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These classic French crêpes make the perfect savoury breakfast option. Get creative and try new fillings depending on what you have left in the fridge. Alternatively, try the classic spinach and ricotta for an Italian twist. You can cook Crepe breakfast using 6 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Crepe breakfast

It's 100 grams of Flour.
It's 1 tsp of Potato Starch.
You need 3 tsp of Sugar.
You need 1 tsp of Oil.
You need 220 ml of Milk.
You need 1 piece of Egg.

Heat a large non-stick crêpe pan or frying pan. Add a drizzle of oil, then wipe out the excess with kitchen paper. When the pan is hot, add enough batter to just cover the surface, swirling it and pouring any excess back into the bowl. The pancake should be as thin as possible.

Crepe breakfast step by step

Put the Flour and Potato starch in a bowl. Mix well with a whisk. (Eliminates powder crumbs.) After that, put the all ingredients in the bowl and mix it well..
Heat a pan and pour enough dough to cover the bottom of the frying pan. Move the dough that it's spread every across pan. When the dough solidifies, turn over, and cook it. (When the edge of the dough begins to separate from the frying pan, it's time to flip it over.).
During baking other dough, keep the crepe covered with kitchen paper which is moistened with water..
Wrap your favorite fruits, sausages and vegetables and eat..

Whip up a batch of classic French crêpes for a breakfast treat or a delicious dessert. These delicate pancakes pair beautifully with sweet and savoury fillings. Swirling the breakfast crepe in the pan is one of the tricks to making the perfect best crepe. Temperature of the pan is key. Pour ¼ cup batter in the pan, immediately lift the pan and swirl to distribute the crepe batter evenly throughout, making sure that the edges are even.