Whether this is breakfast for one, two, or a crowd, it’s sure to please. Make some coffee, cook up a batch of simple crepes, set out all the fillings you can imagine, and everyone gets what they want!
The night before your crepe buffet, make your crepe batter in the blender and store it in the refrigerator overnight. There are lots of simple crepe recipes online, and we use one from Martha Stewart.
In the morning, cook up the crepes and gather your toppings. Then you just fill ’em, roll ’em, and enjoy. Here are some of our favorite fillings:
- Sugar and the juice of one lemon wedge. This was always Alex’s English grandfather’s favorite, and it’s mine too!
- Yogurt. Alex loves strawberry banana.
- Sausage links and maple syrup
- Fresh fruit or fresh fruit compote. This time, I put about ¼ cup of blueberries in a saucepan, added about 2 tablespoons of water and 2 tablespoons of sugar, and cooked it over medium heat, stirring often, until the fruit cooked down and created a juice.
Leftover crepes can be frozen for later, used as quick weekday breakfasts or tea time treats.