Crepes - Easier than you think

Maybe crepes aren't the first thing that come to mind when you think of holiday meals, but they are the one Christmas treat that I look forward to all year round. I've got no idea where the tradition came from, but crepes for breakfast on Christmas morning have been part of our Christmas tradition for years. Traditionally we've stuffed them with ice cream, whip cream and strawberries, but since I've been married we've added a few healthier versions to the table as well. Which is actually one of the things that I like about crepes. The crepes themselves are sugar-free, and you can stuff them pretty much however you like. I'm posting my husband's super-easy, super-healthy savory crepe filling with bell peppers, onions green chilies and bacon. Can you go wrong with bacon really? And the best part? They're easy to make! I personally think these homemade crepes taste way better than the crepes they sell at the little kiosks at the mall, and they're cheaper too.

Crepes
2 beaten eggs
1 1/2 C milk
1/2 C white whole wheat flour
1/2 C all-purpose flour
1 T cooking oil
1/4 t salt

Combine all ingredients, beat until well mixed. You'll want to add the flour to the liquids gradually or it will clump, and nobody wants to eat crepes with clumps. Heat a lightly greased skillet to med-high, remove from heat. Any skillet in any size will work. Decide how big your crepes want to be and go from there. Teflon works well if you have it, it's light weight and doesn't stick. We haven't had anything but cast iron in our kitchen for years though and we've never had a problem using it. If you happen to own a crepe maker, the go for it, but it just feels like one more semi-useful appliance to take up your cupboard space.

So, after you've removed the heated pan from the heat, add 2 T batter, lift and tilt the skillet to spread the batter. Return to heat; brown on 1 side only. Invert over paper towels; remove crepe. Repeat with remaining batter, greasing skillet occasionally. Makes 18 six-inch crepes.

Savory Crepe Filling
1 green bell pepper, minced
1 red bell pepper, minced
1/2 purple onion, minced
1/2 small can fire-roasted green chilies
3-4 pieces of crispy bacon, broken into pieces
Salt and pepper
cheese

Combine all the vegetables in a pan heated to medium-high. Season with salt and pepper to taste. Saute until the colors are bright and the vegetables are done, aprox 5 minutes. Stir in the bacon pieces, Remove from heat. Place the desired amount inside each crepe. Top with cheese. Either roll or fold the crepe into quarters. Enjoy!

Now, this is a super-easy, super healthy little meal, but there are some traditions that I have a hard time wanting to let go of. It is Christmas after all and you can't be good all the time. So let me introduce you to dessert:
This is fantastic. We really don't normally have any of this food in our house, but on Christmas morning, it's time to indulge. This little baby was stuffed with fresh strawberries, banana's and Dulce de Leche ice cream. It's topped with roasted almonds, toasted coconut, more fruit, a little bit of whipped cream, and the extra Dulce de Leche ice cream that my husband threw on top because he felt bad that you couldn't see the ice cream that was on the inside.  We usually eat the Savory crepes first and follow up with this. I love Christmas morning!