I find myself witty because it's Sunday. There was no better day than today to make crepes. Basic, easy-to-make, tasty-to-eat crepes. Fill 'em up with whatever you want, crepes are a versatile and lovely breakfast companion.
Today, I tried berries and ricotta.
Sautéed spinach and garlic with turkey sausage and a smidge of melted mozzarella and parmesan.
And the classic and classy peanut butter, banana and honey.
I really don't know why I don't make crepes more often.
I'm going to make a concerted effort - as should you - to take advantage of the crepe a little more often. A fair bit of consistency is warranted, I think. To make sure you (we) stay true, here's my gift to you.
Simple Crepes
Serves: 8
Points: 2
3/4 cup all-purpose flour
2 teaspoons Splenda
2 large eggs, lightly beaten
1 cup fat-free milk
In a medium bowl combine flour and Splenda. Gently beat eggs. Add eggs and milk to dry ingredients and whisk to combine.
Place batter in refrigerator for 30 minutes.
Warm a small skillet coated with non-stick cooking spray over medium heat. Ladle batter into the skillet in 1/4 cup increments. Allow to cook briefly, approximate 1 - 2 minutes per side.
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