Breakfast Crepes (Rollers)

I enjoyed eating these as a kid, and have made it many times for my children and their friends.  Growing up we called it Danish Pancakes.  My kids call these "Rollers".   We usually ate them with just butter and sugar filling or my Mom would fill them with butter, roasted cinnamon apple slices.   My children's favorite is diced banana / strawberries with chocolate chips but they usually take what the chef has available.   For an added touch, coat the rolled crepe with powdered sugar, whipped cream or a sauce.  A special version my kids created is the "Smoller" - crepe filled with Smores' stuff.

The trick to cook these is a good, smooth carbon steel or cast iron pan.  Get the pan hot enough to make a drop of water really dance when it hits the pan.   Every time I make them I usually destroy the first crepe until the pan is at the right temp.   Once you get the hang of it, crepes are easy to make.   If you have a crepe maker, use it if you prefer.

2 eggs
1 cup Milk
1/2 all purpose flour
1/2 tsp salt
1 tblsp sugar
1/2 tsp vanilla extract (optional)
Fillings:  dice fruit (banana, strawberries, blueberries, apples...), jam, chocolate chips, butter+sugar, marshmallows,....

To Make:
Put all ingredients into a blender or food processor.  Blend on high to mixed well and to add some air.   I usually put the batter in a container so I can put any remain batter in the refrigerator for the next couple days.  It will usually lasts 3-4 days in the refrigerator.  Just give it a good shake before using. 

To Cook:
Heat the pan over medium heat until a drop of water sizzles (jumps when it hits the pan).  When the pan is hot, oil the pan with 1 tblsp butter, coconut oil or canola and swirl the pan to coat the bottom and sides.   To make a crepe, pour in ~1/3 cup of batter as you swirl the pan so the batter coats the bottom and up the sides.  Return pan to heat and cook ~1 min or until you are able to easily pull the sides of the crepe away from the pan.    Using a knife or spatula, pull the crepe from the sides of the pan.  Carefully, grab the crepe on one side and in one motion lift it from the pan and flip.   If the pan is properly oiled and the crepe is cooked, it will be easy to flip.

To Fill:
After flipping the crepe, place you favorite filling in a line down the center of the crepe.  To roll, fold one side of the crepe over the ingredients then fold the other side over.  Roll the crepe out of the pan on to a plate.  If  you prefer, you can assemble the crepe on a plate but the extra heat from the pan can help melt/heat some of the fillings (e.g. chocolate chips). 

Smollers

One version my kids like for dessert is to fill the roller with Smores ingredients.   The filling is chunks of marshmallows, chocolate chips and crumbled graham crackers. The heat from the crepe, especially if you roll it in the pan, melts the marshmallow and chocolate chips while the crackers give it a bit of a crunch.

You could omit the sugar and vanilla to make a crepe that could be used with vegie / meat filling.