Sweet breakfast / Dessert / Snack
Thin, soft homemade crêpes filled with glossy fruit jam, folded warm, and finished with a light dusting of powdered sugar. A simple sweet recipe for breakfast, brunch, dessert, or an afternoon treat.
Recipe video
Place the flour, sugar, and salt in a mixing bowl and whisk to remove lumps.
Crack the eggs into a separate bowl and beat them lightly with the vanilla.
Pour the eggs into the flour and whisk until a thick, smooth paste forms.
Add the milk little by little, whisking constantly so the batter stays silky.
Stir in the melted butter until fully absorbed.
Rest the batter for 10 minutes so the flour hydrates and the crêpes cook evenly.
Heat a non-stick pan over medium heat and brush with a very thin layer of butter or oil.
Pour in a small ladle of batter, then immediately tilt the pan to spread it into a thin circle.
Cook for 60–90 seconds, until the edges lift and the underside is lightly golden.
Flip gently with a spatula and cook the second side for 30–45 seconds.
Spread each warm crêpe with jam, then fold into quarters or roll softly.
Serve warm with powdered sugar, berries, and a little lemon zest if desired.
