Bed & Breakfast French Crepes


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The perfect way to make any breakfast special, treat yourself and your family like you are on vacation.

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  • 1 C. all-purpose flour
  • 1/4 C. confectioners' sugar
  • 1 C. milk
  • 2 eggs
  • 3 Tbs. butter or margarine, melted
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt

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Sift flour and confectioners' sugar into a mixing bowl. Add milk, eggs, butter, vanilla and salt; beat until smooth. Heat a lightly greased 6" skillet; add about 3 Tbs. batter, spreading to almost cover bottom of skillet. Cook until lightly browned; turn and brown the other side. Grease skillet as needed. Lay each one on a cloth to cool. These can be frozen with wax paper between each crepe.


2 packages (8 oz. each) cream cheese softened

1/2 C. confectioners' sugar

Beat cream cheese and confectioners' sugar in mixing bowl. Spread 3 to 4 Tbs. of filling down center of crepe and fold in both sides. Place folded side down. Top with pureed fruit, such as raspberries, strawberries or blueberry pie filling and whipped cream.

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