Birthday Crepe Recipe
Sweet crepe with sprinkles & cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crepe Batter
Sweet Cream Filling
Toppings & Garnish
Method
Crepe Batter
- 1
Mix dry ingredients
In a medium bowl, whisk together the flour, granulated sugar, and salt until evenly combined and aerated.
- 2
Combine wet ingredients
In a separate bowl or large measuring cup, whisk the eggs lightly, then add the milk, warm water, melted butter and vanilla extract. Whisk until smooth.
- 3
Make a smooth batter
Pour the wet ingredients into the dry ingredients in a steady stream while whisking to avoid lumps. Whisk until smooth. Alternatively, blend the mixture in a blender for 20–30 seconds for an ultra-smooth batter. The consistency should be very thin — similar to heavy cream. If too thick, add up to 2 tablespoons of water.
- 4
Rest the batter
Cover the bowl and let the batter rest at room temperature for 20–30 minutes (or refrigerate up to 24 hours). Resting relaxes the gluten and yields tender crepes.
- 5
- 6
Cook the crepes
Give the batter a quick whisk. Pour about 1/4 cup (60 ml) of batter into the center of the hot pan and immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook 30–45 seconds until the edges lift and the underside is lightly golden. Use a thin spatula to flip and cook the second side 10–20 seconds. Transfer cooked crepe to a plate and cover loosely with foil or a clean towel to keep warm. Repeat with remaining batter, brushing the pan lightly with oil between crepes. You should get about 8–10 crepes.
Sweet Cream Filling
- 7
Chill equipment
Place the mixing bowl and whisk or beaters in the fridge for 5–10 minutes if you have time — cold equipment helps cream whip faster and hold shape.
- 8
Whip cream
Pour the cold heavy cream into the chilled bowl. Add powdered sugar and vanilla. Whip on medium-high speed with an electric mixer (or by hand) until soft peaks form. Do not overwhip; stop when the cream holds soft peaks and is smooth and spreadable.
Assembly & Toppings
- 9
Assemble crepes
Lay one warm crepe flat on a plate. Spoon about 2 tablespoons of the whipped cream into the center and spread gently, leaving a 1/2-inch border. Fold the crepe into quarters or roll it, depending on presentation. Repeat with remaining crepes.
- 10
Add sprinkles and garnish
Generously sprinkle rainbow sprinkles over the folded/rolled crepes so they stick to the cream. Dust with powdered sugar using a small sieve. Add fresh berries on the side or on top if using, and drizzle a little maple syrup or chocolate sauce if desired.
- 11
Serve
Serve immediately so crepes are slightly warm and cream is light. If making ahead, keep whipped cream chilled and assemble just before serving to maintain texture.