Crepes are a staple recipe!  These are perfectly thin and tender, deliciously buttery and delicate and cooked to golden brown speckled perfection. Dust them with powdered sugar, serve with maple syrup or fill with fresh fruit and cream. The options are endless!

Best Crepes Recipe

What is a Crepe?

A crepe is a very thin pastry typically served for breakfast (similar to pancakes) 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 (something I can’t wait to do!). Crepes typically come in a sweet and savory version. (I’ve included a recipe for savory below).


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.

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).

Stack of Crepes

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).

How to Make Crepes

I actually shared this recipe just last year but we made a video so I had to share this recipe again so you could see for yourself crepes are a breeze!


Crepes Recipe

Crepe Fillings

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)

Best Crepes

Tips for Perfect Crepes

  • 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.

Do you Think This is the Best Crepe Recipe?

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??


Other Easy Breakfast Recipes You Might Like


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5 from 8 votes

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
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 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)


  1. Add milk, flour, sugar, salt, butter, vanilla and eggs to a blender, then blend on low speed until well combined, about 10 seconds.

  2. Scrape sides and bottom of blender if there's any flour sticking and blend a few seconds longer.

  3. Cover and chill 1 hour (or overnight if desired).
  4. Heat a 10-inch non-stick skillet over medium heat. 
  5. Gently stir batter with a spoon just to blend separated layers. 
  6. 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.

  7. 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.

  8. Transfer to a wire rack. Repeat until all of the batter has been used up (if needed reduce burner temperature slightly).

  9. Dust crepes with powdered sugar and roll or fold into fourths, or fill with desired fillings then fold.
Nutrition Facts
Amount Per Serving
Calories 101 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 50mg 17%
Sodium 103mg 4%
Potassium 68mg 2%
Total Carbohydrates 11g 4%
Sugars 2g
Protein 3g 6%
Vitamin A 3.5%
Calcium 4.4%
Iron 4.1%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: French
Keyword: Crepes
Calories: 101 kcal
Author: Jaclyn


  • lil: Lola

    instead of criticizing these make them first then give your opinion I did make these and they were delicious December 30, 2018 at 8:50am Reply

  • Linda Sines: Looking forward to trying these crepes! December 11, 2018 at 10:19pm Reply

  • Lola: I’m in that camp who say there are too many eggs in this ratio. Excess eggs make crepes rubbery instead of tender and the crepes in the picture definitely look on the rubbery side.

    A better ratio is mix 2 cups milk, 2 eggs, 2 Tbs sugar, 0.5 tsp salt, 1.5 cups of all purpose flour. Then add 1 cup of boiling water while mixing. Let dough sit 1+ hr. It can be left in the fridge overnight for super quick morning crepes. Just stir the dough before use. November 17, 2018 at 3:16pm Reply

  • Mary Finn: If I grease a cast-iron skillet with olive oil, can I get away with it? I don’t own a non-stick pan. November 4, 2018 at 10:25am Reply

    • Jaclyn: Sorry I don’t recommend using a cast iron pan here. November 9, 2018 at 3:03pm Reply

    • Bri: I made crepes just the other day with my cast iron pan. They came out fabulous! December 4, 2018 at 4:56am Reply

  • Pam: I made these with g.f. flour and almond milk. I had to adjust the portions a bit but they turned out and were very good! October 6, 2018 at 10:10am Reply

    • Jaclyn: Glad you were able to make them gluten free, I now that can sometimes be challenging. October 6, 2018 at 10:49am Reply

  • Sandy Dent: My girlfriend gave me a crepe pan years ago but I have never had the nerve to use it. Then you posted your recipe and it sounded so easy I finally gave it a try. Although each crepe I made was not identical they were delicious. I will definitely make this my go to recipe from now on. If I wanted to keep them warm to feed a crowd can I hold them in a warm oven? Thanks again for a delicious recipe. September 8, 2018 at 12:23pm Reply

    • Jaclyn: Glad you gave them a try and enjoyed Sandy! You should be able to keep them warm in a 200 degree oven on a baking sheet with parchment between each. September 10, 2018 at 11:43pm Reply

  • Ei: Hi
    I was looking for a perfect recipe and I’ve got this one!!! Thanks!!!😋 i love the texture of this crepes 👍🏼 September 2, 2018 at 8:34pm Reply

    • Jaclyn: Happy to hear that! Thanks for your review! September 2, 2018 at 11:01pm Reply

  • Ap: How do you make the sweet cream cheese filling? Please and thank you! August 10, 2018 at 10:20am Reply

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