Friday, 8 June 2012

Breakfast Crepes

I have to admit, before making this dish I was a bit of a crepe skeptic.

Not in the way that I didn't like crepes (crepes are DELICIOUS!), but in the way that I didn't think they were easy to make. I was under the sure assumption that crepes required some special crepe machine to be made properly. The boyfriend was REALLY wanting to make crepes but I kept telling him there was some machine you needed that we did not own, therefore we couldn't make them....boy, do I feel silly now...

So one morning, the boyfriend wakes up with an idea and determination that today, he WILL make crepes, no matter what. He google searches "crepes" and the first recipe he finds is probably one of the most simple recipes I have ever seen...apparently they're not that difficult at all.

The thing I love about crepes is that they are simply a base and you can turn them into whatever you want. We chose to make breakfast crepes, but this has opened such a huge door for us! Once berries and fresh fruit comes into season, there will be no stopping the amount of fruity crepes we will be making.

And don't even get me started on dessert crepes!

For our breakfast crepes, we just stuffed them with some bacon, scrambled eggs, and a little fresh basil. As I said before, the great thing about crepes is that you can put whatever you want in them. So this is your opportunity to get creative with whatever breakfast foods you love to eat! Just throw 'em all inside your homemade crepes and enjoy!

Last Month: Tortellini with Garlic Sauce

Breakfast Crepes
Prep Time: 20mins     Yields: 8 crepes    (WW: 7pts per crepe with one scrambled egg and two slices of bacon inside)
1 cup flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 Tbsps butter, melted
Any breakfast foods you want inside your crepe

1) In a large bowl, whisk together flour and eggs. Slowly add the milk and water and stir until completely combined. Add the salt and butter, stirring to combine.
2) Heat a lightly oiled skillet over med-high heat. Pour a 1/4 cup of batter onto the skillet and tilt in a circular motion so that the entire pan is covered in batter.
3) Cook for about 2 mins, or until the bottom is lightly brown. Flip the crepe with a spatula and cook the other side. Repeat step 2 and 3 for each crepe.
4) Fill crepe with breakfast foods of your choosing. Serve hot.

(Recipe adapted from

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