How to Make Crepes.

Learn how to master the art of crepe making! Plus a recipe for Strawberries ‘n Orange Cream Crepes. 

On sallysbakingaddiction.com, learn how to master the art of crepe making! Plus a recipe for Strawberries 'n Orange Cream Crepes.

Hi! Popping in on a Saturday to show you exactly how I make crepes. Also, happy valentine’s day. Or if you’re against Valentine’s Day, happy Saturday morning.

Whether you’re spending today with a husband, boyfriend, fiancé, bestie, dog (hey, I’m not judgin’)… we all have a Valentine. It’s called chocolate and it never lets us down. Another love? Crepes. Crepes, in their slim and elegant beauty, have a unique buttery lightness. Silky smooth with thin-as-lace, lightly crisped edges. These French style pancakes are the perfect “fancy without actually being fancy” weekend breakfast.

What I mean is, crepes are laughably easy to make. And I’m not only going to TELL you how I make them. I’m gonna freakin’ show ya.

On sallysbakingaddiction.com, learn how to master the art of crepe making! Plus a recipe for Strawberries 'n Orange Cream Crepes.

Anyone and everyone has an opinion about crepes. What I’m showing you today is how I make and eat them. I love sweet crepes over savory crepes (shocking), but that doesn’t mean you can’t fill these up with eggs, veggies, meats, sauce, etc. The batter isn’t sweet at all, so savory fillings work wonderfully.

My crepe recipe has always been the same, no matter what fillings I am using.

You can use sweet fillings like fruits, jams, peanut butter, Nutella, s’mores (yes, s’mores). Or strawberries and fresh whipped cream made with orange liquor.

Did you read that? Orange booze spiked whipped cream for breakfast. That’s right. Today I will teach you how to make Strawberries ‘n Orange Cream Crepes. This is the kind of fresh, simple recipe that highlights the taste of the crepe itself. And if you’re anything like me, you will pile on the boozy whipped cream. Orange liquor for breakfast has me jumping out of bed. I’m totally making these crepes again this morning.

On sallysbakingaddiction.com, learn how to master the art of crepe making! Plus a recipe for Strawberries 'n Orange Cream Crepes.

Here is the recipe if you’re eager to make my crepes rightthisverysecond. For those of you who want to perfect the art of crepe making and learn about the importance of ingredients and techniques I use, please see all my step-by-step photos below the recipe.

PS: my friend likes to call crepes “creepies” and I accidentally typed creepies about 30 times writing this post. :-/

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Strawberries 'n Orange Cream Crepes

Light, buttery, delicate crepes filled with orange liquor-spiked whipped cream, fresh strawberries, and a sprinkle of cinnamon. This basic crepe recipe goes well with your favorite crepe fillings and toppings, so feel free to sub in your favorite goodies.

Ingredients:

Crepes

  • 3 Tablespoons unsalted butter (melted and cooled for 15 minutes), plus more for the pan
  • 1 cup (125g) all-purpose flour (measured correctly)
  • 1 Tablespoon granulated sugar
  • 1/8 teaspoon salt
  • 3/4 cup (180ml) whole milk1
  • 1/2 cup (120ml) water
  • 2 large Eggland's Best eggs
  • 1 and 1/2 teaspoons vanilla extract

Orange Whipped Cream

  • 1 cup (240ml) heavy cream
  • 3 Tablespoons (37g) granulated sugar
  • 1 teaspoon orange juice
  • 1 teaspoon vanilla extract
  • 1 Tablespoon (15ml) orange liquor/triple sec (such as Cointreau)2

Filling/Garnish

  • 10 large fresh strawberries, sliced
  • ground cinnamon, to taste

Directions:

  1. Feel free to read my step-by-step notes and use my step-by-step photos below this recipe.
  2. Make the crepes: Start with the butter. It should be melted and set aside for at least 15 minutes so it is not extremely hot (which will then "scramble" your eggs when mixed). Make sure it's slightly cool.
  3. Add the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla to a blender (or use an electric mixer or whisk). Mix on medium-high speed for 20-30 seconds or until everything is combined. The mixture will be the consistency of cream and silky smooth. Pour into a medium-size bowl, cover tightly, and chill in the refrigerator for 30-60 minutes and up to 1 day.
  4. Melt a little extra butter in a small frying pan over medium heat. Pour 1/4 cup of chilled batter onto the center of the pan. Tilt the pan and swirl the batter evenly to all sides. Cook 1-2 minutes or until the bottom is lightly browned. With a thin spatula, gently flip the crepe and cook for 1 more minute on the other side. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. If desired, separate each crepe with parchment paper so they do not stick together. Though, if using enough butter on your pan, the crepes won't stick.
  5. Make the whipped cream: Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. Or use a handheld mixer. After about 1 minute when the cream begins to thicken, add the sugar, orange juice, vanilla, and liquor. Continue to whip until it forms stiff peaks, about 3 minutes more. Makes about 2 cups. You may have some leftover if you don't pile it on as heavy as I do.
  6. Assemble the crepes: Spread a generous (or not so generous?) amount of whipped cream down the middle of the crepe. Top with a few slices of strawberries. Fold up the sides of the crepe and press down to seal. Top with more whipped cream, strawberries, and a sprinkle of cinnamon. Serve warm.
  7. Make ahead tip: Unfilled crepes will remain fresh in an airtight container in the refrigerator for 1 day or in the freezer for 1 month. Batter may be made the night before. Pour into a mixing bowl and cover tightly, then prepare crepes in the morning.

Recipe Notes:

Other filling options: Use your imagination! Nutella, fresh fruit, plain whipped cream, peanut butter, jam, or anything savory.

  1. I prefer whole milk in the crepe batter. For a richer tasting crepe, half-and-half or heavy cream work as well. 2% is OK, but I wouldn't use any lower fat milks.
  2. You can leave out the orange liquor. Instead, use 1 Tablespoon orange juice (and leave out the 1 additional teaspoon orange juice).

Adapted from Kraft

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

First first first! Melt some butter. 3 Tablespoons of butter go into the crepe batter. The butter is what will make your crepes silky smooth and, well, blissfully buttery. I melt the butter in the microwave and let it sit for about 15 minutes to slightly cool down. Make sure you do this! Otherwise, the piping hot melted butter will scramble the eggs in the crepe batter.

On sallysbakingaddiction.com, learn how to master the art of crepe making! Plus a recipe for Strawberries 'n Orange Cream Crepes.

Eggs are a staple in crepe batter. Up for debate are the liquids. I use milk and water. It’s what I like best for these light, delicate cakes. I prefer whole milk for a luxurious taste and texture, though 2% would be fine. Half-and-half is great, and if you’re feeling indulgent, heavy cream works too.

We’re going to use a blender to mix everything together. That’s right, a blender. Why the heck a blender, you ask? It’s just the easiest! This is a one bowl recipe and to really get everything blended just right, a blender is best. A whisk works too, of course.

Blend all of the batter ingredients together until completely smooth. The batter is silky and the consistency of cream. Chill the batter in the refrigerator for 30-60 minutes (and up to 1 day– great for making ahead!). This helps the flour hydrate completely– key in crepe making. I find the flavor is much better after 60 minutes.

On sallysbakingaddiction.com, learn how to master the art of crepe making! Plus a recipe for Strawberries 'n Orange Cream Crepes.

The KEY to crepe making:

Is the size of your pan. Some crepe people might tell you that you need a fancy pan but you absolutely do not. I just use a small 6-7 inch pan. In fact, I think I got it from Walmart for about $5. If you use a small pan the same size that you want your crepes, crepe making will be 1,000x easier.

Grab a stick of butter and butter your skillet before adding the crepe batter. You will butter the pan before each crepe you make. Non-stick spray is OK too.

Also, get your pan fully heated before adding batter. Make sure that pan is at medium heat, no less.

On sallysbakingaddiction.com, learn how to master the art of crepe making! Plus a recipe for Strawberries 'n Orange Cream Crepes.

1/4 cup of batter per crepe. If you have a larger pan, like around 8 inches, 1/4 cup of batter still works. Your crepes will be a little thinner, which might just be something you want anyway. Pour the batter into the center of the hot pan. Manually twirl the pan around so the batter goes around to the edges of the pan. Allow it to cook for 1-2 minutes or until the bottom is lightly browned.

With a thin spatula, gently flip the crepe and cook for 1 more minute on the other side. Hey, guess what? You might not flip a crepe perfectly each time. I sure as hell don’t. So what! Sprinkle some cinnamon-sugar on it and call it a tasty snack.

Like flipping omelets or pancakes, flipping crepes just takes practice. Be patient with yourself.

On sallysbakingaddiction.com, learn how to master the art of crepe making! Plus a recipe for Strawberries 'n Orange Cream Crepes.

Cook the other side for an additional minute, then transfer to a large plate or baking sheet in a warmed 200F degree oven. Repeat with remaining batter.

On sallysbakingaddiction.com, learn how to master the art of crepe making! Plus a recipe for Strawberries 'n Orange Cream Crepes.

Make the faaaaabulous boozy whipped cream. Hey, guess what? Homemade whipped cream is simple. Booze are optional. Plain whipped cream is just as tasty.

Then, fill your crepes.

Whipped cream and strawberries down the center. Fold one side over the other. Top with more strawberries and whipped cream. Finish with a sprinkle of cinnamon.

On sallysbakingaddiction.com, learn how to master the art of crepe making! Plus a recipe for Strawberries 'n Orange Cream Crepes.

On sallysbakingaddiction.com, learn how to master the art of crepe making! Plus a recipe for Strawberries 'n Orange Cream Crepes.

Subtle sweetness. Pure crepe goodness.

Fancy, without actually being fancy.

Cheers!!

 

Eggland’s Best provided me with eggs to bring you this recipe.

81 Comments

Comments

  1. Amy @ Amy's Healthy Baking on February 15, 2015 at 7:27 pm

    Creepies!!! I LOVE it! 🙂 My brother is the crêpe master of our family. In college, he and his friends used to make them almost every weekend, and his recipe came directly from his best friend’s French mother. (Yes, she was born and raised in France!) We normally stick with strawberries and Nutella, but your orange whipped cream sounds magical!

    • Sally on February 15, 2015 at 7:45 pm

      You cannot go wrong with authentic crepes… with nutella and strawberries!

  2. Shelby @ Go Eat and Repeat on February 15, 2015 at 7:33 pm

    Lately my boyfriend and I have been discussing taking a trip to Paris where I hear the crepes are out of this world. Because of this, I have been obsessed with crepes lately. This is just the recipe to satisfy my cravings!

  3. Aria on February 15, 2015 at 8:38 pm

    Sally, your crepes look amazing! All of your recipes are beautifully photographed and I love looking at them! Happy late Valentine’s Day from me and my valentine, my cat Luvems. 🙂

  4. DRAMA on February 15, 2015 at 10:28 pm

    YUUM! Now I want to eat))))
    Thanks for sharing!

    nastyadrama.ru

  5. Chris on February 15, 2015 at 11:28 pm

    If I have buttermilk left over from making cupcakes. Do you think I could use that here in place of milk? I know it works in pancakes, worried about taste, but I guess I could mask it with whipped cream if I had to.

    • Sally on February 16, 2015 at 2:10 pm

      Buttermilk would be fine.

  6. Lauren on February 16, 2015 at 6:58 am

    These look so light and fluffy! A great breakfast-in-bed treat. You are incredibly detailed with your instructions – I just have to remember to read them ahead of time first. I always forget to anticipate the chilling time!

  7. Cookie on February 16, 2015 at 8:19 am

    Hey! The Crepes are SOOOO awesome! They realy taste great.
    I also made one of your cookie recepies with a friend and we also love it.
    A big thanks from Germany!

  8. [email protected] on February 16, 2015 at 1:52 pm

    Sally yum!!! My mouth is watering just looking at these perfect crepes!! 🙂

  9. lISA on February 16, 2015 at 3:18 pm

    Also, sometimes when I make crepes, I do a double batch and freeze the extra. I usually put wax paper or saran wrap between each crepe, stack on top of each other and put in a freezer bag. Then, I have them at the ready for the next time I’m feeling fancy! Nutella, banana & strawberry are my favorite. If I don’t have whipped cream, sometimes I mix cream cheese w/ a little powdered sugar, then put strawberry preserves and some strawberries down the middle– awesome!. Also, warmed up orange marmalade is a classic French filling.

  10. lISA on February 16, 2015 at 3:23 pm

    Also, Sally, where did you get the cute bowl that the butter is in? Looks like maybe Anthropologie measuing cup?

    • Sally on February 16, 2015 at 3:37 pm

      Yep! Anthro!

  11. Mandie @ Mandie's Kitchen on February 16, 2015 at 4:33 pm

    I’ve wanted to try crepes for some time now, and now after seeing both your recipe and one from What Jessica Baked Next, I know I’ve just got try them soon!!! Lovely pictures!

  12. celyn on February 16, 2015 at 6:20 pm

    oh wow looks so good and decadent 🙂 thanks for sharing

  13. Amy @ Thoroughly Nourished Life on February 16, 2015 at 9:01 pm

    Crepes always remind me of weekend breakfasts with my Mum. She would sprinkle hers delicately with caster sugar and a squeeze of lemon juice while my sister and I went crazy with icing sugar and jam. All the sugar. Obviously mine was a sweet childhood.
    Now that you’ve reminded me of all our sweet crepe mornings I just have to make them soon!

  14. Shereen on February 16, 2015 at 9:13 pm

    Made the batter tonight for tomorrow morning, I made sure butter was melted and cooled down before use. As I put in milk along with other ingredients the butter ‘hardened up’ so during whisking I could see specks of butter everywhere no matter how hard I whisked. Is this normal? I thought so since the cold milk would probably do that.. I can’t tell with yours if that happened? hopefully they taste fine tomorrow.

  15. Katy on February 16, 2015 at 10:29 pm

    These step by step instructions and pictures make everything easy. I think I can even make these for breakfast at the lake in a few weekends

  16. Laura @ Laura's Culinary Adventures on February 19, 2015 at 7:44 am

    Great tutorial! I’m a little intimidated by crepes!

  17. Claire on February 19, 2015 at 2:52 pm

    Crepes are so tasty and surprisingly simple to make! I worked on them this weekend and was very pleased with them. I blogged about it too! http://provogoodeats.com/2015/02/easy-crepe-recipe/

  18. stefani on March 1, 2015 at 10:31 pm

    Hi Sally,
    I love your web site and I am huge fan of yours. Do I need to say I bought your book…and it is fantastic. Your recipes are 100% success.
    (I know because I try so many of them. )
    Your grandma must be watching from the above and having fun with all of us…
    I love making crepes and I try your recipe.
    I blogged about it too…
    http://www.69starcookie.com/2015/03/02/crepes-paris-and-love-and-so-much-more/

  19. Diana on March 18, 2015 at 9:55 pm

    This looks so easy and delicious. Can’t wait to try it on my own! Thanks for the recipe 🙂

  20. Elizabeth on April 27, 2015 at 7:21 am

    Hey Sally!

    Have you tried flipping your crepes by throwing them in the air (gently) and letting them land on the other side? In France, everyone making crepes in a pan uses that method. It’s very easy and never fail even for a completely clumsy person like me.

    • Sally on April 27, 2015 at 9:02 am

      I have never tried it for the sole reason of FEAR! I’m always scared I would completely ruin the crepe! But if it’s a no fail for you, I think I should give it a try Elizabeth!

      • Elizabeth on April 27, 2015 at 10:27 am

        If the crepe is perfectly cooked on one side (it doesn’t stick to the pan at all), you should have no problem flipping it by throwing it. Three things can happen :
        – you do not throw the crepe high enough and it lands on the same side: you just have to start over
        – you throw it just right and it lands on the other side
        – you throw it too high and it will rotate several times in the air before landing in the pan (some of my friends have fun doing that!)

        The only way you could ruin the crepe if it landed on the floor instead of in the pan but it only happens if you’re really careless.



  21. nada on May 13, 2015 at 10:30 am

    Do you recommend the crepe with nutella instead of the cream?

    • Sally on May 13, 2015 at 11:53 am

      Anything you like, really! Both are delicious.

  22. Carissa on June 11, 2015 at 6:30 pm

    Hi, Sally!
    After reading through a bunch of your recipes and trying out a few at home, it didn’t take me very long to become a huge fan! I admire your true commitment to testing out your recipes until you have them just right, and then sharing it once it’s perfected for everyone to try! (<- I’m sure you might have heard that countless times. But, hey, it’s the truth!) You're amazing for that! And everything you share looks absolutely delicious! I’m excited to try some more of your recipes and share what I make with the family.
    I shared your website with my sister too and she’s also excited to try more recipes. I can’t even tell you how many times I’ve slept over at her house just so we could bake up a storm together! I’ve never baked so much in my entire life and I love it! Thank you for sharing all of your awesomeness!!

    Also, I think it’s hilarious how I’ll mention you as if you’re a friend that I just met up with (e.g. someone will ask me where I got the recipe and I’ll say “I got it from Sally again! ” or in the middle of baking with my sister, I’ll say “Sally said to/not to do it this way because so and so and what not and so forth.”) LOL

    But, with all of that being said (goodness, I was not expecting to write that much), I have a question for your crepe recipe. Is there a possibility that I could use salted butter instead of unsalted butter for this? Or would that completely throw things off?

    • Sally on June 12, 2015 at 9:40 am

      Carissa, thanks for reading my blog and loving my recipes! And coming back for more. I appreciate you taking the time to let me know about it! Salted butter would be just fine here! I personally never detect a taste difference at all.

  23. Ashley Dharini on June 30, 2015 at 11:48 pm

    Hi Sally, how abt a crepe cake recipe? I love the way you explain the techniques and illicit its purpose. I have googled other sites, but I’d rather have your recipe instead ;).  Please help a girl and her cravings out 

  24. Casey on July 23, 2015 at 2:03 pm

    Wow! I love this recipe. The directions are so straightforward and incredibly easy to read. It makes cooking fun! Crepes are delicious and I cannot wait to try this recipe. If you’re ever looking for another delicious recipe with more filling ideas check this cool one out! https://omghow.com/articles/make-crepes
     
    Thank you for sharing your recipe with us!

  25. Ellie on February 4, 2016 at 4:39 pm

    Hi Sally! If I melt a chocolate bar, can I use it as filling, or will it be too liquid-y? If so, what do you suggest?

    Thanks!

    • Sally on February 5, 2016 at 8:22 am

      Oh my gosh a melted chocolate bar inside would be delicious, Ellie! Go for it.

  26. M on May 19, 2016 at 11:07 am

    When you say vanilla do you mean vanilla extract or vanilla powder? 

    • Sally on May 20, 2016 at 8:49 am

      Sorry about that– I meant extract.

      • M on May 25, 2016 at 10:44 am

        Thank you! Will make them this weekend! 



  27. Rachel on August 5, 2016 at 12:48 pm

    Hi Sally
    I want to male crepes for my mom for after her surgery. I was wondering if instead of using whole milk could I use 2% milk? Also have you ever made nutella crepes? If you have do you know whether you put the nutella in while the crepes are cooking or after? Thanks!

    • Sally on August 8, 2016 at 8:23 pm

      Hi Rachel! So sweet of you 🙂 You can use 2% in these. Yes, I’ve made nutella crepes before. I just spread Nutella on the crepes once they are done cooking, then fold up.

  28. Andrea Beals Pinch on February 18, 2017 at 9:19 pm

    i always check to see if you have a recipe of whatever im wanting to try before i go on checking other sites i also trust and they haven’t failed me yet so im assuming these will be great too… i plan on recreating one of my favorites from a local crepe place that seems to never be open when i get the crepe craving its a egg and avocado salsa cheese with spicy mayo and its so good cant wait till the morning!

  29. Erin on March 26, 2017 at 10:45 pm

    Will you PLEASE PLEASE PLEASE make a crepe cake recipe? Yours is my favorite baking blog and I trust your recipes over random other ones I find online and I love that you use grams in your recipes so they are more likely to be exact. I bet your crepe cake recipe would be wonderful!

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