Autumn Recipe: Jay’s Crepes


Jay Walker-Schulte, Reporter



  • ⅓ cup all-purpose flour0
  • 3 tbsp of cocoa powder
  • 4 tbsp of granulated sugar
  • ⅛ tsp of salt
  • 2 large eggs
  • ¾ cup of warm milk
  • 1 tsp of vanilla extract
  • 2 tbsp of melted butter

        Filling – This will make a ton of filling! If you’re not a filling type of person, use a little less of the provided ingredients:

  • 1 package of softened Kraft Philadelphia cream cheese
  • 1 ¼ cups of confectioners’ sugar
  • 1 tbsp of lemon juice
  • ½ tsp of vanilla extract
  • 4 cups of fresh, sliced strawberries (Or, however many your prefer. I stuff my crepes so full of strawberries, you’d think I was eating a shortcake.)
  • 1 cup of whipped heavy whipping cream


  • 1 bag of milk chocolate chips
  • 1 can of whipped cream
  • Confectioners’ sugar


Candy might be the staple of Halloween, but crepes are definitely a sweeter addition to any breakfast.  They’re healthier than stuffing your face with candy leftover from the spooktacular holiday, yet still remain a savory comfort food to enjoy on a chilly autumn morning. Crepes are personally my top breakfast choice, and making them isn’t all that tough. Even if you happen to mess up, covering up your mistakes with whipped cream and strawberries usually makes me feel much better.

To start off you’ll need a non-stick skillet–whatever size you want your crepe to be, really–and set it to medium heat. Depending on how quickly your stovetop heats, you might want to wait until after you’re done mixing the batter to turn it on.

I think this next step is the fun part, but if you’re too lazy to stir or are always in a rush like me, you can use a blender. In a large mixing bowl, combine your flour, cocoa powder, sugar, and salt. Add in eggs with the combination, yolk and all, and be super careful not to get any shell in there. Crepes won’t taste very good with a crunch.

Once you mix everything into a paste, leave it alone to set for a bit. Using a smaller bowl, whisk the milk, butter, and vanilla together. Combine the small bowl with the larger bowl, pouring in the milk mixture slowly as you’re whisking.

When everything’s combined together, let the batter rest for about ten minutes. This is a good time to be as unproductive as possible and scroll through Buzzfeed, since you have the excuse of being a patient chef. If you haven’t turned the stove top on yet, do it now.

When the batter’s done resting that means you’re done resting too, and the skillet awaits.

Pour enough of the batter in for there to be an even coating, and cook the crepe for a minute before using a spatula to flip it over. Let the uncooked side sit on the skillet for another minute or until browned. Once you’re done with the actual crepe, slide it onto a wire rack in a warm oven, so you can keep it toasty while you prepare your filling.

In another mixing bowl combine your cream cheese, powdered sugar, lemon juice, whipping cream and vanilla extract. Whip it finely, and then take your crepes back out and set them onto separate sheets of wax paper.

The next step is entirely up to your interpretation. I usually have more filling than crepe, but I understand that not everyone is into that.

First cover half of the circular crepe with filling, and then press in strawberries. Adding an extra layer of whipped cream on top of it all doesn’t hurt, either. Once you fold it over, your masterpiece is almost complete.

First, sprinkle a bit of confectioners’ sugar over the bare crepe top. Then armed with your leftover whipped cream, zig zag a few lines over the crepe, and then make sure to sprinkle chocolate chips on top.

Your autumn delight is finally complete, and certainly worth the wait! I recommend serving the crepes along side a few slices of bacon and a warm cup of hot chocolate or apple cider. Happy Holidays!