Crepes Filled with Jam can easily turn your breakfast to a feast. Are you saying you are not a breakfast person? Believe me you can’t say ‘no’ to breakfast with these festive looking crepes. Even early in the morning!

These crepes filled with jam can be served either at breakfast or as a dessert in the afternoon. I can hear some of you asking “Why not for dinner?”

If you’re following this blog for some time, you know how much I love to have breakfast. When I say breakfast, it’s absolutely not a bowl of cornflakes or a sandwich. I can’t think of breakfast without a form of eggs; boiled, scrambled, poached. I am on cloud nine if I have a Fluffy Cheese Omelet. I’d love to thank Rollingspoons for inspiration!

Okay maybe I can’t refuse a good crisp like this heavenly looking Strawberry Rhubarb Breakfast Oat Crisp either. It’s on top of my must-try list as I’m blown away just by looking at the photos.

Having said that, Turkish style breakfast is my all time favorite meals and I can have it not only in the morning but also for lunch or even dinner. Our typical breakfast has mainly cheeses of various kinds, black and green olives, jams, honey, butter, egg, tomato and cucumber. We generally try to prepare something special when we have enough time to spend time at breakfast table enjoying the food and talking on how we spend the week or planning what to do on that day.

Crepes filled with jam are one of these special foods that we have at big Sunday breakfasts. I mostly wake up early thanks to our 3-year-old precious son and have enough time to prepare an attractive breakfast table. As he loves to eat crepes, it’s like a tradition in our home to have crepes in the morning. He asks for either crepes or pancakes even on the weekdays.

I didn’t know the difference between pancakes and crepes before starting this blog and getting more interested in food and food blogs. I thought they were the same, but no I was wrong. Pancake is much thicker and fluffier than crepes. I don’t know why but unlike pancakes, crepes are very common in Turkish cuisine although they are originally from French cuisine. And we love to fill and roll them up.

I started to make crepes with the help of a friend and improved my crepe skills after some experiments. When we were with some friends one day, I asked what special food they would like for breakfast. Several of them said that crepes are on top of her breakfast list. One of them said she can’t think of breakfast without strawberry jam crepes. Although I had eaten crepes several times at different places, I had never tried to make it. My friend was surprised as she said it is so easy to make it. She just gave the ingredients (no measurement), told me to mix them well and take some with a ladle and fry both sides on a non-stick pan. Mixing milk, flour and egg and then frying sounded like a piece of cake for me! But my first try was a complete frustration. As I didn’t have exact measurements of ingredients, I couldn’t decide how thick the batter should have been. It wasn’t thick enough, so it was more like an omelet. After 1-2 more experiments, I decided on the amounts and I can proudly share them with you now!

If you are not an early morning person and don’t want to spend time making crepes in the morning, you can just make them a day before and keep them in the refrigerator till morning.

You can serve crepes as they are and leave the filling to your guests. Or you can make crepes filled with jam, roll them up and dust a little with powdered sugar right before serving.

See our other chocolate recipe videos here:



Crepes Filled with Jam Crepes Filled with Jam can easily turn your breakfast to a feast. Believe me you can’t say ‘no’ to breakfast with these festive looking crepes. Author: Zerrin

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 7 - 8 1 x Scale 1x 2x 3x Ingredients 1 cup milk

milk 1 egg

egg 8 tbsp flour

flour Butter or oil to fry (1teaspoon for each time)

Jam of any kind

powdered sugar, optional Instructions Beat egg and milk. Add flour little by little until smooth. It will be a bit less thicker than a basic cake batter. Heat a nonstick pan. Using a brush, coat it with oil or butter and heat it. Make sure the bottom of the pan is well coated. Take some batter with a small ladle and pour it in the center of the pan. Just pour one ladle each time and turn the pan around itself to spread the batter and fry it over medium high heat. You must be quick while doing these steps. Flip it up after about 1 minute with a wooden spatula and fry the other side about 1 minute. Take it on a plate and oil the pan again and repeat the same steps. Don’t forget to put 1 tsp oil in the pan each time. Fill them with various jams and roll them up. Optionally, you can slightly dust them with powdered sugar.

The original post was published in 2014 and has been updated with new pictures and additional information.