So with that introduction, I'm going to tell you about another one of our most favorite things that we ate on our trip. We actually had these in London on Portabello road. We had these for breakfast. These crepes were so big. They had this extra large crepe maker thing that they made them on right there on the street.
We had nutella and strawberries and yum it was good. So we've been wanting to make them at home ever since. I've made crepes for breakfast for several years now using this recipe. I'll copy it for you at the end in case the link gets broken. The recipe is wonderful. Make sure you spray your pan before each crepe or they will stick to the pan. First mix your batter. Then pour about 1/3-1/2 Cup of batter on a very large frying pan. Lift pan and kind of swoosh your batter around to make a very thin pancake.
Turn it over carefully when bubbles start to form all over. Then spread nutella on it right on the pan (if desired). It melts and makes it really yummy.
Then add your strawberries, bananas and whipped cream. YUM! This is so good. I could eat it every day, except it's not really all that great for every day, but you get the point. Okay, go make some! And enjoy!
*Makes 14-16 small crepes
2 eggs, beaten
1 tsp. baking powder
¾ Cup wonder flour (or 1/2 Cup wonder or whole-wheat flour and 1/4 Cup white flour sticks together a little better)
1 Cup milk
½ tsp. salt
3 Tbsp. melted butter
In a medium bowl, mix all ingredients very well until smooth. Heat griddle or frying pan on medium heat. Spray cooking spray or use a small amount of oil. Ladle batter onto griddle. Flip onto other side when bubbles form. Make sure to spray before each crepe or they will stick to the pan.
Serve filled with peaches, strawberries, low-sugar jam, nutella, bananas, whipped cream, or other fillings. You can also make savory crepes for lunch or dinner.
Recipe Source: healthyfamilycookin.blogspot.com