breakfast crepes

Ricardo's recipes : Thin Breakfast Crepes

Thin Breakfast Crepes

(150 g) unbleached all-purpose flour

tbsp sugar

salt

eggs

(375 ml) milk

tsp (2.5 ml) vanilla extract

tbsp unsalted butter, melted

butter,

In a bowl, combine the flour, sugar and salt. Whisk in the eggs, ½ cup (125 ml) of milk and the vanilla until smooth. Gradually add the remaining milk, stirring constantly. Whisk in the melted butter.

Heat a 9-inch (23 cm) non-stick skillet over medium heat. When the skillet is hot, brush with a little softened butter.

For each crepe, pour about 3 tbsp (45 ml) of batter in the centre of the skillet. Tilt the skillet to spread the batter evenly until it covers the bottom of the skillet. When the edge peels off easily and begins to brown, it's time to flip the crepe with a spatula. Continue cooking for 10 seconds, until cooked through, and remove from the skillet.

Place the cooked crepes on a plate as you go. Cover with aluminum foil to keep them from drying out and to keep them warm. Delicious with maple syrup or blueberry sauce.

I used Cup4Cup Gluten Free flour, and this turned out very well! I also used almond milk, and I added a little bit more than the recipe called, because the GF flour is a bit dry. I added a bit extra butter too for this reason. Overall this recipe was amazing! If you don’t substitute ingredients like me, you can follow this to a tee and it should turn out wonderfully.

For the last commenter, you didn't event follow the recipe, of course it's not going to work! Different flours don't behave and hydrate the same way as all-purpose flour. 

Nonetheless, this recipe is very good. Simple and delicious!

I used buckwheat and almond flour.
I make a lot of crepes and this recipe did not work!

I made this recipe to the T because it was the first time and it is a hit. Excellent!

Tried this recipe for the first time. Very happy with how my maiden crepes turned out! Thank you.
I added 1/3 baking powder just...

PERFECT!  One time, I substituted milk with Almond Milk, and it was perfect as well. :)

Absolutely perfect! Due to not enough milk I had to top off with 1/4 cup of water. I will continue to do this. Crepes were light and fluffy!

perfect ratios. I usually eyeball my pancake recipe but wanted to be sure with crepes, perfect.

there is too much milk and not enough flour; which makes the texture too liquid and the crepe brakes when you flip it. The correct ratio is 3 eggs, 250 g of flours, 500 ml of milk.
to be divided by 3 x2 if you want to stick to 2 eggs.

https://cdn.jwplayer.com/v2/media/Z7M0Gj4V

Different Measuring Cups

How to make French savory crepes stuffed with ham, cheese, and egg, plus ideas for other traditional fillings, including vegetarian options.

Savory Crepes

all-purpose flour

white whole wheat flour (or additional all-purpose flour)

eggs (at room temperature)

milk (at room temperature)

unsalted butter (melted and cool

black forest ham

gruyere cheese

Kosher salt

black pepper

chives

spinach

roasted vegetables

Sauteed mushrooms

onions

turkey

Blender

Prepare the crepe batter: In a high-powered blender, place the all-purpose flour, whole wheat flour, and salt. Crack in the eggs and pour in the milk. Add the 2 tablespoons melted butter.

Creamy

Blend until the mixture is smooth and creamy, stopping to scrape down the sides a few times if needed. Pour into a mixing bowl, cover, and let sit 30 minutes or refrigerate for up to 24 hours. (To make the batter in a mixing bowl: whisk together the dry ingredients. Whisk in the eggs. Once combined, slowly whisk in the milk, then the butter, until smooth. Let rest as directed.)

Cook

Cook the crepes: Heat an 8-inch or 10-inch nonstick crepe pan or nonstick skillet over medium heat and let warm for several minutes. Add a small amount of butter and let melt.

Stir

Give the batter a big stir (if it’s still in the blender, transfer it to a mixing bowl first). With a large spoon, measuring cup, or ladle, pour 1/4 to 1/3-cup batter into the skillet (I do 1/3 cup, which results in a slightly thicker, but easier to flip crepe).

Swirl

Immediately lift and slowly swirl the skillet so that the batter runs evenly around the surface of the pan and the crepe forms a thin layer. The amount of batter you need will vary based on your skillet size; adjust as you go.

Flip

Let the crepe cook on the first side until it looks dry on top, about 1 minute. Flip the crepe over. (I use this thin metal spatula) to loosen the edges then quickly and carefully finish the job with my fingers. BE CAREFUL and proceed at your own risk. The pan is hot.) Let the crepe cook on the other side for 15 to 30 additional seconds, just until set. The crepe will look very slightly golden brown on each side. Transfer to a large plate. The first crepe never turns out and will need to be discarded (this also happens to the pros, don’t fret). Repeat with remaining batter, adding more butter to the skillet as needed. You’ll get better and better as you go.

Skillet

Cook the Crepes – FRENCH SKILLET METHOD (recommended if you don&#39;t mind batches): Melt a little butter in the skillet over medium heat. Place one cooked crepe on the skillet with the underside (side with larger bubbles) facing up. Arrange 2 slices of the ham (about 1 3/4 ounces) in the center so that they overlap slightly, then sprinkle with 1 ounce (about a heaping 1/4 cup) shredded cheese.

Crack

Carefully crack an egg into the center (I find it easiest to crack each in a small bowl, then carefully pour it in) then with the back of a fork, gently spread the whites out a bit to help the egg cook more evenly.

Fold

Fold over 4 edges of the crepe by about 1 inch to create a square. Cover the skillet with a lid and let cook until the whites are just set and the yolk is still nice and runny (or until it is cooked to your liking), about 3 minutes. Slide onto a plate and sprinkle with a little bit of salt and pepper and fresh chives.

Bake

Cook the Crepes — OVEN METHOD (decent results; good for larger batches): Preheat the oven to 375 degrees F. Divide 6 crepes onto two sheet pans (they may overlap at the edges somewhat at this point). On top of each crepe, place two slightly overlapping pieces of ham and 1 ounce (slightly heaping 1/4 cup) shredded cheese. Crack an egg in the center (I find it easiest to crack each in a small bowl, then carefully pour it in). With the back of a fork, spread out the whites. Fold four edges over to create a “square.” At this point, none of the crepes should overlap. Bake the crepes until the egg is done but still soft and runny (or cook to your liking), about 7 to 10 minutes (there can be a lot of variation depending upon your oven and how the egg is spread, so check in often). Sprinkle lightly with salt, black pepper, and chives. Enjoy!

These turned out sooo good! I filled mine with a fried egg, ham, Parmesan cheese, and a sautéed mushroom onion blend. Perfection!

We used this recipe for a crepe night at home and it was sooo tasty and fun.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1693583957/ivQrze3Kx.mp4

Top 2 breakfast crepes recipes from across the web

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Thin Breakfast Crepes

Savory Crepes

Top 2 breakfast crepes recipes from across the web

The most viewed breakfast crepes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Thin Breakfast Crepes

Savory Crepes

The most viewed breakfast crepes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine