How to Make Crepes

These homemade crepes are ultra thin and delicate with the most buttery crisp edges. Easy to make with just a blender and regular skillet, they’re ready for your choice of sweet or savory fillings and toppings. No special pans required for these French-style pancakes. And, best part of all, you only need 8 basic ingredients!

crepes

Have you ever made these before? Though it may seem complicated, making restaurant-quality crepes at home isn’t very difficult. Today I’m walking you through the entire process including crucial success tips, the best 8 ingredients to use, why I use a blender, and a multitude of filling ideas.

I began making these a few years ago, have eaten my fair share at cafes, restaurants, and catered events, and have learned A LOT along the way. My recipe hasn’t changed, but my method has improved. Consider this your Ultimate Guide to Crepes!


What Are Crepes?

Crepes are thin and delicate French-style pancakes made without any leavener. When made correctly, they’re as thin as lace with irresistible buttery crisp edges. Crepes are popular at restaurants and catered events and I’ve even seen crepe stations at wedding receptions, too! Though they’re usually a breakfast or brunch option, crepes are welcome any time of day including dinner or dessert. Filled with anything from whipped cream and berries to meats, sauce, and vegetables, crepes aren’t picky about when you enjoy them. 😉

Crepe recipes vary, but most include flour, liquid (milk and/or water), and salt. Restaurants usually make them with a specialty pan, but a regular skillet works in any home kitchen.

Why are they a favorite? Crepes are popular because their versatility makes them FUN to eat. Rolled up or folded, you can stuff and top them with virtually anything. Nutella, whipped cream, and berries is a common choice, but savory fillings work just as well. Fold or roll them up and enjoy trying a variety of fillings and flavors. You’re definitely not limited!

crepes

homemade crepes with whipped cream

Crepes Video Tutorial


Overview: How to Make Crepes

  1. Melt the butter: Melt some butter in the microwave or on the stove. Let it cool for a few minutes before using in the batter. (Otherwise you could scramble the eggs.)
  2. Combine all ingredients in a blender: Add the cooled melted butter and all the remaining ingredients into a blender. A blender works WONDERFULLY to smooth out the batter because it cuts that flour perfectly into all the wet ingredients. If you don’t have a blender, just use a mixing bowl and whisk. I use my Ninja blender. (affiliate link*)
  3. Chill the batter: Chill the crepe batter for at least 30-60 minutes before cooking it. This time in the refrigerator is crucial to the taste, texture, and success of your crepes. Use this time to clean up and get your skillet ready. You can even chill the batter overnight so it’s ready to cook the next day.
  4. Butter & heat a small skillet: Generously butter the pan and keep butter nearby for greasing the pan between each crepe too. Though professional chefs may use a specialty crepe pan, I find a small 8-inch skillet (affiliate link*) works perfectly at home. If you don’t have a small skillet, use a larger one but make sure you keep the crepes THIN.
  5. Cook crepes one at a time: The longest part of this recipe is standing over the stove and cooking them one at a time over medium heat. Use only 3-4 Tablespoons of batter per crepe. (I usually use 3 Tablespoons.) The less you use and the larger you stretch the crepe, the thinner they’ll be. As you can see in my video tutorial above, I twirl the pan so the batter stretches as far as it can go. If you don’t do this, your crepes will be pretty thick and taste like tortillas. Still delicious, but very different. Flip the crepe over and cook the other side, too.
  6. Serve with favorite fillings: I love serving them warm with cold whipped cream and fresh berries. Keep scrolling because I have lots of filling ideas listed for you below.

How to Make Crepes Ahead of Time

You can make the crepe batter up to 1 day in advance. Seal tightly in your blender or pour into a mixing bowl and cover tightly, then prepare crepes the next day. Crepes are best enjoyed right away, but you can make a batch and store in the refrigerator for up to 1-2 days. Reheat in the microwave or arrange on a lined baking sheet (they can overlap). Cover with aluminum foil and warm in a 275°F (135°C) degree oven for 10 minutes. You can also freeze crepes– see instructions below.

flour butter milk eggs and sugar

crepe batter

Key Ingredients

The recipe is written out below, but it’s important you understand why each ingredient is used. This is a delicate batter, so substitutions aren’t recommended.

  • Unsalted Butter: Butter is a key ingredient. Have extra butter handy for the skillet.
  • All-Purpose Flour: Flour is another key ingredient, providing the overall structure. I haven’t tried any successful gluten free alternatives, but let me know if you do!
  • Granulated Sugar: These are lightly sweetened– you only need 1 Tablespoon.
  • Salt: A pinch of salt adds flavor.
  • Whole Milk & Water: Crepe batter needs liquid. Using all water created a limp and lacking crepe, while using all milk created a heavy crepe. For the best texture, use a mix of both. Trust me.
  • Eggs: As they do in pancake batter, eggs provide structure and bind all the ingredients together.
  • Vanilla Extract: Adds flavor– you’ll definitely smell the vanilla as you cook these on the stove! Feel free to leave it out if you make savory style crepes.

By themselves, crepes aren’t heavily flavored at all. That’s why the texture is crucial (keep them thin!).

crepe in skillet

crepes

Crepes Success Tips

  1. Chill the batter: I mentioned this above and include it in the written recipe below, but it’s definitely worth repeating. One secret to the BEST crepes is to chill the crepe batter for at least 30-60 minutes and up to 1 day. This time in the refrigerator enhances the batter’s flavor and, more importantly, gives the flour a chance to fully hydrate.
  2. Butter the pan between each crepe: The best part of crepes is the thin, delicate, and buttery crisp edges. To achieve this, butter the pan between EACH crepe. Sounds like a pain, but just grab a stick of butter and coat the pan before adding more batter. You won’t regret it.
  3. Twirl the pan: Pour the batter into the center of the hot and buttered pan. Lift the pan up and twirl it so the batter stretches as far out as it can go. (The thinner the crepe, the better texture it has– trust me.) This crucial technique is much easier than it sounds and you can watch me do it in the video tutorial above.

homemade crepes

Crepe Fillings & Toppings

Crepes are a blank canvas for many different fillings and toppings. Though I’m all about going overboard with toppings like Nutella & bananas or apple pie filling & melted peanut butter, sometimes it’s nice to keep things simple! Pictured is my favorite whipped cream flavored with fresh orange juice. Throw in a splash of orange liqueur if you have some lying around, too. Whip into medium peaks before filling or topping your crepes. I also serve these with tons of fresh berries. Lightly sweetened, the burst of fruit and citrus is a welcome refresher! With such a simple accompaniment, the crepes themselves truly shine.

Plenty more crepe filling inspiration for you:

  1. Strawberry Sauce
  2. Lemon Curd & Fresh Berries
  3. Blueberry Sauce from Blueberry Swirl Cheesecake
  4. Whipped Cream
  5. Peanut Butter or Nutella & Sliced Banana
  6. Chocolate Ganache
  7. Pastry Cream from Boston Cream Pie
  8. Salted Caramel
  9. Cheesecake Batter from No Bake Cheesecake Jars
  10. Homemade Pesto & Sautéed Veggies (mushrooms, spinach, peppers)
  11. Ricotta, Chive, & Smoked Salmon
  12. Fresh Mozzarella, Basil, & Sliced Tomato
  13. Scrambled Eggs, Cooked Ham, and a drizzle of hollandaise
  14. Cooked Chicken, Broccoli, & Cheddar
  15. Tiramisu Crepe Cake

Or try the always delicious Crepes Suzette! Let me know what you try first.

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crepes

Homemade Crepes

  • Author: Sally
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: about 14 crepes
  • Category: Breakfast
  • Method: Cooking
  • Cuisine: French

Description

This basic crepe recipe is perfect for your favorite crepe fillings and toppings. Before beginning, watch the helpful video tutorial above and read the instructions and recipe notes below.


Ingredients

  • 3 Tablespoons (43g) unsalted butter, plus 3-4 more Tablespoons for the pan
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1 Tablespoon granulated sugar
  • 1/8 teaspoon salt
  • 3/4 cup (180ml) whole milk, at room temperature*
  • 1/2 cup (120ml) room temperature water
  • 2 large eggs, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract

Instructions

  1. Review my success tips and watch my video above before beginning.
  2. Melt 3 Tablespoons of butter in the microwave or on the stove. Cool for about 5 minutes before using in the next step. The remaining butter is for the skillet.
  3. Combine the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla to a blender or large food processor.  If you don’t have a blender or food processor, use a large mixing bowl and whisk by hand. Blend on medium-high speed for 20-30 seconds until everything is combined. The mixture will be silky smooth and the consistency of cream. Cover the blender tightly or pour into a medium bowl, cover tightly, and chill in the refrigerator for 30-60 minutes and up to 1 day.
  4. Cook the crepes: Use the remaining butter for greasing the pan between each crepe. Place an 8-inch skillet over medium heat and generously grease it with some of the reserved butter. If you don’t have a skillet this size, use a larger one but make sure you keep the crepes thin. Once the skillet is hot, pour 3-4 Tablespoons (closer to 3 is best) of batter into the center of the pan. Tilt/twirl the pan so the batter stretches as far as it will go. The thinner the crepe, the better the texture. Cook for 1-2 minutes, then flip as soon as the bottom is set. Don’t wait too long to flip crepes or else they will taste rubbery. Cook the other side for 30 seconds until set. 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 in your pan, the crepes won’t stick.
  5. Fill the crepes. I love serving them warm, but they’re excellent at room temperature too. See my filling suggestions above this recipe or my recipe notes below. Place a few spoonfuls of your filling ingredient(s) in the center of the crepe. Fold both sides over the filling. Crepes are delicious with toppings, too, such as a drizzle of melted chocolate, melted peanut butter, or a dusting of confectioners’ sugar. Or a savory sauce like pesto or hollandaise.
  6. Leftover unfilled crepes remain fresh in an airtight container in the refrigerator for 1 day or in the freezer for 1 month. Freeze each between small sheets of parchment paper so they don’t stick. (I usually layer them with parchment and freeze in a large zipped-top bag.) Thaw at room temperature before filling/enjoying. See reheating instructions in my Make Ahead Instructions recipe note below.

Notes

  1. Make Ahead Instructions: Batter can be made the night before. Seal tightly in your blender or pour into a mixing bowl and cover tightly, then prepare crepes the next day. Crepes are best enjoyed right away, but you can make a batch and store in the refrigerator for up to 1-2 days. Reheat in the microwave or arrange on a lined baking sheet (they can overlap). Cover with aluminum foil and warm in a 275°F (135°C) degree oven for 5-10 minutes.
  2. Keep Warm As You Cook: The radiant heat from each crepe piled on top of one another keeps them all warm as you cook the remaining batter. If the crepes have gotten cold, place a water-moistened damp paper towel over the plate of crepes and microwave for 30 seconds. I find keeping them in a warm oven the entire time you’re cooking the rest quickly dries them out.
  3. Special Tools (affiliate links): I recommend a blender or food processor for the batter. I use my Ninja blender. Though professional chefs may use a specialty crepe pan, I find a small 8 inch skillet works perfectly. If you don’t have a skillet this size, use a larger one but make sure you keep the crepes thin with close to 1/4 cup of batter per crepe. For a spatula, I prefer using a silicone spatula. The thinner the spatula, the easier the crepes flip.
  4. Crepe Fillings: My pictured crepes are filled with lightly sweetened orange whipped cream. To make the whipped cream, add 1 Tablespoon fresh orange juice and, if desired, 1 Tablespoon orange liqueur to my whipped cream recipe. Just add it along with the heavy cream– whipped cream recipe instructions remain the same. Serve with fresh berries, orange zest, and a dusting of confectioners’ sugar on top. Or use any fillings/toppings you desire. See a list of suggestions above this recipe.
  5. Milk: I prefer whole milk in the crepe batter. For a richer tasting crepe, half-and-half or heavy cream work too. 2% is OK, but I wouldn’t use lower fat milks. Any low fat or full fat nondairy milk works too.
  6. Savory Crepes: The recipe as written will work for savory crepes, but I usually leave out the vanilla extract and add a pinch of ground black pepper. Feel free to add a Tablespoon of your favorite dried herb to the batter, too.
  7. Adapted from Kraft

Keywords: homemade crepes

369 Comments

  1. one tip, I don’t think I saw here..

    use multiple skillets at the same time, get it done faster!

    I have 3 skillets, making them now 🙂

    1. Excellent tip.Thanks!

  2. Fantastic recipe – first time making them and they were foolproof! I used whole wheat flour and one teaspoon of sugar and they turned out beautifully.

    1. If the batter is too thick, can we add milk to reduce the consistency?

  3. My homemade crepes always turned out too eggy so I approached this recipe with trepidation but voila!, this recipe turned out great! No eggy smell, silky smooth and buttery goodness! I did add a pinch of cinnamon (pre-empting the egg smell), which in retrospect was not needed! This recipe is a keeper and has been printed and filed away.

  4. Wonderful recipe I add 1/3 of a piece of banana

  5. My first time making crepes – they were perfect!

  6. These crepes rock— for both ease and taste! I always trust your recipes 🙂
    Thank you!
    Gonna make the s’mores ones next time.
    This time we sliced strawberries and bananas with melted Nutella inside and drizzled outside with a scoop of vanilla ice cream.

    1. That sounds really nice!

  7. These crepes turned out great!! We made them with a ready-made no-bake cheesecake filling we found in the dairy section of our supermarket. Then topped with powdered sugar and a homemade triple berry syrup we made from frozen berries. Prepped most of it the night before and make it Super easy for a large family breakfast on Sunday!

  8. I made a holiday filling by blending eggnog and cream cheese. Then adding fresh strawberries and bananas. The kids loved it! Thanks for the crepe recipe!!

  9. Happy New Year!!!
    I am wondering if you put both the orange juice and orange liqueur in with the whipping cream and sugar and then whip it up? I am worried that the extra liquid will prevent the cream from whipping properly. Have you ever tried adding some zest to the cream?
    Thank you.

    1. Hi Kolina, yes, add the OJ and liqueur along with the heavy cream. The small amount of liquid from the orange juice won’t really alter how the cream whips up. (Still plenty of cream to whip up and hold its structure!) You can certainly add some orange zest, too.

  10. I’ve never made crepes but I had leftover creamed spinach and thought it would make a good crepe filling. It did! I made a half recipe, because it is just me.

    I learned a couple things. Well, one is a lesson I’d forgotten – when mixing a batter in a blender, put the wet ingredients in first, otherwise the flour settles into the base of the blender, below the blade, and some amount never gets incorporated.

    My brand new, restaurant-grade nonstick pan doesn’t need butter. I had issues initially because the pan wasn’t hot enough. But the biggest problem was I used a 10-inch pan instead of an 8-inch, and the batter ran away in streaks instead of spreading to make a round crepe.

    Not a bad first effort, and it was an excellent way to use up the leftover creamed spinach!

  11. I used this recipe in place of noodles In lasagna. Made homemade tomato sauce. Used half of what Normal lasagna uses. Light buttery addictive

  12. I made these tonight. I juiced 5 blood oranges. In a small nonstick pan I placed 1 tbs vanilla sugar (my scraped vanilla beans from Christmas cookies with granulated sugar in a zipper bag and let it sit for a few weeks) and 2 tbs unsalted butter and cooked it slow till it was syrupy. Just drizzled some sauce over the crepes…Scrumptious … I also served them with a ganache (sort of) 1/2 cup of cream brought to a simmer and poured it over what I had..a chopped up dove bar…let it sit and then stirred…cooled slightly till thickened…I’m in heaven

  13. These crepes are delicious! I’ve had crepes all over the United States and in Europe and these are just as good. Perfect for Holiday breakfast or anytime they sound good. Load them with Nutella and whip cream or fruit and enjoy!

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