Somebody in our family is having a birthday and requested my famous Kroeker crepes for breakfast.
Then I got to thinking how delicious crepes would be for a holiday breakfast or brunch and decided to recommend them to you.
Because so many of my friends were too intimidated to try making crepes at home — and were forking out ridiculous sums of money for a single restaurant crepe — I published a long post back in 2007 with the recipe(s) detailing, step-by-step (with other people’s YouTube videos), how to make them at home.
In case you’ve never seen this heavily trafficked post, here it is:
It’s so affordable, so easy, so fun, so delicious, and so French!You can do it. Certainment!I hope you try.
Check out the story of a successful first-time crepe-making experience posted as a comment at my original instructional post:
Wow!! I got a little ambitious and made your recipe for my wife (breakfast in bed) because everytime we go to IHOP, she orders crepes!
They turned out SO GREAT!! yippee! Big brownie points this morning. Thank you!!
I took strawberry and raspberry yogurt and mixed them, taking one spoonful and lightly coating the crepe’s inside once out of the skillet.
BTW. Pam on Teflon was Awesome! not one stick at all. In fact, my stove is slightly tilted (old) and when the crepes were ready to flip, the started sliding on their own a wee bit.
Also, I took a peach and grated it into the batter before cooking. That was a nice little treat in each one too. Sprinkle a little cinammon on one side, add some powdered sugar on top and oila!
I didn’t quite (probably being a male who doesn’t cook often) understand your instruction to rotate or turn the skillet while ladelling (sp?) the batter into it, so after trial and error, I picked up the skillet and as I was pouring the batter from the ladle I would turn the skillet in the air making the batter go as far out from center as possible. The more I did it the thinner they got!! Thanks!
Your recipe, by the way, came up on top of the list of google searches for “how to make awesome crepes”. Way to go!
Birthday (and Christmas!) breakfasts will never be the same.
Below: Because the batter-pouring and twirling of the skillet seem to be the most confusing steps in crepe-making, I am posting this riveting home video showing how to pour batter and twirl skillet to form a thin crepe.
Below: Apparently, even placing the filling into the crepe and rolling it up can be a new and intimidating experience for the crepe- novice. Therefore, I’m presenting even more riveting home video wherein the birthday girl demonstrates how to roll up a crepe.
The comments at the original Crepes, Mais Oui! post offer many suggestions on fillings.
In summary, you can make sweet, dessert-style crepes for breakfast, brunch, or dessert; or, you can make “savory” crepes (leave out the sugar and vanilla) for a simple, elegant dinner option.