Breakfast crepes are so versatile. They can be an elegant breakfast or an on-the-go breakfast. Easy to master, time consuming to make, great for the freezer so you can just pop in the microwave and go.
- 4 Tablespoons Unsalted butter melted and cooled
- 1 1/2 Cups Milk room temperature or slightly warm
- 3 Large Eggs
- 1 Cup All purpose flour
- 3 Tablespoons Sugar
- 1/2 teaspoon Table salt
- 1 teaspoon Vanilla extract
- 1/4 Cup Powdered sugar for topping
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Get the pans warming over medium heat for about 5 minutes before starting your first crepe.
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Melt the butter in a small saucepan over low heat and then cool slightly, you don’t want to add hot butter to cold milk or the butter will coagulate and get lumpy.
Fill a large measuring cup with milk and warm the milk for 30-60 seconds in the microwave if it’s not already room temperature. Don’t boil the milk, the point here is to have room temperature to slightly warm milk.
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Add all of your ingredients to your blender according to the blender directions. I use a Ninja so the dry ingredients go in first and then liquid. Traditional blenders usually go backwards with wet ingredients going first.
Blend for about a minute. If flour sticks to the side of the blender, stop, scrape down the flour and blend for an additional 30 seconds.
Use right away or refrigerate batter for up to 2 days. The longer the batter sits the more consistent the crepes will be.
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Test your pans with a ¼ cup batter. Lift the pan and swirl the batter several times to evenly distribute around the pan, don’t let all of the batter concentrate in the middle of the pan. Place back on burner.
When you see the edges starting to turn very light brown and drying at the edges, use a rubber spatula to run around the edges of the crepe. Then lift the crepe with your fingers and flip.
Cook second side for about 30 seconds then remove to plate. First side will be speckled with brown spots, second side will have a very light golden color.
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Fold the crepes in half and then in half again for a quarter circle shape. Or roll into a cylinder. If adding filling, place filling on half the crepe before folding or rolling.
Add toppings. The simplest topping is some berries and powdered sugar. Yum!
Time Savers: Crepes are easy to master but can be time consuming. I always have two or three pans going and typically will triple the recipe. Without two pans burning it would take forever to make them.
-I like to use a blender for ease and speed. You can opt not to use a blender, but then it will take a little elbow grease with a whisk, the key is to have a lump free batter. Ideally you will rest the batter for about an hour or even up to two days especially if you use a blender. This will yield a better consistency in your breakfast crepes, but the rest is not mandatory.
Full disclosure here, I rarely let the batter sit, I typically use it straight out of the blender and my breakfast crepes turn out just fine. If you are entering a competition, then let the batter sit overnight.
Tips: When cooking the crepes you should be able to flip the crepe after a minute on the first side and on the second side after 30 seconds. If the crepe isn’t cooking quickly and tears then turn up the heat.
If it’s getting crispy on the edges or too dark brown on the first side then turn down the heat.
If the breakfast crepes are doughy you need to decrease the amount of batter or swirl more so that the batter is more evenly distributed.
DON’T WORRY! You need to cook crepes several times until you get the hang of the amount of batter and the perfect temperature for your pan. Once you get that down you’ll be cooking crepes all the time. They are well worth it.