Print Options:

Breakfast Crepes

Yields6 ServingsPrep Time10 minsCook Time5 minsTotal Time15 mins

Fruit-filled crepes: great for breakfast, equally good as a dessert. Just top with fresh berries or fruit sauce and a swirl of whipped cream.

Crepes berry sauce and whipped cream

 50 g Butter
 500 ml Milk
 200 ml Water
 250 g Plain flour
 4 Eggs
 1 pinch Salt

Place all ingredients in a food processor and process until very smooth.


Place mixture in fridge for 30 minutes.


Heat a well-oiled frypan over medium heat and pour in a small ladle of batter, swirling the pan as you pour to cover the base.

Cook 2-3 minutes or until the edges of the crepe are lightly golden. Turn over and cook for a further minute.


Turn onto a plate and cover with a kitchen towel to keep warm. Repeat with the remaining batter.


If not using the crepes immediately, let them cool and then roll 2 or 3 together inside plastic wrap and freeze. These can then be thawed and filled with berry sauce or any filling of your choice.


Place in microwave for 30 seconds to warm through.


Dust with powdered sugar and pipe on whipped cream.

Nutrition Facts

Servings 0

They are not as delicious as Liz's Caramel Biscuits, but this website uses cookies. Just little itty bitty ones though. Click OK to accept, or read our Privacy policy. OK