Sweet Breakfast Crepes

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

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.

Prep Time 8

Cook Time 20

Total Time 28

Servings crepes

Calories 304kcal

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 all-purpose flour
2 tablespoons granulated sugar
A pinch of kosher salt

Lemon Whipped Cream

2 cups heavy whipping cream
¼ cup granulated sugar
1 1 lemon zested

Toppings

strawberries sliced
Blueberries
Lemon whipped cream recipe above

Instructions

Make the Crepes

Measure the milk, eggs, melted butter, vanilla extract, flour, sugar and salt into a blender. 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

Measure out the COLD heavy whipping cream into a large mixing bowl.
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.)

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