These Crepes are a staple recipe!  They’re 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




5 from 2 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.

Course: Breakfast
Cuisine: French
Keyword: Crepes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12
Calories: 101 kcal
Author: Jaclyn


  • 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.


  • 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

  • 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

  • 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

  • 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

  • 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

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

    Paige March 23, 2017 at 10:38am 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

  • 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

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