Breakfast Crepes

 

Breakfast Crepes

BreakfastCrepesDone

These sweet little breakfast crepes (called French Pancakes by some people and Swedish Pancakes by others) are light and flavorful, with delicate, crispy brown lacy edges. Filled with cinnamon sugar or berries and topped with a spoonful of whipped cream, they make a wonderful company breakfast or weekend tradition.

 

They are surprisingly simple to make, but it is much easier to keep plates filled if two people are working together. Children enjoy being enlisted to butter, fill, and roll the crepes.

Breakfast Crepes sift flour into liquid Breakfast Crepes beat egg milk and vanilla

A non-stick pan makes the crepes easy to flip. You may even want to get creative and flip them in the air! Larger pans make bigger crepes–which means less time cooking. Hold each crepe together with a toothpick, if desired, but make sure it shows clearly to avoid unpleasant surprises.

 

Use your imagination with the filling; almost any fruit or jam goes well with crepes. If you have extra batter, cook the crepes and wrap them well in plastic. They can be refrigerated for several days.

Breafast Crepes ladle batter into hot greased pan Breakfast Crepe covering with cinnamon sugar Breakfast Crepes flipped Breakfast Crepes tilt and roll batter

Ingredients:

 

4 large eggs

1 cup water

1 cup milk

1 teaspoon vanilla

1 1/2 cups flour

1/2 cup powdered sugar

1 teaspoon baking powder

1/2 teaspoon salt

Coconut oil or shortening for cooking

Butter, cinnamon sugar, jam, or fresh fruit

Breakfast Crepe fill with blueberries Breakfast Crepe fill with strawberries

Directions:

  1. In a medium bowl, beat the eggs, water, milk, and vanilla until frothy.
  2. Sift together the flour, powdered sugar, baking powder, and salt. Put the sifted ingredients back into the sifter and sift over the egg mixture in three additions, whisking or beating each time. Mix until combined. (Small lumps are fine.)
  3. Heat a small skillet with sloped sides over medium-high heat. Grease lightly with coconut oil or shortening. Don’t use butter – it browns too quickly.
  4. Ladle or pour a small amount of batter into the pan. Lift the pan from the burner, tilting and rolling the batter to cover the bottom of the pan. If you have too much batter, pour the excess back into the bowl and use less next time. After a trial crepe or two you will be able to determine the right amount of batter to use. Keep them thin!
  5. Watch the crepe carefully. When you see it begin to brown on the edges, slide a spatula under it (loosening the edges if necessary) and flip it over.
  6. Cook briefly on the other side and then flip onto a plate or work surface, bottom side up.
  7. Butter the crepe and sprinkle with cinnamon sugar or fill with fruit. Roll.
  8. Repeat!

To make blueberry sauce, combine 1 cup frozen blueberries and 1/4 cup sugar in a small pan on medium low heat. Bring to a simmer and cook for 2 minutes. Combine 1 tablespoon water and 1 teaspoon cornstarch and add to blueberry mixture. Stir and cook for an additional minute. Set aside to cool.

Breakfast Crepes plated horizontal

Breakfast Crepes three ways

 

 

38 thoughts on “Breakfast Crepes

  1. I love crepes! I’ve only tried to make them myself on a few occasions and they never really came out right – haha… Maybe I’ll give your recipe a whirl!

  2. I haven’t had crepes in what seems like forever! These look delish so I might just have to give your recipe a try! I’ve never tried o make my own before.

  3. My mom made us crepes fro breakfast all the time when we were growing up. I have never tried to make them myself. This looks like a great recipe to try.

  4. OH yeah! This looks like something I can do! Looks amazing and my kids will think I’m all fancy! Thanks for sharing this.

  5. This looks like a great breakfast. I like that it is easy to make. I have not had these since i was a kid.

  6. My step mom is from Europe and I have been in love with Crepes since I was a kid. I love to fill them with cottage cheese and jam. MMM, I am totally going to have to make a batch now.

  7. I have a special place in my heart for homemade crepes. When I was in college, I tutored a boy whose grandmother taught me how to make the most delicious crepes. I really like these birthday ideas!

  8. Crepes are the first thing the culinary students learn to make at the high school. These look super yummy!

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