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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.

Breakfast Crepes served on a white plate with the top one folded in half.

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.
Breakfast Crepes folded into quarters served on a white plate.

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.

4 key Recipe Tips

  1. Don’t overdo it on the batter: A thin layer is all you need for delicate, tender crepes. I find that about 3-4 tablespoons (or a scant 1/4 cup) of batter is just right for an 8-inch pan.
  2. Embrace the imperfections: The first crepe is often a bit of a mess, but that’s okay! Consider it your cook’s treat and adjust your technique for the next one. Even if they’re not perfectly round, they’ll still taste amazing.
  3. Keep your pan at the right temperature: Medium heat is the sweet spot for creating golden, lacy crepes (you’ll likely need to adjust the heat as you go). If the pan is too hot, the crepes will cook too quickly and may tear. If it’s not hot enough, they’ll take forever and may stick.
  4. Don’t flip too soon: Wait until the top of the crepe looks dry and the edges start to lift away from the pan before flipping. If you try to flip it too early, it may tear or stick to the pan.

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.

Love Crepes? More Must-Try Recipes

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.

Cooking one side of crepe on pan with stack of cooked crepes to the side.

Recipe Video

Breakfast Crepes

Prep: 10 minutes
Cook: 30 minutes
Total: 1 hour 40 minutes
Course: Breakfast
Cuisine: French
Calories: 52
Servings: 20 crepes
Delicate, lacy French pancakes with a tender texture and neutral flavor, perfect for pairing with your favorite sweet or savory fillings.


  • 2 large eggs
  • 1 1/4 cup whole milk
  • 1/4 cup water
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons melted butter
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon kosher salt
  • avocado oil or other neutral oil, for coating pan (see recipe note #1)


To Make the Crepes

  • In a blender combine eggs, milk, water, vanilla, melted butter, flour, sugar and salt; blend until smooth (10-20 seconds). Refrigerate for at least 1 hour. (Recipe note #2)
  • When ready to cook crepes, place a plate near cooktop and heat an 8-inch carbon steel or nonstick skillet over medium heat until hot. Brush a thin layer of oil on bottom of pan. Scoop or pour 3-4 tablespoons (scant 1/4 cup) of batter into center of pan; tilt and swirl pan to spread batter in a thin, even layer. Cook 40 to 60 seconds, until top looks dry and bottom is lightly golden brown. (Or up to 2 minutes for a deep golden brown.) Flip with thin spatula and cook 20 to 30 seconds more or until lightly golden brown. Transfer to clean surface to cool. Repeat with remaining batter. Serve as you like (see post and recipe note #3 for ideas).


  1. Oil is a convenient alternative to butter when making crepes as butter has a tendency to burn. If you want to use butter, I recommend clarifying it first so it has a higher smoke point. See this post on how to clarify butter.
  2. Refrigerating crepe batter allows the flour to absorb the liquid. Leftover batter will last up to 2 days in the refrigerator.


Calories: 52kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 23mg | Sodium: 37mg | Potassium: 37mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 87IU | Calcium: 23mg | Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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