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.
Reasons to Love This Recipe
- It's easy. You literally add everything to a non-reactive saucepan and cook on the stovetop for a few minutes.
- It's simple in that it uses only 3 ingredients.
- It's quick. Fifteen minutes max is all you need to make this delicious, fruity compote.
- It's versatile. As mentioned above, this compote will take you from breakfast to dessert.
- It can be made ahead. You can easily make this ahead and store it as instructed below.
- It makes enough to share with a hungry crowd. This recipe makes two cups, easily enough to please a crowd. It's great for Mother's Day, holidays, and and other special occasions like Valentine's Day.
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.
- 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.
(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.
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!
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.
🍓 Homemade Syrups and Sauces for Breakfast Crepes
- Mixed Berry Syrup.
- Homemade Blueberry Syrup.
- Homemade Raspberry Syrup.
- Apple Pancake Syrup.
- Butter Pecan Syrup.
- Strawberry Compote.
- Lime Curd.
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.
🥞 Related Recipes
- Mascarpone Crepes with Nutella Filling.
- Gluten Free Crepes by Fearless Dining.
- Cinnamon Oatmeal Pancakes.
- Butter Pecan Syrup with Cornbread Pancakes.
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- 1 cup white all-purpose flour
- 1½ cup milk
- 2 large eggs
- 1 teaspoon vegetable oil
- ¼ teaspoon salt
- 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.
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.