Crêpes & Fresh Fruit

Delicate, paper-thin crêpes that cook to golden perfection and pair beautifully with creamy yogurt and fresh fruit. These elegant breakfast treats feel special yet come together with simple pantry ingredients. Roll, fold, or stack them—every bite is soft, tender, and lightly sweet.

Yield
10–12 crêpes

Ingredients

For the Crêpes:
1 cup all-purpose flour
2 large eggs
1 ¼ cups milk
2 tablespoons melted butter
1 tablespoon sugar
1 teaspoon vanilla extract
¼ teaspoon salt
Butter or oil for the pan

Instructions

Step 1: Make the Crêpe Batter
In a medium bowl, whisk together the flour, sugar, and salt.
In a separate bowl, whisk the eggs, milk, melted butter, and vanilla.
Pour the wet ingredients into the dry ingredients and whisk until smooth.
Batter should be thin; if needed, add 1–2 additional tablespoons of milk.
Let the batter rest for 10–15 minutes (or up to 1 hour) to relax the gluten.

Step 2: Cook the Crêpes
Heat a nonstick skillet over medium heat and lightly grease with butter or oil.
Pour about ¼ cup of batter into the pan, swirling immediately to coat the bottom in a thin, even layer.
Cook for 1–2 minutes until edges lift and the bottom is lightly golden.
Flip and cook the other side for 20–30 seconds.
Repeat with remaining batter, stacking finished crêpes on a plate.

Step 3: Serve
Fill warm crêpes with creamy yogurt and sliced fresh strawberries.
Roll or fold, then dust with powdered sugar if desired.
You can also serve with any fresh fruit—blueberries, raspberries, peaches, bananas, or mixed berries all work beautifully.

Kitchen Tips

Resting the batter helps the crêpes cook more evenly.
Use a lightly greased nonstick pan for the smoothest results.
For extra flavor, add a little lemon zest to the batter.
Crêpes can be made ahead—store stacked with parchment and reheat gently.

Nutritional Information (Per Crêpe)

Calories 90, Protein 3g, Carbohydrates 11g, Fiber 0g, Net Carbohydrates 11g, Fat 3g, Saturated Fat 2g, Cholesterol 40mg, Sodium 80mg, Sugars 2g, Glycemic Index Medium