Crepes with Coffee Syrup
Who says breakfast can’t be bold? We’re flipping the script on pancakes with a warm, comforting twist!
Recipe by Tiffany Kate-Lyn Matthews
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients:
For the Crepes:
- 1 cup flour
- 2 large eggs
- 1 ¼ cups milk
- 2 Tbsp melted butter (plus more for cooking)
- 1 Tbsp sugar
- 1 tsp vanilla extract
- ¼ tsp salt
For the Coffee Syrup:
- 1 sachet Jacobs 3 in 1, Mild
- ½ cup water
- ½ cup granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
To serve:
- Whipped cream optional
How To Make Crepes with Coffee Syrup
- In a mixing bowl, whisk together flour, eggs, milk, melted butter, sugar, vanilla, and salt until smooth.
- Let the batter rest for 10–15 minutes (optional but helps the flour hydrate and gives better texture).
- Heat a non-stick skillet or crepe pan over medium heat.
- Lightly grease with butter.
- Pour about ¼ cup of batter into the pan and quickly swirl to cover the bottom in a thin, even layer.
- Cook for 1–2 minutes until edges start to lift and the bottom is lightly golden.
- Flip and cook another 30 seconds.
- Transfer to a plate and repeat with remaining batter.
- In a small saucepan, combine water and sugar.
- Heat over medium, stirring until sugar dissolves.
- Stir in Jacobs 3 in 1 sachet, vanilla essence, and salt.
- Bring to a gentle simmer and cook for 5–7 minutes until slightly thickened.
- Remove from heat and let it cool slightly — it will thicken more as it cools.
- Fold or roll the crepes and drizzle generously with the warm coffee syrup.
- Top with whipped cream, a dusting of cocoa powder, or a scoop of vanilla ice cream.