This easy and delicious crepes recipe is one of the fastest and most asked for brunch items that I make.
These are kind of a must in my house over a holiday weekend – especially on Easter.
Easter and brunch go together like the Easter Bunny and jelly beans. I guess you could have one without the other, but I can’t imagine why you would.
First, what is a crepe? A crepe or crêpe is a type of very thin pastry, usually made from wheat flour or buckwheat flour. The word is of French origin, deriving from the Latin crispa, meaning “curled”. And as you can see – if they are made properly the edges curl a little.
At our house the Easter Bunny hides the kids’ baskets and “poops” jelly bean eggs all over the house. While the kids are on their scavenger hunt for Easter goodies I can get started on our Easter brunch crepes. It’s nice to have something a little light to go along with all the Easter candy we’re sure to be gorging on.
Easy Sunday Brunch Crepes Recipe
Easter Brunch Crepes
These crepes are light but still have enough substance to hold all the berries and whipped cream you want. Well, within reason. They’re perfect for breakfast, brunch, or even a late night snack.
- 1 cup flour
- 1 pinch salt
- 1 Tbsp sugar
- 1 1/2 cup milk
- 2 eggs
- 2 Tbsp butter (melted and slightly cooled)
- Place all ingredients except butter in blender and blend to combine.
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With blender running, add butter through spout in top of blender.
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You can use the batter now, but it will be MUCH better to let it rest in the fridge overnight.
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To prepare for cooking, place a lightweight towel on a plate with half of it hanging off one side. You’ll use this to keep the crepes from drying out.
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Heat an 8-10 inch skillet over medium heat. Spray with nonstick cooking spray and then wipe most of the spray out with a paper towel.
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Pour about 1/4 – 1/3 cup batter in the pan and swirl around so it creates a thin layer just in the bottom of the pan.
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When the top of the crepe is dry, about 30 seconds to a minute, flip it over and cook on the other side for an additional 15 – 30 seconds. The crepe should be only slightly brown and not at all crisp.
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Place finished crepe on toweled plate and cover with the other half of the towel. Repeat with remaining batter.
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Top with homemade whipped cream, berries, and Nutella. Another favorite we learned in France is to sprinkle granulated sugar and squeeze of lime juice. It’s delicious.
Pan temperature, and getting the batter in the pan correctly is the hardest part of making this crepes recipe. Once you get the hang of it you’ll be making these for much more than just holiday weekends. They are so easy you can make them any weekend! If you have any trouble getting these to turn our just right leave a message here. I would love to help troubleshoot.
And DON’T forget the mimosas. In the wise words of my good friend, Connie, “Brunch without mimosas is just a sad, late, breakfast.”
