My all-time favorite, the crème de la crème, the ultimate breakfast in bed … crêpes. I have such clear memories of my mom making crêpes, and as soon as I learned to use the stove, I started making crêpes, too. My girls have come to love crêpes as much as I do and they beg for me to make them, and no matter if we double or triple the recipe, there are never enough. There’s nothing quite so fancy to make on a lazy Saturday morning, don’t you agree?
We make the batter in the blender. It mixes up quickly into a smooth, creamy texture and is ready to pour into the pan for cooking without much mess. Melt a bit of butter, an 1/8 tsp., between every few crêpes to keep them from sticking and use a non-stick, round pan. (I’ve tried all kinds of pans, even the “crêpe-pan” contraptions, but nothing works as well as a small omelette pan.) I cook them over med-low heat and use a silicone spatula for flipping. It takes some practice to get the hang of pouring the batter into the pan with one hand while simultaneously rotating the pan with the other to spread the batter into a smooth, thin pancake along the entire bottom of the pan. Watch the batter in the pan as it cooks through. As soon as the wetness disappears from the top of the crêpe, run a spatula around the edges and under to loosen it from the pan. Flip the crêpe over to cook the other side for just a second, then transfer to a plate. We like to eat our crepes with powdered sugar and fresh fruit; sliced bananas have been my favorite filling since I was a girl. A little whipped cream never hurts either! I hope your family comes to love making and eating crêpes a much as ours.
Breakfast Crepes – The Recipe
1 1/2C. flour
1 Tbs. sugar
1/2 tsp. baking powder
1/2 tsp. salt
2 C. milk
2 eggs
1/2 tsp. vanilla
2 Tbs. melted butter
Have a great weekend!
Heidi @ handmadefrenzy.blogspot.com says
These look fabulous!! It tradition to make a yummy breakfast and eat together on Saturday mornings around here too 🙂 Can’t wait to make these for my little family!
kristin says
Stef, these look amazing and your photography is (as always) perfect! I remember crepes once–my Grandma thought a wonderful dinner would be a TCBY crepe (YEARS ago!) and that was it–one TCBY crepe! Needless to say on our way home we had to stop for dinner!
Diane says
Thanks for the recipe!
I have never had luck with making crepes but I will give this a go!
They look so yummy!
😀
Charity says
Growing up, crepes were always the ‘special’ breakfast… it was the most commonly requested birthday breakfast. I still love them. =) Thanks for sharing your recipe!
kate says
these look so good!
marissa | Rae Gun Ramblings says
Oh my gosh you’re killing me these look so good
Carrie says
My brother and I (we’re 16 and 14) made these crepes for breakfast since our parents are at work and we LOVE crepes. The best crepes ever!!!! And an awesome easy recipe!
girlinspired says
This makes me so happy, Carrie! You should surprise your parents with crepes for dinner sometime! Thank you so much for your sweet message!
Alyssa says
How many does this recipe feed? We are stuffing ours with eggs and veggies so we will probably eat just one each.
girlinspired says
Hi Alyssa, That sounds delicious – I would say one recipe makes about 10 crepes that are 9 inches in diameter. Happy cooking!
Darlene says
I just made a batch of these crepes, delicious! My new favorite. I spread some Nutella in the middle of the crepe and added strawberries, raspberries, blueberries and banana and a bit of Cool Whip.. Thanks for sharing!
Londen says
Hello friend, we will be trying these soon, they look so yummy!!
Casey says
I am feeding a group of my friends for breakfast tomorrow and I’m very much under pressure since I’m newly married and have to live up to all these experienced wives ha! so I’ve heard mixed emotions on Crepes being so difficult or so easy so I can’t wait to try these in the morning 🙂 thanks!
Carole says
Thank you so much for the recipe. I’ve made them a few times now because my 3 year old just loves them and asks for them regularly. If he could eat then every day he would. He loves crepes that much. :o) He likes his with peanut butter and sliced bananas and I like mine with sliced strawberries and maple syrup. Mmmm good!
Ruth says
I have never made crepes before. These were so easy to make and were delicious! I filled them with whipped cream cheese and canned blueberry pie filling. Topped them with strawberries and whipped cream. I made the crepes on a cast iron skillet and buttered in between each crepe. They were easy to flip and had no problem sticking. Thank you so much for posting this recipe. This is now a favorite of mine and my family.
Meghan says
How many does this recipe feed? Thanks for it!!
girlinspired says
Hi Meghan,
It depends on how many each person is eating. I’m going to guess it makes about 15 crepes – I usually double it for my family of two adults and three small children and we have leftovers. But we’re kind of piggy.
Meghan says
15? Wow! I have been making some pretty thick crepes then! Lastnight I got 8 out of doubling it, but today I was able to get 7 out of one batch, I am getting there :). Thanks!
girlinspired says
Meghan – I just thought of something else. The size pan is going to make a huge difference, too. I use a pretty small pan – it’s 8-9″. My husband made a batch this weekend and got 12 out of it and his were quite a bit thicker. No one complained though, they’re delicious whether paper thin or a bit thicker! I’m glad you’re practicing so much – lots of yumminess in your kitchen!!
Maggie @ Mama Maggie's Kitchen says
I had to pin this, also following you on Pinterest. I love crepes, but I can’t see a crepe without Nutella. Ah… Nutella! It got me at hello.
Jennifer says
Thanks for posting this. I had not had these in years, and this recipe was so much better than the one I had. Even my picky eater loved them. I’m dreaming of April when our strawberries show their faces in the garden so we can have freshly-picked strawberry crepes. Mmmmm.
Jennifer @ indigocanyonsoaps.com says
Oops! Almost forgot… I love that we had so much left over to use later, but I’m curious how you store them so they don’t stick to one another…I guess it’s time to go look for crepe-storage info and recipes! Thanks again, So yummy!
Melissa calp says
Parchment paper in between
Lauren says
In South Africa crepes are called pancakes and are best served hot with cinnamon sugar! I have grown up with this as our Saturday family breakfast! For the cinnamon sugar we just mix about a teaspoon of cinnamon with a cup of sugar. Give it a try! xx
girlinspired says
Mmmmm, Lauren, we would love that! We like to put cinnamon sugar on our buttered toast!
Pan says
Oh I really miss the smooth taste of crepe especially the original one in France. The best crepe restaurant I can find in Thailand called crepes and co. https://www.socialgiver.com/th/crepes-and-co/thonglor-langsuan/ It’s amazing but I still wanna try mine:) Thank you so much for the recipe!! will do:)
Robbie says
these crepes were absolutely delicious! With the leftover crepes I made chicken enchiladas substituting the crepes for tortillas. My husband loved it!!! It’s a recipe! Thanks
Elly says
The ingredients are mixed all together and blend??
girlinspired says
Yep, that’s it!
Florence says
Do you leave the batter in the fridge or it’s to be cooked immediately after mixing the ingredients?
girlinspired says
Hi Florence, You cook them right away! Enjoy!