A in small stages guide for the way to create Crepes in an exceedingly pan or skillet.  This simple crepes formula includes filling choices for sweet, savory, and breakfast crepes.

I love however crepes are often enjoyed sweet or savory, and served for breakfast, lunch, dinner or dessert! They’re simple to create and that we particularly relish them for breakfast on special occasions like birthdays and Valentine’s day. 


I don’t assume I’m alone in my love for crepes! The ingredients ar straightforward ones that the majority folks wear hand, and you'll be able to even build crepe batter each day ahead in order that they close even quicker once you’re able to eat!

Breakfast crepes are often sweet or savory. For sweet breakfast crepes, mix your favorite fruit(s) with light whipping cream, cheese, or Nutella. Fill the crepe with this mixture and prime it with granulated sugar and light whipping cream.



  • 4 eggs
  • 1 1/4 cups milk
  • 1/3 cup butter , softened
  • 1/2 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • dash salt


  1. Add all ingredients to a blender and blend until smooth. Scrape down the sides of the blender if needed. 
  2. Chill the crepe batter for at least 30-60 minutes if possible, or up to 1 day. 
  3. Heat a large non-stick skillet over medium heat. Grease lightly with cooking spray or butter, if needed.
  4. Once the pan is hot, pour about 1/4 cup of batter into the hot pan, swirling it around the pan as you pour to form a large, thin pancakes.
  5. Cook for about 30 seconds on each side, flipping once, until lightly golden.
  6. Stack cooked crepes on a plate and cover with a towel or tinfoil, if desired, to keep them warm.
  7. Add desired toppings or fillings. 

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