Breakfast Crepes Recipe
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 This recipe for Breakfast Crepes, by Lucille & Al Candy, is from My Mother's Table,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Lucille & Al Candy
Added: Friday, April 13, 2007
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 c sifted flour
1/4 t salt
2 eggs lightly beaten
1/2 c milk
1 T cold water
1 T melted butter
For toppings:
2 fresh lemons, powdered sugar, jelly,
cinnamon and sugar
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Directions: |
Directions:Sift flour and salt together into a bowl. Mix all remaining ingredients and add slowly to dry ingredients, beating with electric mixer until smooth. Let stand 15 minutes at room temperature.
Brush bottom and sides of heavy skillet with cooking oil over moderate heat.(you will need to coat the pan with oil between every crepe you make) Stir batter then add 2 T. to skillet, tipping back and forth so batter coats bottom of pan (crepes are very thin).
Brown lightly, flip and brown other side lightly, then slide onto a plate.
There are three delicious ways to eat these:
First (and most traditional): Slice a lemon into thick wedges, squeeze fresh juice over a crepe, sprinkle w/ powdered sugar and roll up.
Second: Spread with your favorite jelly and roll up.
Third: Sprinkle with cinnamon and sugar and roll up. |
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Number Of
Servings: |
Number Of
Servings:makes 10 crepes and most people eat 2 or 3, although at least once, a friend ate 10! |
Personal
Notes: |
Personal
Notes: This is a Candy family favorite for breakfast.
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