Breakfast Crepes, yum.

These are the perfect breakfast to make on aSunday morning. Mix the batter together when you first get up, then sit and read the paper while you wait for the batter to set in the fridge. When you finish with the paper and your body's hunger has finally woken up, your crepes are ready for the pan and quickly find their way to your stomach =).

Whole Wheat Crepes

Adapted from Southern Living

3 large eggs

1 cup milk

1 tablespoon vegetable oil

1 cup whole wheat pastry flour

1/2 teaspoon salt

Yogurt and fresh fruit OR nutella and bananas for filling.

• Beat first 3 ingredients at medium speed with an electric mixer until blended. Gradually add flour and salt, beating until smooth. Cover and chill 1 hour.
• Coat bottom of a 7-inch nonstick skillet with melted butter; place skillet over medium heat until hot.
• Pour 3 tablespoons batter into skillet; quickly tilt in all directions so batter covers bottom of skillet.
• Cook 1 minute or until crêpe can be shaken loose from skillet. Turn crêpe over, and cook about 30 seconds. Place on a dish towel to cool. Repeat procedure with remaining batter. Stack crêpes between sheets of wax paper.

Place on serving tray, spoon yogurt or nutella onto crepe and top with fruit of choice, then roll/fold to your preference.