I made the mistake of asking the boys what they wanted for their back-to-school breakfast last night. R suggested crêpes and the chanting began, "Crêpes, crêpes, crêpes!!" Crêpes are not a quick and easy, run out the door kinda breakfast. So, I set my alarm early enough to pack lunches, make crêpes, and get the boys to school early.
Here they are with one of our best buddies on his first day of kindergarten...hope they all have a good first day!
- 1-1/2 C white whole wheat flour
- 3 eggs
- 2 C organic whole milk
- splash of vanilla
- roasted rhubarb (click name to go to recipe post)
- lemon wedges
- organic granulated sugar
Whisk together the flour, eggs, milk, and vanilla until lump-free. Let sit for at least 20 minutes. Heat a large flat-bottom pan and rub the bottom with butter. Pour the batter in the middle of the pan and quickly make a tilting motion to distribute the batter all over the pan. The goal: have as thin a batter layer as possible.
Cook until the crêpe is a bit stiff and flip over, cooking for another minute The pancake should be lightly browned on both sides. Repeat till all the batter is used; I made 11 crêpes with the amount listed.
I served these with smears of butter, a sprinkling of brown sugar, a squeeze of lemon juice, and a few chunks of roasted rhubarb.