My Saturday is off to a great start, how about yours? It's almost noon but I'm still in my PJs, sipping on a soothing cup of coffee and full from a sinfully delicious breakfast.
Here's the quick and easy recipe for delicious breakfast crepes, my way!
In a blender crack three eggs, add 3/4 cup of cold water, 1 cup of milk, 3 tbsp of melted butter, 1 heaping cup of flour and a tsp of almond extract. If you feel the batter is too thick, add a touch of milk.
See? How easy is that.
Blend the mixture well and let it sit in the fridge for as long as you can. An hour in the fridge will allow the bubbles to escape and strengthen the batter so it won't crack while cooking. The batter will keep in the fridge up to 48 hours, so this is a great breakfast to prepare in advance of a busy weekend!
In a butter coated, nonstick frying pan on high, pour just enough batter for a thin, even layer. It won't take long to cook through, and when you can easily move it around the pan it's ready to flip. At this point the crepe is ready, so a few seconds on the flipped side is enough.
Roll and fill with toppings of your choice, but sugared strawberries, whipped cream and maple syrup is where it's at.