Celebrate warmer weather and brunching on patios by whipping up a batch of homemade Sweet Breakfast Crepes! Light and flavorful, this sweet crepe recipe is filled with a lemon whipped cream, blueberries and strawberries and PERFECT for brunch. Makes 10 crepes.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies. All opinions are mine alone.
Apparently, my mother used to make a similar breakfast crepe recipe with her sister. She made them for me and my sister, too, but I have NO recollection of her doing this.
I incorrectly assumed I’d eaten my first crepe during my Italian summer up until a few weeks back.
So it was fitting that she was here while I was making and photographing this great recipe for Spring Sweets Week!
What is #SpringSweetsWeek2019? THIRTY bloggers from around the country have come together to share more than 100 sweet recipes perfect for spring! It’s hosted by Heather from Hezzi-D’s Books and Cooks and Christie from A Kitchen Hoor’s Adventures!
Why I love this recipe:
I’m so excited to be bringing this recipe to y’all today, even though I’ve gotta admit: Making crepes was really intimidating for me.
The reason I actually went out on a limb to make these crepes was because Swiss Diamond sent me this gorgeous crepe pan.
It turns out, crepes aren’t hard to make if you’ve got the right equipment!
I’m gonna break it down for y’all in this post so you can feel as confident as I do now about whipping up a batch of sweet breakfast crepes for your family or friends for brunch this coming weekend.
Please note that this recipe is specifically for sweet crepes. It should not be used to make a savory crepe because the batter itself is sweetened.
More sweet breakfast recipes: Old Fashioned Pancake Recipe | Mimosa Bar (Video Tutorial!) / Homemade Waffles with Strawberries and Cream | Strawberry Overnight Oats | Irish Cream Biscuits with Boozy Chocolate Gravy
Need breakfast or brunch inspiration? Head on over to my Breakfast and Brunch Recipe Index for ideas.
What you’ll need to make this breakfast crepe recipe
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- Swiss Diamond Crepe Pan (or another nonstick skillet)
- Glass Bowl and Hand Mixer to make the whipped cream, if desired
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you need:
- Milk — whole or 2% both work in this recipe
- Eggs — large eggs are what we used.
- Unsalted butter — you could also use coconut oil or another flavorless oil in place of the butter
- Pure vanilla extract — this adds such a beautiful brightness to our crepe batter
- All-purpose flour — we keep unbleached AP flour at our house, but you can easily use the regular kind, too.
- Granulated sugar — also known as white sugar, there is no substitute for this. Please don’t use a sugar-free substitute.
- Salt — I use a fine grain sea salt for this recipe because it more easily blends into the batter. You can also use kosher salt.
- Fillings and toppings — lemon, fresh fruit and berries (like strawberries and blueberries), homemade whipped cream, powdered sugar, etc.
Please note that you can make this sweet crepe recipe and fill your breakfast crepes with your favorite filling, whether that’s Nutella and bananas (or another fruit) or something else. Have fun with ’em!
I have not tried to make these crepes gluten free. If you’re looking for a naturally gluten free crepe recipe, check out Buckwheat Crepes.
How to make Sweet Breakfast Crepes
Make the crepe batter.
In the blender, measure out eggs, milk, melted butter, vanilla extract, flour, sugar and salt. Blend until well combined and smooth.
Preheat the crepe pan.
On the stovetop over medium-low heat, let it warm up. Add a pat of butter or oil to ensure crepes won’t stick to the pan.
Cook the crepes.
Pour ¼ cup of batter into the heated pan, and swirl gently to where the batter spreads evenly across the pan.
As bubbles form on the top of the crepe, use a rubber spatula to loosen the crepe from the pan.
Flip gently, and cook until the bottom of the crepe has golden brown and cooked through.
Serve with homemade whipped cream, fresh berries and powdered sugar, or your favorite topping.
My husband is partial to bananas and Nutella, and I’m into strawberries with chocolate and whipped cream.
Whatever sweet flavors you decide to do, have fun with it! You could also use Strawberry Whipped Cream for extra berry flavor!
Erin’s Easy Entertaining Tips
Y’all know I love easy entertaining around these parts, and I am into it, espeially with brunch.
The thing I love about this breakfast crepe recipe is that crepes can be made ahead of time quite easily. And I highly recommend doing that if you’re planning to host friends for a French-inspired brunch.
Here’s what you do:
- Make your batter and cook the individual crepes completely.
- Cool the crepes completely on a wire cooling rack.
- Once completely cool, stack them and wrap in wax paper.
- Refrigerate for up to 2-3 days before filling and enjoying!
- To reheat them, warm in a crepe pan over medium-high heat, and then fill with whatever filling you’d like to use.
Frequently Asked Questions
Surprisingly, no! I was intimidated at first, but I’m so glad I got over it because homemade breakfast crepes are shockingly delicious and the perfect fancy-looking food for brunch.
I love this Swiss Diamond crepe pan because it’s heavy bottomed and nonstick.
Brush butter in the bottom of your heavy-duty nonstick pan. Be sure to over-butter the pan before the first crepe. (The first one, just like the first pancake, can be a little weird, and this is your tester anyway.)
I’ve had good luck using a rubber spatula to loosen the crepe batter from the pan itself before flipping.
Quick tips for making sweet breakfast crepes
- Avoid lumpy batter. Blend the sweet crepe recipe ingredients in the blender instead of mixing them by hand. Trust me, y’all. I learned this lesson the hard way.
- Make them 1-2 hours in advance, and keep them warm in a 200°F oven. Stack them on a baking sheet with parchment paper pieces between the crepes.
- If you don’t like lemons, add lime or orange zest to the whipped cream.
Ready to make this sweet crepe recipe? They’re easier than you think, I promise. Scroll on to learn how to make ’em…
Celebrate warmer weather and brunching on patios by whipping up a batch of homemade Sweet Breakfast Crepes! Light and flavorful, these crepes are filled with a lemon whipped cream, blueberries and strawberries. They can also be filled with Nutella and bananas, or any other combination of ingredients for a sweeter breakfast. Surprisingly simple to make and even easier to eat, these crepes are the perfect centerpiece for any brunch gathering.
- 1 ½ cups milk (whole or 2% are perfect)
- 2 eggs
- 2 tablespoons unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 1 cup unbleached all-purpose flour
- 2 tablespoons granulated sugar
- A pinch of salt
Lemon Whipped Cream
- 2 cups heavy whipping cream
- ¼ cup granulated sugar
- Zest of 1 lemon
- Fresh strawberries, sliced
- Lemon whipped cream, recipe above
Make the Crepes
- In the blender, measure out milk, eggs, melted butter, vanilla extract, flour, sugar and salt. Blend until well combined.
- Preheat the crepe pan on the stovetop over medium-low heat. Add a pat of butter to ensure crepes won’t stick.
- Pour ¼ cup of crepe batter into the heated pan, and swirl gently to where the batter spreads evenly across the pan. (It might take a few practices to get this right—mine still sometimes look a little less than perfectly circular.)
- As bubbles form on the top of the crepe, use a rubber spatula to loosen the crepe from the pan. This should take about 3 minutes.
- Flip gently, and cook until the bottom of the crepe has golden brown and cooked through, about 2 minutes.
- Serve with homemade whipped cream and fresh berries, or your favorite topping.
Make the Whipped Cream
- In a medium-sized glass bowl, measure out the heavy whipping cream.
- Use a hand mixer or a stand mixer to whip the cream.
- When the cream begins to form a whipped cream texture, add the lemon zest and sugar.
- Finish whipping to the correct consistency, and use immediately. (Or cover with plastic wrap and refrigerate until time to use.)
Tips and Tricks:
- Avoid lumpy batter by making the batter in the blender.
- Make the crepes 1-2 hours in advance, and keep them warm in a 200°F oven by stacking them with parchment paper pieces between the crepes.
- Yes, these crepes can be made up to 3 days in advance. Cook them all the way through, then cool and stack. Wrap in wax paper and refrigerate.
- Unsweetened non-dairy milk and coconut oil would work as dairy free substitutions in this crepe.
- If you don’t like lemon, use orange or lime zest in the whipped cream.
- Toppings: Any sweet crepe filling will be delicious in these! Our family really enjoys bananas paired with Nutella, as well as strawberries with chocolate and whipped cream. Whatever you do, have fun with it.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 304Total Fat: 21gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 100mgSodium: 61mgCarbohydrates: 23gFiber: 1gSugar: 10gProtein: 6g
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Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…