Sweet Crêpes
with whipped cream and homemade blackberry jam
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These sweet crêpes are a staple in our household—whether for breakfast, a packed lunch, or dinner. They’re quick to make, easy to customize with your favorite toppings, and absolutely toddler-approved. Honestly, my little guy loves them and requests them most days when given the choice.
Making them is a breeze, too. Just toss all the ingredients into a bowl—or better yet, a blender—mix until smooth, and then let the batter rest. I usually prep the batter at night so it’s ready to go in the morning, perfect for cooking up while I’m still half asleep. Then they get topped with butter and maple syrup, or stuffed with ham and cheese, or maybe something fancier like this version with sweetened whipped cream and homemade blackberry jam.
I’ve also made these for a crowd, stuffing them with Gruyère and ham, keeping them warm in the oven, and then whipping up a batch of eggs before serving. Absolutely delicious. So, if you’re looking for a versatile, all-purpose crêpe recipe, this is the one.
Ok, now onto the recipe…
Ingredients
The Crêpes:
1/2 C Flour
2 Eggs
3/4 C Milk
1/2 tsp Sugar
1 tsp Vanilla Extract
Pinch Salt
The Toppings:
1/2 C Heavy Whipping Cream whipped to soft peaks
4 tbsp Blackberry Jam
Instructions
Make the crêpe batter by combining the milk, eggs, flour, sugar, salt, and vanilla in a blender. Blend until smooth to ensure a lump-free batter.
Alternatively, you can whisk the ingredients together in a large bowl. Ensure everything is fully combined and any lumps are whisked out.
Let the batter rest in the refrigerator for at least an hour, but overnight is best. This gives the flour time to fully hydrate and the batter to thicken slightly. The final consistency should be similar to heavy cream. If the batter is too thick, add a little water to thin it out.
Heat your pan over medium heat. Add about 1/2 tablespoon of butter, or more if needed, to fully coat the bottom of the pan. Once the pan is hot and the butter is bubbling, pour in 1/4 to 1/2 cup of batter. Swirl the pan to coat the bottom and create a thin, delicate pancake.
Cook until the edges of the crêpe are slightly golden brown and begin to pull away from the sides of the pan, then flip. Cook for another minute or so on the other side.
Remove the crêpe from the pan and repeat with the remaining batter.
Top your crêpes with whipped cream, jam and a dusting of powdered sugar. Enjoy!
Note: These crepes were cooked in a 10” stainless steel pan. I’ve made them countless times in this specific pan, so I’m very confident they won’t stick. But, for guaranteed success I would recommend using a non-stick skillet. Makes the whole process a little easier.
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These look amazing!!!