Breakfast Crepes

I’ve tried my fair share of crepe recipes over the years, but this one for Breakfast Crepes is hands-down my favorite. It consistently delivers the most delicate, melt-in-your-mouth crepes I’ve ever tasted, all without requiring any fancy ingredients or special equipment. And let’s be real – who wants to spend hours in the kitchen or hunt down exotic ingredients just for breakfast? With this recipe, if you’ve got flour, eggs, milk, and a few other pantry staples, you’re well on your way to the best breakfast you’ve had in ages.

I know, letting the batter rest in the fridge might sound like an extra step you’d rather skip, but it’s the secret to achieving that perfect, lacy-edged texture that makes these crepes so irresistible. Giving the batter at least an hour (or even overnight) in the refrigerator allows the flour to fully hydrate and the gluten to relax. The result is a batch of crepes that are so light and tender, you’ll wonder why you haven’t been making them at home all along. Whether you’re in the mood for something sweet (Nutella and berries, anyone?) or savory (ham and cheese is a classic for a reason), these crepes are the perfect canvas for all your favorite fillings. So go ahead, treat yourself to a restaurant-worthy breakfast at home – you deserve it.

Ingredients for Breakfast Crepes

• Eggs: Fresh, room temperature eggs blend more easily into the batter.
• Whole Milk: Whole milk gives these crepes a rich flavor and creamy texture.
• Water: Use cold tap water, filtered if possible.
• Vanilla Extract: Pure vanilla extract is key – imitation vanilla just doesn’t taste the same.
• Butter: European-style butter with its higher fat content adds an extra layer of flavor.
• All-Purpose Flour: Make sure your all-purpose flour is fresh and lump-free. If you’re using a scoop, a quick sift before measuring helps with accuracy.
• Granulated Sugar: Fine granulated sugar dissolves nicely in the batter.
• Kosher Salt: Kosher salt lends a clean taste, but table salt works too (just use about 1/2 as much).
• Avocado Oil: A neutral, high-quality avocado oil is my pick for greasing the pan, but grapeseed or light olive oil are also great options.

Filling Ideas: Both Sweet and Savory

Sweet Filling Ideas:

• Fresh berries and whipped cream: You can’t go wrong with this classic combo. I love using strawberries, blueberries, or raspberries when they’re in season.
• Nutella and sliced bananas: The rich chocolate-hazelnut spread and creamy, ripe bananas are a beautiful match.
• Lemon juice and sugar: A simple, classic filling that never disappoints. The tartness of the lemon and the sweetness of the sugar create a perfectly balanced, light, and refreshing flavor.
• Lemon curd and Strawberry Compote (or just fresh strawberries): The tangy lemon curd and simple compote create a flavor explosion that’s hard to resist.
• Sautéed apples with cinnamon and vanilla ice cream: This is like a warm hug in a crepe. The spiced apples and cool, creamy ice cream are pure comfort food.

Savory Filling Ideas:

• Scrambled eggs, crispy bacon, and cheddar cheese: This classic breakfast combo is even better when wrapped up in a delicate crepe.
• Sautéed mushrooms, spinach, and goat cheese: I love the earthy flavor of mushrooms with tender spinach and tangy goat cheese. It’s a sophisticated filling that’s perfect for brunch.
• Smoked salmon, cream cheese, and dill: This is one of my favorite combinations: silky smoked salmon, smooth cream cheese, and fresh dill. It’s like a bagel and lox, but in crepe form!
• Ham, brie, and fig jam: The sweetness of the fig jam is an unexpected but delicious complement to the salty ham and rich brie. 
• If you’re making these for a group, don’t miss my Savory Crepe Recipe that makes it easy to serve several people at once.

Storage and Reheating

Store leftover crepes in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat with a small amount of butter or oil for about 30 seconds on each side, or until warmed through. Alternatively, freeze cooled crepes between layers of wax paper or parchment paper in a freezer-safe container for up to 3 months. (I’ve had success freezing a stack of completely cooled crepes without any separators, but know that there’s a risk they might stick together.) Thaw in the refrigerator overnight before reheating.

How to Make Breakfast Crepes

Blend eggs, milk, water, vanilla, melted butter, flour, sugar, and salt in a blender until smooth, then refrigerate the batter for at least 1 hour.

Heat an 8-inch carbon steel or nonstick skillet over medium heat, brush with a thin layer of oil, and pour a scant 1/4 cup of batter into the center of the pan, tilting and swirling to spread it evenly. Cook until the top looks dry and the bottom is golden brown, flip with a thin spatula, and cook the other side until lightly golden. Transfer the crepe to a clean surface and repeat with the remaining batter.