It’s my birthday on Tuesday, but I can’t figure out what to do to celebrate!
As a kid, it was easy. Mom ordered a sheet cake from Safeway, carted it and a couple of my friends to the city pool, and let us splash around for hours. During the “adult swim” breaks, I blew out the candles and shoveled big globs of frosting into my mouth (and you wonder why I rarely eat it anymore…), then ripped the wrapping paper off every gift in record time.
I could do that again this year… I’m short enough that the lifeguards still try to kick me out of the pool for “adult swims!”
Or I could bring back the teenage slumber parties! In middle school, I sent invitations to my closest girlfriends, baked myself a cake (definitely a food blogger in the making!), and stayed up late to paint nails and watch “You’ve Got Mail.” As if the sugar rush from red vines, ice cream, and frosting wasn’t enough, we devoured a dozen donuts the next morning while still in our PJs.
But… I kind of enjoy going to bed early and waking up with the sun, so maybe I’ll celebrate with a cute (and slightly healthier) birthday breakfast instead.
Besides, how could you not have a happy birthday after eating these funfetti crêpes??
These are perfect for a birthday breakfast (or an easy birthday dessert)!
- In a large bowl, lightly beat the egg and egg white. Whisk in the milk. Lightly spoon the flour into the measuring cup, and level with a knife. Whisk in the sifted flour, sugar, and vanilla ingredients, mixing just until frothy. Let the batter rest for at least 5 minutes.
- Preheat a large 8” pan, and lightly coat with nonstick cooking spray (butter-flavored or canola). When the pan is hot, quickly add a generous ¼ cup of batter to the center, and pick up the pan to swirl the batter around to completely cover the bottom. Place the pan back down on the burner, and quickly scatter the sprinkles on top, starting from the edges and moving towards the center. Let the crêpe sit until the batter looks fully cooked. Loosen the edges using a spatula, and remove onto a plate. Re-coat the pan with cooking spray, and repeat with the remaining batter.
- To assemble, fold each crêpe into quarters. Top with 1 tablespoon of whipped cream, and drizzle with ½ teaspoon of chocolate syrup.
Notes: Do NOT add the sprinkles to the bowl of crêpe batter! When you swirl the batter in the pan, the sprinkles will bleed and result in a dingy grey crêpe, instead of bright rainbow-colored.
Do NOT try to flip the crêpes either! The sprinkles will melt and stick to the pan.
(Trust me, I had to try these 3 times to get them perfect!)
Middle: candy bar cheesecake, german-ish chocolate cupcakes
Bottom: lemon-german chocolate combo cupcakes, mini hula pies
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