Simple and delicious, this is my go-to crepe when filling it with sweet ingredients. They can be served as a sweet breakfast or a family dessert.
These crepes are perfect for fruit and fresh jam toppings. Fold your fruit or jam inside and finish it off with a sprinkle of powdered sugar.
My kids request this dessert recipe so often and it’s a wonderful way to get more fruit and berries in their diet.
On top of that, they are so quick and easy to make that they are great for last minute family breakfasts too.
How to Make Homemade Dessert Crepes
From start to finish, you can make enough crepes for the whole family in just about ten minutes.
All you need is a crepe pan or skillet and a blender or mixer.
These crepes are the perfect base for any sweet type of filling ingredients. I’ll provide some of my favorite combinations below, but it’s by no means an exhaustive list.
But, they are so tasty already that you can simply serve them as is. I like to serve them sans filling with tea of coffee.
Ingredients
While this recipe does have a few more ingredients than many of my other crepe recipes, it’s still super simple to make.
Ingredient List
- Eggs
- Butter
- Milk
- Brandy or Orange Liqueur
- Granulated Sugar
- Cake Flour
- Salt
Butter: Make sure to melt your butter before adding it to your batter mixture. I use unsalted butter, but salted can be used if that’s all you have on hand. In that case, simply omit the added salt.
Brandy: This really elevates the flavor of these crepes and turns them into a truly special treat. Any brand of brandy or orange liqueur can be used. If going with orange liqueur, just make sure your toppings pair well with orange.
Flour: These crepes work best with cake flour, but all purpose can be used in a pinch. No need to adjust your measurement, but you crepes may come out a little denser.
Simple Instructions
I’ve covered how to flip your crepes in other articles, but I’ll recap just in case it’s new to you.
When it’s time to flip your crepe, run a thin spatula along the edge, all the way around to loosen it. Then, simply grab the crepe edge (lifted by your spatula) and turn it over in one fluid motion.
If you are concerned about burning yourself, you can flip it with a spatula. Just keep in mind that it’s fairly easy to tear a crepe using a spatula.
Step 1: Add all ingredients to your blender and process for 30-40 seconds. Scrape down sides and blend for a few more seconds.
Step 2: Grease skillet and bring to medium low heat. Once pan reaches temperature, add a half tablespoon of batter. Tilt pan in circular motion to spread your batter evenly across pan. Discard test batter.
Step 3: For each crepe, add 3-4 tablespoons batter to pan. Cook each side for just about 1 minute. Flip when your crepe is firm enough to turn without ripping. Remove cooked crepe from pan and continue until all batter is used.
Step 4: Immediately add toppings or fillings and serve hot.
Topping and Filling Ideas
The great thing about crepes is they are the perfect base for creating varied and interesting flavor combinations.
These dessert crepes already pack a big flavor burst, so you can eat them plain along with coffee or tea.
But if you want some topping or filling inspiration, mix and match from the ingredients below.
- Chocolate
- Whipped Cream
- Strawberries
- Blueberries
- Blackberries
- Banana
- Caramel
- Hazelnut
- Mint
- Applesauce
- Peanut Butter
- Nutella
- Pecans
- Walnuts
- Almonds
- Apple Butter
- Ricotta Cheese
- Yogurt
- Jam/Preserves/Jelly
Amazing Classic Dessert Crepes
Equipment
- Blender
- 6-7" Frying Pan
Ingredients
- 2 Eggs
- 2 tbs Melted Butter
- 1¼ Cups Milk
- 2 tbs Brandy or Orange Liqueur
- 1 tbs Sugar
- 1 Cup Sifted Cake Flour
- ½ tsp Salt
Instructions
- Put all your ingredients in your blender. Process for about thirty or forty seconds. Take your spatula and scrap down the sides of your blender and process for a few more seconds. Your batter should be smooth and consistent.
- Spray and heat your frying pan to medium low heat. Once brought up to temperature, add a half tablespoon of crepe batter to your pan. Tilt your pan in a circular motion. Your batter should move around the pan freely. Remove test batter from your pan.
- Add three to four tablespoons of crepe batter to heated pan. Cook each side for approximately one minute. Flip once, when your crepe is firm enough to move without breaking. Your crepe is done once small light brown flecks form. Remove from heat.
- Add your fruit or jam and fold each crepe. Sprinkle top with powdered sugar and cream if desired.
- Serve and enjoy!
Notes
Nutrition
Wrap Up
These crepes are an all time favorite. They make for a great sweet breakfast side as well.
My kids and I pick berries each season and we make so many batches of these dessert crepes. A little bit of light whipped cream or mascarpone and you have a very memorable dish.
This batter can be prepared ahead of time and saved in the refrigerator for up to three days.
You can also freeze your cooked crepes. To reheat, simply place in the oven at 350 degrees for about seven minutes.
For more crepe ideas check out these articles