If my husband is ever in charge of breakfast, there is one thing I can always expect him to make… Egg Cake Crepes, is an ultra-easy, 4 ingredient take on traditional French crepes or pancakes if you’re all out of batter.
When Taylor and I first moved in together, he surprised me one morning when he prepared a beautiful presentation of his French background. Little did I know he called his mom to get her Egg Cake Crepe Recipe just for a special morning together.
What are crepes?
Crepes originate from Brittany in France. Thin pancakes are made from a simple batter.
Crepes are known for their delicate texture and versatility. Unlike most thick American pancakes, Crepes can be enjoyed sweet or savory, making them suitable for any meal of the day.
Whether you’re craving a decadent dessert or a light meal, crepes are on the menu in our house for breakfast, lunch, and dinner.
4 Ingredient Traditional French egg crepes
The beauty of traditional French egg crepe recipes lies in their simplicity. You only need four ingredients:
- Flour: Provides the base for the batter (All-purpose flour works best)
- Milk: Adds moisture and creates the batter’s thin consistency. (We’ve used 2% and Whole Milk for this, both work the same)
- Eggs: Binds the ingredients together to give the crepes structure
- Vanilla Extract: For a subtle sweetness and enhances the flavor
How to Make Crepes
Time needed: 10 minutes
Making crepes is easier than it seems, and with a bit of practice, you can master the technique. Here’s a step-by-step guide demonstrated by my husband!
- Prepare the Batter
In a large mixing bowl, combine 1 cup of flour, 1 cup of milk, 1 egg, and a dash of vanilla extract. Whisk the ingredients together until the batter is smooth and free of lumps.
If time permits, let the batter rest for 10-15 minutes—this allows the flour to fully absorb the liquid, resulting in a smoother, more elastic crepe. - Heat the Pan
Select a non-stick crepe pan and heat it over medium-high heat. Lightly grease the pan with non-stick spray or a small amount of butter.
The key is to get the pan hot enough so that the batter spreads quickly and cooks evenly. - Cook the Crepes
Pour a small ladleful of batter (about 1/4 cup) into the center of the pan. Immediately tilt and rotate the pan in a circular motion to spread the batter into a thin, even layer. Cook for 1-2 minutes, or until the edges begin to lift and the crepe turns golden brown.
Carefully flip the crepe with a spatula and cook the other side for about 30 seconds. - Stack and Serve
As each crepe is finished, stack them on a plate and cover with a clean kitchen towel to keep warm. If you’re making a large batch, you can place the plate in a low oven (about 200°F) to keep the crepes warm until serving.
Serving Suggestion for Crepes
The versatility of crepes makes them a beloved choice in our household. Whether you’re in the mood for something sweet, savory, or a perfect breakfast treat, crepes can be customized to suit any palate.
Sweet Crepe Fillings:
- Cream cheese
- Strawberries
- Blueberries
- Blackberries
- Maple syrup
- Butter
- Caramel drizzle
- Sliced apples
- Peaches
Savory Crepe Fillings:
- Ham
- Melted cheese (cheddar, gruyère, goat cheese)
- Bell Peppers
- Spinach
- Smoked salmon
- Cream cheese with dill
- Sautéed mushrooms
- Garlic
- Avocado
Sometimes we’ll just take what is in the fridge and do a build-your-own crepe bar with various toppings and fillings for a fun, interactive meal.
Crepes: Versatile for any meal
One of the reasons we love crepes so much is their incredible adaptability. Whether you’re looking for a quick breakfast, a satisfying lunch, or an elegant dinner, crepes can be as simple or elaborate as you like, fitting seamlessly into any meal plan.
Breakfast Crepes
Crepes are a wonderful way to start the day. Pair them with crispy bacon and drizzle with maple syrup for a sweet and savory breakfast. For a simpler option, spread with butter and honey, or try them with a side of scrambled eggs and avocado for a more substantial meal.
- Bacon & Maple Syrup Crepes
- Egg & Avocado Crepes
- Honey Butter Crepes
Gourmet Crepes
Savory crepes can be a satisfying option for lunch or dinner. Fill them with ham, melted cheese, and fresh spinach for a classic combination. For something more gourmet, roll them up with smoked salmon, cream cheese, and dill, or try sautéed mushrooms, garlic, and goat cheese for a rich, earthy flavor.
- Ham & Cheese Crepes
- Smoked Salmon Crepes
- Mushroom & Goat Cheese Crepes
Dessert Crepes
For a dessert-worthy treat, fill your crepes with Nutella and sliced bananas, then top with a dusting of powdered sugar. Alternatively, try fresh berries with a dollop of whipped cream for a lighter option. Another favorite is to spread a thin layer of lemon curd and sprinkle with sugar for a tangy-sweet delight.
- Nutella & Banana Crepes
- Berry & Cream Crepes
- Lemon Sugar Crepes
Tips for Customizing Crepes
Crepes are like a blank canvas—endless possibilities! Here are some of my go-to tips for making them your own:
- Add a Little Zing: I love adding lemon zest to the batter for a fresh, citrusy kick, or mixing in cocoa powder for chocolatey goodness.
- Healthy Tweaks: Swap some flour for whole wheat or sneak in a scoop of protein powder if you’re feeling extra virtuous.
- Make-Ahead Magic: Crepes store well in the fridge for a couple of days—just reheat in a pan or zap them in the microwave, and they’re good to go!
Egg Cake Crepes have become a beloved staple in our home, a recipe passed down through generations that brings joy to our breakfast table. They’re easy to make, delicious, and endlessly versatile.
Whether you’re cooking for yourself or your family, I hope these crepes become a favorite in your kitchen too.
Egg Cake Crepes
Ingredients
- 1 Cup Flour
- 1 Cup Milk
- 1 Egg
- 1 Dash Vanilla Extract
Instructions
- Spray a small to medium sized pan with non-stick spray.
- Heat the pan over medium-high heat.
- While the pan is heating, combine 1 Cup of Flour, 1 Cup of Milk, and 1 Egg in a large bowl with a dash of Vanilla Extract. Mix well until combined.1 Cup Flour, 1 Cup Milk, 1 Egg, 1 Dash Vanilla Extract
- Once the pan is hot, pour the mixture in a thin layer spread evenly over the pan. Cook for one minute. Flip the Egg Cake Crepe over and repeat for another minute. (The thicker your pour is, the longer you will want to cook on each side. You will know your cake is done when you flip it and the crust is a golden brown and flakey on the sides.)
- Once cooked, serve immediately after garnishing with fresh fruit, syrup, butter, or jam.
Notes
- The recipe above yields one egg cake. You can easily double the recipe, but be mindful as you pour into the pan if you do. The more you pour, the thicker your egg cake and the longer you will have to cook it. The goal is for you egg crepe to be as thinner than your traditional pancake would be (even though I mostly eat these with butter and maple syrup like you would a pancake!)
- Be sure to re-spray your pan if you make more than one egg cake in a row.
- You can use any kind of milk to make your
- If you are feeling more savory, try garnishing your crepe with chives or green onion with fresh sauteed veggies like mushrooms and spinach on the side.
