What’s thinner than a pancake, can be prepared for breakfast or dessert, and cooks in only thirty-seconds…? Breakfast & Dessert Crepes. They are my family’s favorite way to celebrate Valentine’s Day or anytime we want something a little more special than pancakes for breakfast.
Crepes or Pancakes
Crepes originated in France and are similar to a pancake except for the omission of a leavening agent such as baking powder. Ultimately, this is what gives crepes their thin and delicate texture making them perfect for wrapping or folding. There are many recipes for crepe batter, complicated or simple. They can be prepared both sweet or savory. My batter is heavy on the eggs because I like the texture and extra protein. Plus they don’t tear as easily.
No Need To Be Intimidated
Seriously, there is no need to be intimidated by a thin pancake batter, unless of course your pan isn’t oiled properly. I start out by coating my pan with a thin layer of avocado oil and then pouring it out into a cup. Basically, I can have it at the ready if the crepes start to stick to the pan. There is no need for any fancy pans. I use an 8″ nonstick skillet, but I have used a well-seasoned cast iron griddle as well.
You couldn’t have it any easier to prepare the batter as well. Simply melt the butter. Place all the ingredients into a blender and blend on high for a few seconds until combined, and bim boda bing… crepe batter. Many recipes suggest setting the batter aside for at least a half an hour to allow the flour to absorb all the liquid, but I have never done that. We are always way too hungry. Technically you could prepare the batter the evening before to make morning preparations more streamlined. But I have never done that either. It’s all about the process in the morning for me.
Your Recipe Makes Fifty Crepes?
As you know, I have a large family and we each can polish off four or five of these babies easily in a sitting. Crepes are thin and delicious and before you know it, a plate of fifty are gone. Any leftovers can be frozen between sheets of wax paper and then carefully thawed, but I have never had any leftovers to freeze. Actually, I just leave any leftovers on a plate and they are gone by lunchtime. Feel free to halve the recipe and experiment with what works for your family.
Filling Your Crepes
Because these are breakfast/dessert crepes, we fill them with fresh, seasonal fruit and homemade whipped cream. You can also prepare a berry sauce by adding frozen berries to a saucepan with a little maple syrup and heating it until the fruit breaks down (about 10 minutes). Or if you are like me and don’t like to have to choose, do both.
Preparing the Crepes
Breakfast/ Dessert Crepes
Ingredients
- 9 eggs, beaten
- 3 cups milk
- 1/4 cup butter, melted
- 2 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1 tsp salt
- Filling:
- fresh berries (sliced, sprinkled with a little sugar and zest of 1 lemon)
- whipped cream (homemade: 2 cups heavy cream, 1/4 cup pure maple syrup, 1 tsp vanilla extract)
Instructions
- Add all the crepe ingredients to a blender and blend until fully incorporated.
- In a separate bowl, add sliced strawberries and additional berries, sprinkle with a little sugar to draw out the juices, and add the zest of one organic lemon. Set aside.
- In a standing mixer or bowl with a hand mixer, add heavy cream and beat on high until thickened. Add in maple syrup and vanilla and beat until peaks form. Be careful not to beat too long, or your whipped cream will turn into whipped butter.
- Heat a nonstick pan or crepe pan on medium-low. Add 1 T avocado oil or other flavorless oil to the pan to coat. Pour the oil out into a glass bowl to be used if the pan needs to be oiled again.
- The first crepe will be a tester...almost always due to the oil in the pan.
- Add about 1/4 cup of batter to the pan and roll around to coat the entire bottom. Watch as the bubbles form and the edges start to brown (about 20-30 seconds).
- Flip the crepe to seal the other side and then quickly flip out onto a plate while you prepare the other crepes.
- To serve, fill with fresh berries, berry sauce, or both, and whipped cream. Roll or fold each side in and top with a dollop of whipped cream and a fresh berry.
- EnJOY and Happy Valentine's Day!
Our Valentine’s Day Celebration
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In everything you do -eat, play, and love- may it always be Seasoned with Joy!
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