Recipe by Gitty Klein

Breakfast Crepes

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Dairy Dairy
Easy Easy
2 Servings
Allergens
40 Minutes
Diets

Ingredients

Crepe batter

  • 3 tablespoons granulated sugar

  • 3 cups milk

Optional Fillings (choose 1)

  • 1 cup whipping cream, whipped

  • 1/2 cup hazelnut spread

Toppings

Directions

Prepare the Crepes

1.

Mix flour, eggs, butter, and sugar until combined. Slowly add the milk, half a cup at a time, stirring vigorously, making sure it’s completely incorporated before adding more milk.

2.

After all the milk has been added, mix well until batter is completely smooth, with no lumps.

3.

Heat a greased skillet over medium heat. Ladle in about one-third cup of batter and tilt pan to spread evenly. Flip when the edges are beginning to slightly crisp, and cook on the other side until golden.  Remove from heat and cover with a paper towel to ensure it stays moist. Repeat with remaining batter.

To Fill Crepes

1.

Spread filling of your choice over half of each crepe. Fold crepe in half, and then fold in half again. Repeat with remaining crepes. If not using filling, just fold in quarters.

Plating

1.

Arrange four folded crepes on each plate so they form a circle, leaving about half an inch between each one.

2.

Now for the fun part! Top each crepe with a different topping: one with strawberries, another with chocolates, the third with a drizzle of maple syrup, and some sifted confectioners’ sugar on the fourth.

Credits

Photo by Rifky Fried

Breakfast Crepes

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Chev
Chev
1 year ago

Came out delicious and super great thickness…
I put in 3/4 milk and the rest water and worked out awesome!
Thanks

hindi
hindi
2 years ago

came out way to liquidly and sort of tasteless…
poured it down the sink 🙁

Raquel
Raquel
Reply to  hindi
2 years ago

A crepe batter is supposed to be very liquidy (unlike a pancake batter). Did they form into crepes when cooking?