Breakfast Crepes

Crepes make a festive breakfast or brunch. Crepes are essentially a thin pancake that can be wrapped around sweetened ricotta cheese.

Breakfast Crepes

Mix together, but do not overbeat.
4 eggs
2 cups milk
1 cup flour
1/2 teaspoon salt
Add a dash of cinnamon, ½ teaspoon of vanilla, and a tablespoon of sugar to the batter.

Ladle the thin batter into a large frying pan and cook on a medium low heat. Use coconut oil to cook the crepes. A good size is approximately 8 inches in diameter. Layer the crepes with paper toweling as you finish cooking them.

Preheat oven to 325.

Filling: Mix 16 ounces ricotta cheese, ½ cup sugar or honey, and ½ teaspoon salt.

Put crepes in a glass baking dish and fill with about 3 tablespoons cheese filling. Wrap the crepe around the filling and place them seam side down in the baking dish. Cover with foil and put in preheated oven for 30 minutes.

After the crepes and filling are heated through, top with fresh or cooked fruit and whipped cream.

Variations:
Filling can be 8 ounces of ricotta and 8 ounces of softened cream cheese.
Crepes can be filled with fruit and topped with whipped cream. If the fruit is warmed ahead of time, the crepes do not need to be heated in the oven. Simply fill with fruit, top with whipped cream and serve.


Life is not about waiting for the storm to pass... it's about dancing in the rain. Unknown