There is no arguing crepes are a popular food. However, people are passionate about their favorite fillings. Here’s a variety of options sure to satisfy.
Estimated reading time: 4 minutes
Simply Made Crepes Three Ways
Crepes have been a household favorite for many years.
With that being said, we just started eating them for breakfast.
In the past, we always had palacsintas.
If you’ve never heard of them, I recommend giving them a try.
Getting back to our recipe, I used an easy crepe batter recipe. Kim came up with three different toppings so everyone could enjoy the dish.
The thin pancakes are the only tricky part of the recipe.
The toppings are easy-peasy to whip together.
The Nutella topping is made by microwaving the sweet treat.
Making the crunchy butter and sugar garnish involves cooking the mixture down until the butter browns.
Finally, the banana and strawberry compote is made by tossing the fruit with a little lemon juice and sugar.
If you have someone helping you, then the whole recipe can come together in well under an hour.
All that’s needed is a little patience when cooking the crepes.
Speaking of which, I have a few tips to help you create this fantastic French breakfast cake.
First, make sure the batter is thin, really thin.
Use the recipe as a guide, but please add more milk, a tablespoon at a time, if the mixture seems too thick. Next, preheat your griddle or skillet.
We’ve found if the pan is too cold, the crepe will stick.
Last, let the first side cook until the top side is almost done. You should only need to cook the top side for about a minute once it’s flipped.
These little cakes can be delicate to work with, but when done correctly they have an amazing, chewy texture.
Also, feel free to add some seasonings to the mixture, but don’t go crazy.
Remember, cooking involves a certain level of chemistry.
Meaning, the ingredients react to each other in a specific manner to create the perfect dish.
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- All-Purpose Flour or Gluten-Free Flour Mixture
- Whole Milk or Unsweetened Coconut Milk
- Lemon Juice
- Sugar or Pure Cane Sugar
- Ground Cinnamon
- Measuring Cups
- Measuring Spoons
- Kitchen Knives
- Cutting Board
- Saute Pan
- Wooden Cooking Spoons
- Flat griddles or Large Saute Pan
As you can see from the photos, these crepes are so colorful.
Additionally, the texture differences between each type of garnish provide your family with plenty of options.
From the creamy, decadent Nutella, to the crunchy, sweet butter sprinkle, there’s a treat sure to please the pickiest of eaters.
Best of all, once you master the crepes, the possibilities are endless.
They can be filled with savory or sweet fillings; the choice is up to you.
In closing, I want to wish everyone who reads this post, a long life, love everlasting, and a tummy full of delicious breakfast pancakes.
Want to see more of our breakfast recipes?
Click here for a list of our morning-time favorites.
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- 3/4 Cup All-Purpose Flour
- 1 1/4 Cup Whole Milk, (add a little at a time)
- 1/4 Cup Nutella
- 1/4 Cup Strawberries, (diced)
- 1/4 Cup Bananas, (diced)
- 1 Tablespoon Fresh Lemon Juice
- 1 1/2 Teaspoons Sugar
Brown Butter and Sugar Topping
- 1 Tablespoon Sugar
- 2 Tablespoons Unsalted Butter
- 1/8 Teaspoon Ground Cinnamon
Preparing the Crepes
- First, preheat a flat-iron griddle or large saute pan over medium heat. While it heats, make the batter.
- Next, in a large mixing bowl, combine the flour and milk a little at a time. Whisk the ingredients together until the batter is thin and smooth. If needed, add a little more flour or milk to reach an extremely thin pancake batter.
- Last, pour about 1/4 cup of the mixture onto the hot griddle. If possible gently lift the pan and roll it around, so the crepe spreads out. Let it cook for one to two minutes on the first side, then flip it and let it cook an additional minute. Remove the crepe from the heat and fold it into a triangle.
- In a microwave-safe bowl, add the Nutella. Microwave it on high heat for 20-second intervals until it's smooth and creamy. Stir the sauce in between intervals. Drizzle it over the finished crepes.
Banana Strawberry Compote
- First, dice your bananas and strawberries into bite-sized chunks.
- Next, in a small mixing bowl, toss the fruit with the lemon juice and sugar,
- Last, let the compote set for a minute or two, then spoon it over the finished cakes.
Brown Butter and Sugar Topping
- First, in a small saucepan, over medium-low heat, melt the butter.
- Then, add the sugar and cinnamon and increase the heat to medium.
- Last, stir the mixture as it cooks for three to five minutes. The butter should brown, and the sugar should crystalize creating a crunchy garnish. Sprinkle the topping over the finished crepes.
The calorie count listed in an approximation based on all the ingredients. Actual calories will vary by serving size based on which crepe variety is eaten. A serving size is equal to approximately three crepes. Storage of the dish is not recommended, serve while hot.
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Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 423