Breakfast Crepes?

This is much easier than you might think.  On our recent trip to Cheyenne, WY, we pre-froze a batch of these up and kept them on ice during the week.  We re-heated them on the electric griddle (fire ban so no fire was allowed), eating the crepes stuffed with nutella, strawberries, and bananas.  I have no doubt we were the envy of all our camping neighbors.  They smelled divine, were easy and delicious.  

A crepe is a very thin, eggy, french pancake.  It is filled with either sweet or savory foods, and rolled or folded.  Some great filling ideas include:  nutella, yogurt, strawberries and chocolate chips, banana slices, peanut butter and/or jelly, and sausage.  

These are best made ahead and frozen before filling.  My recipe is based on a recipe from allrecipes, altered considering recommendations and personal experience.  

In a tuperware container, add all the following ingredients:  

Ingredients

·         1 whole egg and 1 egg yolk

·         1 cup milk

·         2/3 cup all-purpose flour

·         1 pinch salt

·         1 1/2 teaspoons canola or olive oil

Cover the container tightly, and shake vigorously.  I like to let the mixture sit in the fridge overnight, and cook them up in the morning so it blends better.  

Heat a pan on medium heat.  Some tips for cooking the crepes include:

*Use a non-stick pan.  We don't have a large non-stick pan, so I make mini crepes with our 5-6 inch pan.  These are easier to turn than the large, 9" crepes.  

*Brush butter on the pan.  

*Add a little less than 1/4th cup of batter to the pre-heated pan (1/3 cup for a larger pan).  Tilt/Swirl the pan so the batter spreads evenly into a circle.  

*Cook it for about 2-3 minutes.  When the crepe is solid enough to flip, use a spatula to get underneath the crepe and flip it.  This may take some practice since they are very thin and fragile.  Cook the other side for just about a minute.

*Stack the crepes on a plate to be filled if eating immediately.  

FOR FREEZING:

Put a sheet of foil on the table.  Layer crepes with parchment paper (or foil) between each crepes.  Wrap the entire stack in foil and seal in a ziplock bag.  Freeze.  When ready to eat, can be microwaved or placed with foil/parchment paper on a griddle (or grill) for reheating.  

As I said, we put the entire bag in the bottom of our cooler and kept on ice for a week when we camped to Cheyenne.  The crepes (reheated on the griddle) were still delicious.