Weekends are made for late mornings, strong coffees and a breakfast that lets you know, there is no rush. That is why these sweet breakfast crêpes are the perfect choice.
Easy Sweet Breakfast Crêpe Recipe
This crêpe recipe is easy and it is made with simple ingredients that are sure to be in your fridge or pantry. For this recipe you will need - eggs, flour, sugar, salt, butter and milk.
Like most recipes the tricky part is the cooking or the baking, where all your hard work could come undone. However below are my tips for ensuring that you make the perfect crêpe each and every time.
When frying, I don’t use a crêpe pan but I do use a trusty non-stick frying pan. So be sure you know what to expect from the pan you have chosen. When I begin frying the crêpes, I place the pan over medium heat and allow the pan to come to temperature slowly.
You need the pan to be fairly hot but not too hot that it starts to burn the crêpes. Also, I add butter to the first crêpe that I fry, but not again. There is enough butter in the batter mixture to allow you not to add more butter for the frying. With my frying pan at the perfect temperature, it takes 1 minute 30 seconds to fry the first side of the pancake and then 50 sec to fry the second side. For me these times ensure the perfect crêpe.
Understand that the first crêpe is usually a test one, so if something has gone wrong consider the flowing
- The consistency of your batter
- The speed at which you cover the bottom of the pan with the batter
- The temperature of the pan
- Your flipping skills (with a metal egg lifter of course!)
Filling Ideas for French Crêpes
The options are endless when it comes to deciding how to fill your sweet breakfast crêpes. Nutella and banana to channel your inner Parisian? Honey, lemon and cinnamon sugar to remind you of market days anywhere in South Africa. Butter and sugar to confirm that crêpes need very little to make them the most delicious breakfast treat.
You really can’t go wrong, and if you’re feeling for something a little different, try my take on breakfast crêpes. These are served with honey roasted nectarines and toasted hazelnuts.
Can I Make the Batter Ahead of Time?
I often make a batch of this crêpe batter, fry a few crêpes for the breakfast run and then leave the remaining batter in the fridge, which I use over the next day or so.
So, if you’d like to make the batter the day before you’re planning on making a special breakfast, go for it! Just give it a good whisk before beginning to fry your crêpes.
Crêpes - Breakfast or Dessert?
Well, that’s a question isn’t it! My answer is why choose, after all mini cakes have been rebranded as muffins as we all seem to be fine with that! Master this recipe for sweet crêpes and you can choose if you’d like to serve them as breakfast or as a dessert of fruit filled crêpes.
Have a thing for crêpes? Try this recipe for a Milktart Crêpe Cake
Happy Baking
With Love, Kitty
📖 Recipe
Sweet Breakfast Crêpes with Honey Roasted Nectarines
Ingredients
- 1½ cups flour
- 2 eggs
- 1 tablespoon sugar
- ½ teaspoon salt
- 2 tablespoon melted butter
- 500 ml milk
Honey Roasted Nectarines
- 3 nectarines, sliced
- 2 tablespoon honey
- 2 tablespoon butter
- 50 grams hazelnuts, toasted
Instructions
Crêpes
- Sift the dry ingredients into a large bowl. Combine the butter, eggs and milk in a jug.
- Make a well in the centre of the dry ingredients and slowly add the wet ingredients whisking as you go to avoid lumps. Continue until the wet ingredients are finished. The mixture should be free of lumps and quite runny.
- Place a frying pan over medium heat and once it is hot add one teaspoon of butter to coat the bottom of the pan. Add enough batter to cover the bottom of the pan and allow the pancake to cook for 1 minute and 30 seconds. Flip the pancake and cook on the other side for an additional 50 seconds or until golden.
- Continue cooking the remainder of the pancake batter in the pan, it is unnecessary to add additional butter after the first one.
Honey Roasted Nectarines
- Place the butter into a frying pan set over medium to high heat. Allow the butter to melt and then add the honey. Using a spatula mix the honey and butter until combined.
- Add the sliced nectarines to the pan and allow to cook for about 3 - 5 minutes, mixing gently. Remove from the heat and stir through the toasted hazelnuts.
- Top each crêpe with the honey roasted nectarines and enjoy!
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