I am not a morning person. I am a stay-up-late-until-you-fall-asleep-on the couch kind of person. Therefore getting up bright and early for breakfast is usually not my thing. But, when I do want to serve my family a nice breakfast I pick something that I can prep the night before, so that on the morning of all I have to do is either put it in the oven, give it a quick toss in the skillet or as with these crepes stuff them with a filling of choice.
Ingredients:
Crepe Batter
6 large eggs
1 tsp salt
1 Tbsp sugar
1 1/2 cups all purpose flour
4 cups milk
1/4 cup melted butter or oil
To Stuff:
Nutella
Toasted Almond Flakes
Also:Non stick pan
Rubber spatula
1. To make with a blender or a mixer: To a blender or a mixer add eggs, sugar, salt & flour. Turn on high and let it blend until combined. Through the top opening in the lid slowly add the milk until the batter is of homogenous consistency, stopping the blender and scraping the flour off the sides of the blender cup as needed. Lastly add the oil and whiz for about 30 seconds. At this point the batter can be used right away, or put in the fridge and used next day. If using right away, skim off the foam from the top and discard. If using next day, stir thoroughly for about 30 seconds before using.
To make with a whisk and a bowl: add the eggs, sugar, salt & flour to a large bowl and whisk until a thick batter forms. Slowly add the milk about 1/2 cup at a time, whisking each time to form a smooth, clump free batter before adding more milk. Once all milk has been added, pour in the melted butter or oil and whisk for about 1 minute for the oil to be fully incorporated.
Source : here,rafikrafik
Note
Source recipes -Here-
