Fixing birthday crepes for their dad, but eating their own first!


Dessert (or Breakfast) Crepes

1 1/2 cups flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 eggs
2 tablespoons butter, melted
1/2 teaspoon vanilla

Combine dry ingredients. Combine liquid ingredients. Mix together and beat until smooth. Cook by pouring about 3 tablespoons batter into a lightly buttered, heated 6-8″ frying pan. Swirl immediately to cover the entire pan. Carefully flip and cook the other side. Stack crepes, separating each with a piece of wax paper. Fill as desired. Makes 12-20, depending upon size of pan.

That’s the recipe if you want to fill the crepes with jam and/or fruit and sprinkle with sugar. If you want to put a savory chicken filling in them, omit the sugar and vanilla, and feel free to substitute vegetable oil for the butter. (Sometimes I’d rather do that and not take the time – and dirty a dish – to melt butter.)

Chicken Crepes

There’s no real recipe for this. For the filling I combined some leftover diced chicken, cooked rice, and alfredo sauce. I would have added mushrooms if I had them. Any other vegetable and/or cheese could be delicious also. Season to taste, spoon onto the cooked crepe, roll up, place in a casserole, and top with more sauce (a white sauce or cheese sauce or sour cream sauce would also work well). Heat through and serve. 


I discovered this year that breakfast crepes are a family tradition for one of our sons, and that they get served in bed! Here’s the proof!!