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Thin Breakfast Crepes
Thin Breakfast Crepes
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Thin Breakfast Crepes

Preparation
10 MIN
Cooking
25 MIN
Makes
14 crepes, approximately
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Ingredients

Preparation

  1. In a bowl, combine the flour, sugar and salt. Whisk in the eggs, ½ cup (125 ml) of milk and the vanilla until smooth. Gradually add the remaining milk, stirring constantly. Whisk in the melted butter.
  2. Heat a 9-inch (23 cm) non-stick skillet over medium heat. When the skillet is hot, brush with a little softened butter.
  3. For each crepe, pour about 3 tbsp (45 ml) of batter in the centre of the skillet. Tilt the skillet to spread the batter evenly until it covers the bottom of the skillet. When the edge peels off easily and begins to brown, it's time to flip the crepe with a spatula. Continue cooking for 10 seconds, until cooked through, and remove from the skillet.
  4. Place the cooked crepes on a plate as you go. Cover with aluminum foil to keep them from drying out and to keep them warm. Delicious with maple syrup or blueberry sauce.

Note

This recipe is from My Lil’ Ricardo

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Comments

  1. Très bien! J'utilise monkfruit en lieu de sucre. Les enfants adorent. Ça gèle très bien pour les matins d'école/travaille

  2. They are excellent with just about any topping. Although, I don't know what size crèpes he gets with his 3 tbsp, I scoop in closer to half a cup. I find it's a nice size to roll in your favorite jam or maple sirup

  3. I used Cup4Cup Gluten Free flour, and this turned out very well! I also used almond milk, and I added a little bit more than the recipe called, because the GF flour is a bit dry. I added a bit extra butter too for this reason. Overall this recipe was amazing! If you don’t substitute ingredients like me, you can follow this to a tee and it should turn out wonderfully.

  4. Yum

  5. For the last commenter, you didn't event follow the recipe, of course it's not going to work! Different flours don't behave and hydrate the same way as all-purpose flour. Nonetheless, this recipe is very good. Simple and delicious!

  6. I used buckwheat and almond flour. I make a lot of crepes and this recipe did not work!

  7. I made this recipe to the T because it was the first time and it is a hit. Excellent!

  8. Tried this recipe for the first time. Very happy with how my maiden crepes turned out! Thank you. I added 1/3 baking powder just...

  9. PERFECT! One time, I substituted milk with Almond Milk, and it was perfect as well. :)

  10. Absolutely perfect! Due to not enough milk I had to top off with 1/4 cup of water. I will continue to do this. Crepes were light and fluffy!

  11. perfect ratios. I usually eyeball my pancake recipe but wanted to be sure with crepes, perfect.

  12. there is too much milk and not enough flour; which makes the texture too liquid and the crepe brakes when you flip it. The correct ratio is 3 eggs, 250 g of flours, 500 ml of milk. to be divided by 3 x2 if you want to stick to 2 eggs.

  13. Delicious and sweet. My whole family loved it!

  14. Did not like it at all.

  15. Quand j'ai vu cette recette j'ai pensé que les crêpes regardaient tellement délicieuse. Le dernier fois que j'ai mangé les crêpes était en Ontario quatre ans dans la passer. Je suis impatient d'essayer de les faire cuire.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.