Description
These Thin Breakfast Crepes are light, flexible, and perfectly golden every time. Great with sweet or savory fillings, they’re ideal for any morning meal.
Ingredients
1 cup (150 g) all-purpose flour
2 tbsp sugar
1 pinch salt
2 eggs
1½ cups (375 ml) milk
½ tsp vanilla extract
1 tbsp unsalted butter, melted
Softened butter, for cooking
Instructions
1. In a bowl, whisk together the flour, sugar, and salt.
2. Add eggs, ½ cup milk, and vanilla. Whisk until smooth.
3. Gradually whisk in the remaining milk and melted butter until well combined.
4. Preheat a non-stick skillet over medium heat and brush with softened butter.
5. Pour 3 tbsp of batter into the pan and tilt to spread it evenly.
6. Cook until edges lift and bottom is golden, about 45–60 seconds.
7. Flip and cook 10–15 seconds on the second side.
8. Remove and stack cooked crepes on a plate. Keep warm under foil.
9. Repeat with remaining batter, buttering the pan as needed.
Notes
Let batter rest 10–15 minutes before cooking for best results.
Store crepes with parchment between layers in the fridge for up to 3 days.
Reheat gently in a skillet or microwave. Fill with your favorite sweet or savory ingredients.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 95
- Sugar: 3g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Thin Breakfast Crepes, easy crepe recipe, breakfast crepes