Crepes are one of those breakfasts that feel extra special but are surprisingly simple to make. To save time in the morning, you can prepare the crepes and filling the night before, making it easy to assemble a beautiful breakfast spread in minutes. Whether you keep them classic with fresh fruit or dress them up with Nutella and caramel, these crepes are always a crowd-pleaser.
Simple Crepe Recipe
Ingredients
Crepes:
- 2 cups flour
- 1 cup milk
- 1 cup water
- 2 eggs
- 1 tsp vanilla
- ¼ tsp salt
Filling:
- 1 small box vanilla pudding (prepared according to package which calls for 2 cups of milk)
- 2 cups whipped cream
I like to make my own whipping cream from scratch, but you can swap this out for 1 container of Cool Whip.
Fold the prepared vanilla pudding and 2 cups of whipped cream together and chill until ready to serve.
Thats it! You’ve made the filling.
Homemade Whipping Cream:
- 1 cup heavy whipping cream (cold)
- 1/4 -1/2 cup powdered sugar
- 1 teaspoon vanilla extract (optional, but delicious)
- Start whipping: Pour cold heavy cream into mixing bowl. Whip on high speed until it starts to form soft peaks.
- Add sugar & vanilla: Sprinkle in the powdered sugar and vanilla. Re-whip until everything is mixed.
- Don’t overbeat: Stop as soon as it’s firm. If you go too far, it’ll turn into butter.
Toppings:
- Fresh Fruit: Raspberries, blackberries, bananas, strawberries, blueberries, peaches
- Sauces:
Caramel Sauce
Buttermilk Syrup
Nutella
Strawberry Sauce
Raspberry Sauce
Chocolate Sauce
Peanut Butter
Let’s Make Crepes: Instructions
- Prepare the crepe batter
In a medium bowl, whisk together flour, milk, water, eggs, vanilla, and salt until smooth. - Cook the crepes
I prefer to make my crepes using a dip paddle crepe maker. Great for beginners. I first season the crepe maker with butter, then wipe off ALL the butter. If you leave any on the crepe will cook inside the dipping tray.
*Most Sundays when we make crepes, instead of filling, we like to spread butter & white sugar and roll it up like a taquito and eat it! Simple and delicious. - Make the filling
Prepare vanilla pudding according to the package instructions. In a separate bowl, whip the cream until soft peaks form. Gently fold the whipped cream into the pudding until smooth. Store in the fridge until ready to serve. 1 small box of vanilla pudding to 2 cups of whipping cream. - Assemble & serve
Layer a crepe with filling, fold or roll, then top with fresh fruit and sauces of your choice. Serve immediately and enjoy! - Cooking for large groups
Premake your crepes the day before, by placing cooked crepes on parchment paper with parchment paper between each crepe to prevent them from sticking. Let cool, then place in gallon ziplock bags or wrap in plastic wrap and place in fridge.
How to reheat:
1. Place individual crepe on a skillet or crepe maker
2. Wrap in moist paper towel and place in microwave for 10-20 seconds
3. Heat oven to 275 degrees and place crepes with parchment paper between on a tray covered with foil. Heat for 7-15 minutes (depending on the quantity of crepes).
Bottle Labels
I decided to get a little fancy and use printable vinyl to create labels for my 97 cent Walmart sauce bottles. I made the labels in Canva and then printed them on printable vinyl and cut them to size. This is the vinyl I printed them on. Here’s the link to customize these same labels for your next party, or you can click the image below and print my exact ones without edits.
Crepe Sauce Bottle Labels by christine
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