Breakfast Bar: Crepes

I have been making these crepes for years...the recipe is incredibly easy and you can make it the night before so you'll have more time to enjoy an extra cup of coffee in the morning. It's fun to set-up a breakfast bar with lots of yummy toppings: Hazelnut Yogurt, Peach-Rhubarb Compote, and fresh fruit.CREPES: Makes 8 CrepesIngredients:1 1/2 cups sifted organic all-purpose flour1/2 teaspoon salt1/2 teaspoon vanilla2 large organic eggs2 cups organic whole milk2 Tablespoons melted, cooled organic unsalted butterDirections:Melt the butter and allow to coolSift the flour and saltAdd the vanilla, eggs, milk, and butter. Stir. Pour batter through a fine mesh strainer using a rubber spatula. Let batter sit in the fridge for at least an hour or overnight. Lightly butter a non-stick crepe pan and cook each crepe over medium-heat using 1/4 cup batter. Try to make the crepes as thin as you can. Let cook for 1-2 minutes on each side until little golden dots begin to form. Wrap in aluminum foil to keep warm.PEACH~RHUBARB COMPOTEIngredients:2 medium peaches, chopped1 stalk of rhubarb, chopped1 cup filtered water1/2 cup sugarDirections:Place all ingredients in a pan over medium heat. Bring to a boil then lower heat so mixture is simmering. Let simmer for about 15-20 minutes or until the mixture has reduced to a compote. Keep in a ball jar in the fridge for up to a week.HAZELNUT YOGURTMix 1 cup Greek yogurt, 1 Tablespoon organic cane sugar, and 1 Tablespoon of hazelnut extract. Voila....hazelnut yogurtPhotography + Recipes + Styling by Cassie Winslow