Breakfast Crepes
Savory or sweet crepes for a slow Sunday breakfast — thin French pancakes filled with eggs and cheese, or fruit and cream. The same crepe batter works for both directions; the fillings determine the meal.
Prep Time
16 min
Cook Time
10 min
Servings
6
Calories
427 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Flour3 cups
- Eggs3
- Milk1 ½ cup
- Butter½ cup
- Strawberries1 ½ cup
- Cream¾ cup
- Sugar¾ cup
- Baking Powder1 ½ tsp
- Vanilla Extract1 ½ tsp
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Flour3 cups
- Eggs3
- Milk1.5 cup
- Butter0.5 cup
- Strawberries1.5 cup
- Cream0.75 cup
- Sugar0.75 cup
- Baking Powder1.5 tsp
- Vanilla Extract1.5 tsp
Instructions
- 1
Make the batter: in a blender, combine 1 cup flour, 2 eggs, 1.5 cups milk, 2 tablespoons melted butter, 1 tablespoon sugar (for sweet) or skip sugar (for savory), ½ teaspoon vanilla (for sweet only), pinch of salt. Blend 30 seconds until smooth. Rest at least 30 minutes.
- 2
Heat an 8-9 inch non-stick skillet over medium heat. Brush very lightly with melted butter — wipe most out with a paper towel.
- 3
Pour ¼ cup batter into the center. Immediately tilt and swirl the pan to spread the batter thin across the bottom. Speed is essential — work fast.
- 4
Cook 60-90 seconds until edges lift and bottom is golden with brown spots. Flip with a thin spatula. Cook the second side 30 seconds. Stack finished crepes on a plate.
- 5
For sweet crepes: spread with Nutella + sliced banana, jam + whipped cream, or lemon juice + powdered sugar. Fold into quarters.
- 6
For savory crepes: spread with melted cheese and a scoop of soft scrambled eggs, top with chopped ham or bacon. Fold the bottom up over the filling, then fold both sides in to form a square pocket. Serve immediately.
Watch how to make Breakfast Crepes
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💡 Expert Tips
- 1.Rest the batter. 30 minutes lets the flour hydrate fully — creates noticeably more tender crepes.
- 2.Thin batter, fast swirl. Batter should be the consistency of heavy cream. Swirl immediately to spread.
- 3.Hot pan, brief butter. Heat the pan first; add butter just before each crepe. Excess butter = greasy crepes.
- 4.Eat while warm. Crepes lose their tender texture as they cool. Assemble and eat fresh.
🔬 Why It Works
Crepe batter is essentially extremely thin pancake batter — the thin batter spreads paper-thin across the pan. The lack of leavening (no baking powder) keeps them flat and tender; the rest allows gluten to relax for a more pliable result. The same neutral base works for sweet (with sugar and vanilla) or savory (without). The cooking technique is identical regardless of filling.
Frequently Asked Questions
Can I make crepe batter ahead?▾
Can I freeze cooked crepes?▾
Best savory fillings?▾
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