Breakfast fruit crepes

So this is the best crepe recipe ever which I use with my Cuisinart International Chef Crepe maker.  It works every time and has become a classic in my home.  Each person can choose what they would like to enjoy with their crepes.  Options include: strawberries, blueberries, raspberries, bananas, flavored syrups, chopped sliced almonds or other nuts, Nutella, whipped cream or anything else desired.

Here is how I prepare the batter:  I use 3/4 cup fat free milk and 1/4 cup fat free half and half in a saucepan with 4 tablespoons margarine or unsalted butter.  I melt those together and allow them to come to room temperature.

When ready to prepare, I mix 3/4 cup flour, 1/2 teaspoon Kosher salt, and 3 large eggs together in a bowl and whisk in the butter and milk mixture until the batter is smooth and thin.  Chill this batter for at least 30 minutes and up to two days in the refrigerator, covered.

Preheat the crepe maker and prepare each crepe. I keep them warm in the oven until all of them are cooked.  This recipes makes 8 crepes.

Note: For years I prepared these crepes in a crepe pan on the stove top. Either technique will result in a delicious breakfast for the family.


I have been making crepes for years on the stove top with a traditional crepe pan.  It works very well, but I decided to purchase a crepe maker to make the process easier for me.  I love my new Cuisinart Crepe pan.  The electric maker will also prepare pizzelles, pancakes, blini, waffle cones, tortillas, pita bread, and even sugar cones.

After trying out the crepe making process, I can’t believe why I waited to make the purchase.  Cuisinart provides a recipe booklet for all of these uses, and also gives many suggestions for serving.

I used their recipe for crepes, which is a bit different than mine, and had excellent results. Each crepe took 1 1/2 minutes to prepare, and I was able to serve them immediately.

I did substitute margarine and fat free milk for my crepes.  Here is their recipe:  1 cup whole milk, 4 tablespoons unsalted butter, 3/4 cup flour, 1/2 teaspoon kosher salt, 3 large eggs.


Melt the butter and milk in a saucepan on the stove.  Allow to cool to room temperature.  Mix the flour and salt in a bowl, add eggs.  Gradually add in the milk and butter mixture.  Cover in the refrigerator for at least 30 minutes or overnight.

Preheat the maker, using the scoop, add one scoop of batter.  Close the maker and crepe will cook.  It was amazing to use this product, and I am looking forward to some of the other recipes as well. I simply served them with powdered sugar.  They can be filled with fruit or topped with fruit syrups.  They could also be served as savory brunch dishes with vegetables or chicken.


If you would like to read my previous blog posts on crepes, search for crepes on the site, or here is one link to another recipe for stovetop crepes, written by me back in 2011.

French crepes

Over the years I have experimented with crepes and found that using a crepe pan had the best results for me.  I have used one crepe recipe for years and found it to work perfectly.  I do chill the batter in the refrigerator and allow it to rest some before preparing each crepe. Crepes do store well, so they can be made in advance and just assembled with fruit or other ingredients just prior to serving.  I keep them covered in a warming oven until ready to use for a breakfast.

Here is my crepe recipe and a couple of photos from a crepe restaurant I visited recently where I totally enjoyed my crepe.  I loved the ideas for other savory and sweet crepes on their menu.

Assemble these ingredients— 1 cup flour, 1 1/2 cups milk, 2 eggs, 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon sugar.

Combine all ingredients with an electric mixer in a bowl. Heat a lightly greased crepe pan. Use about 5 tablespoons batter per crepe.  Tilt to cover the pan.  Heat one side, then flip to the other side.  Add ingredients and serve. Finish with powdered sugar or syrup if a sweet crepe, or finish with parsley if a savory crepe.  This recipe will make 7 crepes.


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baked pears


warmed fruit is so comforting during the cold winter months,  this recipe comes from The Low Fat Bed and Breakfast Cookbook.

It is served and the recipe is given with permission by the innkeeper at the Rocking Horse Manor Bed and Breakfast in Louisville, Kentucky.

it is very easy to prepare and very tasty.  with the addition of nutmeg, the pears just sparkle. i followed their directions perfectly and the outcome was delicious. to make the pears:  preheat the oven to 350 degrees. prepare a baking dish with cooking spray.  peel, core and cut in half two to four pears.  arrange in the baking dish.  sprinkle the pears with cinnamon and nutmeg.


next, in a small bowl, prepare the topping.  combine 2 tablespoons soft margarine with 1/4 cup brown sugar.  mix together well and spread on the pear halves.  bake in the oven for 20 minutes and serve warm.  the pears could be topped with whipped cream or even served in a bowl with yogurt and granola.  i served one pear half on a breakfast plate with the meal.  calorie count is 74 calories per serving.


one of my favorite breakfast recipes has to be fruit crepes.  this crepe recipe is one of the best and comes from Martha’s everyday food magazine.  as the crepes are made, they can be kept warm in the oven covered with foil.

here is the recipe:  mix together 1 cup flour, 2 teaspoons sugar, and 1/4 teaspoon salt. then add, 1 1/2 cups milk, 2 eggs, and 1 tablespoon melted margarine.

using a crepe pan on the stove top, melt 1/2 tablespoon of butter in the pan.  then pour a quantity of batter into the pan and swish to cover the pan.  cook the crepe about 1-2 minutes and then turn the crepe over.

continue until the crepes are complete, keeping them warm until serving.  serve with bananas, strawberries, blueberries, raspberries or sauteed apples.  dust with powdered sugar and top with whipped cream to serve.  the crepes could also be served with maple or fruit flavored syrup. the crepes can be served with fruit rolled into them, or can be folded into fourths with fruit placed on the top.