Kids in the Kitchen: Breakfast Crepes

We've been making tasty and light crepes for breakfast recently. They're simple to make and fun for kids to help assemble. Crepes are very versatile, suitable for any meal. We have loaded them with cheese, spinach, tomatoes and chicken for an easy lunch, and sweetened them up with strawberries, cream cheese and chocolate sauce for dessert.

Crepes

 Beat 2 eggs (farm fresh pastured chickens preferable) with 3/4 cup water. Gradually whisk in 1/2 cup unbleached white flour (I have tried with whole wheat pastry flour but they did not work at all). 

Heat skillet or griddle over medium heat. Once hot, butter the pan and add a scant 1/4 cup of batter. Hold pan by handle as you pour in batter so you can quickly swirl it around the pan to create a circular shaped crepe. Cook for one minute, flip and cook for one minute more. Set aside and repeat, buttering pan every time. I have a cast iron skillet that works really well for this and because it's old and oiled well I don't have to butter it but every few times, otherwise I really would.



Assemble with delicious ingredients inside such as: 

Fruit: berries, cooked pears or apples, peaches, bananas
Spreads: yogurt, cream cheese, nut butters, cheese
Toppings: fruit sauce, yogurt, whipped cream, nut pieces, granola

Gobble down!