Breakfast Crepes
These are easier than you think, are fun, tasty, and really economical.
Serves 4 Serving size 2 Crepes per person.
INGREDIENTS:
FOR CREPES
2 Tbsp Butter, melted
2 Eggs
1 cup Milk
1 cup all-purpose Flour
3 drops Vanilla.
1 Packet Knorrs Hollandaise Sauce
FOR EGGS
4 extra large Eggs, 5 Large Eggs
Shredded cheese (we like Fiesta (mexican) blend, Cojack is good too.)
Finely diced ham at least a 1/4 cup.
PREPERATION
Whisk together melted butter, eggs and milk in mixing bowl until smooth. Add Vanillia. Add the flour and whisk until smooth again. Let the batter stand for 30 minutes.
Take this time to get the ham and cheese ready and to make the Hollandaise Sause, follow the instructions on the packet.
Stir batter again, heat small greased skillit (7 - 9 inch at best). Use ladle to pour batter into hot pan.
Cook crepe until batter bubbles and the sides lift away from the pan. Depending on heat, 2 minutes or less. With a spatula carefully lift the crepe and flip it onto the onther side. Cook for another minute. Again use the spatula to remove the crepe. Cover crepes with an inverted dish to keep warm.
When done, make scrambled Eggs with the ham and cheese.
Put Crepe on plate, add egg to the middle and fold. Drizzle Hollandaise Sauce over crepe. Enjoy.
Serves 4 Serving size 2 Crepes per person.
INGREDIENTS:
FOR CREPES
2 Tbsp Butter, melted
2 Eggs
1 cup Milk
1 cup all-purpose Flour
3 drops Vanilla.
1 Packet Knorrs Hollandaise Sauce
FOR EGGS
4 extra large Eggs, 5 Large Eggs
Shredded cheese (we like Fiesta (mexican) blend, Cojack is good too.)
Finely diced ham at least a 1/4 cup.
PREPERATION
Whisk together melted butter, eggs and milk in mixing bowl until smooth. Add Vanillia. Add the flour and whisk until smooth again. Let the batter stand for 30 minutes.
Take this time to get the ham and cheese ready and to make the Hollandaise Sause, follow the instructions on the packet.
Stir batter again, heat small greased skillit (7 - 9 inch at best). Use ladle to pour batter into hot pan.
Cook crepe until batter bubbles and the sides lift away from the pan. Depending on heat, 2 minutes or less. With a spatula carefully lift the crepe and flip it onto the onther side. Cook for another minute. Again use the spatula to remove the crepe. Cover crepes with an inverted dish to keep warm.
When done, make scrambled Eggs with the ham and cheese.
Put Crepe on plate, add egg to the middle and fold. Drizzle Hollandaise Sauce over crepe. Enjoy.
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