There’s no reason for crepes to intimidate you. This recipe is simple and easy to follow, making this French delicacy an simple Sunday breakfast.
Sunday mornings mean one thing in the Brosher household: crepes.
When I was growing up my dad would always make crepes for breakfast when I had friends sleep over. They became legendary among my peers.
We never topped ours with anything fancy. No nutella. No strawberries and cream. Just butter and powdered sugar. The warm crepes cause the two to melt together and form the most delicious glaze.
And you know what? They’re just as easy to whip up as pancakes. So keep those pjs on a little longer, pour yourself a cup of coffee (or a mimosa — definitely a mimosa) and become a crepe convert.
Sunday Morning Crepes
Recipe from my grandfather’s 1969 edition of the Betty Crocker Cookbook
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 cups milk
- 2 eggs
- 2 Tbsp. butter, melted
- 1/2 tsp. vanilla
- Combine dry ingredients in a large bowl.
- Add milk, eggs, butter and vanilla. Whisk until smooth.
- Heat a greased skillet over medium heat. Pour 1/2 cup of batter into the middle of the skillet.
- Once the top of the crepe starts to bubble (after two to three minutes) flip it over and cook for an additional minute.
- Continue until batter is gone.