I made these breakfast crepes a few weeks ago for my husband. He lived in Germany for two years and loved eating crepes. This was my first time ever making them… because he has always been the one to make them in the past. I used this recipe from Our Best Bites and they give a really good tutorial on how to make the crepe batter lump free.

Here is their recipe:

Basic Crepes

Recipe by Our Best Bites

2 eggs

2 Tbs canola oil

3 Tbs sugar (omit if making savory crepes)

1 C flour

1 1/3 C milk

Combine all ingredients in a blender and blend on low speed until combined, or whisk by hand until there are no lumps.

Heat a non-stick skillet to medium-high heat.  Hold pan with one hand while you pour the batter with the other hand.  Twirl the pan in a circular motion pouring just enough batter to coat the bottom of the pan.   Place on cooking surface and cook until edges are set and you can easily run a rubber spatula around the edge of the pan, 30 seconds.   Flip crepe and cook an additional 15-20 seconds.  Remove crepe from pan and either keep warm in the oven or cool to room temperature.

Fill with your choice of savory (meat, cheese, vegetable) or sweet (pudding, mousse, pastry cream, fruit) filling.  Top sweet crepes with  with 

Strawberry Sauce

, 

Buttermilk Caramel Syrup

, 

Hot Fudge

, or just a dusting of powdered sugar and sweetened whipped cream.

{I filled my crepes with some homemade whipping cream and sliced strawberries}

Unfilled crepes can be stacked between sheets of waxed paper and refrigerated or frozen.  To thaw, leave at room temperature.   

Makes 12-14 8″ crepes