Breakfast Crepes Recipes

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BREAKFAST CREPES



Breakfast Crepes image

A delicious and simple recipe for the morning. May be served with butter, sugar, jam or chocolate spread. Enjoy!

Provided by Sally

Categories     100+ Breakfast and Brunch Recipes     Crepes     Sweet

Time 30m

Yield 3

Number Of Ingredients 4

1 cup all-purpose flour
1 cup milk
1 egg
1 pinch salt

Steps:

  • In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.
  • Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.
  • Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
  • After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
  • Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.

Nutrition Facts : Calories 216.2 calories, Carbohydrate 35.7 g, Cholesterol 68.5 mg, Fat 3.7 g, Fiber 1.1 g, Protein 9.1 g, SaturatedFat 1.6 g, Sodium 109.2 mg, Sugar 4 g

SUPER EASY, SUPER DELICIOUS BREAKFAST CREPES



Super Easy, Super Delicious Breakfast Crepes image

I made these for the very first time yesterday, and I must say how absolutely DELICIOUS they were! Good enough to eat alone, without any fillings really. They're super easy, and a great breakfast or brunch item. Enjoy!

Provided by cooking in cairo...

Categories     Breakfast

Time 25m

Yield 12-14 crepes

Number Of Ingredients 7

1 1/2 cups whole milk
3 eggs
3 tablespoons sugar
1 teaspoon salt
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup flour

Steps:

  • In a blender, combine milk and eggs, blend until foamy, approx 20 seconds or so. Turn off.
  • Add sugar and salt, blend for a few seconds turn off.
  • Add melted butter and vanilla, blend a few seconds turn off.
  • Add flour, blend until all mixed.
  • Okay now for cooking them, this is what I did --
  • I had a small tefal frying pan, (measured 6-1/2 on bottom, 9-1/2 or so across top) I sprayed it with non-stick Butter Flavor cooking spray. Heat it on medium-high heat.
  • Use a 1/3 cup measuring cup and dump crepe mixture into pan, swirl around real quick to coat bottom of pan.
  • I used a silicon spatula to lift edges of crepe and to form round if any stray edges -- it will start to bubble, not much, but its safe to flip when you see edges on underside becoming brown. Just flip with plastic spatula.
  • So once first side cooked, flip and cook about 2 minutes or so, transfer to plate and continue with rest of batter.
  • *** Each crepe I made, I sprayed pan with butter cooking spray. So when I took crepe out, i sprayed bottom of pan before putting next cup of batter, do each time.
  • Serve with powdered sugar, jam, fruits any filling of your choice!
  • *** For chocolate crepes, add two tablespoons of chocolate syrup to blender when adding in vanilla.
  • *** For saltier crepes to make with meat or veggies, omit sugar and vanilla.

Nutrition Facts : Calories 121.7, Fat 6.2, SaturatedFat 3.4, Cholesterol 66.1, Sodium 224.2, Carbohydrate 12.6, Fiber 0.3, Sugar 4.9, Protein 3.7

BREAKFAST CREPES



Breakfast Crepes image

These crepes are made in the blender and use Brandy. You can substitue Cointreau or Gran Marnier for an orange flavor. The alcohol burns off but leaves its flavor. These freeze well. From Epicurious. Special equipment: Iron skillet or crêpe pan Flexible metal or plastic spatula

Provided by cookiedog

Categories     Breakfast

Time 25m

Yield 12-15 crepes

Number Of Ingredients 11

1 1/2 cups whole milk
3 large eggs
3 tablespoons sugar
1 teaspoon salt
5 tablespoons unsalted butter, melted
1/2 cup brandy
1 teaspoon vanilla extract
1 cup all-purpose flour
additional butter (for cooking)
additional sugar (such as apple or apricot, for serving) or clear jelly (such as apple or apricot, for serving)
nutella

Steps:

  • PreparationIn a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, brandy, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.
  • Place crêpe pan over moderately high heat. With flexible spatula, spread a tiny amount of butter in pan (an alternative method is to brush the pan with melted butter using a pastry brush) and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.
  • Cook crêpe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process - if the crêpe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.
  • When underside of crêpe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil.
  • Grease pan with a very small amount of butter and repeat process. Continue until all batter is used, stacking cooked crêpes on a plate in the oven. To serve, sprinkle each crêpe with sugar or spread with jelly and fold or roll up.
  • Note:.
  • Making the batter for these crêpes is relatively easy, but cooking them can be laborious. Once you have a gotten a feel for the procedure (you will probably have to tinker with the heat and cooking time, since every pan behaves slightly differently), you can save time by using two pans at once. Stagger the process so you are pouring the batter into one pan while a crêpe is cooking in the other. This way, you will be able to closely attend to both but will finish in half the time.

BREAKFAST CREPES WITH BERRIES



Breakfast Crepes with Berries image

After a long day of blackberry picking, I whipped up a sauce to dress up some breakfast crepes I had on hand. This speedy dish really hit the spot and tied everything together beautifully! The crepes make an elegant addition to any brunch, and the sauce is delectable over warm waffles. -Jennifer Weisbrodt, Oconomowoc, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 cups fresh raspberries
1-1/2 cups fresh blackberries
1 cup sour cream
1/2 cup confectioners' sugar
1 carton (6 ounces) orange creme yogurt
1 tablespoon lime juice
1-1/2 teaspoons grated lime zest
1/2 teaspoon vanilla extract
1/8 teaspoon salt
8 prepared crepes (9 inches)

Steps:

  • In a large bowl, combine raspberries and blackberries; set aside. In a small bowl, combine sour cream and confectioners' sugar until smooth. Stir in the yogurt, lime juice, lime zest, vanilla and salt. , Spread 2 tablespoons sour cream mixture over each crepe; top with about 1/3 cup berries. Roll up; drizzle with remaining sour cream mixture. Serve immediately.

Nutrition Facts : Calories 182 calories, Fat 7g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 144mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

BREAKFAST CREPES



Breakfast Crepes image

When she was in her early 20s, my mother worked with a Frenchwoman named Jackie. One day, my mother mentioned that she was looking forward to trying a crêpe recipe that she had found. "Only a French person can teach you how to make crêpes,"

Provided by Judy Kagan

Categories     Milk/Cream     Blender     Breakfast     Brunch     Quick & Easy     Brandy     Pan-Fry     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes approximately 12-15 crêpes

Number Of Ingredients 13

1 1/2 cups whole milk
3 large eggs
3 tablespoons sugar
1 teaspoon salt
Scant 5 tablespoons unsalted butter, melted
1/2 cup brandy
1 teaspoon vanilla extract
1 cup all-purpose flour
Additional butter for cooking
Additional sugar or clear jelly such as apple or apricot for serving
Special equipment:
Iron skillet or crêpe pan
Flexible metal or plastic spatula

Steps:

  • In a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, brandy, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.
  • Place crêpe pan over moderately high heat. With flexible spatula, spread a tiny amount of butter in pan (an alternative method is to brush the pan with melted butter using a pastry brush) and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.
  • Cook crêpe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process - if the crêpe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.
  • When underside of crêpe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil.
  • Grease pan with a very small amount of butter and repeat process. Continue until all batter is used, stacking cooked crêpes on a plate in the oven. To serve, sprinkle each crêpe with sugar or spread with jelly and fold or roll up.

SAVORY BREAKFAST CREPE POCKETS RECIPE BY TASTY



Savory Breakfast Crepe Pockets Recipe by Tasty image

Here's what you need: flour, eggs, milk, salt, butter, onion, garlic, spinach, mozzarella cheese, ham, fried eggs

Provided by Alix Traeger

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 cup flour
3 eggs
1 ½ cups milk
1 pinch salt
1 tablespoon butter
½ onion, sliced
2 cloves garlic, minced
1 cup spinach
4 slices mozzarella cheese, or swiss cheese
8 slices ham
4 fried eggs

Steps:

  • In a bowl, mix the flour, eggs, ½ cup (120 ml) of milk, and salt, until smooth.
  • Add in the remaining milk and mix again until the batter is thin and smooth.
  • Heat a nonstick pan over medium heat.
  • Add the butter and onions to the pan. Cook until browned.
  • Add garlic, spinach, and salt, and stir until spinach is wilted.
  • Remove the spinach mixture and clean the pan.
  • Return the pan to medium heat and add ¼-½ cup (60-125 g) of the batter into the pan.
  • Swirl the batter to coat the pan and leave on the heat until the sides start to lift up from the pan.
  • Using a spatula flip the crepe over and cook through, about 2 minutes.
  • Repeat with remaining batter.
  • Preheat oven to 350°F (180°C).
  • Lay the crepes on a baking sheet.
  • Place one slice of cheese in the middle of a crepe.
  • Top the cheese with 2 slices of ham and the spinach mixture.
  • Top with a fried egg and fold the edges over the egg, pressing down to make sure the sides stay in place. Repeat with other crepe.
  • Bake the crepes for 5 minutes or until yolk is at the desired consistency.
  • Enjoy!

Nutrition Facts : Calories 498 calories, Carbohydrate 37 grams, Fat 24 grams, Fiber 1 gram, Protein 31 grams, Sugar 5 grams

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