Saturday, September 26, 2020

Saturday Morning Crepe Breakfast

It's been a long long time since I last made this crepe, and it was a great morning not to miss it.
2 Eggs
1 tsp Vanilla
1/3 C Flour
1/3 C Lactose Free Milk
Beat eggs with fork.  Add vanilla and flour.  Mix well.  Add lactose free milk 1 Tbsp at a time.  Mix until lumps mixed in.

Heat the pan.  Coat the pan with avocado oil and a slight circling of butter.
At low heat.
Spread half of the mixture onto the pan.
Using the Crepe stick, spread the batter in circular motion.

Turning the heat a bit higher, holding the pan with mitten about 2 inches up, circle the pan to cook the edge of crepe a bit crisp.

Your preference maybe a tender crumb.  I like mine with crispy shell, so you might want to turn yours over as soon as the batter looks a bit dry.  Before turn it over, put two thin slivers of butter.

The crepe will momentarily swell up.  Turn off the heat and transfer to the serving plate.

Turn it over.
Fill the center with favorite fruits and whip cream.
Roll.  Decorate with whip cream or powder sugar.


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