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Sweet Breakfast Crepes

Celebrate warmer weather and brunching on patios by whipping up a batch of homemade Sweet Breakfast Crepes! Light and flavorful, these crepes are filled with a lemon whipped cream, blueberries and strawberries. They can also be filled with Nutella and bananas, or any other combination of ingredients for a sweeter breakfast. Surprisingly simple to make and even easier to eat, these crepes are the perfect centerpiece for any brunch gathering.

Prep Time
8 mins
Cook Time
8 mins
Total Time
28 mins
Servings: 10 crepes
Calories: 304 kcal
Course: Breakfast
Cuisine: French

Ingredients

Crepes
  • 1 ½ cups milk whole or 2% are perfect
  • 2 eggs
  • 2 tablespoons unsalted butter melted
  • 2 teaspoons pure vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • A pinch of kosher salt
Lemon Whipped Cream
  • 2 cups heavy whipping cream
  • ¼ cup granulated sugar
  • 1 1 lemon zested
Toppings
  • strawberries sliced
  • blueberries
  • Lemon whipped cream recipe above

Instructions

Make the Crepes
    Cup of Yum
  1. Measure the milk, eggs, melted butter, vanilla extract, flour, sugar and salt into a blender. Blend until well combined.
  2. Preheat the crepe pan on the stovetop over medium-low heat. Add a pat of butter to ensure crepes won’t stick.
  3. Pour ¼ cup of crepe batter into the heated pan, and swirl gently to where the batter spreads evenly across the pan. (It might take a few practices to get this right — mine still sometimes look a little less than perfectly circular.)
  4. As bubbles form on the top of the crepe, use a rubber spatula to loosen the crepe from the pan. This should take about 3 minutes.
  5. Flip gently, and cook until the bottom of the crepe has golden brown and cooked through, about 2 minutes.
  6. Serve with homemade whipped cream and fresh berries, or your favorite topping.
Make the Whipped Cream
  1. Measure out the COLD heavy whipping cream into a large mixing bowl.
  2. Use a hand mixer or a stand mixer to whip the cream.
  3. When the cream begins to form a whipped cream texture, add the lemon zest and sugar.
  4. Finish whipping to the correct consistency, and use immediately. (Or cover with plastic wrap and refrigerate until time to use.)

Notes

  • Tips and Tricks:
  • Substitutions:
  • Avoid lumpy batter by making the batter in the blender.
  • Make the crepes 1-2 hours in advance, and keep them warm in a 200°F oven by stacking them with parchment paper pieces between the crepes.
  • Yes, these crepes can be made up to 3 days in advance. Cook them all the way through, then cool and stack. Wrap in wax paper and refrigerate.
  • Unsweetened non-dairy milk and coconut oil would work as dairy free substitutions in this crepe.
  • If you don’t like lemon, use orange or lime zest in the whipped cream.
  • Toppings: Any sweet crepe filling will be delicious in these! Our family really enjoys bananas paired with Nutella, as well as strawberries with chocolate and whipped cream. Whatever you do, have fun with it.

Nutrition Information

Serving 1 crepe Calories 304kcal (15%) Carbohydrates 23g (8%) Protein 6g (12%) Fat 21g (32%) Saturated Fat 13g (65%) Polyunsaturated Fat 7g Trans Fat 1g Cholesterol 100mg (33%) Sodium 61mg (3%) Fiber 1g (4%) Sugar 10g (20%)

Nutrition Facts

Serving: 10crepes

Amount Per Serving

Calories 304

% Daily Value*

Serving 1 crepe
Calories 304kcal 15%
Carbohydrates 23g 8%
Protein 6g 12%
Fat 21g 32%
Saturated Fat 13g 65%
Polyunsaturated Fat 7g 41%
Trans Fat 1g 50%
Cholesterol 100mg 33%
Sodium 61mg 3%
Fiber 1g 4%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.