Crepes with orange marmalade, hazelnut spread with banana, and hazelnut spread with fresh strawberry jam (courtesy of my girl Shelby who hand picked the strawberries, made the jam and generously gave me a jar about 2 weeks ago!) is basically the BOMB for breakfast. When I have more time, I’ll even make some whipped cream to top it all off. That and a cup of coffee and I know I’m gonna have a good day. I even double pan it to make two at a time so we can all eat together. The husband loves this, the baby loves this, and, most importantly, I love this. If anyone out there dreads Mondays, I’d say try this breakfast on for size and see how your day goes!


This is another one of those wonderful recipes with 4.5 stars out of 5 and 1,448 reviews. Wow. With numbers like that, you can’t really go wrong. The reviews are also pretty helpful, some suggestions include: mix the dry ingredients separate from the wet ones and then combine, add 1 tsp vanilla extract, use whole milk, use fresh fruit for topping, etc. I would add that sifting the flour helps create a more smooth consistency. If you’ve never made crepes before, just know that the batter looks very watery, you really should whisk until smooth, and if you’re out of milk you can always use water. No excuses! This recipe is great!



1 cup all-purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons butter, melted


In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.


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