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The Speckled Palate
March 25, 2019

Sweet Breakfast Crepes

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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.

Three Sweet Breakfast Crepes are surrounded by fruit and served warm

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!

Ingredients for crepes are shown from above

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 SyrupCream Biscuits and White Sausage GravyGluten Free Broccoli Quiche Lorraine Bites

A crepe is cooked on a stovetop in a Swiss Diamond crepe pan

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.

A cooked breakfast crepe is shown in a Swiss Diamond crepe pan

What you’ll need to make Fruit and Whipped Cream-Filled Crepes

Lemon Whipped Cream is shown in a homemade crepe before fruit is added

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!)

A lemon is zested on top of a sweet crepe and its whipped cream filling before fruit is added

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.

Blueberries are sprinkled on top of lemon whipped cream to make a blueberry breakfast crepe

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. 

Powdered sugar is sprinkled on top of a strawberry crepe

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. 

A blueberry crepe is served on a plate, sprinkled with powdered sugar and fresh whipped cream

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.

Homemade breakfast crepes are shown from above, sprinkled with powdered sugar and filled with whipped cream and fruit, with a Swiss Diamond crepe pan

Close up of a Blueberry Crepe on a plate, sprinkled with powdered sugar

Monday #SpringSweetsWeek Recipes

Strawberry Breakfast Crepes are served on a plate with Pinterest text

Ready to make these beauties?

They’re easier than you think, I promise.

Sweet Breakfast Crepes
Yield: 10 crepes

Sweet Breakfast Crepes

Prep Time: 8 minutes
Cook Time: 20 minutes
Total Time: 28 minutes

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.

Ingredients

Crepes

  • 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

Toppings

  • Fresh strawberries, sliced
  • Blueberries
  • Lemon whipped cream, recipe above

Instructions

Make the Crepes

  1. In the blender, measure out milk, eggs, melted butter, vanilla extract, flour, sugar and salt. Blend until well combined.
  2. Preheat the crepe pan on the stovetop over medium-low heat. Add a pat of butter to ensure crepes won’t stick.
  3. 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.)
  4. 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.
  5. Flip gently, and cook until the bottom of the crepe has golden brown and cooked through, about 2 minutes.
  6. Serve with homemade whipped cream and fresh berries, or your favorite topping.

Make the Whipped Cream

  1. In a medium-sized glass bowl, measure out the heavy whipping cream.
  2. Use a hand mixer or a stand mixer to whip the cream.
  3. When the cream begins to form a whipped cream texture, add the lemon zest and sugar.
  4. Finish whipping to the correct consistency, and use immediately. (Or cover with plastic wrap and refrigerate until time to use.)

Notes

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.

Substitutions:

  • 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.


Nutrition Information:

Yield:

10

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
Nutrition facts are an estimate and not guaranteed to be accurate.

3 Comments

  1. Pingback: Xangos (Mexican Cheesecake Chimichangas) #SpringSweetsWeek –

  2. karen

    My favorite spring sweet is strawberry pie

    • Erin

      YUM. You can’t beat that! I’ve never made a strawberry pie, but clearly, I need to hop on that bandwagon because that sounds amazing.

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