I woke up early one weekend morning and made these crepes for our breakfast. Growing up my mom used to make sweet and savory crepes for us. She will add chives and shrimps to the savory ones and sugar and coconut to the sweet ones. I think they are just perfect for breakfast, brunch, lunch or dinner. All you have to do is stuff them up with different type fillings. Since I have a lot of fruits in my fridge I just used them for the filling but you can make them savory too. It can be scramble eggs, tomatoes, spinach, mushrooms, cheese and etc. This will be great if you are having guest over. Cook all the crepes and serve them alongside bowls of various fillings like jam, nutella, fruits, whipped cream etc... So everyone can choose their own fillings.
Source: My Kitchen Snippets
1 cup all-purpose flour
1 tbsp sugar
1/4 tsp salt
1 3/4 cups milk
1 tsp vanilla
2 tbsp butter, melted (for brushing the non stick pan)
2 cups chopped fruits – strawberries, blueberries, orange, plum, raspberries etc
1 tbsp lemon juice
1 tbsp sugar
2. Heat up a medium size non-stick pan over medium low heat; brush it with some melted butter. Stir the batter and ladle about 1/4 cup of crepe batter into the pan. Swirl the pan around until you have a thin layer of batter covering the entire bottom.
3. Cook until the underside is golden brown, about 2 minutes. Flip them over and cook until the other side is brown.
4. Remove and fill them up with fruits or the filling of our choice. Dust with confectioners’ sugar before serving.
Note: If you are making savory crepes you need to omit the sugar and vanilla.