“This is a breakfast crepe started by my dad and it has evolved throughout the years to become the delicious treat that it is today. It is a meal that is requested on most birthdays in our family. If you are an expiramental cook you might add different flavorings just to see what it is like. Flavors like peppermint, almond, coconut, and nutmeg. Also fruit and/or sausage goes well with this meal.”
READY IN:
35mins
SERVES:
6
YIELD:
24 crepes
UNITS:
US

Ingredients Nutrition

Directions

  1. Start by putting all the dry ingredients into a large bowl. Once you have the flour and salt in cover it generously with cinnamon by sprinkling it over the mound. Then mix it all together. Next add the milk, eggs, and vanilla then mix everything together. Make sure it is mixed well and there are no lumps. After that heat up a frying pan. Once it is hot put oil in the pan so the crepe won't stick then pour enough batter into the pan to cover it with a thin layer. Let it sit until it no longer sticks to the pan then flip it. This is all done by disgression. Every stove cooks things differently. After you have made a couple crepes pour a little syrup over them and enjoy.

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