Breakfast Crepes

Breakfast Crepes

Serves 12-14

1 1/2 Cups Whole Milk
3 Eggs
1 Tsp Salt
4 Tbsp Unsalted Butter, Melted
1 Cup Flour

For the crepes

In a blender, combine milk and eggs. Blend until foamy, approximately 20 seconds or so. Turn off.
Add salt, blend for a few seconds, turn off.
Add melted butter, blend a few seconds, turn off.
Add flour, blend until all mixed.
Spray a small frying pan (measured about 6-1/2" on bottom and 9-1/2" or so across top) with butter-flavored, non-stick cooking spray*. Heat the pan on medium-high heat.
Using a 1/3 cup measuring cup, dump crepe mixture into pan and swirl around quickly to coat the bottom of pan.
Use a silicon spatula to lift edges of crepe and to form round if any stray edges- it will start to bubble a little and it's safe to flip when you see edges on the underside becoming brown. Just flip with plastic spatula.
Once the first side is cooked, flip it and cook about 2 minutes or so, before transferring to a plate. Continue this process with the rest of batter.

*COOK'S NOTE: Spray the pan each time with butter cooking spray. As you take out the crepe, spray the bottom of the pan before pouring in the next cup of batter each time.

1 Jar Bellisari''s Balsamic Shallot & Black Garlic Spread
1 Pound Apple Smoked Bacon
8oz Brie Cheese
1 Bag of Baby Spinach
1 Jar Apricot Jam

Preheat oven to 350 degrees. Cook bacon according to instructions and place on a paper towel to remove grease. Cut brie into small cubes, removing rind. Slightly chop baby spinach leaves so they fit into crepes.
Once bacon cools- chop into fine pieces. Fill each crepe with brie, a tablespoon of Bellisari's Balsamic Shallot & Black Garlic Spread, spinach, 1 teaspoon of apricot jam and 1 /2 tablespoon of bacon.
Spray a 9x13 glass dish and with canola oil and lay each filled crepe seam side down in the glass dish.
Bake for 20 minutes
Heat remaining apricot jam on low heat and drizzle on crepes before serving.

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