German Filled Breakfast Crepes
(2 servings) Printable Version
Heat one or two large frying pans to medium-high (two at a time makes the job twice as fast, and non-stick pans make the job easier). Using about a teaspoon of margarine to coat the pan at all times, pour the batter into the pan until it reaches the edges (these are intended to be large crepes).
Watch carefully -- when the edges are slightly golden, flip the crepe and cook the other side. Crepes should be cooked until golden, not too brown. Pile them on an oven-proof plate in the oven (set on low) until ready to serve.
You can get a second batch started once you've gotten most of the first batch cooking.
Put a crepe on your plate and just dollop some filling onto it, spreading it around a little. Then roll it up with your fork like a log and sprinkle with cinnamon if you like before cutting into it.
These can be served warm or cold. They save well in the fridge if covered.
German crepes are served with an assortment of fillings. You can choose a different filling for each one crepe if you want. Experimant and have fun.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Comments About This Recipe
What do you think of German Filled Breakfast Crepes?
From good cook
Overall Average Rating =(out of 5)
Based on 4 votes.
Good Recipe but much too watery. I added way more flour. Perhaps only 2 cups of soy milk?
Comment submitted: 1/26/2011 (#11999)
From Please Help
What am I doing wrong... the crepes wont stay together. Such good reviews... I must be doing something wrong. Advice?
Comment submitted: 10/31/2009 (#8940)
Wonderful. Simple. Some might find it a bit plain. Depends on the filling. We did strawberry jam. Add a dash of salt to the batter and you don't don't need nearly that much butter or margarine. Good stuff.
Comment submitted: 10/28/2009 (#8920)
Delicious!!!! I used this recipe for a world cultures project. I made a German Cookbook! Thank you!!! :)
Comment submitted: 10/4/2009 (#8790)
The best pancakes I ever ate.
Comment submitted: 10/10/2008 (#6567)
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