I know that these look like tortillas. I KNOW.
But they aren’t. They the most fun little breakfast (or lunch) item that there ever was.
Have you ever made them? I never had. In fact, I’d only eaten them once or twice before this.
One time was my senior year of college. I lived with nine girls. Not in a sorority. Just a house with nine girls. It was nutzo.
We all tried to get together for dinner once a week. And one time, my roommate from New Orleans made crepes for all of us.
It was so fancy and grown up and fun that I’ve never really stopped thinking about them.
I thought they would be really hard to master, but it turns out. They’re pretty easy.
After you mess up the first two. Then sort of get it on the third try.
By the fourth, though…you’re flipping those suckers with nothing but your fingers and basically speaking French fluently.
I have some dessert crepes up my sleeve too, but I thought I’d share these first since it’s what we had for breakfast this morning.
The little sleepy eyed girl loved them. We actually had them for breakfast and lunch. And we’ve yet to have dinner as I type this…but I wouldn’t be surprised (or disappointed ) if some crepes somehow ended up on our plates at 6 o’clock.
Spinach Feta Crepes
- 1 1/2 C milk
- 2 eggs
- 1 C flour
- 1 T sugar
- pinch of salt
- 3 T melted butter
Put all ingredients in a blender and blend on high until the batter looks smooth.
Preheat a non-stick skillet over medium heat, brush with a little butter (or cooking spray) and add 1/4 C batter. Roll the pan around a bit to make sure it covers the entire bottom. Then let it sit there for 2-3 minutes, until the edges of the crepe start to pull away from the sides.
Then stick the edge of a spatula underneath one edge, shimmy it off the bottom of the pan, and quickly flip it over. (I used a combination of my fingers and the spatula) Cook for another 1-2 minutes. Then remove.
- 1 T dried dill
- 1/4 C feta
- 3 C spinach, wilted
Combine all the ingredients and add a a bit to each crepe. Fold and enjoy!