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Super Easy, Super Delicious Breakfast Crepes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 3 reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 14 crepes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: French
  • Diet: Vegetarian

Description

These super easy, super delicious breakfast crepes are perfect for a quick and versatile morning meal. With a simple blend of milk, eggs, flour, and butter, these thin pancakes cook up quickly in a small frying pan and can be customized with sweet or savory fillings. Whether topped with powdered sugar and fruits or filled with meats and veggies, this recipe offers a delightful start to your day.

Ingredients

Batter

  • 1 1/2 cups whole milk
  • 3 large eggs
  • 3 tablespoons sugar (omit for savory crepes)
  • 1 teaspoon salt
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract (omit for savory crepes)
  • 1 cup all-purpose flour

Optional Ingredients

  • Powdered sugar, jam, or fruits for serving
  • 2 tablespoons chocolate syrup (optional, for chocolate crepes)
  • Non-stick butter-flavored cooking spray for pan

Instructions

  1. Blend Milk and Eggs: In a blender, combine the 1 1/2 cups of whole milk and 3 large eggs. Blend until the mixture is foamy, approximately 20 seconds. Then turn off the blender.
  2. Add Sugar and Salt: Add 3 tablespoons of sugar and 1 teaspoon of salt to the blender. Blend for a few seconds and then turn the blender off again.
  3. Incorporate Butter and Vanilla: Pour in 4 tablespoons of melted unsalted butter and 1 teaspoon of vanilla extract. Blend for a few seconds to mix well, then turn the blender off.
  4. Add Flour: Add 1 cup of all-purpose flour to the blender. Blend until the batter is smooth and fully incorporated.
  5. Prepare the Pan: Heat a small frying pan (approximately 6 1/2 inches in diameter on the bottom and 9 1/2 inches across the top) over medium-high heat. Spray the pan with non-stick butter-flavored cooking spray to prevent sticking.
  6. Cook the Crepes: Using a 1/3 cup measuring cup, pour the crepe batter into the hot pan. Immediately swirl the pan around to evenly coat the bottom with a thin layer of batter.
  7. Lift Edges and Check for Browning: Use a silicone spatula to gently lift the edges of the crepe and shape it into a round if needed. Wait until you see bubbles forming and the edges on the underside becoming brown before flipping the crepe.
  8. Flip and Finish Cooking: Flip the crepe carefully with a plastic spatula and cook the second side for about 2 minutes. Once done, transfer the crepe to a plate.
  9. Repeat Cooking: Before cooking each new crepe, spray the pan again with the butter cooking spray. Pour the next 1/3 cup of batter and repeat until all batter is used.
  10. Serve: Serve the crepes warm with powdered sugar, jam, fruits, or any filling of your choice.
  11. Variations: For chocolate crepes, add two tablespoons of chocolate syrup to the batter when you add vanilla. For savory crepes intended to accompany meats or vegetables, omit the sugar and vanilla from the batter.

Notes

  • Spraying the pan with butter-flavored cooking spray before each crepe helps to prevent sticking and ensures even cooking.
  • The size of the pan is about 6 1/2 inches at the base and approximately 9 1/2 inches across the top, which is ideal for thin crepes.
  • Adjust the sweetness or savoriness of crepes by omitting or including sugar and vanilla.
  • Silicone or plastic spatulas are best for flipping crepes to avoid damaging the pan surface.
  • Crepes can be served plain or customized with a variety of sweet or savory fillings.

Find it online: https://suerecipe.com/super-easy-super-delicious-breakfast-crepes-recipe/