I am popping in really quick today. The weather is so beautiful and I can’t stand to be inside (so this post will be free of photos.)
The crepes recipe I shared went over so well that I wanted to share another favorite (non-breakfast) crepe recipe we make often in our home.
I make these crepes for Jon to pack in his lunch, for Ezra and I to eat during our lunch or even for a quick, easy dinner night. They are super delicious and we LOVE them! As I shared before Ezra is pretty picky when it comes to eating foods (not snacks) and bread isn’t something he likes very much, but crepes are a favorite of his.
Lunch, snack, dinner crepes
2 large eggs
1 cup of flour (I use half non-bleached all purpose & half whole wheat white from trader joes)
3/4 cup milk (I use 1%)
1/2 cup water
1/2 teaspoon vanilla
2 tablespoons of melted butter (and sometimes I use melted organic coconut oil instead)
Place all your ingredients in a blender or mixer and mix well. Grease the saute pan with butter or cooing spray. Cook on medium (or medium low) heat for about 1 minute until the sides get slightly crispy, then flip for just a moment. Remove and place on a plate.
Add shredded cheese & spinach once the first side is cooked and flip in half. (Ezra’s favorite way to eat them)
Add shredded cheese & ham while cooking
Spread with almond butter and mashed banana
Spread with cream cheese & strawberry preserves (Ezra also loves this!)
Fill with seasoned ground beef (we use grill seasoning) and cheese and flip in half. (Tastes similar to a hamburger)
*Recipe adapted from here