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Sheet pan crepes topped with fresh strawberries, blueberries, and whipped cream, served on a white plate for an easy breakfast.
5 from 1 vote
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Sheet Pan Crepes

This recipe uses a trio of methods to ensure your crepes don’t stick: a non-stick baking sheet, a light greasing, and parchment paper. It’s a quick, hands-off way to make multiple crepes at once: just slice, roll, and serve with your favourite toppings. 

Course Breakfast
Keyword Breakfast, crepe, sheet pan
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Author Fraîche

Ingredients

For the Crepes:

  • 3/4 cup all-purpose flour
  • 2 eggs
  • 1 cup milk plus more as needed
  • 2 tablespoons butter melted
  • 1 teaspoon sugar
  • ½ teaspoon salt

To Serve:

  • Whipped cream
  • Berries

Instructions

  1. Preheat the oven to 350°F. Lightly grease a non-stick baking sheet (about 13x18 inches), then line with parchment paper.

  2. In a blender, combine the flour, eggs, milk, melted butter, sugar, and salt. Blend until smooth. If the batter is too thick, add more milk a tablespoon at a time until it’s the consistency of heavy cream. Let rest for at least 10 minutes.

  3. Pour the batter onto the prepared baking sheet and spread into an even layer using an offset spatula.

  4. Bake for 12–14 minutes, until the crepe is set and just starting to pull away from the edges.

  5. Remove from the pan, take off the parchment paper, and slice into strips. Roll while warm, and serve with whipped cream and fresh fruit.