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Here are a couple of traditional Christmas recipes that some people make for the holiday season.

Sweet Crepes

At our house, Christmas morning means a breakfast of sweet dessert crepes. These are also known as French Crepes and consist of crepe batter and filling. The crepe batter can be made the night before and left to settle in the refrigerator overnight or even made several hours before actually cooking the crepes.

These measurements will make approximately 8 crepes.

4 eggs
1 cup flour
2 T sugar
1 1/3 cups milk
2 T melted butter
½ t salt

In large bowl, mix all ingredients together and mix until smooth. Let rest in refrigerator overnight or for several hours.

Use a medium sized pan when cooking the crepes. Add a little butter to the bottom of the pan and place approximately 2-3 T of batter inside the pan. Make sure that the pan is set on low heat. Tilt the pan until the batter covers the bottom. Cook until brown and place on platter.

Fillings

At our house we usually have maple syrup, sliced bananas, whipped cream (either spray or fresh), sliced sweetened strawberries, and chocolate syrup. You may use any type of cut up fruit that you like.

Place crepe on plate, top one half of the crepe with your filling choice, fold over. Squeeze some maple syrup (pancake syrup mix tastes great!) and then spray or top with whipped cream and chocolate syrup if you wish.

Double or triple the measurements if needed.

This year I made an Eggless Crepe Batter. It is important that you let the batter settle overnight or longer.

Here is what the batter looks like;

The recipe for an Eggless Crepe is as follows;

1 cup flour
2 T sugar
1/4 cup melted butter
2/3 cups water
1/2 cup milk

Measure flour into bowl. Add sugar mix well. Add water and milk to blend. Then top with melted butter and mix in. Stir until smooth. Let settle in fridge overnight or longer. Make them the same way you would do the Sweet Dessert Crepes. Enjoy!

Here is the finished product!