If you simply can’t decide if you want a savory or sweet breakfast, make a crepe. They can easily become sweet or savory with different toppings. The light and fluffy texture of the crepe goes with almost everything. Use this easy crepe recipe to make a beautiful crepe cake for Mother’s Day or a simple Sunday brunch.
What you’ll need
4 eggs
1 1/2 cups of milk
1 cup flour
1 tablespoon cooking oil (we use vegetable oil, but you can also use canola or coconut)
A pinch of salt
2 teaspoons of vanilla extract (for sweeter crepes)
In a mixing bowl, combine the flour and eggs. Whisk together until they are well combined. Gradually add the milk and oil. Stir mixture together. Stir in a pinch of salt. Add the vanilla if you’re making sweeter crepes.
Heat the griddle or frying pan and don’t begin to cook the crepes until your cooking surface is hot. We recommend using a cordless crepe maker. A crepe maker makes perfectly shaped crepes each time and doesn’t require you to flip your crepe. In our opinion, it’s the only way to make crepes.
Once your crepe is golden brown, remove it from the cooking source and top it with fruit, powder sugar, or your favorite syrup.
We decided to make a crepe cake topped with berries and lemon zest. We used a homemade mascarpone between each layer of our crepe cake. It made for a beautiful treat for Sunday brunch, however, we couldn’t help but think that this crepe cake would make for an ideal Mother’s Day breakfast. It was a quick and simple recipe that everyone enjoyed!
To make your own crepe cake, simply create your filling, pipe it in between each layer, and top with the berries of your choice.
What you’ll need for homemade lemon mascarpone
8 ounces cream cheese
1/4 cup whipping cream
2 tablespoons sour cream
1/4 cup powered sugar
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon juice
3/4 teaspoon vanilla
Combine all ingredients in a mixing bowl with an electric mixer until creamy.
Gygi Pro Tip: For any crepe recipe, we suggest doubling the number of eggs called for. The recipe above originally calls for 2 eggs, we have already doubled it for you. The extra egg makes the crepe more forgiving. It helps the crepe not become too crispy and makes it a little tougher to withstand spreads, jellies, and other great crepe toppings.
Enjoy!
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