Breakfast for Dinner – Crepes
We love to have breakfast for dinner! I recently made crepes for dinner. I have vivid, wonderful memories of my older sister, Quyen, making us crepes for breakfast. I am not only inspired culinarily by my mother but also my sister. My Mom had to work a lot and my sister cooked a lot for our 3 sisters, 1 brother and I.
She made wonderful crepes for us and we just ate them very simply, with powdered sugar on the inside and on top. To this day, this is my favorite way of eating crepes. You can definitely add your favorite fillings. I’m sharing with you the recipe she uses from allrecipes.com.
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- 1/2 teaspoon salt
- 4 eggs, lightly beaten
- 1 1/3 cups milk
- 2 tablespoons butter, melted
- 1/2 or 1 tsp vanilla extract
- In large bowl, add sifted flour, sugar and salt. Add all wet ingredients and whisk together until smooth.
- Allow the batter to warm up to room temperature (approx. 30 min).
- Heat up a medium-sized skillet or crepe pan on medium heat. Add a small amount of butter or vegetable oil to the pan and wipe excess away with a paper towel.
- Grease pan with a small amount of butter or oil applied with a brush or paper towel.
- Transfer 3 Tbsp crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook 1 to 2 minutes on a side, or until golden brown.
I have found that as the skillet gets hotter, the crepes cook faster so watch out!
Crepes taste great reheated, so you can refrigerate and reheat in the microwave in 30 second increments.
The butter is a must have, I accidentally forgot the butter when making these for my brother and they didn’t taste right. 🙁
You can easily halve this recipe. The recipe makes 8 medium sized crepes when halved.
To be honest, I have allowed the batter to sit and come to room temperature and sometimes I don’t, I don’t really notice a difference either way.
Now, tell me, what is your favorite breakfast foods? Do you have any favorite breakfast foods with childhood memories attached to them? Also, share the recipe if you would like.