Savory, sweet ...or somewhere in between, crepes have the endless possibility of satisfying my every craving at any given time of the day. Eating them always reminds me of being in Paris for the first time with my best friend, I remember literally every other block had a crepe stand and it's truly something of an art form to watch the way those guys create these light, crispy little delicate French versions of a pancake. You can add pretty much any kind of fruit with crème fraiche or make it a breakfast crepe the way I love to! Here's my recipe for making it a morning meal:

Ingredients

Crepe

3 eggs

1 1/2 cup milk

1/2 tsp. salt

1 tbsp. sugar

3 tbsp. butter {melted}

1 cup flour

filling

egg

tomato

cilantro

sausage links

Recipe

Blend eggs, milk, salt, sugar, butter and flour together on the 'pulse' setting of your blender for about 30 seconds.

Transfer batter to a large mixing bowl and whisk mixture thoroughly until all ingredients are evenly spread.

Let crepe batter stand for at least 30 min- 1 hour.

Heat nonstick 12 inch skillet over medium heat and lightly grease bottom of skillet with butter.

Slowly pour crepe batter into skillet so that it coats the bottom in a thin layer. Cook for about 2 minutes each side until it's a light golden brown, using a rubber non-stick based pancake spatula, flip crepe over & remove from heat. Use butter to grease skillet as needed.

In a separate skillet, cook sausage, cilantro and tomato then add eggs; or you may add any other ingredients you crave!

Bon Appetit!

xo. Saida