Breakfast Crepes

breakfast crepes


1 1/2 cups flour
1 Tbsp sugar
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 cups milk
2 eggs
1/2 tsp vanilla
2 Tbsp butter


Measure flour, sugar, baking powder, salt and cinnamon into bowl. Stir in remaining ingredients. Beat until smooth. For each crepe, lightly butter 8” skillet; heat skillet over medium heat until butter is bubbly. Pour scant 1 /4 cup of batter into skillet, rotating pan until batter covers bottom. Cook until light brown, turn and brown other side. Serve with sliced fresh strawberries, or desired fresh fruit and maple syrup or whipped cream.

Blueberry Sauce:

1/4 cup water
2 cups blueberries
1/4 cup sugar
2 Tbsp corn starch
1/4 cup Maple syrup
2 tsp lemon juice

Stir and combine ingredients in a sauce pan. Simmer until blueberries begin to break down and sauce is a bit thick. Set aside.