Ingredients
Equipment
Method
- In a large bowl, whisk together the flour, sugar, and salt.
- Create a well in the center and pour in the milk and eggs.
- Whisk until smooth, then stir in the melted butter.
- Heat a lightly oiled griddle or crepe pan over medium heat.
- Pour about ¼ cup of batter onto the hot surface, tilting the pan to spread it into a thin circle.
- Cook for 2-3 minutes per side, or until golden brown.
- Remove from the pan and fill with desired toppings.
- Fold or roll the crepe and serve immediately.
Notes
For the absolute best Breakfast Crepes, make sure your batter is smooth and lump-free. A good trick is to let the batter rest for at least 15 minutes before cooking. This allows the gluten to relax, resulting in a more tender crepe. The pan needs to be hot but not smoking to avoid burning the crepes. Before pouring each crepe, lightly grease the pan. Use a thin spatula for easy flipping, and if your first crepe doesn't turn out perfectly, don't worry! It's often the tester, and it gets easier with practice. Feel free to also experiment with different flours, like buckwheat flour, for a nuttier flavor in your Breakfast Crepes. Serving Breakfast Crepes is all about presentation and personal preference. A classic option is to fold the crepes into triangles and dust them with confectioners' sugar. For a more substantial meal, roll the crepes like burritos, filled with a generous amount of fruit and a drizzle of chocolate sauce. Consider setting up a crepe bar, where everyone can customize their own creations with a variety of fillings and toppings. This is especially fun for brunch gatherings or family breakfasts. For a savory twist, try filling Breakfast Crepes with sautéed vegetables, cheese, and ham for a satisfying and delicious meal. Don't forget the optional dollop of whipped cream or a scoop of vanilla ice cream to elevate the experience.