Cinnamon-Sugar Crepes #SecretRecipeClub

Welcome to April’s Secret Recipe Club Reveal!  In SRC, members are assigned another blog, search through the archives, bake up something delicious, and share it on reveal day!

I was assigned Maxine’s blog, Why Am I Not Skinny?  Haha – what a great name for a food blog!  Maxine is a South African blogger living in Brussels, Belgium.  And she loves food, especially desserts!

There were so many delicious recipes to choose from!  I actually made her Chicken & Broccoli Bake, but it was right after Easter, so I swapped out the chicken for ham and then I felt bad for changing the main ingredient for a SRC reveal.  It was super delicious, so I blogged it separately and started looking again!

This time my eye was all for the desserts.  Like this amazing Orange Ricotta Cake!  Or Lemon Poppy Seed Cake!  Or *be still my heart* Cappuccino Cake!!!

Then I remembered the whole “it’s the week after Easter” thing and that the Easter bunny brought SO. MUCH. CANDY.  And there were still Easter sugar cookies. *sigh* no reason to make cake *sad face*

So I went half way and made Maxine’s amazing pancakes!  I made the recipe exactly as Maxine did (I even weighed by ingredients!) but I renamed them crepes (sorry, Maxine!) because I’ve always thought of flat pancakes as crepes – maybe it’s a US thing?

My boys went wild for these!  Plus they were super easy to make!  There was a bit of a learning curve when cooking, but only one casualty, so I call it a win!

I also loved that these pancakes/crepes were served simply, with just a bit of butter and cinnamon sugar.  The simple ingredients let the lovely crepe shine through instead of being buried cream cheese and/or fruit.

I went the brinner (breakfast for dinner) route on these, so I served them with a side of fruit and veggies!  It’s simple and delicious and perfect for Sunday brunch (or brinner)!

Cinnamon-Sugar Crepes

Recipe from Why Am I Not Skinny?

100 g all purpose flour (scant 1 cup)

Generous pinch of salt

2 eggs

300 ml skim milk (about 1 ¼ cups)

1 tbsp canola oil

Place the flour and salt in a bowl and whisk to combine.

Make a well in the center of the flour.  Crack both eggs into the well.  Add the oil, and about 2 tablespoons of milk.  Whisk the mixture, gradually incorporating the flour until the mixture becomes a thick paste.

Add the rest of the milk and whisk vigorously until the mixture is very smooth.  Set aside to rest for 20 minutes.

Heat a 10-inch nonstick skillet over medium heat (brush very lightly with butter, if desired).  Pour ¼ cup of the crepe batter into the hot skillet and swirl to evenly coat the bottom of the pan.  Cook for about 1 minute or until the crepe is fully set on top and the edges just begin to brown.  Use a rubber spatula to gently loosen the edges of the crepe.  Then slide a spatula under the crepe and quickly flip.  Cook for another 30 seconds then remove to a plate until ready to eat.  Repeat with the remaining crepe batter, turning the heat to medium-low, if needed.

Serve with desired sweet or savory toppings.  I served these crepes with butter and a sprinkling of cinnamon-sugar.

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