2*6*11

Bonjour!

Crepes for breakfast?

Oui! Oui!

This is definitely a new favorite. I'm not normally one to eat the same thing day after day. I get really bored. But I could eat these crepes every single morning for a very, very long time.

Here's the thing: they are the perfect combination of protein, fat and carb. When I get done eating them I feel full, but not that gross, sits with you all day, yucky full. Just good full.

They're also fantastic because you can make them sweet crepes or savory crepes, or both! I like to have one with peanut butter and chocolate, and one with parmesan cheese and egg. Get creative, you can put anything in them!

Whole Wheat Crepes

• 3 eggs
• 2/3 cup milk
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1/3 cup whole wheat flour

Melt the butter.

Whisk the eggs, milk and salt.

Continue whisking while slowly pouring in the melted butter.

Continue whisking while slowly adding the flour.

Refrigerate for at least 1 hour.

Put a large non-stick pan on medium-high heat.

Pour about 2 tablespoons batter in the pan and tilt the pan around until the batter is spread very thin and most of the pan is coated.

Let cook for a couple minutes, then flip.

Place your choice of toppings on crepe while it cooks other side for about 30 seconds.

Fold crepe and place on plate.

Bon appetit!