After we loaded up on berries and other yummy items from the Farmer’s Market, I immediately began salivating as I thought about making crepes. Now that we’re on summer schedule we’ve got more time to make more elaborate breakfasts and we don’t have wolf down our food to get to school in time.

Don’t get me wrong, breakfast is a big deal in our house. In fact, it may be the only meal my kids actually eat well during the day, so I feel the need to kick it up a notch as Emeril would say, and offer them something really fun and hopefully nutritious too.

Over the next few weeks, I’ll share some of my favorite recipes from our breakfast table. Enjoy the crepe recipe. Don’t be intimidated if you’ve never tried making crepes. They can be tricky at first, but once you get the hang of it, it’s a snap. I got this delicious recipe from my younger brother. Who knew he’d be such a great cook?

Crepes

6 eggs, well beaten
1 cup flour
½  cup sugar
½ teas salt
 
Beat all ingredients above together. Add 1 ¾ cups milk.
Coat pan or skillet with butter or Pam and heat to about 275 or 300 degrees if you have an electric skillet. If not, use medium heat. Fill with fresh fruit and top with whipped cream or powdered sugar.