Breakfast Crepes

Breakfast Crepes

Yield: 8 crepes

Quick and easy breakfast crepes. Original recipe was from and did not include sugar or vanilla. The batter keeps will in the fridge for a few days.


  • 2 tablespoons butter, melted
  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • Optional ingredients:
  • sugar to taste
  • good splash of vanilla
  • powdered sugar
  • any fillings - nutella, strawberries, bananas, etc.


  1. Melt butter in 9 or 10 inch skillet over medium heat.
  2. Combine melted butter and the rest of the ingredients in a blender, or mix with a hand mixer.
  3. Many recipes say let this rest for an hour - I rarely do.
  4. Use the same skillet which is greased with the remains of the melted butter. Pour 1/4 cup of batter into the skillet, turning the skillet in a circular motion to spread the batter out evenly across the bottom.
  5. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
  6. I usually put them onto a wire rack to cool for a moment before adding nutella.
  7. Fill with any ingredients you like - nutella, bananas, strawberries, etc. Top with powdered sugar.


Original recipes from

I will leave out the vanilla and sugar when making savory crepes (they are good with scrambled egg-based fillings also)..

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