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Quick and easy crepes that require no special ingredients, methods, or pans, but end up thin and beautiful the way a crepe should! Then add in cookie butter, caramel, and whipped cream, and you have the kind of breakfast dreams are made of.
Breakfast is such an underrated entertaining time, but one of the best. Everyone is fresh. Kids aren’t worn out and ready for nap times, and appetites abound. So it is the ideal time for a party! When it comes to the holidays breakfast parties are my favorite. I love setting them up “bar” style with a hot cocoa bar, a crepe bar, and lots of fun add-ins and toppings. Choose your own bars are amazing as everyone ends up happy.
Every year for Christmas we have Christmas Eve breakfast together as an extended family. Since there are 10 kids, and lots of spouses and grandkids, as well as in-laws to accommodate, this is the time that has worked best for us.
I love making crepes for breakfast parties because I can make them ahead of time, and freezer them. Then, the day of, just defrost and reheat. This means more time spent with loved ones. The other great thing about crepes is they can be eaten sweet or savory. So you can slather them in cookie butter and top with caramel, like I did here. Or you can fill them in scrambled eggs, breakfast meats, and sautéed mushrooms. I am salivating just thinking about it.
Since my kids tend to prefer the sweet over the savory I always stock up on fun fillings. Like pie fillings!
I was shopping at Big Lots and had to take a peek in their holiday baking center. They had everything I needed for my crepe bar, from flour and sugar to cans of pie filling, speculous (cookie butter), chocolate hazelnut spread, flavored syrups, and more. And they have a refrigerated section where I could get the milk, eggs, and whipped cream for the crepes! It was awesome.
While shopping I saw these great white mugs and I just knew my kids would LOVE them as part of a breakfast holiday party. So I picked a few up. A really nice store employee asked if I wanted cocoa to go with my mugs, and showed me the hot chocolate k-cups, as well as k-cup holder. I was really excited because the box had 42 k-cups in it, an awesome quantity for a party. When I saw that I knew a hot cocoa bar was going to be a must. So marshmallows, flavored chips, candy canes, creamers, and more went into the cart!
Basically I had a blast coming up with fun toppings for both the crepes and cocoa, and Big Lots had everything I needed to accommodate both. I even got wrapping paper to be the table cloth, and tags to make all the little add-ons cute! I guarantee you my family is going to love it!
Then I made these awesome crepes.
You could put syrup on them, like blueberry or strawberry syrups! How cute are these? The labels weren’t festive, so I just used gift tags to cover them up. I thought it turned out really cute.
Or you could opt for the pie fillings, or maybe a spread like peanut butter, or chocolate hazlenut, or my personal favorite—Cookie Butter!
No matter how you top them, you are going to enjoy them, and what is more, you will enjoy how easy they are to make. You just need to heat your pan on a medium-low heat, spray it the first time, and throw the first crepe out. After that, you are going to get thin crepes with delightfully crisp edges, and be ready to party!
Caramel and Cookie Butter Crepes
Ingredients
Crepe Batter
- 2 large eggs
- 2 Tbs vegetable oil
- 1 Tbs sugar
- 1 cup flour
- 1 1/3 cup whole milk
- 1/2 tsp vanilla
Toppers
- Caramel sauce
- Cookie Butter
- Whipped cream
- Powdered sugar
Instructions
- Put all crepe batter ingredients in a food processor or blender, and blend/process until mixed well. It should be easy to pour.
- Heat an 8-9 inch skillet over medium low heat.
- Spray the skillet with cooking spray.
- Pour a scant 1/3 cup into the skillet, and tilt it to cover the bottom of the pan.
- Let cook about a minute until edges start to lift and look crisp, and center bubbles, then use a flat edged spatula to flip the crepe.
- Cook another twenty to thirty seconds.
- Remove from pan and stack until you use all the batter up.
- Then spread cookie butter across the crepe, fold it up, and top with whipped cream and caramel sauce!
Notes
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Summer Davis says