This is my personal favorite breakfast treat!!
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
- Butter, for coating the pan
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Brush melted butter on pan with a brush. Pour a small amount of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove. I like to put them on wax paper. Lay them out flat so they can cool. Continue until all batter is gone.
Fill the crepes with your favorite fruit. My favorite is strawberries, banannas, blueblerries, blackberries and raspberries.
Top with freshly whipped cream. YUM!!
- 2 tablespoons sugar
- 1 tsp vanilla
- 1 cup heavy whipping cream
Place the whipping cream into a bowl and either hand whisk or on medium speed beat just until the cream reaches soft peaks. Then add the sugar and vanilla and beat until it forms stiff peaks. Store any unused portion in an airtight container for up to 10 hours.