Crepes

August 4, 2018  ·  Published March 22, 2017

This post may contain affiliate links. Read our disclosure policy.

Homemade Crepes are a staple recipe! They are perfectly thin and tender, deliciously buttery and delicate and cooked to golden brown speckled perfection.

These easy crepes are just as good as you’ll find at your local crêpery! And the topping or filling possibilities are endless!

Best Crepes Recipe. Showing row of 6 crepes wrapped into quarters and dusted with powdered sugar, crepes are set on a dark brown serving plate, they're dusted with powdered sugar and served with a side of berries and mint.

What is a Crepe?

A crepe is a very thin, pancake-like pastry, typically served for breakfast or dessert. They trace their roots to the Greeks and then after that to the French.

If you visit France, be sure to visit the many crêperies that are found in Brittany.

Crepes typically come in a sweet and savory version. (I’ve included a recipe for savory below). And people of all ages love them!

What are Crepes Made of?

Traditional French crepes are made up of simple ingredients such as flour, milk or water, eggs, and salt then frequently they’ll also include butter or oil, and vanilla. No leavening agent (like baking soda or baking powder) is required, these are a wafer thin, flat and delicate pastry.

Best Crepe Batter Ratio

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.

Best Equipment to Mix Crepe Batter

For crepes my favorite method for mixing the made from scratch batter is just to use the blender for a smooth lump free batter (plus bonus, it’s the quickest 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).

Stack of homemade crepes with parchment paper between each.

Do I Need a Crepe Maker or Crepe Pan?

I’ve never owned a crepe maker or 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 (I just don’t recommend use a pan where the coating has started to wear off, the crepes may stick).

Crepe Recipe Ingredients

For these easy crepes you’ll only need 7 basic ingredients:

  • Milk: I like to use 2% milk here for the best consistency. Whole milk will works too but I like to add an extra tablespoon or two since it has a thicker consistency.
  • Flour: All-purpose flour works best here to build up the structure. Nothing too delicate and nothing too protein rich (which would make the crepes overly chewy).
  • Sugar: This makes the crepes a little more tender and adds a hint of sweet flavor.
  • Salt: Don’t skip this ingredient, it really brings out the flavor in the crepes so they aren’t flat.
  • Butter: Though not every recipes uses this I see it as a must. It adds rich flavor, makes them more tender, and it prevents them from sticking to the pan.
  • Vanilla: Used to add a light background flavor. If you are making savory crepes you can omit this.
  • Eggs: Eggs are a crucial ingredient in crepes. They bind everything together.

Scroll down for ingredient amounts, directions and print option.

Crepes made from scratch, shown after cooking on a baking sheet with parchment paper between each.

How to Make Crepes

  • Blend ingredients in blender: Add milk, flour, sugar, salt, butter, vanilla and eggs to a blender, then 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.
  • Rest batter: Cover and chill 1 hour (or overnight if desired).
  • Preheat skillet: Heat a 10-inch non-stick skillet over medium heat.
  • Gently stir batter with a spoon just to blend separated layers.
  • Pour batter into buttered skillet: 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 set: 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.
  • Repeat cooking process: Repeat until all of the batter has been used up (if needed reduce burner temperature slightly).
  • Top as wrap as desired!

Watch How Easy Crepes are in this Video:

Crepe Filling Ideas

Crepes are the perfect base for all your favorite filling and toppings. Here’s a few ideas to get you started:

  • Nutella and diced strawberries
  • Sliced bananas and caramel sauce
  • Sweetened cream cheese or mascarpone and berry fruit compote (or try THIS whipped cheesecake topping!)
  • Cannoli filling
  • Lemon curd
  • Sweetened whipped cream and fresh fruit (peaches, strawberries, blueberries, raspberries)
  • Yogurt
  • Chocolate sauce
  • Maple syrup
  • Or go the savory route (omit the sugar and vanilla) and fill with ham or bacon and eggs (like THESE)

Dusting the best crepes, made from scratch with powdered sugar.

Tips for the Best Crepes Every Time:

  • Use a blender to mix the batter, this ensures thorough mixing and prevents lumps.
  • Let batter rest at least 1 hour. This helps gluten develop leaving you with soft and tender crepes.
  • Use a non-stick pan! And heavy bottom is preferred. This allows even heat and no sticking.
  • Cook over medium heat. These are delicate and you don’t want to burn over a hotter setting.
  • Use butter to grease the pan, butter equals better flavor vs. using oil or a non-stick spray.
  • Measure out the portion of batter, that way your crepes won’t be too thin or too thick. You’ll have just the right amount of batter.
  • Get ready to tilt and swirl! The pan will be warm so you’ll want to immediately start swirling around so the batter doesn’t just settle and cook in the middle.
  • Serve them warm. You can cover cooked crepes with a clean kitchen towel so they stay warm while you cook the remainder.

I used to be too intimidated to try and make crepes but then one day I gave it a go, then of course I realized how easy it was and now I’m hooked. It really is a must have recipe!

Try this recipe for yourself and tell me what you think in the comments below. Do you think it’s the best crepe recipe too??

Overhead image of plate full of folded crepes on a dark plate set over a maroon napkin.

More Delicious Breakfast Recipes You’ll Love:

 

Best Crepes Recipe
5 from 26 votes

Crepes

These are my idea of the perfect crepes. Perfectly thin and incredibly delicious! Can be made sweet or savory. Dust with powdered sugar or fill with your favorite crepe fillings.
Servings: 12
Prep10 minutes
Cook15 minutes
Ready in: 25 minutes

Ingredients

  • 1 1/2 cups (350ml) milk (preferably 2%)
  • 1 cup (142g) all-purpose flour (scoop and level to measure)
  • 2 tsp granulated sugar
  • 1/4 tsp salt
  • 3 Tbsp (42g) unsalted butter, melted
  • 1/2 tsp vanilla extract
  • 3 large eggs
  • Butter for pan
  • Powdered sugar, for dusting
  • Desired fillings (optional)

Instructions

  • Add milk, flour, sugar, salt, butter, vanilla and eggs to a blender, then 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).
  • 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. Repeat until all of the batter has been used up (if needed reduce burner temperature slightly).
  • Dust crepes with powdered sugar and roll or fold into fourths, or fill with desired fillings then fold.
Nutrition Facts
Crepes
Amount Per Serving
Calories 101 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 50mg17%
Sodium 103mg4%
Potassium 68mg2%
Carbohydrates 11g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 175IU4%
Calcium 44mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Categorized:

Leave a Comment

Rate this recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.

103 Comments

  • Sara

    These crepes are amazing! Thank you so much for all the tips, hints, techniques, and secrets that you include in addition to the recipe! It makes things much easier to understand and helps make a better product, versus just putting the recipe! I love the step by step and the reasonings behind why you do something a certain way! All the crepes came out perfectly and now I know I don’t need all the crazy fancy expensive “crepe tools” to make yummy delicious crepes!

  • Sunita Cannon

    I made these this morning and they turned out very delicious. My whole family loved them. I didn’t wait the full time, maybe 15 to 20 minutes while I prepared the berries and whipped cream we used. I kind of think that if you didn’t have time to wait the full 60 minutes, they would be just fine. But next time I will try and make the batter ahead of time and see what difference it makes.

    As other comments mentioned, I also found it confusing that you listed the ingredients and discussed them well before you listed the full recipe with the amounts of each ingredient. I want to share my thoughts about this problem with you. I do know that on websites like this, you want to have as many places to put in an ad as possible for each recipe you list, so the explanations and origin stories go on and on even though no one really reads it all. They just end up scrolling down…., way down, to get to the recipe. It would be really refreshing to see a more concise recipe page from someone without all the fluff and without so many ads interspersed along the way. I understand that you are giving out the recipe for free, but is it necessary to go through so much advertising to get it? Just some ‘food’ for thought. I really did love the crepes and will use this recipe again and again, so thanks very much for it. But maybe take a minute or two to think about how the layout and information is going to be perceived by a wide audience and ask yourself, are there sections that are confusing and is all the ad revenue necessary? Maybe if your site was more concise and fluff free it would be used by more people because it would be easier to navigate and would give only what was needed plus a little more to make it personalized. A little fluff is fine and even desirable. Maybe it would be a relief to your audience and others would follow your lead and save all of us home cooks time scrolling down to finally get the promised recipe. I hope you take this in the spirit it was given, just as something to think about and to take it or leave it.

  • Adriana

    Fantastic recipe! I’ve tried several recipes for crepes and this is by far the best.

  • Betsy Hoekstra

    I was planning a crepe dessert for my book club, since we are reading a wonderful book that a takes place in NICE, France. Can I make the crepes ahead of time and assemble the crepes with filling options that evening?
    Thanks

    • Jaclyn

      Jaclyn Bell

      Yes the crepes can be made in advance just let cool and store with parchment paper between each (in the fridge in an airtight container or bag).

      • Betsy Hoekstra

        thanks so much! i think will add a lovely French touch for my book club!

  • Dan

    Could not get the recipe Print button to work. I did however, look at the source code html, and the print URL is there, so I clicked on the link from inside the source code, and the print page came up. However, it isn’t doing that using the print button for some reason. Might want to check on this.

    Love your recipes!

    • Jaclyn

      Jaclyn Bell

      Thanks for the heads up! I’ll have my developer check on this.

  • Claire

    I tried this recipe and the crepes had a gummy texture. I only let the batter sit for 30 minutes because I was in a rush. Could the shortened amount of sitting time be the reason for the gummy texture?

    • Jaclyn

      Jaclyn Bell

      Yes that could be because the gluten didn’t have enough time to relax but it could also be that the batter was over-mixed. They should have a very tender texture, sorry that happened!