yo, let’s go to the Farmers Market on the Square and get some fruit, and then I’ll make some fresh fruit crepes!”
Oh, my poor, naïve, hopeful soul. There were NO FRUIT VENDORS at the market. So disappointing. I did however buy some sprouts, onions, radishes, and bak choy (I have no idea what bak choy is but my coworker/friend made some kind of noodle dish with it that smelled amazing so here’s to trying new things!)… and then we went to the grocery store to get the fruit because I was craving crepes SO bad.
This is a very simple crepe recipe that I found online from AllRecipes, but it’s definitely one of the better ones I’ve used. The best part about crepes is that you can make the batter the night before so when you wake up, you just pour and flip! That fits my not-waking-up-until-I-absolutely-have-to lifestyle quite nicely.
- 2 eggs
- ½ cup milk
- ½ cup water
- 1 tsp vanilla
- 2 tbsp butter (melted)
- 1 tsp vanilla
- ¼ tsp salt
- 1 cup all-purpose flour
- Mix the wet ingredients together
- Stir in the dry ingredients until there are no lumps
- Place the bowl in the fridge (for about 20 minutes) and cut up the fruit.
- Spray a medium saucepan with a no-stick spray and turn the heat on medium-high
- Once the saucepan is heated, pour about a ¼ cup of the batter in and tilt the pan around to spread it evenly over the entire bottom.
- Cook the crepe for about 2 minutes until the bottom is done. Then flip!
Poco a poco…
Mix all the wet ingredients together, and then stir in the dry ingredients.
Place the batter in the fridge and chop up your fruit. This was what was on sale at Kroger (since that darn Farmer’s Market left me down!).
Since we’re waiting for the batter to chill, let’s just talk a moment to admire these fruit. I LOVE FRUIT… I love fruit almost as much as bread. I didn’t take any photos of me actually making the crepes because my kitchen has terrible lighting, but read the directions above for information on what to do with the batter!
There’s a million variations to this recipe—do you have a favorite version? Comment below!