I am a sucker for a good breakfast. It could be part of my sweet tooth problem, but breakfast food is some of my favorites! It is kind of sad because my husband prefers either skipping breakfast or eating a bowl of Captain Crunch. I however, grew up with delicious breakfasts and so I have a hard time settling with a bowl of cereal. These crepes are usually my breakfast choice, especially when we have family or friends over. They look pretty, taste amazing, and come together REALLY quickly. With all of the fresh fruit on sale, these berry and fruit filled crepes with Orange Marmalade Syrup are DELIGHTFUL!!

Basic Crepes with Cream Cheese Filling and Orange Marmalade Syrup
Crepes
  1. 3 eggs
  2. 1 c.plus 2 T. milk (you can use 1 c.+2T. water and 3 T. powdered milk)
  3. 3 T. butter, melted
  4. 1 c. flour
  5. 1/4 t. salt
  6. 1 T. sugar
Cream Cheese Filling
  1. 8 oz. cream cheese, softened
  2. 1/4 c. granulated sugar
  3. 1 1/2 t. vanilla
  4. Zest of 1 orange
Orange Marmalade Butter Syrup
  1. 2/3 c. orange marmalade, apricot jam, or any of your favorite preserves
  2. 1/3 c. orange juice
  3. 2 T. butter
  4. Zest of one lemon or orange
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Instructions
  1. Crepes: Combine all ingredients in blender container; blend about 1 minute. Scrape down sides with spatula, and blend about 30 seconds more. To cook, heat crepe on medium-high heat just hot enough to sizzle a drow of water. Brush lightly with melted butter. For each crepe, pour in just enough batter to cover the bottom of the pan, tipping and tilting pan to move batter quickly over bottom. If crepe has holes, add a drop or two of batter to patch. Cook until light brown on bottom and dry on top. Remove from pan and stack on plate. Makes 12 crepes. Fill crepes with cream filling (recipe below), fresh fruit, and drizzle with Orange Marmalade Syrup (recipe below).
  2. Filling: Soften the cream cheese and blend in sugar, vanilla, and orange zest. Place filling in the middle of your cooked crepe and top with fruit and syrup.
  3. Syrup: Add above ingredients into a small saute pan and let simmer on low heat until combined. Drizzle over crepes when they have been filled and wrapped.
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If you want your crepe to be extra thin, use a large saute pan and swirl the crepe batter to all sides until your crepe is as thin as you would like it. Because I always have four starving children wanting their crepes quickly, I just use my large griddle and spread the batter out as far as I can and cook several at a time. Yes, they are not paper thin, but they are still delicious!

Another favorite version of these crepes is to use my homemade apple pie filling, some whipping cream, and a dash of cinnamon on top. It is like eating apple pie for breakfast–yum!!