Sweet Breakfast Crepes
Learn how to make sweet breakfast crepes in just 35 minutes that turn out perfect every time in a few simple steps and doesn't require any special equipment!
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
Calories: 159kcal | Carbohydrates: 26g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 146mg | Potassium: 98mg | Fiber: 1g | Sugar: 3g | Vitamin A: 138IU | Vitamin C: 0.1mg | Calcium: 69mg | Iron: 2mg
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