by Lisa Fillers

Created on: September 29, 2008

Who would not want to dine on a fabulous fruit crepe for breakfast? Maybe you would prefer a breakfast crepe with a bacon, egg, and portabello mushroom filling. Few such simple recipes as the French crepe have taken on such a royal personna. They, in essence, are a royal queen, while soft shelled tacos and burritos are the pauper cousins.

Crepes, which originally were a street vendor item, now make an elegant appearance in the finest of restaurants. This has misled many people to believe crepes must be quite difficult to prepare. Crepes are proof positive that presentation and atmosphere are as important as the quality of the food being served. Whether eaten at a five star restaurant for an extavagant amount of money or the local IHOP at a reasonable price, these versatile crepes are quite a culinary delight.

Crepes have become breakfast, brunch, a light lunch, dessert, a hearty dinner entree, or a wonderful snack. They may be eaten on a diet, sweetened or unsweetened, vegetarian, or stuffed with a variety of meat mixtures. The filling is limited only to your imagination and the ability to prepare your mind's desire.

The actual crepe recipe can vary slightly from cook to cook and is made according to intended fillings. The following recipes will give you a sweetened and unsweetened version for the basic crepe along with a few filling recipes to assist you if you have never attempted to make crepes. All basic crepe recipes require the use of a heavy, shallow pan with a non-stick surface for success and some practice. This can be a good quality non-stick skillet or griddle, or a well seasoned iron skillet.

CREPES RECIPE

This sweet version is an excellent one for most fruit fillings, apples in particular.

INGREDIENTS:

2 Eggs
1/2 Cup Water
1 Cup Milk
1 Cup Flour
2 Tablespoons Oil
1/2 teaspoon Cinnamon
3 Tablespoons Sugar
1/4 teaspoon Salt

DIRECTIONS:

Whisk the flour and eggs together in a large mixing bowl. Slowly add in the milk and water. Add in the salt, cinnamon, sugar, and oil, and beat until the mixture is smooth.

Bring a skillet or griddle to medium heat, which you have lightly greased with butter. Pour three-four tablespoons of the mixture into the skillet and tilt the skillet a little to spread the mixture out thin.

Cook approximately two minutes, or until edges begin to slightly curl and the surface is dull. Flip and cook approximately 1 minute on the other side. Remove to serving plate and fill with desired fruit filling. You may omit the cinnamon if you prefer.

Fruit

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