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Easy Batch-Make Mothers Day Crepes Recipe for a Perfect Breakfast

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This easy batch-make crepes recipe delivers light, tender, and buttery crepes perfect for Mother’s Day breakfast or any special occasion. The batter is quick to prepare, rests for tenderness, and yields about 16 crepes.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 4 large eggs, room temperature
  • 2 ½ cups (600 ml) whole milk, room temperature (can substitute almond or oat milk for dairy-free)
  • 4 tablespoons (60 g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • Optional toppings/fillings: fresh berries, maple syrup or honey, powdered sugar, lemon zest or juice, nut butters, chocolate spread

Instructions

  1. In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons sugar, and ½ teaspoon salt until uniform, about 2 minutes.
  2. In a separate bowl, lightly whisk 4 large eggs until combined, about 1 minute.
  3. Slowly pour the eggs into the flour mixture while whisking continuously to avoid lumps, about 2-3 minutes.
  4. Gradually whisk in 2 ½ cups room temperature milk in a steady stream until batter is silky and smooth.
  5. Stir in 4 tablespoons melted unsalted butter and 1 teaspoon vanilla extract until batter has a slight sheen.
  6. Cover the bowl with plastic wrap or a clean towel and let the batter rest at room temperature for at least 30 minutes.
  7. Preheat a non-stick skillet over medium heat. Test readiness by sprinkling a few drops of water; if they dance and evaporate quickly, pan is ready.
  8. Lightly grease the pan with a small amount of butter or oil using a paper towel.
  9. Pour about ¼ cup (60 ml) of batter into the center of the pan and immediately tilt and swirl to spread the batter thinly and evenly.
  10. Cook for 1-2 minutes until edges lift and bottom is golden brown.
  11. Carefully flip the crepe using a thin spatula and cook the other side for about 30 seconds until lightly golden.
  12. Transfer cooked crepes to a cooling rack or plate lined with parchment paper. Cover loosely with foil to keep warm.
  13. Repeat with remaining batter to make roughly 16 crepes.
  14. Serve immediately with your favorite toppings or keep warm in a low oven (around 200°F/93°C) if serving all at once.

Notes

Resting the batter for at least 30 minutes is essential for tender crepes. Use medium heat to avoid burning or rubbery texture. Grease the pan sparingly with butter or oil using a paper towel. Pour batter thinly and swirl pan immediately for even crepes. One crepe at a time yields best results. Batter can be made up to 24 hours ahead and stored in the fridge. Leftover crepes store well in the fridge for 3 days or frozen for up to 2 months.

Nutrition

Keywords: crepes, Mother's Day breakfast, batch cooking, easy crepes, breakfast recipe, tender crepes, buttery crepes

Find it online: https://lumalunch.com/easy-batch-make-mothers-day-crepes-recipe-for-a-perfect-breakfast/