Easy and Delicious Breakfast Crepes from Scratch

You don’t have to travel to Europe to indulge in delicious breakfast crepes! Make them at home in 20 minutes exactly to your tastes.

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During the week, breakfast usually isn’t too exciting at our house, so we try to make up for that on the weekends when we have a bit more time. Tyler enjoys making recipes from the Kids Cookbook he received for Christmas and asked about making crepes for dinner one night. We didn’t have all of the ingredients, so we promised him we would do them after going grocery shopping.

Well, the boys devoured their crepes the first day and asked for more, so we made them again the following day. We’ve made these quite a few times now, and all enjoy them. However, I try not to make them too often since they contain a decent amount of sugar. Tyler and Ryan are already hyper enough as it is!

Breakfast crepes are great when cooking for guests as well. Everyone can make their own crepes and fill them with whatever they want. There are so many combinations with the few toppings we used. Some other spreads and foods could be used as well. If you are working with guests with allergies, having a meal that they build themselves puts them in control. You can make a “crepe bar” similar to how I made a “taco bar“. We made these with vegan butter and almond milk for our dairy allergy friend.

Breakfast crepes were made the first time when it was my day to sleep in. This is a recipe that Justin originally made with the boys. Ever since then, he has taken the lead on this recipe with the boys right by his side. They love having thin pancakes that they can fill in their favorite ways with all the best toppings. 

Serving Suggestions & Tips

• While you can use a special pan such as a dedicated crepe pan, a nonstick skillet will work for these homemade crepes. 
• Make savory crepes by filling them with bacon, sausage, scrambled eggs, and cheddar cheese. 
• You could also make lunch crepes by filling them with lunch meat and cheeses.
• A blender is best for mixing the crepe batter. I’m sure you could use a stand mixer or electric hand mixer, but the texture would probably be different since it would add a lot more air to the batter.
• Add a pat of butter to the pan before cooking crepes each time for the best crepe. 
• An offset spatula or rubber spatula works well to lift the edges of the crepe from the pan. 
• One-quarter cup of batter worked well in my pan, but you may have to adjust it to fit the size of the nonstick pan that you use. 

Crepe Filling & Favorite Topping Options

• Maple Syrup
• Nutella
• Honey
• Chocolate Spread
• Peanut Butter
• Yogurt
• Lemon Zest
• Jelly
• Strawberries
• Bananas
• Blueberries
• Other Fresh Fruit
• Chia Seeds
• Flax Seed
• Cottage Cheese
• Sour Cream
• Cream Cheese
• Peanuts
• Ham
• Ricotta Cheese
• Powdered Sugar
• Lemon Juice
• Shredded Cheese

Breakfast Crepes Step by Step

Ingredients

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/4 cups whole milk
• 2 tbsp butter (melted)
• 1 tbsp granulated sugar
• 1/4 tsp salt
• Toppings

Preparation

Start by making the batter for the sweet crepes. It’s similar to pancake batter, but it is thinner and made in the blender. 

In a blender combine the flour, eggs, milk, melted butter, sugar, and salt. Blend it for about 30 seconds to one minute, until it makes a smooth batter. You don’t want any lumps in the batter.

Over medium heat, melt a bit of butter in a small frying pan to coat the bottom. Once the butter is melted, pour about 1/4 cup batter into the center of the pan, tilting the pan in a circular motion to make sure it coats the bottom. The crepe should be thin. Cook for about one minute until the first side is lightly cooked, then use a rubber spatula to gently lift the crepe and flip it over to cook the other side.

After the bottom has cooked as well and is lightly golden brown, transfer the crepe to a plate and continue with the remaining batter. Crepes are best served warm. Either start serving as they finish or cover the cooked crepes to keep warm until you are ready to eat.

To serve: cover each crepe with a thin layer of your choice of spreads, going almost to the edge of the crepe. Add any other toppings you would like, and carefully fold the crepe in half, then half again, and enjoy!

Breakfast Crepe Recipe Leftovers

Storage: Let the crepes cool to room temperature, then place them in an airtight container. Refrigerate for up to 2-3 days. For the best results, store the crepes without any sweet or savory fillings in them. 

Reheating: Place the crepes back in a medium nonstick skillet and warm them over medium-high heat for 2-3 minutes per side, until they are warm again. Then prepare the crepes with your favorite fillings and toppings. 

Recipe

Breakfast Crepes Your Way

You don’t have to travel to Europe to indulge in delicious breakfast crepes! Make them at home in 20 minutes exactly to your tastes.

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Course:

Breakfast

Cuisine:

American

Diet

Vegetarian

Keyword:

crepes

|

eggs

Dietary Needs:

Nut-Free

Servings: 10 crepes

5 from 7 votes

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 1 1/4 cups milk
• 2 tbsp butter (melted)
• 1 tbsp granulated sugar
• 1/4 tsp salt
• Toppings

Recommended Equipment

• Blender
• Skillet
• Turner

Instructions

• In a blender, combine flour, eggs, milk, melted butter, sugar, and salt
• Blend until smooth and no lumps appear
• Melt a small amount of butter in a small skillet over medium heat
• Pour about 1/4 cup of the batter into the pan and tilt until it coats the pan
• Cook for about 1-2 minutes, until the bottom is lightly brown
• Gently flip the crepe and cook the bottom for another 1-2 minutes
• Transfer the crepe to a plate and continue with the remaining batter
• To serve: cover each crepe with your choice of spread and topping, then fold into quarters

Notes

*Calories calculated for base crepe recipe and does not include toppings

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Nutrition Facts

Breakfast Crepes Your Way

Amount Per Serving (1 each)

Calories 101 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g10%

Trans Fat 0.1g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Cholesterol 42mg14%

Sodium 100mg4%

Potassium 72mg2%

Carbohydrates 12g4%

Fiber 0.3g1%

Sugar 3g3%

Protein 3g6%

Vitamin A 167IU3%

Calcium 45mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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