Breakfast crepes are super simple and incredibly delicious! Thin, buttery, delicate french style pancakes with crisp edges are perfect for rolling, folding, and stacking! Fill them with your favorite sweet or savory fillings and enjoy them for breakfast, lunch, or yes, even dinner!
Following this guide to the perfect crepe with a salted caramel filling needs to be next on your list! It’s the perfect menu item for a special occasion, breakfast in bed, or an after-dinner dessert. Once you get down this basic crepe recipe, you can make:
What are breakfast crepes?
For the sake of argument, let’s say they’re pancake’s thinner more delicate cousin. Breakfast crepes have a similar flavor profile to pancakes but dare I say crepes are a bit more versatile because of how thin they are. This allows them to be folded and rolled, unlike a pancake.
They can be made sweet or savory depending on what you fill them with and can be served for anything from a fancy brunch to lazy weekend dinner. Some enjoy them filled with whipped cream and strawberries, while others enjoy them filled with scrambled eggs and sausage.
The only limit to how a crepe can be enjoyed is your imagination. They’re totally versatile, completely customizable, and a real treat!
A recipe for beginners
You may have seen crepes being made in restaurants by people using electric crepe makers and a wooden spreader. It’s kind of neat to watch, isn’t it?! If you don’t have all the gadgets (because I don’t know many that do) it’s all good, you absolutely don’t need them.
Making homemade crepes is so much easier than you think! Yes, they look all kinds of fancy, but they’re actually quite as simple as putting a handful of simple ingredients into a blender to create a smooth batter, and voila! The trick is to get them to their signature thinness and this breakfast crepe recipe will guide you every step of the way.
Appliance Tips
Blender – This easy recipe requires the use of a blender if you have one. It’s as simple as tossing in all of your ingredients to make the batter. If you don’t have one, mixing by hand in a bowl is just fine.
Omelette pan – Use a non stick round pan. Small/medium in size is perfect. After trying all kinds of different pans, I highly recommend an omelette pan.
Spatula – You’ll need a spatula for flipping. A silicone spatula is great. An offset spatula also works, just be careful not to tear the crepe.
Ingredients
- Flour – Regular all-purpose flour is all you need to hold the structure of the crepe.
- Sugar – You don’t need much at all, but adds a subtle sweetness.
- Baking powder – Traditional crepes use no leavening agent, so if you want to omit this, you can. I use it when I want to give my crepes a bit more body.
- Salt – a bit to bring out the flavors.
- Milk – This batter is not thick and should be on the thinner, runnier side. To avoid a thicker batter, use lighter milk. Add a bit of water to it if you’re using milk with higher fat content.
- Eggs – Used as a binding agent.
- Vanilla – A subtle hint of vanilla is never a bad idea!
- Melted butter – The only way to achieve a buttery texture and crisp edges. Plus additional butter for cooking.
How to Make this Breakfast Crepes Recipe
Step 1: Combine all ingredients in a blender and blend just until smooth. Scrape down sides to make sure everything is incorporated, without over blending.
Step 2: Heat a bit of butter in your non-stick round pan. You will want to add more butter between every few crêpes to keep them from sticking. Pour a bit of batter from the blender while simultaneously rotating and spreading the batter into a thin layer across the pan.
Step 3: Watch the batter in the pan as it cooks. 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. Cook on the other side for just a few seconds longer before turning the crepe out onto a plate.
Cook all the crepes at once or, fill and sprinkle with powdered sugar and eat as you go!
It takes some practice to get the hang of pouring the batter into the pan with one hand while rotating the pan with the other to spread the batter into a smooth, thin pancake along the entire bottom of the pan. Watch this video for a visual on this crepe-making technique.
You may find your first few crepes are a bit of a disaster. That’s totally normal. Through trial and error, you’ll get it! And I mean, eating “ruined” crepes is really just an excuse to eat more crepes!
Can I make them ahead of time?
To make crepes ahead of time, stack with a sheet of waxed paper or parchment paper between each one. Seal the stack in a large Ziploc bag.
What else can I fill breakfast crepes with?
Sweet
- Butter and lemon
- Nutella and bananas
- Fruits and pastry cream
- Maple syrup and powder sugar
- Apple pie filling
- cream cheese filling
- ice cream
Savory
- Scrambled eggs and bacon
- Ham and cheese
- Spinach and feta
- Sausage and veggies
The sky is the limit! For a larger party or holiday meal, serve these crepes alongside our favorite Cheesy Egg Bake or German Pancake.
Ingredients
- 1 1/2 C. 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 plus additional butter for cooking
Instructions
- Combine all ingredients in a blender. Pulse until batter is smooth. Scrape down any dry flour stuck to the sides of the blender to ensure ingredients are evenly combined. Avoid over-running the blender as you do not want a lot of extra air in the batter.
- Heat a bit of butter, an 1/8 tsp., in a small/medium omelette pan. You will want to add more butter between every few crêpes to keep them from sticking. 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.)
- Pour a bit of batter from the blender while simultaneously rotating and spreading the batter into a thin layer across the pan. 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.
- Cook the batter over med-low heat and use a silicone spatula for flipping.
- Watch the batter in the pan as it cooks. 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.
- Cook on the other side for just a few seconds longer before turning the crepe out onto a plate.
- Cook all the crepes at once or, fill and sprinkle with powdered sugar and eat as you go!
- You can fill the crepes with anything from butter and lemon to Nutella and bananas to fruits and pastry cream. The sky is the limit.
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!
Kara says
Didn’t you used to have a Cream cheese filling on here?
Lynn says
Made these this morning. So easy and delicious! It made 15+ crepes that were 5 1/2 inches. This will be my go to recipe. Thank you!
Lynn says
This is my families new favorite!
girlinspired says
I love to hear that! My family loves them too.
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!