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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
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon powdered sugar
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cups milk
- ¼ teaspoon vanilla extract
For topping
- 5 teaspoons butter
- 2 ½ tablespoons powdered sugar
Instructions
- 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.
Nutrition
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!
Monna Ellithorpe
Hi Teri,
I remember these so well and they are so scrumptious.
Thanks to my mom (your grandma) you've turned into a wonderful chef and you can see the enjoyment on your face when you are making food for your family.
Thanks for sharing.
Teri
Thanks, Mom! 🙂
Kayla
What can I use if I done have nonstick cooking spray on hand?
Teri
It depends on the type of pan, but you can try butter or a small amount of vegetable oil, or a mixture of the two. Butter gives good flavor, but can burn easily. If you mix the two, the butter will be less likely to burn, and you'll still get the butter flavor.
Lett
Hi Teri!!
I made these for my daughter that is very specific about her food, if you know what I mean... she absolutely loved them!!!!
I looked at multiple recipes but yours was the most simple and by far easiest to make and I’m so glad they were delicious as well!!
You were right, now my daughter would rather have these crepes than regular pancakes!!
Thanks Again!!!
Lett G.
Teri
Thanks so much! Yes, these are made to be super quick and easy. We like to make them a lot, and if it were complicated or a big process, we wouldn't be making them. 🙂
Lily
You really need to put this batter in a blender to get it smooth and ensure there are no lumps. Even one or two little ones ruin a crepe.
I found that if you are eating crepes plain like this, adding eggs makes the flavor much nicer. But this is a good recipe for those with allergies, or if you are filling them with things.
Teri
Thanks for the comment! We like to quickly throw these together, and usually only have a very small amount of lumps, (or sometimes even none!), which doesn't really bother anyone in our family. I know some are "anti-lump", so throwing it in a blender is a great option!
Sheryle Davish
I have made these several times. They are always a hit with my granddaughters. Each of them make them their way
KAYSWELL
Lovely website! I am loving it!! Will be back later to read some more. I am taking your feeds also.
Jae
Absolutely so easy and delicious. YUM!!
I was looking at new breakfast ideas and came upon your recipe.
It hit the spot, took very little time. Since I live alone, I have some left over to use for my lunch. I will fill with grilled veggies and hollandaise sauce. I will be making your crepes for a welcome "new" addition to my meals.
Teri
Thank you! The savory idea sounds so good. I love hollandaise!