Everyone needs a perfect crepe recipe in their recipe box right? Here’s my idea of the perfect crepes! They’re perfectly thin and tender, deliciously buttery and delicate and cooked to golden brown speckled perfection. They’re the perfect base for all your favorite fillings – i.e. nutella and strawberries, bananas and caramel sauce, sweetened cream cheese and berry fruit compote, whipped cream – always whipped cream (or mascarpone if you want to go the ritzy route), yogurt, or go the savory route (omit the sugar and vanilla) and fill with ham and eggs.

This is the ratio I like for crepes, 1 cup flour, 1 1/2 cups milk, and 3 eggs. Some may say it’s 1 too many eggs but they give the crepes a better overall structure/texture and they hold together better and aren’t tearing as much. I’ve tested with both 2 and 3 eggs, go for 3. Also why use water when you can use milk? It gives more flavor as does a hint of vanilla. For crepes my favorite method for mixing the batter is just to use the blender for a smooth lump free batter (plus bonus, it’s the fastest mixing method). Then to let the batter settle and to allow the liquids to saturate the starches you need to let the batter rest for 1 hour (in a rush 30 minutes will probably do). And I’ve never owned a crepe pan so don’t worry about buying a special pan just to make crepes. Just a non-stick pan with a good non-stick coating will do (don’t use a pan where the coating has started to wear off, the crepes may stick). Then serve with plenty of powdered sugar or fillings of your choice. Now pin/bookmark this recipe and make them for dinner tonight because breakfast for dinner is the best!



Yield: About 12


  • 1 1/2 cups (350ml) milk, preferably 2%
  • 1 cup (5 oz) all-purpose flour (scoop and level to measure)
  • 2 tsp granulated sugar
  • 1/4 tsp salt
  • 3 Tbsp (1.5 oz) unsalted butter, melted
  • 1/2 tsp vanilla extract
  • 3 large eggs
  • Butter for pan
  • Powdered sugar , for dusting
  • Desired fillings (optional)


  1. Add milk, flour, sugar, salt, butter, vanilla and eggs to a blender. Blend on low speed until well combined, about 10 seconds. Scrape sides and bottom of blender if there's any flour sticking and blend a few seconds longer. Cover and chill 1 hour (or overnight if desired).
  2. Heat a 10-inch non-stick skillet over medium heat. Gently stir batter with a spoon just to blend separated layers. Lightly butter skillet then lift pan and pour a scant 1/4 cup batter into pan, immediately tilt and swirl pan in circular motion to evenly coat entire bottom portion of pan with batter. Cook until golden brown brown on bottom then use an offset spatula to lift an edge of the crepe, grab the edge of the crepe with your fingertips and flip crepe to opposite side. Cook until golden brown spots appear on bottom. Transfer to a wire rack (if needed reduce burner temp slightly. Repeat until all of the batter has been used up (if needed reduce burner temperature slightly, also you shouldn't need to butter the skillet after the first time if you used a good non-stick skillet. Dust crepes with powdered sugar and roll or fold into fourths, or fill with desired fillings then fold.


  • marti @fitwithheart: can you believe i’ve never eaten a crepe OR made one? i think these might go have to go on the menu to try out for easter! :) March 22, 2017 at 6:01pm Reply

    • Jaclyn: You should most definitely try them :)! March 22, 2017 at 8:53pm Reply

  • Juliana Ramsey: Hey Jaclyn! We love Crepes! I actually use your cream filing recipe from your Strawberry Trifles inside of the crepes! Then add strawberries and banana slices on top of the filling!! We’ve been using your Whipped Cream Cheese recipe for over a long time for our crepes!!! Just an idea! Theses look amazing! I want a Crepe now! Send me one please!!! :) March 22, 2017 at 10:33pm Reply

    • Jaclyn: We think so much alike – that’s actually what I said to put on them on instagram is a cream cheese whipped cream :). That stuff is my favorite!! March 24, 2017 at 11:48am Reply

  • Paige: These crepes look amazing! I need to make some over the weekend!

    Paige March 23, 2017 at 10:38am Reply

  • Melissa Griffiths: Crepes are something I’ve never even tried to make, they always seemed way too fussy for me. This makes it feel like I CAN DO IT!!! Can’t wait to try these! March 23, 2017 at 12:58pm Reply

    • Jaclyn: I used to think the same thing. If you’ve never watched someone do it before watching a quick clip on youtube would help just to see the simple technique :). Speaking of, I should do a video for these! March 24, 2017 at 11:50am Reply

  • Lindsay: Love crepes!! I just bought a crepe pan from William Sonoma last week so that I can play around with the fillings. Thanks for the inspiration! March 24, 2017 at 11:57am Reply

  • Laura | Tutti Dolci: These crepes are absolute perfection! Just what my weekend needs. :) March 24, 2017 at 5:47pm Reply

    • Jaclyn: Thanks Laura :)! March 26, 2017 at 10:34pm Reply

  • Stacy: I made these for breakfast , super easy and delicious . My family loved them. I used whole milk and they still came out great. Definitely a keeper March 25, 2017 at 10:26am Reply

    • Jaclyn: I’m so glad your family loved them Stacy, thanks for your comment! March 26, 2017 at 10:34pm Reply

  • Missy coney: Can you freeze them and use them later? This would be great for Easter brunch! If not, what is their shelf life? Or do they even last that long lol? March 25, 2017 at 12:05pm Reply

    • Jaclyn: You should be able to freeze these between sheets of wax paper in an airtight container. They never last long enough for us around here that we’d need to freeze them (we eat them too fast) but they should freeze well. March 26, 2017 at 10:36pm Reply

  • Micaela: Have you tried freezing them? I Like to make double batches of everthing. Saves me time. Just wondering if they freeze well. March 25, 2017 at 2:14pm Reply

    • Jaclyn: I haven’t tried but you should be able to freeze these between sheets of wax paper or parchment paper in an airtight container. March 26, 2017 at 10:37pm Reply

      • Lily Nicholls: Wow! This looks delicious I will try it out and it will be my recipe during- Easter breakfast March 27, 2017 at 1:39am Reply

  • veronica: This recipe is great! My family is russian so crepes is our number one go to recipe always. And this recipe is really good. It also tastes really great to! and the last time i made this i dindnt have an hour for the dough to rest adn it still came out really good. March 27, 2017 at 11:33am Reply

    • Jaclyn: So glad you loved them Veronica! March 27, 2017 at 12:11pm Reply

  • Amy: Our family loves crepes! It is our most requested birthday breakfast. We have an old electric crepe maker from the 70’s – Avocado green and everything! It just bit the dust a few weeks ago, on someone’s birthday. I was worried I would not be able to make crepes anymore. This method is different, but sounds doable. We have another birthday coming up in a few weeks, so I will give this a try. Thanks! March 31, 2017 at 8:38pm Reply

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