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!


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!


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 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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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


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.


  • 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


  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.


  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 (alcohol is optional) to my whipped cream recipe. 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



  1. Fabulously delicious!!!
    My husband loves crepes and he gobbled these up. A smaller pan would have helped them be perfect. Not beautiful but delicious!! Sally thanks for sharing and thank you for letting me get what’s going on in this word off my mind for a little…

    1. Thrilled these were a hit, Cindy!

  2. Delicious! Took some trial and error with my glass cooktop stove to figure out perfect temperature. My boys and I loved them! Time consuming but worth it!

    1. I’m so happy your family enjoyed these, Clair!

      1. Delicious crepes! The recipe is similar to many others but what sets it apart is the presentation! Great photos, a super helpful video, exact times to cook each side, toppings to try. Top notch
        and thorough recipe writing. I love your site and return again and again. Thank you!

  3. These are excellent and super easy to make. My 9-year old had no problems with them. Will definitely make again

    1. How fun to make these together! Thrilled they were a hit and that you’ll be making them again 🙂

  4. These were delicious and we ate them too fast to get a pic
    The crepes didn’t look as pretty as yours .because they started to stick as soon as i placed the 1st tablespoon into the pan.. not sure if the heat was too high because i did place in lots of butter

    More importantly , I’m cooking for 2 and I have a lot of batter leftover
    Should i make the crepes to use it up
    Or can i just freeze the batter?

    Thank you

    1. Hi Meg! So glad you enjoyed these homemade crepes. Freezing cooked crepes works like a charm. See last step.

    2. These are so good i have been looking for a recipe to make crepes for a while and none of them are thin and crispy and soft but I finally found a delicious recipe thank u Sally also I’m 12 and I love your recipes

  5. My 10 year old daughter made these all by herself! They were delicious! We chose to fill them with nutella and sliced strawberries.

    1. Wow! I’m so glad she made them and you all enjoyed them!

  6. We don’t normally use whole milk, could 2% be substituted?

    1. In a pinch, yes!

  7. Victoria Venancio says:

    The best Crepes ever,I printed the recipe and put it on fridge!They came out beautiful golden ,well rounded and so delicious !We used a pancake shaker to mix the batter, and a nonstick pan.I wish I can post a photo.They really are gorgeous!I like them with a honey, whipped cream and crushed walnuts!
    Thank you for an amazing breakfast ,no more crepes from a box!

  8. Our family makes crepes to fill for manicotti. Place the ricotta filling down the center of the crepe, place the rolled & filled crepe seam-side down on a jelly roll pan that has a light layer of tomato/spaghetti sauce already spread on it, and top the entire pan with a light coating of tomato sauce, cover with foil and bake. (Only put one layer of manicotti on the pan.) These are the lightest manicotti that will melt in your mouth.

  9. Hi Sally!! Thanks for this amazing recipe! Question: what exactly is the best way to freeze these? I know you say they can be frozen, but should they be frozen flat? Should they be separated?

    1. Hi Orma! See my freezing instructions: 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.)

  10. Super easy to follow, great tips and tricks. My crepes came out great. Sally is wonderful at what she does, you can really see her passion shine.

  11. I made these crepes this morning (I am guilty of using low fat milk despite your advisory). They turned out absolutely delicious and smooth and thin!! I am so thrilled. I ate it with melted chocolate and honey. I have a few stored up to be reheated tomorrow. Just one question – should the crepes brown a lot or slight growing is enough?

  12. This is another fantastic Sally recipe. After making them for the baking challenge they have become my daughter’s favorite breakfast food and they are requested weekly! I love how fast and easy the ingredients come together and as always the recipe has clear steps.

  13. I loved this recipe! I picked out this recipe because a previous one my hubby tried didn’t turn out good-tasting crepes. He made Sally’s recipe for me for Mother’s Day breakfast. He opted to use a large pan and they came out wonderfully. I put sliced strawberries with powdered sugar in mine and he likes his with cinnamon sugar. Delicious!

  14. Made this recipe for Mother’s Day. My daughter loves crepes, but we usually only get them as a treat when we go to Epcot. They turned out perfect. First thing my daughter said this morning was, “I wish we had more crepes.” It’s definitely a new family favorite. Thank you so much!!

  15. Hi Sally!
    Do you think buttermilk would work?! So excited to make these!!!

    1. I can’t see why not!

  16. I really struggled with this recipe this morning and I have been making crepes for years since our first visit to France. I have a crepe pan which has never faulted me but something about my batter failed. They were far too delicate to flip, they just kept tearing and breaking so couldnt get a consistent bake on each side. I was really disappointed and so were my kids. Do you have any idea where I might have gone wrong? The only difference I made was I only had semi skimmed milk, not whole but other than that I’m sure I followed the recipe to a T. Maybe I’ll give it another go another time but I’m afraid I’ll have to go back to my other recipe for now.

    1. Hi Zoe, The skim milk likely made your batter very thin. If you try it again and don’t have whole milk, you can use half-and-half or heavy cream for a richer tasting crepe.

  17. Hi Sally..I’m gonna make them when my boys get back from Miltary in a few months..cant wait..But any way my question is Can I use splenda and will it taste good. I wanna make them perfect for them..

    1. Hi Daisy, I haven’t tested these with a sugar replacement but let me know if you do!

  18. Will you please let me know how long the batter will be good for. If I am to save them to use later.

    Thank you!

  19. Hi Sally,
    I made these crepes on a stainless steel pan which has no non-stick coating.
    I put just enough butter to coat the pan and I had no problem flipping the crepe. Crepes are delicious! Thank you very much.

  20. Jessica Holom says:

    Super easy and delicious! Bookmarked your recipe for the future and plan to make these regularly. Thank you for the recipe and the detailed step-by-step process.

    *I used 2% milk as it was the only thing I had on hand. They turned out perfectly.

  21. Do you know if you could use a large electric griddle like we do for pancakes? That way we can make more at once. My 12-year old granddaughter and I want to make these this weekend.

    1. Absolutely! Though the smaller pan helps ensure a thin crepe. Make sure you don’t use too much batter per crepe and that you spread it out so it’s pretty thin.

  22. Can I double or triple the batter as is?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sarah, If your blender is large enough you can double the recipe. If not you can make one batch at a time but combine both batches into one large bowl to chill at the end of step 3. Enjoy!

  23. My family cannot wait for the weekends because that means we get crepes! So delicious, can’t get enough of it!

  24. Delicious crepes. If I can make them anyone can (not a good cook). This was my first time ever making crepes. I followed your instructions every step of the way, they turned out great. I am amazed that I made crepes, yeah!!!

    1. Misty Taylor says:

      Good job Cynthia! Keep on looking up and cooking different recipes. Share your successes with others and they’ll be asking you for the recipe. It’ll make you feel wonderfully accomplished.

  25. Hi Sally! How many days will the batter last in the fridge?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kunnida, This batter lasts in the refrigerator for up to 1 day.

  26. WOW – I have crepe recipes and have had many crepes in France. This recipe is “top notch” and perfect. Have not make them in years but will ONLY make this recipe. Thank you Sally – it is a great video and all the selections for toppings. My husband couldn’t eat them fast enough and then wanted to “help” in the cooking prep. Will be making these again and again for sure. Never to make pancakes again!!!!!!

  27. Trisha in the kitchen says:

    These came out awesome. I happened to have a brand new 8″ ceramic pan wherein, truly, nothing sticks….so that made it an even better experience.
    I did use whole wheat flour, sifted, non-fat milk, and Earth Balance (butter substitute), no salt bc already in butter, and 1/2 tsp vanilla. They came out excellent.
    Sauteed spinach, onion, mushrooms in olive oil; light salt
    Suateed chicken strips, cut small, in sesame oil with salt and pepper
    Add all to crepes, roll
    Made Knorr hollandaise sauce to top

  28. the crepes turned out amazing! and so simple! i love the precision with which you describe your methods and explain the significance of each ingredient.
    i played around with a bunch of fillings…
    chocolate ganache + orange rind with a Bailey’s sauce
    shredded coconut cooked out in palm sugar
    apricot puree+orange rind with chocolate sauce
    apple pie filling
    they all turned out soooo good!!

  29. These crepes were fantastic!

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