Sweet Crepe Recipe

Sweet Crepe Recipe

Reading Time: 2 minutes

by Hannah McClure This sweet crepe recipe started with a birthday trip to Mohican, Ohio with a few friends, an overnight stay in a cabin, and one delicious breakfast the following day before heading to the river to float. I’m sure that these crepes were shared before that trip, but to my best memory, this birthday trip was when I knew this recipe was going to forever be in my life. The way the aroma of crepes cooking fills a space, and the delightful fruity flavors with a touch of chocolate and whipped cream, make my mouth water every time. Like many of my recipes, I started with a friend’s recipe and modified and adjusted it over the years. I made it my own. I sure hope you enjoy my sweet crepe recipe. It is my and my boys’ favorite breakfast, especially on our birthdays. Enjoy!

Crepes Ingredients:

  • 1 cup plus 2 tablespoons unbleached all-purpose flour
  • ¼ teaspoon sea salt
  • 3 fresh eggs
  • 1 1/3 cup goat milk
  • 3½ tablespoons melted butter
  • 1¼ tablespoons vanilla extract
  • ½ teaspoon almond extract
  • 1 tablespoon granulated sugar

For a wheatless alternative: Replace all-purpose flour with 1 and 1/3 cup almond flour plus 1/3 cup 1 to 1 Gluten-free Baking Flour (Bob’s Red Mill brand). Take goat milk down to 1 cup. If the batter is too thick, add an additional ¼ cup milk. Note that the wheatless batter takes a little longer to brown and will have a slightly thicker structure.

Crepes Sweet Fillings

  • Vanilla pudding (made as directed)
  • Strawberries
  • Bananas
  • Raspberries
  • Blueberries
  • Melted semi-sweet chocolate
  • Whipped cream (for topping)

In a medium mixing bowl, using an immersion blender, beat together all crepes ingredients. The batter should be runny — similar consistency to scrambled eggs.

Heat a small skillet on medium heat. If using a skillet that is not nonstick, spray it with cooking spray.

Once heated, using a ladle, pour batter into skillet and roll around until a thin layer that covers the bottom of the skillet.

Cook crepes batter for two to three minutes before flipping. Tip: look for golden edges around your crepe as a sign it’s time to flip. When you flip, it should be a light golden -rown color. Cook the opposite side for another two minutes.

Once the batter is all cooked, place one crepe onto a plate.

Spread vanilla pudding over the surface of the crepe and fill with your desired fruit.

 ** Listed above are our family’s favorites***

Tuck in two sides and roll crepes like a burrito.

Top with whipped cream and drizzle melted chocolate on top.


Originally published in May/June 2022 Goat Journal and vetted for accuracy.

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