Sweet French Crepes with one of our favorite fillings, chocolate and bananas, make for a fun breakfast treat!
Happy Mother’s Day!
Each year I grow more and more thankful for the beautiful, strong, and Christ-filled woman that my mother is. She has taught me so much about what it means to face challenges in your life head-on and selflessly while staying strong and using them to become the person you want to be.
Not to mention, she will always be the best, most inspirational cook I know.
It is also my mother’s French Canadian roots that inspired my interest and love of French language, culture, and food.
Fill your crepes with these poached pears for an elegant treat!
So, I think it is more than fitting for my Mother’s Day recipe to be a classic French treat.
Our Recipe For Sweet French Breakfast Crepes
While the French eat their crepes sweet or savory, and mostly for dinner or dessert, American have extended the dessert crepes to a breakfast dish.
Which makes sense, because crepes are essentially thin and light, egg-y pancakes.
Whether eaten for dessert of breakfast, sweet crepes can be filled with quite a number of fillings, from an indulgent smear of Nutella or a sprinkling of sweet liquor, to a healthier mix of berries and yogurt.
Whichever way you take them, these crepes make for a fantastic breakfast treat.
These light and eggy Sweet French Breakfast Crepes are perfect for filling with jam, Nutella and bananas, or fresh berries.
Yield: 8-10 (6 inch) crepes
- ½ c unbleached all-purpose flour
- ¼ tsp salt
- 2 eggs, lightly beaten
- ½ c milk
- 1 Tbsp cold water
- 1 Tbsp unsalted butter, melted and cooled slightly
- Nutella and banana
- Grand Marnier
- Butter and sugar
- Bananas and peanut butter
- Strawberries and chocolate sauce
- Jam
- Whipped cream and berries
- Butter and cinnamon
- Powdered sugar and maple syrup
- In a medium bowl, mix together flour and salt. In a separate bowl, mix together egg, milk, water and melted butter. Add wet mixture to dry mixture and mix until combined. (Your batter will be much thinner than typical pancake batter.) Set the batter aside to rest for 15 minutes.
- When you are ready to cook your crepes, heat an 8” skillet over medium-high heat. Coat the bottom of the skillet with a little butter. Pour enough batter into the hot skillet to just barely coat the skillet, turning the pan so that the batter covers the entire bottom.
- Cook the crepes for 1-2 minutes on the first side. (If the skillet has been properly greased, a firm shake will release the crepe from the skillet when it is ready to flip.)
- Flip the crepe when the top is starting to look dry, and cook for an additional 10-15 seconds on the second side.
- Remove the crepe from the pan and wrap in a tea towel to keep soft and warm. Re-grease the skillet if needed and repeat with the remaining batter.
- To serve, place a layer of filling down the middle of the crepe and fold the sides over the filling.
Wonderful crepes! It is something I have yet to tackle. I really should. I know my husband would love this for breakfast.
Mmmm I am loving the fillings for these crepes! Nutella, please! I really need to learn to make them at home.
That looks luscious! Why does everyone but me know how to make crepes? 🙂
Great recipe for #SundaySupper!
These crepes look incredible. My kids would love them! I will have to try these soon.
Great photos!
My mom happens to make the best crepes 🙂
Thanks!
Your crepes look so perfect! I’ve always wanted to make them, but haven’t gotten the courage yet.
They’re one of those that you just have to plunge right in. It will take a few tries to get the technique right, but after that, it’ll be nearly as simple as making pancakes!
I always make my Mom quiche for Mother’s Day brunch, but crepes are such a good idea, too! Yours look so delicious – love the Nutella idea 🙂
Gorgeous crepes, Sarah! I’m so jealous of people who are able to make them so perfectly, lol. I’m also trying to decipher what delicious ingredients you placed inside – I can see bananas sticking out and maybe marmelade or apricot jam? You can’t go wrong with any filling though – I’ve never met a stuffed crepe I didn’t like 😉
Thanks Nancy! The crepes pictures are peanut butter and banana for the two on the outside, and orange marmalade for the middle one.
Your crepes look so very good!! Love all the different toppings and fillings you suggested!!
I’d be happy with any and all of those fillings! I miss the crepe old days
I love to make crepes – these look delicious!!
I’m so glad we’ve turned crepes into acceptable breakfast fare. What a special treat.
Me too!
yummmmm, the crepes look so stunning and mouth-watering, I love the combination of chocolate syrup and bananas, always the best !! and it’s great to read your feelings about your mother, happy Mother’s Day 😉
I love your crepes, so pretty!
Oh crepes, so perfect for a brunch! The combinations are endless, and so are the ooh and ahhs. Beautiful recipe to surprise a mother.
Your crepes look and sound amazing! I could go for a plate of them right now!
Great recipe for crepes – I’m happy with banana and nutella anything!
Mmmmm….your fruit filled crepes look fantastic! And the perfect way to honor your sweet mother’s heritage!
Mmm these bring me back to the crepe vendors on the streets in Paris! Such a yummy anytime snack. I have never tried making crepes at home. On the bucket list.
I made crepes this week too! You know, I’ve never had them stuffed with bananas but the chocolate and banana combination sounds divine.Great suggestions for additional fillings as well!