Crepes

Since my hubby, Joe, has to leave for work early in the morning - during the week he chooses to just have a bowl of cereal for breakfast. But on the weekend... he loves a big breakfast! So we rotate through french toast, breakfast burritos, blintzes, biscuits and gravy, and crepes on Saturday and Sunday.

Before we were married, and for a while afterward, we loved to go spend the weekend with my sister Esther and her family. They lived about 90 minutes from us, so it was a nice little weekend getaway for us. We would sometimes have crepes with butter and cinnamon sugar - Joe loved this. So when we got married, the first weekend breakfast that I made for him was crepes. Joe had the idea to try them with a slice of bacon in them (along with the cinnamon sugar mix) and they were really good! We've tried all sorts of fillings since then: different flavored yogurts, apple or cherry pie filling, strawberry blintz topping, various fruits, and Joe's favorite - pudding mixed with cool whip to make a mousse. It's totally dessert for breakfast and SO decadent!

Here's the recipe:

Crepes

1 cup flour

1 1/2 cups milk

2 eggs

1 Tablespoon oil

Mix all ingredients in a blender (you can do this by hand or hand mixer, but you might get some flour lumps). Lightly grease a 6-8" skillet or crepe pan; heat. Pour 1/8-1/4 cup of batter in the middle of the pan and swirl the pan around until it's coated and spread out. When the edges just start to brown and the middle is mostly set (no more slimy batter), gently lift around the edges with a spatula and flip. The second side only needs a few moments to be done & then slide out of the pan. Repeat until done!

My notes:

*Some choose to only cook one side, but I like to flip mine.

*If you pour a little too much batter, don't worry! It'll just make a more pancake-like crepe and you've learned to be careful pouring it out.

*When I have extra crepes, I roll them up all together and stick them in a freezer bag. Just defrost them in the fridge and warm them in the microwave on individually on a skillet.