Summer Breakfast Crêpes
Serves: 8-10 servings
  • 2 eggs
  • 2 tbsp of sugar
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 2 cups of milk
  • 1 cup of flour
  • 1 tbsp butter
  • thin slices of deli ham
  • 1½ cans (600ml) apricot halves
  • ½ cup sugar
  • 1 tbsp cornstarch
  • pinch of salt
  • 1 can apricot nectar (or use the juice from apricots and add some more water)
  • 1½ tbsp butter
  • 2 tsp lemon juice
  1. In the bowl of your mixer, beat the milk, eggs and butter. Gradually add flour and keep mixing until well combined. (batter will be a very thin liquid)
  2. Heat a lightly greased crepe pan; pour two tablespoons of batter into the center though the quantity depends of the size of your pan (8in vs. 10in). Tilt pan to evenly coat bottom and make sure is not too thick so you don't turn it into pancakes. Cook until top appears dry with light burn marks then turn and cook 15-20 seconds longer. Remove on a plate or wire rack and continue with the remaining batter.
  3. Place a slice of ham on each crepe and roll. If you want crepes to be crispy, place them in a greased baking dish and cook uncovered for 20 minutes in a preheated oven at 365° F / 185° C.
  4. While baking the crepes get the sauce ready. Drain apricots and cut them in slices; save the syrup. In a medium size saucepan, combine sugar, cornstarch and salt. Add apricot nectar (or water) and the syrup that you saved; stir until smooth. bring to a boil and cook and stir for 1-2 minutes or until thickened. Remove from heat, stir in the butter, lemon juice and apricot slices. Pour over crepes.
Recipe by CookingGlory at