Crepes for New Years Breakfast

Welcome the New Year with a delightful breakfast of Crêpes!

Crêpes were a special part of an event I catered a couple weeks ago. I used oat* flour for some of them for a gluten free option. Both varieties were enjoyed immensely! 

We find that Crêpes are good right out of the frying pan! Crepes are also good stuffed with fruit or topped with sugar and cinnamon.  And, even just as yummy, with a savory spinach filling! They are healthier than pancakes because of their generous egg content and the omission of oils.

The Recipe for Crêpes:

3 large eggs
1 cup milk
½ cup water
2 tbsp. melted butter
1 cups flour (regular flour or oat* flour)
1 tbsp. sugar
¼ tsp salt

Method:

• Beat together the eggs and milk with a wire whisk.
•  Whisk in the melted butter.
• Stir the flour with the sugar and salt in a small bowl.
• Add the flour mixture to the egg mixture using a wire whisk.
• Cover and chill the batter for at least 30 minutes.
•  Pour the prepared batter into a round heated and slightly greased frying pan. Tilt the pan to make a perfect circle.
•  Flip the crêpe after about 2 minutes. Cook 1 minute more on the other side.
•  Keep crêpes warm until serving. Place wax paper between the crêpes to keep them from sticking together.

  *Oat flour is gluten free if it is grown in a wheat free area and ground on gluten free equipment. 

  Remember to contact Sunset Catering for all your special events! 

  Email sunsetcatering@ hughes.net or call (360)927-8551

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