I’ve admitted before that I absolutely {love} breakfast food, but now that I’m noticing how my breakfast recipes outnumber any other meal I’m getting a little worried.
Do you think I have a serious problem?
Is there some kind of addiction group I need to join?
No? Oh, good. 😉
Now onto one of my favorite breakfast recipes. Luckily my kids crave them too, so they are requested almost every Sunday morning. I found this recipe over at 100 Days of Real Food. The only minor change I make is using almond milk. My husband thinks I’m crazy, but I swear it gives it a yummy nutty flavor. I’ve used skim milk too though, so you are welcome to use whatever you have on hand.
Before I start, I will be honest and tell you that crepes can be a little tricky. If this is your first time making a batch, double the recipe and plan on throwing the first few mangled and torn attempts in the trash out of pure embarrassment. Check out this awesome {crepe tutorial} and I promise you’ll be a pro in no time!
I also have to comment on the real whipped cream. I know when you are counting calories it is tempting to turn to cool whip. You’ll find it in all kinds of “healthy” recipes, but I’m begging you – please don’t! Just look at the ingredient list…
water, hydrogenated vegetable oil, high fructose corn syrup, corn syrup, skim milk, light cream, sodium caseinate, natural and artificial flavors, xantham gum, guar gum, polysorbate 60, sorbitan monostearate and beta carotene.
The first 4 ingredients include hydrogenated oil and 2 different kinds of corn syrup! Yuck. I promise the few extra calories are worth keeping that junk out of your body. Plus, it tastes SO much better!
Okay, now onto the recipes. For real this time…
I like to make creeps a little thicker than authentic. That way the kids get filled faster, and I think they are easier to manage. Have you made this recipe without water added?
That’s a good idea Tamra. I’ve never tried it before, but I bet it would be fine. Give it a try and let me know how it goes! 🙂