Wake up to a fun and cheery breakfast of Fruity Pebbles Crepes with strawberry whipped cream. These crepes are easy to make and consist of a simple batter that can be prepared ahead of time to make morning breakfast a breeze.
Happy New Year! While I can't predict much about what this year will bring, I can tell you that I will be here offering you plenty of easy-to-make, creative recipes. I already have so much planned for the year, including lots of weeknight dinners, delightful desserts, and yummy cocktails.
But I figured we'd kick things off with something extra fun (we made it through 2020 so we totally deserve fun). You may not think crepes are the most exciting food around, but have you ever had Fruity Pebbles crepes? Filled with strawberry whipped cream?
This spin on crepes is sure to get your whole family out of bed and to the breakfast table... Even though the holidays are over, it's freezing cold, and most of us are still stuck at home. It's finally 2021, so let's celebrate!
What are Crepes?
Crepes are very thin pancakes, originating in France. And they're delicious! My favorite thing about them is that they can be made either savory or sweet and I often say that I could happily eat crepes for breakfast, lunch, dinner, and dessert. There are endless options for serving them.
Some of the most popular crepes include lemon and sugar, ham and swiss cheese-filled, and Nutella-filled. You may have also heard of Crêpes Suzette, which consist of caramelized sugar and butter, tangerine or orange juice and zest, and Grand Marnier that is then flambeed (typically table side if you're ordering at a restaurant).
Another fun dessert is a crepe cake. These consist of many layers of thin crepes set apart with various fillings. I've had "making a crepe cake" on my bucket list for a while and hope to make one soon!
Contrary to what many believe, crepes are very easy to make and really just require a simple egg, milk, and flour-based batter and a frying pan. It may take a little practice to get them perfect, but once you get it, you'll see how easy it is.
Do I Need a Special Crepe Pan?
Nope! You don't need any special tools to make crepes and can simply use a small nonstick skillet.
However, a crepe pan may make crepe-making (and especially flipping) a bit easier for you. In my opinion, the toughest part of making crepes is flipping them and the high sides of a typical skillet make it a bit more difficult.
I do not have a crepe pan and learned how to make them in a regular skillet and I now find it super easy.
For these Fruity Pebbles crepes, I made a simple batter and then sprinkled Fruity Pebbles cereal over the batter as soon as I poured it into the pan. Here's what's involved in the crepes:
- Whole Milk (room temperature)
- Large Eggs (room temperature)
- Melted Unsalted Butter (for batter and for coating pan)
- Fruity Pebbles
- Strawberry Whipped Cream (recipe provided)
How to Make Fruity Pebbles Crepes
Like I mentioned, making the batter for these Fruity Pebbles crepes couldn't be easier. Simply combine flour, sugar, salt, milk, eggs, and melted butter in a blender and process until smooth.
If you don't have a blender, you can certainly do this by hand with a bowl and whisk, but note that you'll want to work really hard to get all the lumps out so you end up with a smooth batter.
Once your batter is smooth, you'll need to let it rest for about 30 minutes so it can settle and the bubbles can dissipate.
You're also welcome to make this batter ahead of time, even the day before; just make sure to store it in the fridge.
Now, place an 8-inch nonstick skillet over medium heat. Coat with a little bit or butter and pour about ¼ cup batter in pan. Gently tilt and swirl pan until batter evenly coats the bottom. Sprinkle with some Fruity Pebbles. Let cook for about 1-1 ½ minutes.
See how the edges are pulling up a bit? At this point, I just grab them with my fingers, check to make sure the bottom is golden, and flip.
If you prefer, you can lift the crepe with a spatula. Sometimes my fingers get a little hot, but I find that I have more control in flipping than with a spatula.
Place crepe on a plate and continue with the rest of the batter, adding a little more butter to the pan each time.
How to Make Strawberry Whipped Cream
You can fill these Fruity Pebbles crepes with anything you want or even just eat them as it (with a little maple syrup), but I like to fill them with strawberry whipped cream.
Homemade whipped cream is the best and easy to customize to your tastes or whatever dish you're adding it to.
For this one, I simply combined heavy cream, granulated sugar, and strawberry extract in the bowl of a stand mixer (you could also use a large bowl and a hand mixer or a whisk) and beat on medium-high speed until stiff peaks form, about 4-5 minutes.
Fill each Fruity Pebble crepe with a little strawberry whipped cream and fold over. Sprinkle on some more Fruity Pebbles and top the plate off with some more whipped cream.
Oh yes, these are decadent.
You might be totally against eating this much whipped cream at breakfast time. And if so, I totally get it.
But Sunday brunch is the time for special treats and you deserve a special treat as we kick the year off. A bowl of Fruity Pebbles is fine, but a plate of Fruity Pebbles crepes filled with strawberry whipped cream is a much more special.
Both the crepes and the whipped cream are light and delicate with the cereal adding a sweet fruity flavor.
If you want even more sweetness, you can totally drizzle a little maple syrup over the top. This is a celebration, after all.
More Fun Breakfast Recipes
There's nothing quite like going to bed while planning exactly what you're going to enjoy for breakfast in the morning. Here are a few of my favorite breakfast ideas that will get your day and your year off to a great start!
- Pumpkin Crepes with Maple Cream Cheese Filling
- Bacon, Egg, and Cheese Crepes
- Banana Crepes with Nutella
- Strawberry Breakfast Tarts
- Breakfast Risotto with Bacon and Poached Egg
- Piña Colada Bircher Muesli
- Spicy Sausage Chilaquiles
- Eggs Benedict Pizza
- Sausage, Egg, and Cheese Stuffed Bread Strata (from Garlic and Zest)
- Breakfast Egg Rolls (from Chisel and Fork)
But really, you must add these Fruity Pebbles crepes to your breakfast meal plan. Both kids and adults will fall in love with them.
And now that you know how to make crepes, the filling and flavor options are endless. See? This year is already so much better than last!
What's your favorite "special treat" breakfast?
Fruity Pebbles Crepes
- 1 cup all-purpose flour
- 1 Tbsp granulated sugar
- ¼ tsp salt
- 1 ½ cups whole milk, room temperature
- 4 large eggs, room temperature
- 1 Tbsp vanilla extract
- 3 Tbsp unsalted butter, melted (plus more for coating pan)
- 1 cup Fruity Pebbles, plus more for topping
- Strawberry Whipped Cream (recipe below)
Strawberry Whipped Cream
- 1 ½ cups heavy cream
- 1 Tbsp granulated sugar
- 1 ½ tsp strawberry extract
- Place flour, sugar, salt, milk, eggs, vanilla, and butter in blender and process until smooth. Let mixture rest for at least 30 minutes. Alternatively, you can make the batter the day before and keep it in fridge overnight.
- Place an 8-inch nonstick skillet (or crepe pan) over medium heat. Coat with a little bit or butter. Pour about ¼ cup batter in pan and gently tilt and swirl pan until batter evenly coats the bottom. Sprinkle with some Fruity Pebbles.
- Let cook for about 1-1 ½ minutes until crepe is turning golden on bottom and edges are pulling away from pan. You can either use your fingers or a spatula to pull edges up and when ready, flip. Cook for another minute before removing crepe from pan to a plate.
- Continue with remaining batter, adding a little butter to pan in between each.
- Spread each crepe with strawberry whipped cream and fold over. Sprinkle with additional Fruity Pebbles, if desired.
Strawberry Whipped Cream
- In the bowl of a stand mixer with whisk attachment or in a medium bowl with a hand mixer, beat together heavy cream, sugar, and strawberry extract on medium-high speed until stiff peaks form, about 4-5 minutes.
- If not using immediately, store in fridge.
- Crepe batter adapted from Martha Stewart