Let me just say, that I am not a fancy cook. My meals are nothing extravagant. I do however, try my best to feed my kids wholesome, nutritious, and consistent meals. I have had many attempts at new and fancy meals, but many of them have not passed the “test.”
You know, the test?
That being said, I am always trying to find new and exciting breakfast ideas for my big (and sometimes picky) family.
These crepes, are one of those select few that passed the test!
My family has only rave reviews about these! Not only are they are the perfect weekend breakfast treat, but they would certainly pass for a delicious dessert.
(Maybe that’s why my family loves them?)
1 1/2-1 3/4 cups milk
3 egg yolks
2 Tbs. vanilla
1 1/2 cups flour
2 Tbs. sugar
1/2 tsp. salt
5 Tbs melted butter
1 (8 oz) cream cheese
1 1/4 cup powdered sugar
1 Tbs. lemon juice
1 tsp. lemon zest
1/2 tsp. vanilla
1 cup heavy cream, whipped
4 cups sliced strawberries
(other options: blueberries, blackberries, grapes, kiwis, etc.)
- In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt, and butter until nicely blended.
- Heat a crepe pan over medium heat. Coat with thin layer of vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip the pan to spread the batter around to spread to the edges. When the edges are dry and bubbles begin to form, flip over. Cook until lightly browned.
- Make the cream filling by blending the cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla. Fold in the whipped cream.
- Spread some filling onto the middle of a crepe. Add 1/4 cup fruit and roll up. Top with a small dollop of cream and more fruit.