Fill these classic crepes with homemade lemon curd, mixed berry sauce or whipped crème fraîche for an elegant weekend breakfast that's just a bit extra.

Preparation

For the crepes, place flour, eggs, milk, sugar, salt and vanilla in a blender and puree on high for 10 seconds. Scrape down the sides and mix in the melted butter on low speed. Pass batter through a fine mesh sieve to remove any lumps—it should be the consistency of heavy cream. Let the crepe batter rest in the refrigerator for 30 minutes before using.

While the batter is resting, make your chosen fillings.

For the lemon curd, bring a pot with 2 inches of water to a simmer. In a stainless steel bowl that fits in the pot without touching the water, combine all the ingredients except for the butter. Place the bowl over the simmering water and stir with a spatula until the curd thickens. Add the butter and stir until incorporated. Strain through a fine mesh sieve to remove any lumps. Cover with plastic wrap and press firmly onto the top to prevent a skin from forming. Refrigerate until cold before using.

For the mixed berry sauce, place ¼ of all of the berries in a saucepan over low heat. Cook, stirring, until the berries have broken down and turned into a sauce. Pass through a sieve into a work bowl. Stir together with the remaining berries, sugar and lemon zest. Chill and reserve.

For the whipped crème fraîche, combine all ingredients in a work bowl and whip until stiff peaks form.

To cook the crepes, heat a crepe pan or 6-inch nonstick pan over medium-high heat. Lightly spray with cooking spray or wipe with an oiled paper towel. Add 2 ounces (¼ cup) of batter to the pan and swirl to coat the bottom. When the crepe is set, about 15–20 seconds, run a rubber spatula around the edge to release the crepe, then flip it over to cook the other side for 5–10 seconds. Plate the finished crepe and repeat with the remaining batter. Crepes can be stacked on top of each other without sticking.

To assemble the finished crepes, place about ¼ cup of your chosen filling in a line down the center of the crepe, spread the filling on half of it and fold the crepe in half and then in half again to make triangles. Place 3–4 crepe triangles on a plate and dust with powdered sugar.