Ever wake up in the morning and have the urge to just cook? I usually have a bowl of cereal for breakfast but this time I decided to do something different. Since there was a morning kickboxing class, I wanted to make something light yet filling: crepes.
Serving Size: 15 crepes or 4-5 servings
- 1 pint of strawberries sliced
- 1/2 cup sugar
- 1tsp cinnamon
- 1 tsp nutmeg
- 3 eggs
- 1 cup milk
- 1 tsp almond extract (vanilla extract can be used)
- 3 tbsp butter, melted
- 3/4 cup flour
- 1/8 tsp salt
- 1 tbsp sugar
- 1 banana, sliced into pieces
In a small bowl add 1/2 cup sugar, cinnamon, and nutmeg. Set aside.In another bowl add eggs, milk, almond extract, butter, flour, salt, and sugar. Mix on high for 30 seconds.Grease skillet with butter and heat over medium heat. Pour just enough batter to form a thin sheet in the bottom of the pan. Cook for about 30 seconds until the edges just begin to brown and pull away from the side of the pan. Flip crepe and cook for another 15 seconds or until brown.
Remove from the pan and repeat with the remaining batter.Place sliced bananas on bottom half of crepe.
Fold crepe in half and then in half again.
Repeat with 2 more crepes. Add sliced strawberries on top. Sprinkle with cinnamon sugar.