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Mother’s Day Crepes

  • Author: Charmian Christie
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 12 to 16 crepes 1x
  • Category: Breakfast
  • Cuisine: French

Description

Crepes intimidate people but they’re just really thin pancakes. For an easy-to-make Mother’s Day breakfast, make the batter the night before. While it comes to room temperature, make the coffee and whip the cream. Viola! And impressive brunch everyone will love — even the cook.


Scale

Ingredients

Crepes

  • 1 cup 2 % or whole milk, at room temperature
  • 3 eggs, at room temperature
  • 2 tablespoons melted unsalted butter, plus more for frying
  • 1 tablespoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1/8 teaspoon fine sea salt
  • 1 tablespoon granulated sugar or vanilla sugar (page 000)

Topping

  • Whipped cream
  • Maple syrup
  • Fresh fruit
  • Confectioners’ sugar, for sprinkling

Instructions

  1. In a small bowl, whisk together the milk, eggs, melted butter, and vanilla.
  2. In a medium bowl, combine the flour, salt, and granulated or vanilla sugar. Gradually whisk the milk mixture into the flour mixture. The batter will be the consistency of table cream. Let the batter rest at room temperature for 30 minutes. (You can make the batter the night before. Just cover with plastic wrap and refrigerate. Allow the batter to come to room temperature before cooking.)
  3. Once the batter has rested, heat an 8-inch non-stick skillet over medium heat. Brush with a bit of melted butter for the first crêpe. Pour 2 to 3 tablespoons of batter into the pan and tilt the pan in a circular motion so the batter covers the bottom in a thin layer. Cook for 45 to 60 seconds, or until the edge of the crêpe is brown and flecked with tiny bubbles and the middle looks dull. Turn the crêpe and cook for 30 to 45 seconds. The second side should be cooked but will not be as dark as the first side. You may or may not need to brush the pan again with butter for subsequent crêpes. (Consider the first a test crêpe. By the second or third, you will be turning like a pro.)
  4. Place the crêpe pale side up on a plate. Fold it in half and then half again to form a wedge. Add a dollop of cream. Spoon some of the fruit over the crêpe, drizzle with maple syrup and dust with confectioners’ sugar. Serve immediately.
  5. Plain leftover crêpes can be stored between sheets of waxed paper and refrigerated for up to 4 days. Reheat in a hot skillet for a few seconds, fold, top, and enjoy.