Apparently, not everyone eats fresh muffins on Christmas morning.
One of my best friends just shot me an email regarding my blog about Christmas Muffins. In it she very gently (and humorously) reminds me that some families take a different approach to Christmas breakfast. In her home the entire clan gathers in the kitchen to cook together. Their Christmas breakfast recipe of choice: Crepes.
Most people consider crepes a delicious dessert option, but they can also be served as a delicate breakfast treat. If you are looking to add a special dish to your Christmas morning you might consider these light options:
CHRISTMAS CREPES
Ingredients:
1 1/2 cups flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 eggs
2 tablespoons butter
1/2 teaspoon vanilla
1 bag frozen strawberries (thawed) or 1 can of cherry pie filling
1 package vanilla instant pudding
Directions:
Prepare vanilla pudding, following directions on package. Refrigerate pudding for at least 45 minutes.
Mix the dry ingredients in a bowl. Then stir in the milk, eggs, butter and vanilla. Beat batter until smooth.
In a 6-inch skillet, pour about 1/4 cup of the batter. Pick up pan and rotate until the batter covers bottom. Cook until crepe is light brown.
Remove crepe and stack on warm plate. Cover and keep warm in oven. The batter should make about 16 crepes.
Right before serving, place crepes on individual plates. Next, dollop 2 tablespoons of pudding on crepe and roll up, then, spoon strawberries or cherries on top.
WHOLE WHEAT CREPES
Ingredients:
For Crepes:
4 ounces whole wheat flour
1 ounce powdered sugar
1/2 teaspoon salt
1 whole egg
1 egg white
1 teaspoon salad oil
12 ounces skim milk
1/2 tablespoon vanilla extract
For Topping:
Mashed bananas
Orange segments
Orange zest
Greek yogurt
Directions:
Mix the crepe ingredients together until fully incorporated. Using a good quality non-stick pan and a non-flavored nonstick food spray, make the crepes over medium heat. Wipe out the pan between each crepe with a dry cloth. This will insure that the crepes are a nice golden brown color and do not burn. The crepes take about 30 to 45 seconds per side. Allow them to cool down before serving.
To assemble the crepes, spread a little Greek yogurt onto each crepe. Zest a little orange over the crepes; add the orange segments and some banana. Roll up and serve.
This recipe will yield about 15 to 18 crepes.
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