I've never been the type to wake up and make a proper breakfast. I'll have a cup of coffee, a green smoothie, and I'm good for a few hours. But now that I have a toddler things have changed as I am forced to assemble a proper breakfast each morning. Freshly chopped fruit and smoothies are always on hand, and then I usually go with scrambled eggs with pesto or some french toast. Of course I wonder if adding a newborn to the mix soon means I'll soon be throwing a box of Cheerios her way while turning on cartoons so I can finish nursing an infant. But anyway, I've been wanting to make crepes for a while now as I knew my daughter would love the texture and they would make a perfect finger food for breakfast and lunch. I decided to make them extra healthy by adding sprouted millet flour, but whole wheat would be fine as well. If you can find millet flour, this is an incredibly healthy addition when you are baking as it's packed full of nutrients and full of iron. I think crepe batter is perfect for busy moms as you can store it in the fridge for a few days, make a large stack and store the crepes, covered, in the fridge, for a few more days. It's a good idea to lay some parchment between each crepe when storing. The possibilities for fillings are endless. I've done peanut butter and jelly, peanut butter and honey (pictured), cream cheese and honey (a favorite of my daughter's), and melted cheese with pesto. Just spread your filling across an open crepe, roll it up like a cigar, and slice into bite sized pieces like sushi. To melt cheese just microwave the crepe with slices of cheese for a few seconds. Of course crepes aren't just for toddlers, they are my favorite item to have on my brunch menus as guests can fill them with sweet or savory additions, and they can be served at room temperature.
1/2 cup all-purpose flour
1/2 cup millet or whole wheat flour
1 T sugar
1/4 t coarse salt
1 1/2 c whole milk
4 eggs
3 T melted butter
Combine all ingredients in a blender, let rest in fridge for 15 minutes, or overnight. Heat a 10 inch non-stick pan over medium heat. I like to lightly brush the pan with a silicone brush dipped in melted butter after every other crepe. Use an ice cream scoop or 1/4 measuring cup and pour batter into pan (lift pan and swirl until batter coats entire pan). Cook for about 1 minute, gently lift the edge with a spatula and flip over, cooking on other side for a minute. This recipe makes about 16 crepes.
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