Welcome to a typical crepe conversation with my children:
Boy: What’s for breakfast?
Mom: Crepes.
Boy: Is that it?
Mom: Isn’t that enough?
Boy: I’m gonna still be hungry.
Mom: What’s new?
Boy: Can’t we have something else too? I just don’t get full on grapes.
Every time. You’d think I’d recognize the difficulty by now in hearing the difference between the words grape and crepe, but they rhyme and confuse the children. Then they confuse the mother. And then the entire conversation is confusing.
Crepes. They are very different than grapes. They are easy, filling, and very tasty. My recipe has three simple, whole food ingredients. Crepes make a great breakfast, lunch, snack, or light dinner. We love crepes! (And grapes. But as I said before, we’re talking about crepes, not grapes. Okedokee.)
Quick and Easy Crepes
- 6 eggs
- 3 Tablespoons heavy whipping cream
- 100% fruit jelly
- In a bowl, whisk together the eggs and cream until well combined.
- Pour about ¼ cup of mixture into a well greased, hot skillet.
- I find that medium/high heat works best.
- Cook the crepe until it begins to bubble and thicken, then flip it to cook the reverse side until lightly browned.
- Remove from heat.
- Spread a little jelly on one flat side of the crepe, roll it up, and serve.
- Repeat process until all crepes have been cooked.
- Makes about 10 small crepes.
I usually double or triple this recipe to fill my family. Yes, sometimes we actually go through 18 eggs in one sitting. And sometimes we also eat grapes. But not usually at the same time as crepes. Although I should totally do that sometime – just to throw everyone off. Hmmm….
What’s your favorite kind of crepe filling?
P.S. I shared a recipe for our favorite Cream Cheese Crepe Filling here!
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