I love how you can enjoy crepes for breakfast, lunch, dinner or dessert! They’re easy to make and we especially enjoy them for breakfast on special occasions like birthdays and Valentine’s day. These rank high on my list of favorite sweet breakfasts, along with German Pancakes, Crunchy French Toast and Belgian Waffles.
I don’t think I’m alone in my love for crepes, but just in case you’re not familiar with what they are, they are, they are french-style pancakes that are folded or rolled with a filling inside. They’re different from American pancakes because they don’t have a rising agent in them (like baking soda or baking powder) so they turn out wafer thin and delicate, rather than thick and fluffy.
What I love about this recipe:
- Can be made in advance: The batter can be prepared 1-2 days ahead of time, or the cooked crepes can be made ahead and reheated.
- Sweet or savory fillings. You can enjoy them for breakfast, lunch, dinner or dessert!
- Easy and “fancy”. Easy enough for a weekday breakfast and fun for special occasions.
How to make Crepes:
- Add all of the crepe ingredients to a blender and blend until smooth. Scrape down the sides of the blender with a spatula to incorporate flour that may have stuck to the side. Blend again for a few seconds. (The batter is best if allowed to rest in the fridge for 30 minutes or more before cooking. Unused crepe batter lasts in the fridge for 1-2 days.)
