Crepes

We had crepes for breakfast one day at girls camp this summer and I've been meaning to make them ever since. I didn't get around to it until today though. I found this recipe online this week and it looked pretty simple. I made them for breakfast this morning- we filled them with various fruit and whipped cream of course, and they were delicious! I did the regular version of the recipe without the dehydrated and powdered stuff. I think I ended up with 8-10 crepes before I ran out of batter- more than enough for our family!

Basic Crepes
4 Eggs (1/4 C. Dehydrated Eggs + 1/2 C. Water)
1 C. Flour (1/2 C. Whole Wheat Flour + 1/2 C. All Purpose Flour)
1 C. Milk (3 T. Powdered Milk + 1 C. Water)
2 T. Butter, Melted
2 t. Sugar
1/2 t. Salt

Measure all ingredient into blender (you don’t need to re-constitute your eggs or milk just throw the powder and milk in and let the blender do the work!). Pour scant 1/4 C. batter onto lightly greased 8″ pan. (You’ll know your pan is hot enough when you throw water on the pan and it “dances” around the pan.) Tilt pan to coat bottom evenly with batter. (Basically, move the pan around until the batter is a circle and fills the pan) Cook over medium heat until brown and turn to brown second side. Fill with fruit, jam, syrup, whipped cream, whatever sounds good really!!!