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This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
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 and PERFECT for brunch. Makes 10 crepes.
Welcome to #SpringSweetsWeek 2019, hosted by Heather from Hezzi-D’s Books and Cooks and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the coming of spring than with food and a fun giveaway?
THIRTY bloggers from around the country have come together to share more than 100 sweet recipes perfect for spring!
Get ready to ditch your hats, coats, and snow boots and get ready for some delicious sweet treats like cupcakes, cookies, sweet breads, and cocktails!
Apparently, my mother used to make crepes with her sister, as well as for me and my sister. I have NO recollection of her doing this, though, and 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 recipe for Spring Sweets Week!
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.
More breakfast and brunch recipe ideas: How to Make a Mimosa Bar (Video Tutorial!) / Peanut Butter Pancakes with Raspberry Preserves Syrup / Cream Biscuits and White Sausage Gravy / Gluten Free Broccoli Quiche Lorraine Bites
I’ll be honest: The only reason I actually went out on a limb to make these crepes was because Swiss Diamond sent me this gorgeous crepe pan. So I put on my brave girl pants and actually developed this recipe for y’all to enjoy at future brunches. 😉
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.
What you’ll need to make Fruit and Whipped Cream-Filled Crepes
- Swiss Diamond Crepe Pan
- Glass Bowl and Hand Mixer (or Stand Mixer)
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.
Preheat the crepe pan.
On the stovetop over medium-low heat, let it warm up. Add a pat of butter to ensure crepes won’t stick.
Cook the crepes.
Pour ¼ cup of crepe 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 and fresh berries, or your favorite topping. (My husband is partial to bananas and Nutella, and I’m into strawberries with a bit of chocolate and whipped cream. Whatever sweet flavors you decide to do, have fun with it!)
FAQs and Tips for Making Sweet Crepes
Are crepes challenging to make by yourself?
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.
How do I keep my crepes from sticking?
I love this Swiss Diamond crepe pan because it’s heavy bottomed and nonstick.
Use 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.
Can you make these crepes days ahead of time for brunch?
Yes! Crepes can be made ahead of time quite easily.
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.
Quick tips for making homemade crepes
- Avoid lumpy batter by running the ingredients through the blender. (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.
Monday #SpringSweetsWeek Recipes
- A PEEP into the Upcoming #SpringSweetsWeek Festivities by Culinary Adventures with Camilla
- Blueberry Shortbread by Cindy’s Recipes and Writings
- Carrot Cake Balls by Strawberry Blondie Kitchen
- Carrot Cake Cupcakes by A Day in the Life on the Farm
- Carrot Cake Nest Cookies by Hezzi-D’s Books and Cooks
- Carrot Cake Swirl Cheesecake by Cheese Curd In Paradise
- Coconut Lemon Pound Cake by The Crumby Kitchen
- Cream Cheese Sugar Cookies by Kelly Lynn’s Sweets and Treats
- Easy Marshmallow Popcorn Balls by House of Nash Eats
- Easy Peanut Butter Cornflake Bars by Creative Southern Home
- Healthier Orange Julius Copycat by Simply Inspired Meals
- Individual Italian Easter Breads by Cookaholic Wife
- Lemon Blueberry Croissant Bread Pudding by The Freshman Cook
- Lemon Blueberry Scones by A Joyfully Mad Kitchen
- Lemon Cream Pie by Home Sweet Homestead
- Lemon Ricotta Stuffed Crepes with Cherry Syrup by Cooking With Carlee
- Mini Key Lime Cheesecakes by Karen’s Kitchen Stories
- Mini Strawberry Mousse Tarts by A Savory Feast
- Orange Pineapple Nice Cream Pops by Crumb Top Baking
- PB&J PEEPSomars by A Kitchen Hoor’s Adventures
- Peach Blueberry Upside Down Cake by The Tip Garden
- Peeps Shortbread Checkerboard by Jolene’s Recipe Journal
- Roasted Strawberry Mousse Tart by The Gingered Whisk
- Soft Frosted Lemon Cookies by Kate’s Recipe Box
- Spring Fruit and Rice Krispies Treat Kabobs by Blogghetti
- Strawberry Raspberry Smoothie by Books n’ Cooks
- Sweet Breakfast Crepes by The Speckled Palate
- Toasted Pound Cake by Our Good Life
- Vanilla Bean Dutch Baby with Strawberry Hibiscus Syrup by The Baking Fairy
- White Chocolate Strawberry and Champagne Scones with Champagne Glaze by Family Around the Table
- White Cupcakes with Blueberry Frosting by Sweet Beginnings
- Xangos by Palatable Pastime
Ready to make these beauties?
They’re easier than you think, I promise.
- 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.
- Swiss Diamond Crepe Pan (10.25")
- KitchenAid Diamond Blender
- Le Creuset Revolution Large Silicone Spatula
- Duralex Glass Bowl Set
- KitchenAid 7-Speed Digital Hand Mixer
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Serving Size:1 crepe
Amount Per Serving:Calories: 304 Total Fat: 21g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 100mg Sodium: 61mg Carbohydrates: 23g Fiber: 1g Sugar: 10g Protein: 6g