When I was in elementary I went to a birthday party for a friend, after the party, we had a sleepover. The next morning her mom made crepes, I had never had a crepe before. I took one bite and I hated it. I would never eat them after that until last year. We went to visit my brother-in-law in Washington, my sister-in-law made crepes for breakfast and I thought ugh great I hate these. I ate one crepe to be nice, which I don’t usually do, and to my surprise I loved it. 

Now I make these delicious crepes about once a week when strawberries are cheap and for Christmas. My super picky son asks me to make crepes all the time, but he really just wants the fruit and the cream and that is all he eats for breakfast. 



2 eggs

3/4 cup milk

1/2 cup water

1/2 teaspoon vanilla

1/2 teaspoon sugar

1 cup flour

3 tablespoons butter, melted + extra to coat the pan




Mix the eggs, milk, water, 1/2 t vanilla, 1/2 t sugar, and flour in a medium bowl with a mixer. Beat until ingredients are combined, then add melted butter and beat for a few more seconds. Then, place the bowl in the fridge for 20 mins while you make the whipped cream and slice the fruit.

Next, turn on the burner to medium-low and butter a medium frying pan. Once the pan is warm, pour less than 1/4 cup of the batter into the pan and swirl the batter until it coats the bottom of the pan. The edges of the crepe will lift when it is ready to flip. The butter makes the pan slippery enough that you can throw it into the air and catch it back in the pan or use a fork to flip it. When both sides are light brown serve the crepe or I put the ones not being used in paper towels to keep them warm. Top with cream (recipe below) and fruit. 

Crepes slightly adapted from: Food Network

Cream recipe from: Chef-in-training

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