Recipe for:

Sweet Breakfast Crepe


Crepe: Makes 10 crepes

1/2 cup sifted all purpose flour

2 eggs

2 tbsp melted whole butter

1/2 tsp fine salt

3/4th cup milk

1/2 cup water


Sweet Fruit Filling: (Any fresh fruits in season will do!)

1/2 cup chopped pineapple

1/2 of a lemon chopped in bits

1/2 cup mango cut in bits

1 ripe banana

5 dashes cinnamon

1/4th cup creme

1/4th cup grated cheese


Crepe Batter:

In a bowl put all ingredients for the crepe. Whisk together then cover with cloth and chill in the refrigerator for 30 minutes. 


While waiting for the crepes to chill you can make your filling.


Sauté fruits in an extra virgin olive oil drizzle, then add cinnamon, creme and cheese. 

Set aside.



In a small non stick pan (about 6-7 inches in diameter) dip cotton in Extra Virgin Olive Oil and rub onto pan. Then with a 1/4th measuring cup scoop out batter and pour in hot pan. Roll pan around to spread crepe evenly. Once bubbles appear place about 3 tsp mixed fruit on one side of the crepe, flip the other half over to cover the filling. Then slide crepe onto dish. Repeat whole process. This makes 10 crepes. Note try a coconut banana stuffing or fresh mango with a honey choco drizzle. Of course this same crepe batter can be used with savoury filling too!

From my Kitchen to yours with love, Sabrina