Our easy and delicious breakfast crepes can go either sweet or savory giving you limitless possibilities for fillings and toppings. They're easier to make than you think. They're delicious with our homemade strawberry compote or blueberry, apple, mixed berry, raspberry, or butter pecan syrup.

Overhead view of folded breakfast plates on a platter and a single crepe topped with blueberry syrup on a white plate — Enjoy our easy breakfast crepes with homemade blueberry syrup.

Are you craving crepes but are a little intimidated to make them from scratch? Well, worry no more. Our homemade breakfast crepes are easier to make than you think!

Our recipe contains no added sugar making them a great option for savory crepes as well as sweet. Read on to learn how to make them as well as get some ideas for fillings and toppings.

What You’ll Love About This Recipe

Easy to Prepare. With just a few simple ingredients and minimal cooking time, this recipe is incredibly easy to whip up. It’s also a great way to get a delicious breakfast on the table quickly.
Versatility. The basic nature of this crepe recipe allows for endless customization with fillings ranging from sweet (like fruits and syrup) to savory (like cheese and ham), making it perfect for any preference or meal occasion.
Meal Prep Friendly. You can make the batter ahead of time and store it in the refrigerator overnight, making your morning routine even smoother.
Elegant Presentation. Crepes have a sophisticated look that can make any breakfast feel special. They’re perfect for impressing guests or treating yourself to a fancy brunch at home.

Tools you’ll need

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Griddle. We love this griddle. It comes with a crepe spreader (used to spread the batter) and crepe spatula, which we found is invaluable for turning the crepes. Not only is this griddle great for crepes and pancakes, but it’s perfect for cooking eggs, bacon, sausage and ham. It’s a breakfast-making, wonder-working machine!
Medium bowl. A glass or ceramic bowl will do nicely.
Large skillet (not necessary if you are using a griddle). If you don’t have a griddle or don’t want to buy one, a large skillet will work also. Pour the batter in and then tilt the skillet to spread the batter. You will want to use a large non-stick skillet. A large skillet is optimal for making the crepes as thin as they need to be.
Small ladle. This comes in handy for measuring, scooping, pouring and spreading the batter. We ended up using this more often than the batter spreader that came with our griddle.

Ingredients

White all-purpose flour (1 cup). I have only tested this recipe with white all-purpose flour.
Milk (1½ cup). You can use whole, 1%, 2% or lactose-free milk.
Large eggs (2). It is not important to bring the eggs to room temperature for crepes. For pancakes, we like room temperature eggs because the temperature helps the pancakes to rise. Crepes are meant to be flat and pliable so that they can be filled with various delicious delights! Therefore, we don’t need them to rise.
Vegetable oil (1 teaspoon). You can use safflower oil or unflavored liquefied coconut oil. The key is to use an oil that will not add flavor.
Salt (¼ teaspoon). Added for flavor.

Instructions

(Scroll down for a printable recipe and nutritional information).

Step 1. Add all ingredients to a medium bowl and stir until combined. The batter should be runny.

Step 2. Spray a griddle or large skillet with cooking spray and heat on medium high heat. Scoop or pour about ¼ cup of batter onto the heated griddle or skillet and quickly swirl it with the back of your ladle or tilt the pan in a circular motion to spread the batter. Cook for a minute or two until the bottom is light brown and then use a crepe spatula to flip and cook the other side.

Serve hot with your favorite fillings and syrups.

Crepe batter being poured onto a hot griddle — The consistency of crepe batter should be runny. Pour about 1/4 cup of batter per crepe. We love ❤️ this griddle!

Crepe cooking on a griddle — It only takes a minute or two to begin to get light brown patches on the surface of your crepe. This is an indication that it’s time to flip them.

Our griddle came with a crepe spatula (affiliate link). We recommend that you purchase one of these because it will make flipping crepes so much easier!

Checking the crepe for doneness. This one is ready to flip.

I think the hardest part about making crepes is flipping them. A crepe spatula makes it easier to flip the crepes without breaking them. If you don’t have a crepe spatula, you can try using a heatproof silicone spatula (affiliate link) instead.

Crepe spatula under edge of crepe — To flip the crepe, place your crepe spatula under the crepe and scoot it in until it is almost to the midpoint of the crepe.

Crepe spatula lifting a crepe — Gently lift the crepe.

Crepe being turned with a crepe spatula — Quickly turn it over.

Crepe spatula getting ready to turn a crepe — And gently lay it down on the griddle or skillet to cook the other side.

Crepe spatula lifting a cooked crepe — The crepes are done when they are covered with light brown patches on both sides.

Spoonful of homemade blueberry syrup being poured onto a folded breakfast crepe on a white plate — Serve with your favorite fillings and toppings or make one of our homemade syrups.

Homemade Syrups and Sauces for Breakfast Crepes

Are you wondering what to serve with your breakfast crepes? We’ve got you covered. Here are a few great homemade syrup and sauce recipes to get you started in the right direction!

FAQs

There are so many crepe filling options! Here are a few ideas to get your creative juices flowing:
* Hazelnut spread (Nutella) and sliced bananas.
* Lime curd and cherry halves.
* Ham and shredded Swiss or Gruyère cheese with sliced tomatoes.
* Smoked turkey and shredded cheddar cheese with cranberry sauce.
* Mascarpone cheese and sliced peaches.

I don’t recommend that you fill them until you are ready to serve them. You can, however, make the crepes ahead of time and store them in the refrigerator for up to a week. To keep them from sticking together, place a piece of parchment or wax paper between them and place them in a zipper food storage bag. If you don’t plan on eating them right away, you can also freeze them. Store them as you would in the refrigerator. They will keep in your freezer for 3-4 months.

Our basic crepe recipe includes flour, milk, eggs, oil (or butter) and salt. To get creative and make them your own, you can add a variety of mix-ins to your crepe batter. For example:
* Finely chopped fresh herbs.
* Grated citrus zest.
* Finely chopped sun-dried tomatoes.
* Finely chopped nuts.
* Fresh bacon bits.

Breakfast crepes topped with blueberry syrup on a white plate.

Related Recipes

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Prep Time:5

Cook Time:20

Total Time:35

Equipment

Ingredients

1 cup white all-purpose flour
1½ cup milk
2 large eggs
1 teaspoon vegetable oil
¼ teaspoon salt

US Customary – Metric

Instructions

Add all ingredients to a medium bowl and stir until combined. The batter should be runny.
Spray a griddle or large skillet with cooking spray and heat on medium high heat. Scoop or pour about ¼ cup of batter onto the heated griddle or skillet and quickly swirl it with the back of your ladle or tilt the pan in a circular motion to spread the batter. Cook for a minute or two until the bottom is light brown and then use a crepe spatula to flip and cook the other side.
Serve hot with your favorite fillings and syrups.