Glamping/Camping Breakfast - Fresh Fruit Crepes w/ Honey Greek Yogurt
I know this sounds crazy but really it's not. Crepe pancakes can be frozen and reheated easily. Just add fruit and some yogurt, preferable Greek w/ honey and you have a decadent but easy breakfast.
Here is a basic recipe for crepes
Glamping Breakfast - Fresh Fruit Crepes w/ Honey Greek Yogurt
Ingredients
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Directions
1.In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Quickly tilt the pan with a circular motion so that the batter coats the surface evenly and as thin as possible.
3.Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Fill crepe w/ fruit of your choice, roll, top with yogurt, more fruit, nuts, go to town with what you like.
NOTE ABOUT FREEZING: To freeze crepe pancakes, layer between wax paper and stack 4 crepes maximum. Then gently roll and wrap in plastic wrap, freeze for up to 30 days. When packing for camping be sure to keep dry and do not crush. Thaw first, gently unwrap and place one crepe in a heated pan on medium heat, and add a few drops of water and steam with lid for just a minute or two. Add toppings and serve.
SEE CAMPING CHECKLIST
SEE CAMPING WITH DOGS
SEE CAMPING RECIPES
Here is a basic recipe for crepes
Glamping Breakfast - Fresh Fruit Crepes w/ Honey Greek Yogurt
Ingredients
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Directions
1.In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Quickly tilt the pan with a circular motion so that the batter coats the surface evenly and as thin as possible.
NOTE ABOUT FREEZING: To freeze crepe pancakes, layer between wax paper and stack 4 crepes maximum. Then gently roll and wrap in plastic wrap, freeze for up to 30 days. When packing for camping be sure to keep dry and do not crush. Thaw first, gently unwrap and place one crepe in a heated pan on medium heat, and add a few drops of water and steam with lid for just a minute or two. Add toppings and serve.
SEE CAMPING CHECKLIST
SEE CAMPING WITH DOGS
SEE CAMPING RECIPES
Comments
I appreciate your feedback, thanks for taking the time to post.
Ruth
Had yummy crepes for breakfast this weekend at a restaurant.