Sunday, September 15, 2013

Crepes for breakfast

Since we tend to go to the late service on Sundays we like to have a good, home-cooked breakfast.  I decided to go French this week and made crepes.  The recipe came from here: 

You start by mixing the wet ingredients, then combine them with the flour.  I used a ladle and put a spoonful in the middle of a skillet over medium heat.  Then it's time to swirl it around in the pan:  pick it up and tilt it around until you've made a full circle.  You should have a nice, thin, even coat.  Wait until it stops looking watery on top (like it won't move if you tilt the pan a little) and then use a spatula to help you flip it over.  

I like to use fresh whipped cream and diced fruit to top them.  Here were our options this morning:

Blueberries, nectarines, whipped cream, and other toppings...yum!  I went with the "peaches and cream" combo (or nectarines, actually!) with a chocolate drizzle:

Don't forget the frosty mugs of chocolate milk!