Breakfast

Breakfast Crêpes

Breakfast crêpes are thin French-style pancakes that are simple and easy to make. Made from simple ingredients such as cottage cheese, eggs, sugar, and butter, you can customize them however you want with fresh fruit, powdered sugar, jam, or even chocolate syrup. You can roll, fold or stack them.

How to Make

INGREDIENTS

CRÊPES:

1 CUP ALL-PURPOSE FLOUR

2 EGGS

½ CUP SMITH'S MILK

¼ TSP SALT

2 TBSP BUTTER, MELTED

FILLING:

1 CUP SMITH'S COTTAGE CHEESE, SMALL CURD — CREAMED

1 TSP VANILLA

1 EGG

¼ CUP SUGAR

2 TBSP BUTTER

1 TBSP LEMON OR ORANGE ZEST

DIRECTIONS

TO MAKE CRÊPES, WHISK TOGETHER FLOUR AND EGGS.
GRADUALLY ADD MILK AND WATER UNTIL COMBINED.
BEAT IN SALT AND BUTTER UNTIL SMOOTH.
HEAT LIGHTLY OILED PAN OVER MEDIUM HEAT.
POUR ¼ CUP OF CRÊPE BATTER ONTO THE PAN. TILT THE PAN IN A CIRCULAR MOTION TO COAT THE PAN EVENLY.
COOK CRÊPE FOR 2 MINUTES, UNTIL LIGHT BROWN. THEN, FLIP AND COOK THE OTHER SIDE.
TO MAKE FILLING, BLEND COTTAGE CHEESE WELL WITH A FORK AND ZEST YOUR LEMON.
ADD ALL INGREDIENTS AND MIX WELL.
SPREAD OUT 1 TBSP CHEESE MIX ACROSS AND OFF THE CENTER OF THE CRÊPE. THE LINE OF MIXTURE SHOULD BE ABOUT 1 INCH WIDE. TRY NOT TO SPREAD TO THE EDGE OF THE CREPE OR THE FILLING MAY LEAK.
ROLL UP CRÊPE AND FRY LIGHTLY IN BUTTER.
PUT LID ON TO COOK, MAYBE 3 MINUTES.
ON A PLATE, SPRINKLE CRÊPES WITH POWDERED SUGAR OR ADD SOME FRESH FRUIT, JAM, OR A DRIZZLE OF CHOCOLATE SYRUP.

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