crepes for breakfast (2 recipes)

One of our family’s latest breakfast favorites is the crepe.  I love the simplicity and versatility of crepes, and the kiddos always gobble them up as quickly as I can make them, no matter how they’re served.

Calla and I prefer crepes with fruit–typically blueberries or strawberries, while Eric and Hudson enjoy their crepes with a savory filling.  Boulder doesn’t have much of an opinion yet…he’s perfectly okay with either!  (Sometimes I offer the choice of sweet or savory so everyone’s happy, but I usually rotate the options from one breakfast to the next.)

The last time we had blueberry-filled crepes, I think Calla ate SEVEN of them.  Crazy girl.

Here’s how I make crepes; it’s a basic, traditional recipe that works for sweet or savory fillings.

*CREPES* (adapted from this recipe)

4 eggs

2 c. milk

1 1/4 c. flour (I usually use white whole wheat)

pinch salt

1 T. sugar (only if using a sweet filling)

1 tsp. vanilla extract (only if using a sweet filing)

1 T. butter, melted

1 tsp. oil

Whisk together all the ingredients except the oil in a large mixing bowl.  Heat oil in a skillet over medium heat.  (I use 6-inch or 8-inch.)  Pour 1/4 cup of batter into skillet, tilting it to completely cover the surface.  Cook 2-4 minutes, turning once.  Repeat with remaining batter.  (I never add more oil after the first crepe, but if they start to stick you might need a bit more oil.)

Serve filled with fruit, scrambled eggs, veggies, cheese, meats, or whatever sounds good to you!

Yields 15-20 crepes

The last time we had savory crepes, I used a filling of scrambled eggs, bacon, cheddar cheese, and green chile.  They were a big hit!

On a couple of occasions, the kids were requesting crepes but I was short on time, so I made Dutch babies instead!  A Dutch baby is basically a big pancake or crepe served with butter, powdered sugar, and/or fruit, and it’s usually baked in an ovenproof skillet.  One skillet-sized Dutch baby isn’t enough to feed our family, though, so I use a 13 x 9″ pyrex baking dish.


4 eggs

1 c. milk

1 c. flour

1/4 tsp. salt

1 tsp. sugar

2 tsp. vanilla extract

1/4 c. butter

powdered sugar for dusting

Place a 13 x 9″ baking dish inside oven and heat to 425 degrees.  In a medium bowl, whisk together eggs, milk, flour, salt, cinnamon and vanilla.  Remove pan from oven and place butter in the pan; return to oven until butter is melted.  Remove pan from oven; pour in all the batter and return to oven. 

Bake until puffy and very lightly browned, 13-15 minutes.  Cut and serve immediately with powdered sugar and fruit (and maybe a drizzle of melted butter!)

Does your family like to eat crepes?  How do you serve them?  I’ve love to try some new ideas!



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10 Responses to crepes for breakfast (2 recipes)

  1. Katya says:

    Mmm…we used to love crepes but I haven’t tried them since our family went gf. I wonder if they would still work with Pamelas flour mix? (you’ve completely converted me – and my mom and sister, by the way! 😉 Growing up, my mom would always make what she called “Magic Pancake” which looks just like your “Dutch Baby” – although I’ve never heard that name before! Do you know where it comes from?

    • Abby says:

      I’ve thought about using Pamela’s before but haven’t yet…if I do, I’ll let you know how it turns out! I’m not sure where “Dutch Baby” comes from, although I think I’ve read that the “Dutch” part is referring to the Pennsylvania Dutch, who were actually German. I’ve heard Dutch Babies called German pancakes, so that makes sense.

      By the way, Dutch Babies are also really yummy topped with sauteed apples and cinnamon…I forgot to mention that in the blog post!

  2. Laura says:

    Ashamed to say that I have never attempted making crepes…they seem a tiny bit scary! Once again you are motivating me to try something new. Dutch Baby looks like a sweet version of one of our family favorites ‘yorkshire pudding’. Hmmm…will have to try that too! Thanks for posting!

    • Abby says:

      I FINALLY googled ‘yorkshire pudding’ and the ingredients are almost exactly the same as for a Dutch baby. I might have to try that at Thanksgiving this year!

  3. amy says:

    i am So making these for my sick family tomorrow! These look delicious! Thanks for the recipe. And , um, could your kids BE any more beautiful? Good grief!!

  4. amy says:

    I made them this morning (actually as we speak.. this made alot!) They’re delicious, thank you for the idea! NOW I need to tweak it so Grayson can eat them. YOu know, without the main ingredients of milk, egg and wheat. HA. Those should be interesting…

    • Abby says:

      Glad you all liked them! The recipe does make a lot, but we always manage to eat them all. My kids are crazy about crepes. Good luck with the Grayson-friendly version…sounds like fun! 🙂

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