a weekend breakfast treat

My friend Michelle turned me on to making crepes and now they’re my favorite weekend treat.

Just whisk:

1 cup Bisquick

2 eggs

3/4 cup milk

Heat up a non-stick frying pan and keep the burner at medium.   Pour a 4-5 inch circle of batter and then tilt the pan back and forth to spread out the batter creating a 8-9 inch crepe.

The crepe cooks fairly fast and only needs to be flipped once because it’s so thin.  This recipe makes approx. 10 crepes.  They refrigerate very well so you can enjoy them for Saturday & Sunday breakfast.

I fill mine with a dollop of yogurt, fresh strawberries and bananas, but the possibilities are truly up to you.  You can even make them for lunch… some shaved turkey, sauteed mushrooms & swiss cheese – ummmm!

I hope you’re enjoying this beautiful holiday weekend… eating breakfast on the porch or deck, taking naps in the hammock and watching fireflies at night.

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