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    Home » Pancakes, Waffles & French Toast » Breakfast Crepes

    Breakfast Crepes

    First Published: Nov 26, 2020 · Modified: Apr 11, 2021 by Sandra · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases with no additional cost to you.

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    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.
    Jump to Recipe
    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.

    Jump to:
    • 🥣 Equipment
    • 🧾 Ingredients
    • 📓 Instructions
    • 🍓 Homemade Syrups and Sauces for Breakfast Crepes
    • ❓ FAQs
    • 🥞 Related Recipes
    • 📖 Recipe

    🥣 Equipment

    You will need the following equipment to make this recipe (affiliate links):

    • 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 ¼ 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!

    Our wonderful crepe spatula.
    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!

    • Mixed Berry Syrup.
    • Homemade Blueberry Syrup.
    • Homemade Raspberry Syrup.
    • Apple Pancake Syrup.
    • Butter Pecan Syrup.
    • Strawberry Compote.
    • Lime Curd.

    ❓ FAQs

    What goes with breakfast crepes?

    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.

    Can you fill crepes ahead of time?

    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.

    What are crepes made from?

    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

    • Mascarpone Crepes with Nutella Filling.
    • Gluten Free Crepes by Fearless Dining.
    • Cinnamon Oatmeal Pancakes.
    • Butter Pecan Syrup with Cornbread Pancakes.

    Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

    📖 Recipe

    Overhead view of folded breakfast spread out on round plate

    Breakfast Crepes

    Heavenly Home Cooking
    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.
    5 from 2 votes
    Print Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Breakfast, Brunch
    Cuisine French
    Servings 8 crepes
    Calories 105 kcal

    Equipment

    Griddle
    Medium bowl
    Large skillet
    Small ladle
    Crepe spatula
    Prevent your screen from going dark

    Ingredients
     
     

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

    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.

    Nutrition Facts

    Calories: 105kcal (5%)Carbohydrates: 14g (5%)Protein: 4g (8%)Fat: 3g (5%)Saturated Fat: 2g (13%)Cholesterol: 45mg (15%)Sodium: 108mg (5%)Potassium: 92mg (3%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 134IU (3%)Calcium: 60mg (6%)Iron: 1mg (6%)

    Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Total Servings 8 crepes
    Keyword freezable, savory, sweet
    Tried this recipe?Let us know how it was!
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    Sandra Pennell

    Hi, I'm Sandra! I believe that you can make a hearty and satisfying breakfast even if you're short on time. Here I share my best recipes which will hopefully help you start your day with ease, nourishment and joy.

    More about me →

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