Gluten Free | Nut Free | Vegetarian
Makes: 8 crepes
Ingredients:
1 egg
1/2 cup milk of your choice
1 teaspoon vanilla extract
1 teaspoon cinnamon powder
2 pieces Made Without Buckwheat Lebanese Breads
Serving suggestions:
Dusting of white sugar and extra cinnamon
Fresh berries
Maple syrup
Lemon juice
Yoghurt
Freshly whipped cream
Method:
Preheat a large frying pan over a medium heat.
Cut your breads into 4 triangles each, you should end up with 8 triangles. Cut them once more if you wish to have smaller crepes or more on the platter board.
In a small bowl whisk together the egg, milk, vanilla extract and cinnamon powder.
Melt a knob of butter in the frying pan.
When the butter has melted, moving quickly, dip one of the breads into the egg wash either side and transfer to the frying pan to pan fry for a few seconds on either side until soft, golden and slightly crispy. Transfer to a paper towel and repeat this process with the rest of the crepes.
Assemble your crepes on a serving platter or large plate, drizzle with maple syrup, lemon juice or a dusting of white sugar and cinnamon (optional) and serve with fresh seasonal berries and cream / yoghurt.
Mother's Day Sweet Crepe Breakfast Board
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