German Filled Breakfast Crepes Recipes

SWEET GERMAN PANCAKES WITH SUGAR AND LEMON

Steps:

• Gather the ingredients.
• Stir together flour, sugar, ​and salt in a mixing bowl.
• Break eggs into a large cup, add milk and vanilla (if using) and whisk together until smooth (or use an immersion blender ).
• Add the milk to the flour and stir until no lumps remain. Let the batter rest for 15 minutes. This lets the flour granules swell and bind.
• Heat one teaspoon of butter in a frying pan or crepe pan, preferably nonstick. Make a test pancake with 1 tablespoon batter. Add milk to thin, if necessary.
• Use a 1/4 cup measuring cup to transfer batter to the pan. Cook pancakes until set but not brown.
• Flip over for a few seconds and remove to a serving tray or plate. Add the second teaspoon of butter to the pan and repeat.
• These are best eaten right away, by sprinkling with lemon juice and sugar and then rolling them up. Serve and enjoy.

BREAKFAST CREPES

Steps:

• In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.
• Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.
• Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
• After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
• Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.

GERMAN FILLED BREAKFAST CREPES

Steps:

• 1. Put all ingredients except margarine into a blender or large bowl. Blend well using lowest setting on blender, or whisking vigorously by hand. 2. The mixture should be quite runny. Add either more soy milk or flour to reach this consistency.