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Breakfast Crepes Platter

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  • Special: Vegetarian
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  • 2 eggs
  • 1 1/2 cups milk
  • 1 TBS canola oil
  • 1-2 tsp. sugar
  • 1/4 tsp. salt
  • 1 cup flour

Strawberry Coulis

  • 3 pints strawberries
  • Squeeze of lemon
  • Maple syrup or honey to taste
  • 1 TBS butter, melted

Glaceed Blueberries

  • 1/2 cup red-currant jelly
  • 1 1/2 TBS creme de cassis
  • 2 cups fresh blueberries, washed and drained


In a large mixing bowl, beat eggs well with a whisk. Whisk in milk remaining ingredients briskly to make a smooth, thin batter.

Spoon just enough of the batter onto a hot, tipped, crepe or omelet pan, swirling around the pan quickly to coat. (Adjust batter with more milk or flour if too thin or thick.) Cook 20-30 seconds on the first side to brown lightly. Lift the edge of a crepe with a fork and flip over, cooking an additional 15-20 seconds on the second side.

Arrange a serving platter with crepes, whipped cream, grated chocolate, Glacéed Blueberries and Strawberry Coulis – recipes follow.


Strawberry Coulis:

Clean strawberries and puree in blender or food processor. Transfer to a sauce pan to warm. Add lemon juice and maple syrup judiciously, tasting for a balance of acidity and sweetness. Stir in melted butter and serve.


Glaceed Blueberries:

Heat jelly in a small saucepan over medium-low heat until liquefied. Stir in creme de cassis. Gently toss with berries in a large bowl. Refrigerate until ready to use. Makes 2 cups.


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