When you're camping, breakfast really is the most important meal of the day. Who wants to hike or fish or explore tide pools on an empty stomach? Not this guy, but pancakes are too heavy, bacon's a PitA, and it's not fun eating eggs with a spork. Solution? Crêpes, France's perfect roll-up hand food. They're also a snap to make, easy to transport, can be made without using dairy (if that's a concern), are a vehicle for a variety of toppings, and a week's worth of breakfasts can fit in a couple of reused spaghetti sauce jars. Also, you don't need to shlep a skillet with you. Crêpe pans take up less space.
On toppings: Lemon and sugar are the standard toppings, but on this recent trip we enjoyed lime and whipped honey. Fresh parsley or cilantro is a nice break from the sweetness. Let crêpes be your canvas and get creative.
Here's a really basic crêpe recipe with some suggestions for replacing dairy (if needed):
1 Cup All Purpose Flour
1/2 Cup Milk (1/2 cup water)
1/2 Cup Water
1/4 Teaspoon Salt
2 Tablespoons Butter, Melted (2 tablespoons vegetable oil)
You can get more info on crêpe substitutions (even eggs and flour) right here. Now, get out there and enjoy our state and national parks!
Wanna camp like Chowbacca!? Get your Coleman Classic here: