Breakfast Crepes With Crepe Filling Ideas

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1. 1Step 1: Warm the pans over medium heat for about 5 minutes before starting your first crepe.
2. 2Step 2: Melt the butter in a small saucepan over low heat and then cool slightly, you don't want to add hot butter to cold milk or the butter will coagulate and get lumpy. Fill a large measuring cup with milk and warm the milk for 30-60 seconds in the microwave if it's not already room temperature. Don't boil the milk, the point here is to have room temperature to slightly warm milk.
3. 3Step 3: Add all of your ingredients to your blender according to the blender directions. I use a Ninja so the dry ingredients go in first and then liquid. Traditional blenders usually go backwards with wet ingredients going first. Blend for about a minute. If flour sticks to the side of the blender, stop, scrape down the flour and blend for an additional 30 seconds. Use right away or refrigerate batter for up to 2 days. The longer the batter sits the more consistent the crepes will be.
4. 4Step 4: Test your pans with a 1/4 cup batter. Lift the pan and swirl the batter several times to evenly distribute around the pan, don't let all of the batter concentrate in the middle of the pan. Place back on burner. When you see the edges starting to turn very light brown and drying at the edges, use a rubber spatula to run around the edges of the crepe. Then lift the crepe with your fingers and flip. Cook second side for about 30 seconds then remove to plate. First side will be speckled with brown spots, second side will have a very light golden color.
5. 5Step 5: Fold the crepes in half and then in half again for a quarter circle shape. Or roll into a cylinder. If adding filling, place filling on half the crepe before folding or rolling. Add toppings. The simplest topping is some berries and powdered sugar.