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Sunday Morning Crepes

Meryl Downing
This simple crepe batter brings endless possibilities in fillings and toppings! Fill them with berries or fruit, nuts or granola, honey or maple syrup, peanut butter or Nutella. Different every weekend, kids love them too!
Course Breakfast
Cuisine American, French
Servings 4


  • 1 c flour (can substitute ¼ cup of the flour with almond flour for added nutrition)
  • 1 T sugar
  • pinch kosher salt
  • 2 eggs
  • 1 egg yolk
  • ¾ c milk
  • ¾ c water
  • 3 T melted butter
  • butter for brushing pan
  • Filling ideas - berries, honey, jam, maple syrup, nuts, dried fruit, peaches, kiwi, pomegranate seeds, ricotta cheese, banana, peanut butter, Nutella, apple butter, chocolate chips, granola, whipped cream, powdered sugar


  • In a bowl, whisk together all ingredients for the batter
  • Over medium to medium low heat, brush a 7 inch non-stick omelet pan with a thin layer of butter
  • Use a ¼ measuring cup or a 2oz ladle about half full to portion. Ladle the batter into the side of the pan and immediately tilt and rotate the pan to spread the batter in a thin layer. Shake the pan to evenly distribute the batter and cook for about 30 seconds until the edges are cooked and the bottom is lightly browned, this will be your presentation side
  • Flip the crepe, use a spatula or your fingers and lightly brown the other side. Wipe the pan clean if needed and repeat, stacking the crepes as you go.
  • Fill crepes with any different fillings or toppings and enjoy!
Keyword Crepes, Kid Breakfast, Kid Friendly Crepes, Stuffed Crepes