Cinnamon Crepes, the perfect breakfast

Sweet cinnamon crepes with blueberry and strawberry compote. A surprisingly easy breakfast to pull off. I grew up with these cinnamon crepes and as a kid we would fill these with butter and sugar or jam, roll them up and eat them by the handful. Decided to kick it up a bit with the compote... but I'm still going to have at least one with butter and sugar for a taste of my childhood.

Cinnamon crepes

35 grams sugar

1 egg

1 cup milk

3/4 tsp vanilla extract

118 grams flour

3/4 tsp cinnamon

1/2 tsp baking powder

1/4 tsp salt

1. Add sugar and egg together in a mixing bowl and whisk until sugar dissolved.

2. Add in milk and vanilla and mix until smooth.

3. Mix flour, baking powder, cinnamon and salt in a separate bowl and slowly dry and liquid ingredients whisking until you get a smooth lump free batter.

No need to rest this recipe you can use a crepe pan or a large frying pan, apply cooking oil spray to warm pan. Pour 1/3 a cup of batter into pan and circulate the pan so the batter spreads evenly on bottom. Cook both sides and set on plate and cover to keep all crepes soft. Repeat until all the batter is used.

Berry compote

2 cups sliced berries

1 cup sugar

1 cup water

1 tsp corn starch

1. Mix cornstarch and water in a frying pan until fully dissolved.

2. Add berries and sugar and stir until fully mixed.

3. Bring to a light boil and reduce until about half the liquid is evaporated.

Set aside and serve warm or chilled according to your preference.