Best 13 Breakfast Crepes Recipes

BREAKFAST CREPES

Steps:

• In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.
• Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.
• Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
• After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
• Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.

BREAKFAST CREPES

Steps:

• In a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, brandy, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.
• Place crêpe pan over moderately high heat. With flexible spatula, spread a tiny amount of butter in pan (an alternative method is to brush the pan with melted butter using a pastry brush) and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.
• Cook crêpe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process - if the crêpe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.
• When underside of crêpe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil.
• Grease pan with a very small amount of butter and repeat process. Continue until all batter is used, stacking cooked crêpes on a plate in the oven. To serve, sprinkle each crêpe with sugar or spread with jelly and fold or roll up.

SUPER EASY, SUPER DELICIOUS BREAKFAST CREPES

Steps:

• In a blender, combine milk and eggs, blend until foamy, approx 20 seconds or so. Turn off.
• Add sugar and salt, blend for a few seconds turn off.
• Add melted butter and vanilla, blend a few seconds turn off.
• Add flour, blend until all mixed.
• Okay now for cooking them, this is what I did --
• I had a small tefal frying pan, (measured 6-1/2 on bottom, 9-1/2 or so across top) I sprayed it with non-stick Butter Flavor cooking spray. Heat it on medium-high heat.
• Use a 1/3 cup measuring cup and dump crepe mixture into pan, swirl around real quick to coat bottom of pan.
• I used a silicon spatula to lift edges of crepe and to form round if any stray edges -- it will start to bubble, not much, but its safe to flip when you see edges on underside becoming brown. Just flip with plastic spatula.
• So once first side cooked, flip and cook about 2 minutes or so, transfer to plate and continue with rest of batter.
• *** Each crepe I made, I sprayed pan with butter cooking spray. So when I took crepe out, i sprayed bottom of pan before putting next cup of batter, do each time.
• Serve with powdered sugar, jam, fruits any filling of your choice!
• *** For chocolate crepes, add two tablespoons of chocolate syrup to blender when adding in vanilla.
• *** For saltier crepes to make with meat or veggies, omit sugar and vanilla.

BREAKFAST CREPES WITH BERRIES

Steps:

• In a large bowl, combine raspberries and blackberries; set aside. In a small bowl, combine sour cream and confectioners' sugar until smooth. Stir in the yogurt, lime juice, lime zest, vanilla and salt. , Spread 2 tablespoons sour cream mixture over each crepe; top with about 1/3 cup berries. Roll up; drizzle with remaining sour cream mixture. Serve immediately.

BREAKFAST CREPES WITH HAM, VEGETABLES, AND EGG

Steps:

• Mix milk, flour, eggs, butter, sugar, and salt together in a bowl. Transfer batter to an electric blender and combine on high speed until blended; it's fine if batter has some lumps. Let rest for 15 minutes.
• Meanwhile, heat vegetable oil in a pan over medium heat. Add ham and cook until heated through, 3 to 4 minutes. Add onion and cook until softened, about 5 minutes more. Reduce heat to low and stir in spinach and tomato. Keep warm.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Heat a nonstick skillet over medium heat and lightly coat with cooking spray. Pour 1/3 cup batter into the skillet, swirling to cover the pan. Cook until underside of crepe is lightly brown, 1 to 3 minutes. Loosen edge of crepe and flip. Cook until lightly browned, 1 to 2 minutes more. Set aside; repeat with remaining batter.
• Place crepes onto the prepared baking sheet. Add ham-veggie mixture to the center of each crepe. Crack an egg carefully over ham mixtures. Fold edges of crepes inward.
• Bake crepes in the preheated oven until egg whites set, 8 to 11 minutes. Top crepes with parsley and season with salt and pepper.

LOW-CARB SAVORY BREAKFAST CREPES

Steps:

• Combine cream cheese, eggs, almond flour, and almond milk in a blender. Blend until smooth, 30 seconds to 1 minute.
• Heat an 8-inch nonstick skillet over medium heat for about 2 minutes. Pour in 3 tablespoons of crepe batter and swirl until it covers the bottom of the skillet. Cook until lightly browned, about 1 minute per side. Transfer to a plate to cool and cover with parchment paper or a paper towel. Repeat until you have cooked 4 crepes.
• Cook pepper and onion in the same skillet until onions are translucent, about 3 minutes. Add spinach and mushrooms and cook until spinach is slightly wilted, 2 to 3 minutes. Add eggs; season with salt and pepper. Scramble until eggs reach desired consistency, about 2 minutes. Top with Cheddar cheese.
• To assemble the crepe: Place scrambled egg mixture down the center of 2 crepes and fold over from each side. Reserve remaining crepes for later use.

SOUTH BEACH DIET BREAKFAST CREPES WITH RICOTTA COCOA FILLING

Steps:

• For the crepe mix, beat the eggs in a small mixing bowl and add the remaining ingredients and beat until well blended.
• Spray a small skillet, crepe or omelette pan with non stick cooking spray.
• Pour the crepe mixture into skillet/pan and cook on medium heat until almost cooked through.
• Meanwhile, combine together the crepe filling ingredients.
• Flip crepe and cook just a bit more; put filling mixture in a line down the middle and roll crepe over top and cook until done.
• *You can also flip this like a pancake and top it with the ricotta filling, rather than rolling it over.
• *Top with sprinkled ground cinnamon, sugar free syrup or a squirt of Redi Whip, optional.

BREAKFAST PUDDING CREPES

Steps:

• In a bowl, beat the baking mix, milk and eggs until smooth. Heat a lightly greased 8-in. skillet; add 3 tablespoons batter, lift and turn pan to cover bottom. Cook until lightly browned; turn and brown the other side. , Repeat with remaining batter, greasing skillet as needed. Stack crepes with waxed paper between layers. , For filling, in a small bowl, whisk pudding mix and milk for 1 minute. Place about 3 tablespoons of fruit or pie filling down the center of each crepe. Top with about 1/4 cup pudding mixture. Roll up crepes and place on a serving platter. If desired, garnish each crepe with additional whipped topping and fruit or pie filling.

SUNSHINE BREAKFAST CREPES

Steps:

• In a large mixing bowl, beat the milk, eggs, and oil.
• Combine the flour, sugar and salt.
• Add to the milk mixture and mix well.
• Cover and refrigerate 1 hour.
• Coat an 8" non-stick skillet with non stick cooking spray; heat over medium heat.
• Stir crepe batter then pour 2 tbls into center of skillet.
• Lift and tilt pan to coat bottom evenly.
• Cook until top appears dry; turn and cook 15-20 seconds longer.
• Remove to wire rack.
• Repeat with remaining batter, coating skillet as needed.
• When cool, stack crepes with waxed paper in between.
• ***************Filling**************.
• In a large bowl, combine the pineapple, oranges and vanilla.
• Fold in whipped topping.
• Spoon 1/3 cup down the center of each crepe and roll up.
• Dust with confectioners' sugar.

BREAKFAST CREPES

Steps:

• PreparationIn a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, brandy, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.
• Place crêpe pan over moderately high heat. With flexible spatula, spread a tiny amount of butter in pan (an alternative method is to brush the pan with melted butter using a pastry brush) and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.
• Cook crêpe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process - if the crêpe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.
• When underside of crêpe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil.
• Grease pan with a very small amount of butter and repeat process. Continue until all batter is used, stacking cooked crêpes on a plate in the oven. To serve, sprinkle each crêpe with sugar or spread with jelly and fold or roll up.
• Note:.
• Making the batter for these crêpes is relatively easy, but cooking them can be laborious. Once you have a gotten a feel for the procedure (you will probably have to tinker with the heat and cooking time, since every pan behaves slightly differently), you can save time by using two pans at once. Stagger the process so you are pouring the batter into one pan while a crêpe is cooking in the other. This way, you will be able to closely attend to both but will finish in half the time.

LOW CARB BREAKFAST CREPES WITH CHEESE FILLING

Steps:

• 1. Beat together egg and egg white until light and fluffy. Beat in cream, salt, and a few drops vanilla.
• 2. Stir baking powder into baking mix, and add to egg mixture. Beat well, scraping sides of bowl to incorporate all the grains of the baking mix. Let batter rest.
• 3. Blend together the softened cream cheese, yogurt, sugar substitute (Splenda or Xylitol), and a few drops of vanilla until smooth and well mixed.
• 4. Place fruit and preserves in a small bowl. Microwave for 30 seconds on high. Stir until smooth.
• 5. To cook crepes: Spray a crepe pan or 10-inch non-stick skillet with cooking spray, and heat over medium heat. When hot, pour half the crepe batter into pan, tilting pan so batter thinly covers the bottom of the pan. Lower heat to medium low. Cook until top starts to dry out. Carefully turn crepe over, using a large, thin spatula. Cook other side briefly and remove to serving plate. Cook remaining batter in the same way.
• 6. To assemble crepes: Spoon half of cheese mixture over each crepe and roll up. Top with half of preserves/fruit mixture. Serve immediately.

BREAKFAST MOM CREPES

Steps:

• For the bacon and sausage: Heat a large cast-iron pan over medium-high heat until hot. Throw in 6 slices of bacon and cook until browned and crispy, about 5 minutes per side. Repeat with the remaining bacon. Keep warm.
• Heat a cast-iron griddle over medium-high heat until hot. Add the sausages and cook until browned and cooked through, about 5 minutes per side. Keep warm.
• For the crepes: Crack the eggs in a blender pitcher and add the milk, sugar, vanilla, cinnamon and salt. Turn the blender on low to combine, then turn the speed up to medium. With the blender running, slowly add the flour and blend until combined.
• Grease 2 crepe pans with 1/2 teaspoon coconut oil and set over medium-high heat until hot. Pour some batter into each pan, move it around and cook each crepe on the first side until the batter bubbles up and the underside is brown, about 1 minute. Using a long, thin, flexible spatula, scoop up the crepes and flip. Cook until golden on the second side, about 1 minute (be aware the second side usually cooks faster than the first). Serve the crepes immediately (or put on a plate in a 200 degree F oven to keep warm) and continue with the remaining batter, adding coconut oil to the pans as needed.
• Heat the maple syrup in a saucepan over low heat, then pour into a pitcher for serving. Serve the crepes with the warm syrup, strawberry and blueberry jelly, bananas, mandarin oranges, bacon and sausages.

VIENNESE-STYLE BREAKFAST CRêPES (PALATSCHINKEN)

Steps:

• 1. Stir the brandy into the apricot jam; set aside.
• 2. Sift the flour, sugar and salt into a medium-size mixing bowl. Gradually add the milk, stirring, to make a smooth batter. Add the eggs and vanilla, and stir until the batter is smooth again.
• 3. Heat a small pat of butter in a nonstick 9-inch skillet over medium heat. Pour in about 1/3 cup batter or just enough to thinly (but completely) cover the skillet. (Tip: the best way to achieve this is, just after adding the batter, swirl or rotate the skillet from side to side to help the batter spread across the skillet. Work quickly though, before the batter begins to cook and "set".)
• 4. Cook the crepes, one at a time, over medium heat until the bottom is lightly browned and the pancake is firm. Flip the crepe and cook the other side until lightly browned. Don't overcook them, as they will become stiff.
• 5. Transfer cooked crepes to a flat surface and spread a small amount of the brandied jam on each crepe. Then roll up the crepe neatly. Stack rolled crepes on a platter, and cover with a clean cloth to keep them warm. Repeat this Steps #4 and #5 until all the batter is used.
• 6. To serve, generously dust each Palatschinken with powdered sugar.