📝 About This Recipe
Transform your kitchen into a whimsical French bistro with these delicate, golden-brown crepes that make 'Breakfast for Dinner' an unforgettable event. This recipe features a silky, melt-in-your-mouth batter filled with a vibrant medley of honey-macerated fresh fruits and a cloud-like vanilla cream. It’s a nutritious, kid-friendly feast that balances the elegance of traditional French technique with the playful flavors children love.
🥗 Ingredients
The Crepe Batter
- 1 1/2 cups All-purpose flour (sifted)
- 1 1/2 cups Whole milk (at room temperature)
- 3 pieces Large eggs (at room temperature)
- 3 tablespoons Unsalted butter (melted and slightly cooled)
- 2 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract (pure extract preferred)
- 1/4 teaspoon Salt (fine sea salt)
The Fruit Filling
- 1 cup Fresh strawberries (hulled and sliced)
- 1/2 cup Blueberries (fresh and rinsed)
- 2 pieces Bananas (sliced into coins)
- 1 tablespoon Honey (to macerate the fruit)
- 1 teaspoon Lemon juice (to prevent browning)
Sweet Cream & Garnish
- 1 cup Greek yogurt or Mascarpone (for a creamy center)
- 1/4 cup Maple syrup (for drizzling)
- 6-8 pieces Fresh mint leaves (for garnish)
- 2 tablespoons Powdered sugar (for dusting)
👨🍳 Instructions
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1
In a large blender, combine the milk, eggs, melted butter, sugar, vanilla, salt, and flour. Pulse for 20-30 seconds until the mixture is completely smooth and bubbles form on top.
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2
Pour the batter into a bowl, cover with plastic wrap, and let it rest in the refrigerator for at least 30 minutes. This allows the gluten to relax and the bubbles to subside for a more tender crepe.
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3
While the batter rests, prepare the fruit. In a medium bowl, toss the sliced strawberries, blueberries, and bananas with honey and lemon juice. Set aside to macerate.
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4
Heat a 10-inch non-stick skillet or crepe pan over medium heat. Lightly brush the surface with a tiny amount of melted butter or neutral oil.
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5
Lift the pan off the heat and pour about 1/4 cup of batter into the center. Quickly tilt and swirl the pan in a circular motion so the batter coats the entire bottom in a thin, even layer.
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6
Return the pan to the heat and cook for 60-90 seconds. You’ll know it's ready to flip when the edges look dry and lacy, and the center is set.
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7
Gently slide a thin spatula under the edge to loosen it, then use your fingers or the spatula to flip the crepe quickly. Cook the second side for only 30 seconds until light golden spots appear.
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8
Slide the finished crepe onto a plate and cover with a clean kitchen towel to keep it warm and pliable. Repeat with the remaining batter, stacking them as you go.
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9
To assemble, lay one crepe flat on a clean surface. Spread a thin layer of Greek yogurt or Mascarpone down the center.
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10
Spoon a generous portion of the honeyed fruit over the cream layer.
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11
Fold the crepe in half, and then in half again to form a triangle, or simply roll it up like a cigar.
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12
Place 2-3 crepes on each plate. Dust lightly with powdered sugar through a fine-mesh sieve for a 'snowy' effect.
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13
Drizzle with maple syrup and garnish with a few fresh mint leaves and any remaining fruit pieces before serving immediately.
💡 Chef's Tips
Letting the batter rest is the secret to a non-rubbery crepe; don't skip the 30-minute chill time. If your first crepe is a mess, don't worry! Chefs call the first one the 'sacrificial crepe' used to test the pan temperature. Use a non-stick pan to ensure the crepes slide off easily without excess grease. For an extra kid-friendly twist, add a teaspoon of cocoa powder to the batter for chocolate crepes. You can make these ahead of time; stack them with parchment paper in between and reheat in a warm oven.
🍽️ Serving Suggestions
Pair with a glass of cold milk or a sparkling apple cider for a festive 'dinner' feel. Serve alongside a few strips of crispy turkey bacon to balance the sweetness with salt. A small side of scrambled eggs makes this a complete and filling 'Breakfast for Lunch' meal. For a summer treat, add a small scoop of vanilla bean ice cream on top of the warm crepes. Offer a 'crepe bar' setup where kids can choose their own toppings like toasted almonds or chocolate chips.