Dessert Crepes

Dessert Crepes

Dessert Crepes

I like to make Spinach and Cheese Crepes one a week or so, whenever we have aging spinach to use up. My kids generally don’t mind because they know that if they tolerate the spinach and cheese (Someone please explain to me why a child can beg to “taste” multiple rounds of spiced spinach in the kitchen, but when the identical filling hits his plate refuse to touch it. Me “But you loved it in the kitchen.” Child, ” no Mom, that’s yucky” Sigh) I will make these very crepes, slathered in Nutella for dessert. Now technically the batter for savory vs. sweet crepes isn’t 100% identical. The differences are the addition of sugar and a touch of vanilla. However, you can add those two ingredients to however much leftover batter you have at the end to transform it into dessert crepe material.

I don’t want to give the wrong impression though. These crepes aren’t just about a fast weeknight dessert to use up some leftover batter. They also make a wonderful breakfast anytime. Omit the Nutella (or not…) and fill with fresh fruit and you have a very tasty cousin to a pancake. My other favorite use of sweet crepes is for a picnic breakfast! I know, we think picnic and we think lunch or dinner, but it’s every bit as much fun to go out in the very early morning, just as the park opens. These crepes can be made, but not filled the night before, wrapped in foil and then rapidly filled and heated in pan over the grill. Bring some bacon or sausage to fry, maybe scramble some eggs or reheat some home fries (home fries are another food that you can make ahead and reheat beautifully) and in the same time it takes to cook a hot dog you have a fabulous breakfast fest. We did just that this past Mother’s Day and it worked out beautifully.

Prep time 5 mins for the batter, plus ideally at least 4 hours refrigerated resting time

Reheats: Crepes reheat well, but the batter does not freeze

Kid Friendly Task: Stirring the batter and adding ingredients to the bowl


  • Crepe Batter
  •  1 c Flour
  •  ½ c Milk (since we often have skim milk instead of whole, I sub one full cup skim milk for the ½ cups of milk and water)
  •  ½ c Water
  •  4 Eggs
  •  ¼ Butter, melted
  •  Pinch Salt
  •  ½ tsp Vanilla
  •  1 tbsp Sugar

Suggested Filling

  • Nutella
  • Honey and Cinnamon
  • Sliced Fresh Fruit
  • Jam


  1. Mix the milk, water, eggs, vanilla, sugar and salt. Beat well together. Slowly add the cup of flour and beat well. Then add the melted butter and again beat. Let rest a minimum of 4 hours or up to 24 hours. You could make the batter the night before, leave it in the fridge and cook it for dessert the next day.
  2. Heat your crepe pan/skillet to medium heat. Let it heat through. Pour a little bit of butter into the pan and swish it around or use a paper towel to lightly grease the pan. Pour about ¼ cup crepe batter into the pan and let heat until little bubbles show. Flip crepe and immediately add however much you want of the filling of your choice to the center if you want your filling hot. Let the back start to cook and then flip in the sides of the crepe making an open ended burrito of sorts (traditional crepes are triangle shaped with the three sides folded but I have yet to master that.) Repeat until you have made all of your crepes. If you prefer to leave your filling cool just cook both sides of the crepe and then top them after you’ve brought them to the table. Sometimes I make a sauce of thawed frozen fruit and sugar mixed together and warmed in the microwave. Then I poor that over the top (often with Nutella as the filling).


Dessert Crepes

Dessert Crepes


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