Quick Crepe Breakfast

If the French do one thing well, it's crepes (pronounced with a short first e, not an a sounding e). This is a quick and relatively healthy crepe and fruit breakfast which will satisfy just about anyone.

Ingredients

Fruit filling
• 3 cups fruit of your choosing, cut small
• 1 1/2 tablespoons honey

Crepes
• 2 cups milk
• 2 large eggs
• 1 1/2 cups all-purpose flour
• Pinch salt
• 1 stick (4 ounces) unsalted butter, melted
• 1 tablespoon butter to brush the crepe pan

Cream–honey sauce
• 1/2 cup cream
• 1 tablespoon honey

Directions

Add milk and eggs to blender and combine. Add the flour 1/2 cup at a time, blending after each addition to ensure there are no lumps. Add pinch of salt and melted butter then blend for 30 seconds until you achieve a smooth, silky consistency. Set aside in refrigerator for 30 minutes to rest.

Preheat oven to 170 degrees F.

While crepes are resting, make your fruit filling. Start by cutting your fruit into small pieces. Place those pieces into a medium size bowl, and mix in honey. Let sit while you cook your crepes.
Dip a corner of a paper towel in butter and grease a small frying pan (you only want a light coat of butter). Ladle either 1/4 or 1/3 cup (depending on your preference) of batter into the pan. With a flick of the wrist swivel the pan in order to get a nice even covering all over. A good crepe should be paper-thin. Cook on a medium–high heat and flip it over when you see the edge turning golden brown. Cook for another 15 to 20 seconds, then remove from pan, place on plate, and cover with kitchen towel to keep warm. (To assure warmth, place covered crepes in a 170-degree oven until ready to serve.)

Place cream in a small sauce pan over medium heat. Introduce honey, and stir until incorporated and mixture is warm.

After crepes are cooked and sauce prepared, place one crepe on a plate, fill with fruit filling, and roll. Repeat process with another crepe. Spoon some of the cream–honey sauce over top. Enjoy.

(Attributions: I adapted the crepe portion of this recipe from Tyler Florence. The rest is all mine.)