52 Weeks of Fresh Breakfast Ideas – Week 16 – Crepes! {Guest Post}

This entry is part 16 of 32 in the series 52 Fresh Breakfast Ideas

I am from a French island (Martinique), and am supposed to be able to cook French foods. Well, not quite, only some. However, I do know how to make crepes, and my hubby and boys absolutely loooooooooooooove it when it is crepes for breakfast.

Here is the recipe I use and how I do it without a crepe pan (or a crepiere as it is called):


1 cup of flour

2 Tbsp sugar

2 eggs

1 1/2 cup milk

1 tbsp oil


Mix all the ingredients in a bowl until well blended (a whisk works just fine).

Heat up a 9″ skillet at medium temperature. Wipe the bottom with some butter (do this periodically as you make your way through the batter).

Pour a bit less than a 1/4 cup of the batter in the skillet, tilting the skillet to spread the batter evenly all over the bottom. You want a thin layer of batter all over the pan. Wait 1-2 minutes till the edges and bottom starts to brown.

Flip the crepe over and cook for another 1-2 min. (or until brown at the bottom).

Et voila.

This recipe will give you about 12 crepe depending on how thin you get them.
We like to eat them with the following: Nutella, fruits and whipped cream, and jam.

The same recipe can be used for savory. Just replace the sugar with 1/4 tsp of salt. Use with filling such as white sauce and ham, or spinach and ricotta and such.


Joelle at Homeschooling for His Glory is a SAHM mom and pastor’s wife who enjoys baking and reading theology. She is living in Canada where she is happily homeschooling her two boys.

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