Crepes. So simple, so yummy! I thought this would be perfect for a Mother’s Day Breakfast or even a quick Saturday night dinner. My dad and I actually had these for lunch the other day. It was fun to spend some time together in the kitchen and we both came up with ways to eat these. Rolled up, folded over, stuffed, sprinkled—we never found a combination we didn’t like! This recipe has been adapted from familycircle.com
1 cup prepared Honeyville Instant Milk Alternative
1/4 cup Honeyville OvaEasy Egg Crystals plus 1/2 cup Water (equivalent to 2 eggs)
1 Tbsp. Coconut Oil, melted
1/2 tsp. Almond Extract
1/2 cup Honeyville Flour (I used Bakers Flour but All Purpose would be great too)
1/2 cup Corn Starch
2 tsp. Sugar
3/4 tsp. Baking Powder
1/4 tsp. Salt
Any Stuffing/Topping Ingredients desired (Honeyville Freeze Dried Strawberries, Chocolate Peanut Butter Dip, Syrup, Cream Cheese, Butter, Sugar, Jam, etc)
Add all ingredients together in a bowl.
Whisk together and then refrigerate for 20 minutes. Stir again.
Heat an 8-inch nonstick skillet over medium-high heat. Pour about 2 or 3 Tablespoons of batter in center of pan. Tilt and rotate pan to help the batter thin and spread out. Cook for about 30 seconds until edges get dry and bottom of crepe begins to brown.
Lift the crepe using a small spatula and flip over.
Cook for another 5-10 seconds longer. Transfer crepe to a wax paper lined plate. Repeat with remaining batter until all crepes are cooked. This made about 12-14 crepes.
Some of our favorite ways to serve/eat these were: simply spread with butter and sprinkled with sugar and rolled up and then dipped in jam or a stuffed version of cream cheese, strawberries and then dusted with powdered sugar and cocoa powder. To assemble the stuffed ones you spread strawberry cream cheese on half of the crepe and then place rehydrated freeze dried strawberries over.
Fold the crepe over. Dust top with powdered sugar and cocoa powder. For an extra punch or pizzazz try drizzling a bit of chocolate syrup over the top. Mmm chocolate and strawberries-perfectly acceptable for breakfast!
We gobbled these up and had a great time making them!