Betty's Crepes Recipe

Make batter

In a medium mixing bowl, whisk together 1 cup all-purpose flour, 1 tsp granulated sugar and a pinch of salt. In a separate bowl or measuring cup, beat 2 large eggs with 1 cup whole milk, 1 tsp vanilla extract and 2 tbs melted butter. Gradually pour the wet ingredients into the dry while whisking to avoid lumps. If batter seems thick, add up to 2 tbs water to reach a thin, pourable consistency (batter should coat the back of a spoon). Let batter rest 10–20 minutes at room temperature to relax gluten and eliminate bubbles.

Cook crepes

Heat a nonstick skillet or crepe pan over medium heat until hot. Lightly brush with melted butter or oil. Pour about 1/4 cup batter into the center of the pan, immediately swirl or tilt the pan to spread batter into a thin circle (~8–9 inches). Cook 30–60 seconds until edges lift and underside is pale golden; use a thin spatula to flip and cook the second side 10–20 seconds. Transfer to a plate and cover with a clean towel. Repeat with remaining batter, stacking crepes separated by parchment if needed. This recipe yields about 6–8 small crepes (enough for 2 folded filled crepes).

Prepare fruit and sauces

Slice strawberries and bananas. Warm the strawberry sauce and chocolate sauce slightly (microwave 10–15 seconds or in a small saucepan) so they are pourable for drizzling. If using condensed milk and Nutella both, have small bowls or spoons ready to assemble.

Assemble crepes

Place one crepe flat on a plate. Spread approximately 1 1/2–2 tbs condensed milk over half of the crepe OR spread 1 1/2–2 tbs Nutella (choose one filling per crepe or use both in separate crepes). Top the filled half with sliced bananas and 3 sliced strawberries. Fold the crepe in half over the filling, then fold once more (to create a neat quarter fold) so the fillings sit inside. Repeat to make two folded crepes total.

Plate and finish

Arrange the two folded crepes on a serving plate. Fan remaining banana slices and strawberries alongside. Drizzle warmed strawberry sauce and chocolate sauce over the crepes and fruit. Dust powdered sugar over everything using a fine sieve. Serve immediately with syrup on the side.

Cook sausages

Heat a skillet over medium heat and add 1 tbs neutral oil or butter. Add 2 breakfast sausage links and cook, turning occasionally, until browned and cooked through (about 8–10 minutes depending on size). Remove and keep warm with the crepes.

Cook eggs

In the same skillet (or a clean one), reduce heat to medium-low and add a little butter or oil. Crack 2 large eggs and cook to your choice: sunny-side up (cover and cook 2–3 minutes until whites set), over-easy (cook 1–2 minutes, flip and cook 20–30 seconds), or scramble (beat eggs with 1 tbs milk, pour in, stir until set). Season with 1/4 tsp salt and 1/8 tsp black pepper. Keep warm and serve alongside crepes.

Serve

Place eggs and sausages on the plate with the folded crepes. Pour maple syrup into a small ramekin or pitcher for passing. Provide extra powdered sugar, fruit, or sauces if desired.