Breakfast Crepes

Breakfast crepes (or kaygana in Turkish) date to the 16th century, when it was a popular meal served with either sweet or savoury toppings. Sort of an eggy crepe, they are delicious for breakfast. Just mind you don’t break it when you flip it…!

Breakfast Crepes

Recelli Kaygana

1 tablespoon flour

3 tablespoons milk

3 eggs

a knob of butter

jam of your choice (my favourite is with mulberry jam)

cream

Place the flour in a bowl, and add the milk a little at a time, stirring between each addition with a fork to get out all the lumps.

Break the eggs into a second bowl, and whip with a fork until smooth. Add the four/milk mixture, and stir until well-combined.

Melt the butter in a saucepan over medium heat, then add enough batter to make a thin crepe. Cook until the top is almost set, then *very gently* flip the crepe over.

When done, place on a plate, spread with jam, and fold into quarters. Serve with cream.