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Try these Simple Breakfast Crepes instead of the usual pancakes for your weekend breakfast. They’re so good you’ll never want pancakes again!
This is another one that was my grandma’s recipe. And one of my absolute all time favorite things she always made for me when I was a little kid.
They are so simple and basic, but are AMAZING!!
It’s basically a really thin, sweet pancake, coated in butter and powdered sugar and rolled up.
I now make these for my family, and everyone eats one before I can even finish making the next one. They just hover around watching and waiting for their name to be called.
Tips for Making Simple Breakfast Crepes
Mixing the Crepes
After you mix the batter, it will be really thin. Way thinner than pancake batter would be. This is how you get the crepes really thin, and how they are able to spread out in the pan easily.
Cooking the Crepes
When you are about to cook the crepes, use a nonstick medium to large sized skillet, and get it fairly hot. A little hotter than medium seems to work the best for me.
This Red Copper skillet is currently my obsession. It truly is nonstick. And I’ve tried so many. I highly recommend this. It’s so easy to clean too! It works perfectly for these crepes.
I don’t really know why, but the first crepe is usually not the best one. It will taste fine, but it never looks as good as the rest. So don’t be discouraged with your first one!
After you spray the pan with nonstick spray, pour the batter directly in the center, and quickly tilt the pan all around so the batter flows out to the edges of the pan. You want to cover as much of the pan as possible.
When you cook the crepe, cook it all on one side until it’s no longer wet looking. You don’t have to flip it over, but I usually do really quickly. I flip it and let it cook on the second side for literally only a few seconds. I do this just to make sure it’s fully cooked on this side. A partially raw crepe is no good!
Finishing the Crepes
I then put the crepe on a plate, with the top side up (the side you didn’t cook), coat it with butter, sprinkle with powdered sugar, and then roll it up!
You can add other toppings if you want, such as syrup, fruit, chocolate, peanut butter. But, it really doesn’t need anything. Try it this way first. I promise you won’t want it any other way!
I prefer to eat my breakfast with all of my family, but like I said, these go fast! My family usually takes them as fast as I can make them. And they are best when hot, so I can’t fault them.
Simple Breakfast Crepes
- 1 cup all-purpose flour
- 1 tablespoon powdered sugar
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cups milk
- ¼ teaspoon vanilla extract
- 5 teaspoons butter
- 2 ½ tablespoons powdered sugar
- Mix all dry ingredients together. Add milk and vanilla.
- Head a medium sized skillet to medium-high heat. Spray with nonstick cooking spray in between each crepe.
- Pour ½ cup batter in center of skillet, and quickly tilt pan to all sides to spread out batter.
- Cook until the crepe is no longer wet looking. You don’t need to cook the crepe on the top side.
- Remove crepe to a plate. Top each crepe with 1 teaspoon of butter and melt and spread over entire crepe. Sprinkle each crepe with ½ tablespoon powdered sugar. Roll up and top with extra powdered sugar if desired.
If you’re looking for something to make with these crepes, try my Meal Prep Fruit Salad.
Also check out the Meal Plan Monday post over at Southern Bite. They feature lots of yummy recipes from a ton of fellow bloggers. Enjoy!