Taido is the star breakfast cook at our house, and his breakfast crepes are the favorite for sure!
His waffles and pancakes make weekly appearances on our table, but the crepes on an occasional Saturday morning are a special treat.
Incidentally, my favorite breakfast growing up was crepes. My mom made them on Saturday mornings as well. She had a crepe iron that she received as a wedding gift that she used for years, even coaxing it through its puttering end before it finally died and had to be replaced.
So, when each of us (my sister, brother and me) got married, Mother got us crepe irons as gifts. Now we all serve up crepes to our kids regularly.
We actually now have two crepe irons for our crew and Taido has taken over the crepe making as part of his usual breakfast making routine, and he’s even adjusted the recipe to make it healthier.
We love them served with berries and powdered sugar. But in the summer time, peaches and cream make the best crepes!
1 1/2 cups whole wheat flour
pinch of salt
1 tablespoon sugar
2 tablespoons melted butter
1 1/2 cups milk
fillings: fresh berries, fruit, yogurt, whipped cream, powdered sugar
Blend all ingredients. Pour batter into a dinner plate. Dip crepe iron into batter. Cook until edges brown and serve with filling of your choice.