Light Bright Sunshine Crepes are one of those breakfasts you can make ahead and have ready for guests any time of year. We use it more during the spring and summer. It's great for holiday mornings like Easter, Christmas or any day you have need of a quick tasty light breakfast in a hurry.
Light Bright Sunshine Crepes
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Ingredients:
Crepe:
2/3 cup milk
2 Eggs
1 tablespoon coconut oil (can use canola or sunflower oil too)
1/2 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
Filling:
1/2 mandarine orange per crepe
1 cup quartered or diced strawberries
Toppings:
Powdered Sugar
Directions:
For Crepe:
In a large bowl, beat the milk eggs, and oil.
Combine the flour, sugar, and salt
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Add the flour mixture to the milk mixture and mix well. (Do this gradually)
Cover and refrigerate for 1 hour.
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Coat an 8 inch non-stick skillet with cooking spray - we use coconut oil to match what we put inside the crepe.
Heat pan to medium heat.
Stir crepe batter, pour 2 tablespoons (you can use a small ladle) into the center of the skillet. Immediately lift and tilt pan to coat bottom evenly.
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Cook until the top appears dry, flip carefully, and cook for 15-20 seconds more.
Remove to a wire rack to cool.
Repeat with the remaining batter.
Coat skillet as needed. We coat the pan before each crepe.
When cool stack with wax paper between each crepe.
For Filling:
layout fruit along the center of the crepe in a line and roll into a burrito.
Top with powdered sugar.
Voila' Breakfast is served!
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Optional:
Canned fruit can be used crushed pineapple, peaches, and pears are good.
Any fresh fruit you like can be used as filling
You can make the recipe savory too. You can add hashbrowns, green chilies cheese, and top with salsa.
You can use anything you like for topping Whipped cream, chocolate sauce, jelly, etc.
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