Best Homemade Sweet Crepe Recipes For Breakfast
Light, tender, classic French-style sweet crepes perfect for breakfast and easy to fill with fruit, chocolate, or sugar.
Ingredients
- 3 tablespoons (43 g) unsalted butter, plus more for the pan
- 1 cup (125 g) all-purpose flour
- 1 tablespoon granulated sugar
- 1/8 teaspoon salt
- 3/4 cup (180 ml) whole milk, room temperature
- 1/2 cup (120 ml) water, room temperature
- 2 large eggs, room temperature
- 1 1/2 teaspoons pure vanilla extract
Instructions
- Melt the butter in a small saucepan or microwave and let it cool slightly.
- Whisk the flour, sugar, and salt together in a bowl.
- In a separate bowl, whisk the milk, water, eggs, vanilla, and melted butter until smooth.
- Pour the wet ingredients into the dry and whisk until the batter is completely smooth and lump-free.
- Let the batter rest for 20–30 minutes to hydrate the flour.
- Heat a nonstick skillet over medium heat and lightly coat with butter.
- Pour about 1/4 cup of batter into the pan, swirling to coat the bottom evenly.
- Cook for 1–2 minutes until the edges lift and the bottom is lightly golden, then flip and cook the other side for 30 seconds.
- Repeat with the remaining batter, adding more butter to the pan as needed.
- Serve warm with desired fillings.
Notes
- Batter should be thin, similar to heavy cream.
- Resting the batter creates softer, more tender crepes.
- You can make the batter ahead and refrigerate overnight.
- Use a blender for an extra smooth batter.
- Crepes can be frozen with parchment between each layer.