[T]here is something quite fanciful about fresh crepes in the morning, especially alongside a cup of hot cocoa or coffee. So to change up our morning routine a bit, we decided to try a hand at making these thin french pancakes. Inspired by fall, these warm cinnamon crepes are the perfect way to indulge this season.
Ingredients
- 1 cup all-purpose flour (or wheat flour)
- 2 tsps sugar
- 1 tsps ground cinnamon
- 1/2 tsp of nutmeg (optional)
- 1/4 tsp salt
- 1 cup milk
- 1/2 cup water
- 2 tsps butter (melted)
- 2 large eggs
- Syrup or Honey to dizzle on top
- whip cream (optional)
How to Make
Combine flour, sugar, cinnamon, nutmeg and salt in a small bowl. Next combine the milk, water, melted butter, and eggs in a blender. Once that’s done, add the flour mixture to milk mixture, and blend until smooth. For best results, cover batter the batter with plastic and put it in the refrigerator for an hour.
After the batter has been chilled for an hour, place a nonstick skillet over medium heat. Using a measuring cup, pour 1/4 cup of batter into the pan. We can spread the batter with a wooden spatula or tilt the pan in all directions to ensure the batter spreads out evenly. We want to make sure it’s as thin as possible. The crepe is ready to be flipped when the underside is lightly golden. Cook the other side for another 30 seconds or until lightly brown.
Lay each crepe on a clean dish towel to prevent sticking. And repeat the process until all the batter is done. If crepes are sticking together between each batch, take some wax paper and lay it between each layer.
Once the crepes are all nicely done, it’s now time to serve them. Take a plate and stack all the crepes, and sprinkle a bit of cinnamon and drizzle some syrup or honey on top. And if we’re feeling a little naughty, a dollop of whip cream is just the thing. Enjoy the crepes!
Look out for more Breakfast Crepes recipes here on Modern Chic in the future!
