I sometimes find myself in a bit of a food rut this time of year, especially with breakfast. So over spring break I tried my hand at making crepes, and they were delicious! This yummy dish can be tweaked in several ways to satisfy different taste buds.

What I love most about this dish is that you can make the batter quickly in a blender, store it in the fridge for 2-3 days, and enjoy crepes for several days. It took a few tries to figure out the right amount of batter and the best level of heat on my stove to get the preferred thickness and crispness. So, if you’ve never made crepes, just be patient with yourself. Once you get the hang of it, they are quick, easy, and delicious!

If you enjoy sweet flavors, try this vanilla crepe recipe. My favorite way to eat this crepe is spreading a pat of butter and adding sprinkle of powdered sugar to the inside before I roll it up and top with another sprinkle of powdered sugar and a drizzle of syrup. But there are many other options for fillings and toppings.

Vanilla Crepes (12-14 servings)

– 1 ½ cups milk (I used whole, but you can use whatever you have on hand)
– 3 egg yolks
– 2 Tbs vanilla extract
– 1 ½ cups all-purpose flour
– 2 Tbs sugar
– 1/2 tsp salt
– 5 Tbs butter, melted.

Options for toppings (These can be added before rolling or folding up the crepe or on top of the crepe or both!):
– Mini chocolate chips + Powdered sugar
– Butter + Powdered sugar
– Nutella + Strawberries
– Banana + peanut butter
– Whipped cream + berries
– Ricotta cheese + berries and honey

– Combine the milk, egg yolks, and vanilla extract in a blender and mix until well blended.
– Then add the flour, sugar, salt and melted butter and blend again until well blended.
– Heat a small or medium frying pan on medium to low heat and spray the bottom with cooking spray.
– Lift your pan off the stove as you pour about 1/4 cup of batter into the middle of the pan.
– Then tilt your pan so that the batter spreads into a thin circle and place the pan back on the stove.
– Let it cook for about 1 minute or until the edges of the crepe are dry and bubbles are forming in the middle.
– Then flip it and cook the other side for about 1 minute or until lightly browned.
– Place your crepe on a plate and top with your preferred toppings.
– Once you have your toppings arranged, you can either roll it up burrito style or fold in half and then in half again.

If you want to make a savory crepe batter, just eliminate the sugar and vanilla extract from this recipe. Then you can pair different savory ingredients to stuff your crepe with. Check out some of the combinations below:

– Chive and onion cream cheese spread + chopped bacon + shredded cheddar cheese
– Cream cheese + smoked salmon
– Eggs scrambled with baby spinach and mushrooms + shredded Mozzarella cheese

So if you are bored with your breakfast selection lately, whip up some crepe batter and experiment with different toppings to spice up your morning dish!

By Julie Mason RD/LDN