Cereal is the staple breakfast in our home. At least for the most part.
My kids won’t eat one ingredient varieties like shredded wheat and my attempts at homemade granola have been met with looks of contempt – not much of a surprise as the kids are not huge fans of dried fruit or seeds.
Although I steer clear of chocolate flavoured, sugar loaded, and rainbow coloured cereal wannabes, most packaged cereal boxes still contain approximately 9g of sugar per serving. About 7g too many.
I would love for my kids to have oatmeal and a handful of nuts for breakfast every single day. With fruit and yogurt. That would make me deliriously happy. But until that day arrives, I’ve decided to switch things up. I’ve been cooking up batches of healthy breakfast options that can be frozen and reheated quickly in the mornings.
My two middle gals love to eat crepes filled with fresh fruit (usually sliced bananas or strawberries) drizzled with 100% pure maple syrup. I wasn’t happy with my usual recipe so I sat down with google to look for an alternative. I used a mish mash of several recipes but the end result was perfect!
These crêpes are deliciously thin with crispy edges. Definitely worthy of my new go-to recipe.
Traditional French Crêpes
(makes about 12 crêpes)
- 1 cup soft whole wheat flour
- 1 cup whole milk (2% is fine also)
- 1 cup water
- 1/4 tsp unrefined sea salt or pink Himalayan salt
- 3 large eggs
- 3 tbsp melted butter + more for cooking
- 1 tsp pure vanilla extract (optional)
- zest of lemon or orange (optional)
- 1 tbsp honey (optional)
- Sift together the flour and salt.
- In a separate bowl, whisk the eggs, milk and water. Add the melted butter. Add the optional ingredients if using, and stir.
- Add the flour mixture to liquid (in bits) and whisk until well blended. Do your best to get rid of any clumps. I like to cut corners so I use a fork but if you want a perfect mixture, you can pour the liquid and the flour into a blender and blitz.
- For best results, refrigerate the batter for at least 30 – 60 minutes. This allows the flour to absorb the liquid thus giving you a more tender crêpe.
- When you’re ready to cook these; heat a lightly buttered pan on medium to hight heat. Use about a 1/4 cup of batter per crêpe.
- Tilt the pan slightly and pour the batter on one edge of the pan. Quickly move the pan from side to side so that the batter spreads across the pan in a thin layer. This step is important if you like thin crêpes with crispy edges.
- Cook for 1 – 2 minutes and flip. Cook for another minute or so on the other side. The crêpe should cook through without browning too much. Adjust the temperature accordingly.
- Serve with your favourite toppings.
If you omit the optional ingredients you can also use these as a base for savoury fillings. The crêpes will stay fresh refrigerated for 2-3 days. Feel free to double the recipe so you can freeze leftovers. I always do :)