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Breakfast Crepes served on a white ceramic plate.
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Breakfast Crepes

Delicate, lacy French pancakes with a tender texture and neutral flavor, perfect for pairing with your favorite sweet or savory fillings.
Prep Time10 minutes
Cook Time30 minutes
Resting Time1 hour
Total Time1 hour 40 minutes
Course: Breakfast
Cuisine: French
Keyword: baby shower, Christmas morning, Mother's Day
Servings: 20 crepes
Author: Marissa Stevens

Ingredients

  • 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)
US - Metric

Instructions

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).

Video

Notes

  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.

Nutrition

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

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