Thin Breakfast Crepes
Thin Breakfast Crepes
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Thin Breakfast Crepes

10 MIN
25 MIN
14 crepes, approximately



  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.


This recipe is from My Lil’ Ricardo

Good with...


  1. Absolutely love itt

  2. Family favourite. Enjoyable with any syrup, even with peach slices and ice-cream. So versatile and always satisying.

  3. Simples et délicieuses!

  4. Crêpes minces, sirop d'érable, saucisses déjeuner, œufs.... BOOM !

  5. À cause d'une intolérance pour le laitier, j'ai substitué le lait avec du lait aux amandes, et le beurre avec la margarine de bonne qualité. J'ai servi les crêpes avec des tranches de bananes, des noix Grenobles et de la canelle. Aucun problème - c'était super-délicieux!

  6. super good

  7. Always perfect!

  8. This is such a favorite of mine. Any sauce or jam makes a crepe an eating experience.

  9. Savoureux!!!

  10. awesome recipe

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