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!
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 a special crepe pan, we’re going to make them in a nonstick pan, which everyone owns.
One of my favorite things about making crepes is that you can use this same recipe and make them a thousand different ways. Even though they are an easy breakfast recipe, you could totally serve them as a special breakfast or upscale brunch. Don’t forget the blueberry butter, strawberry rhubarb jam, and crispy air fryer bacon for a full spread.
Jump to:
🥞 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. Omit if you are filling with savory flavors.
- 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 or add a splash more milk.
- Eggs – Used as a binding agent.
- Vanilla – A subtle hint of vanilla is never a bad idea!
- Melted butter – We add some melted butter to the batter and also use more for cooking to achieve a buttery texture and crisp edges. You can use salted or unsalted butter.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Garnish sweet breakfast crepes with a dusting of powdered sugar or get creative on the crepe fillings and add jams, fruit, jellies, Nutella, creamy lemon curd, strawberry curd, or savory ingredients.
Equipment Needed:
Blender – This easy recipe uses 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.
Substitutions and Variations
- Chocolate Crepes with Fresh Raspberries – these sweet crepes are perfect for dessert and are drizzled in chocolate ganache.
- Lemon Crepe Cake – tender crepes stacked with pastry cream and a lemon filling.
- Boston Cream Pie Crepes – tastes exactly like the cream pies, but in crepe form.
- Salted Caramel Crepes – the perfect combo of sweet and salty.
- Savory crepes – mix and match your favorite fillings for savory breakfast crepes, like bacon, sausage, eggs, spinach, feta, cheddar cheese, green onions, ham, etc. Then fold as you would a breakfast burrito.
🔪 Instructions:
Step 1: Add all of the ingredients to the blender and blend until smooth. Scrape down the sides of the blender so all of the ingredients are combined.
Step 2: Heat ⅛ teaspoon of butter in a small nonstick skillet over medium heat. Pour a little bit of the batter into the pan while rotating it to spread the batter as thin as possible. After the first crepe, this process gets easier. Cook over medium-low heat.
Pro Tip: Don’t overrun the blender. This adds too much air to the crepe batter.
Step 3: As soon as the wetness disappears from the top of the crepe, go around the edge of the crepe to loosen with a rubber spatula. Once the first side is done (2-3 minutes), flip it over and cook for a few more seconds before transferring to a plate. Make sure the crepes are in a single layer, or stacked between wax paper. Repeat until all of the sweet crêpes are made.
SERVE: Enjoy your special treat with fruit, whipped cream, and a dusting of powdered sugar or your other favorite toppings!
Recipe Tips for Perfect Breakfast Crepes
- If you don’t have a blender, make them by hand in a large bowl.
- When flipping the crepes, be careful so they do not tear.
- It will take a couple of times to get the hang of pouring the batter in while rotating the pan in a circular motion, but they will still taste delicious. Watch this video for a visual on this crepe-making technique.
Fun Fact
Crepes were originally made with buckwheat flour, which was a new ingredient in Europe. – Dali Crepes
Recipe FAQs
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!
We love serving breakfast crepes with traditional sides like scrambled eggs topped with melty cheese, fresh fruit, and a side of bacon.
Normally crepes call for the same basic ingredients as pancakes, but no leavening agents like baking soda or powder so they stay thin I still like to add a little bit to mine to bulk them up a tad.
Store leftover crepes in an airtight container or plastic bag with wax paper or a piece of parchment paper in between each one for up to 1 week. You can also freeze them using the same method. Thaw them in the refrigerator before cooking. When ready, reheat in the microwave or over medium-low heat in a large skillet until warmed through.
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.
Sweet options we love are: Butter and lemon, Nutella and bananas, Fruits and pastry cream, Maple syrup and powder sugar,
Apple pie filling, cream cheese filling and ice cream. Here are a few savory ideas: Scrambled eggs and bacon, Ham and cheese
Spinach and feta, and Sausage and veggies.
More of the Best Breakfast Recipes
If you tried this Breakfast Crepe Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Sweet Breakfast Crepes
Ingredients
- 1 ½ C. flour
- 1 Tbs. sugar
- ½ tsp. baking powder
- ½ tsp. salt
- 2 C. milk
- 2 eggs
- ½ 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 ⅛ 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.
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Notes
- If you don’t have a blender, whisk the batter by hand in a large bowl.
- When flipping the crepes, be careful so they do not tear.
- Pour batter from the blender carafe or a measuring cup with a spout for easy control over pouring.
- It will take a couple of times to get the hang of pouring the batter in while rotating the pan in a circular motion, but they will still taste delicious.
- 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.
Nutrition
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Comments & Reviews
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.
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!!
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.
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!
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!
Londen says
Hello friend, we will be trying these soon, they look so yummy!!
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!
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!
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!
marissa | Rae Gun Ramblings says
Oh my gosh you’re killing me these look so good
kate says
these look so good!
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!
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!
😀
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!
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!