When I was young, my mom would make these amazing crepes almost every weekend without fail. My brothers and I would pile into the kitchen, grabbing for the freshest crepe out of the pan, dabbing on butter and sprinkling them cinnamon and sugar before rolling them up and devouring them nearly whole. We could not get enough of those crepes, or as my mom called them, "Swedish pancakes."
My tastes have changed somewhat since then, and after visiting Paris and experiencing French crepes, now I'm more likely to slather Nutella onto the crepes with fresh strawberries, or dallop some greek yogurt with lingonberry preserves or tayberry jam, but these are still one of my favorite recipes when I want a sweet homemade brunch.
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Sunday Morning Crepes
- Yield: 10 crepes 1x
- Category: Brunch
Description
Serves 4
Ingredients
Units
Scale
FOR THE CREPES
- 3 eggs
- 1 cup almond milk
- ⅓ cup orange juice
- 1 ½ Tbs unsalted butter, melted
- ½ tsp vanilla extract
- 1 cup all purpose flour
- 2 tsp granulated sugar
- ½ tsp salt
- 1 Tbs unsalted butter
FOR THE TOPPINGS
- Nutella
- Fresh strawberries / blackberries
- Greek yogurt
- Berry jam
Instructions
- Combine flour, sugar and salt in a medium bowl
- In a separate bowl, whisk together eggs, almond milk, orange juice, melted butter, and vanilla
- Add dry ingredients to the egg mixture, whisking until smooth
- Heat a lightly buttered pan over medium-high heat
- Pour batter into the pan (use about a ¼ cup per crepe)
- Immediately tilt the pan in a circular motion until the batter thinly and evenly covers the bottom of the pan
- Cook each crepe about 2 mins, until the bottom is browned and the edges are crisp
- Loosen the crepe with a spatula, flip and cook the other side until light brown
- Add selected toppings and roll - serve hot, preferably with mimosas
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