Breakfast Crepes

Worth the time — here’s another one the kids can be hands-on with in the kitchen. A wonderful Sunday brunch item.

Serves 8

Ingredients

1 cup all-purpose flour

2 eggs

1⁄2 cup low-fat milk

1⁄2 cup water

1⁄4 teaspoon salt

2 tablespoons trans-fat-free margarine, melted

1 to 2 tablespoons canola oil

  1. In a large mixing bowl, mix together the flour and the eggs.

  2. Gradually add in the milk and water, stirring until smooth.

  3. Add the salt and melted margarine. Beat until smooth.

  4. Heat a lightly oiled frying pan over low heat.

  5. Pour the batter into the frying pan, using approximately 1⁄4 cup for each crepe.

  6. Tilt pan in a circular motion, so that the batter coats the surface evenly.

  7. Cook the crepe for about 2 minutes, until the bottom is light brown.

  8. Loosen with a spatula; turn and cook the other side.

  9. Fill as desired and serve.

Fillings for Breakfast Crepes

Berries and yogurt: fill crepes with low-fat flavored or vanilla yogurt and fresh berries. Roll crepes and dust with powdered sugar. Dessert Crepes: Using above batter, spread crepes with low-fat frozen yogurt and sliced bananas. Roll crepes and dust with powdered sugar. This batter is so adaptable and delicious that you may fill the crepes with just about any combination of foods, just fill, roll, and enjoy.