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!
- You can also make crepe cake!
Crepes Video Tutorial
Overview: How to Make Crepes
- 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.)
- 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*)
- 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.
- 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.
- 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.
- 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.
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!).
Crepes Success Tips
- 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.
- 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.
- 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.
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:
- Strawberry Sauce
- Raspberry Sauce
- Blueberry Sauce
- Lemon Curd & Fresh Berries
- Blueberry Sauce from Blueberry Swirl Cheesecake
- Whipped Cream
- Peanut Butter or Nutella & Sliced Banana
- Chocolate Ganache
- Pastry Cream from Boston Cream Pie
- Salted Caramel
- Cheesecake Batter from No Bake Cheesecake Jars
- Homemade Pesto & Sautéed Veggies (mushrooms, spinach, peppers)
- Ricotta, Chive, & Smoked Salmon
- Fresh Mozzarella, Basil, & Sliced Tomato
- Scrambled Eggs, Cooked Ham, and a drizzle of hollandaise
- Cooked Chicken, Broccoli, & Cheddar
- S’mores Nutella Crepes: Spread 1-2 Tablespoons of Nutella onto 1 side of each crepe. Top each with a handful of marshmallows. Roll or fold into quarters and sprinkle with crushed graham crackers. Drizzle with melted chocolate.
- Tiramisu Crepe Cake
Or try the always delicious Crepes Suzette! Let me know what you try first.
See Your Homemade Crepes!
Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂Print
- 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 (spooned & 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
- Review my success tips and watch my video above before beginning.
- 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.
- 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. (After refrigerating, if the batter looks separated, give it a quick stir before cooking in the next step.)
- 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.
- 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.
- 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.
- 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.
- Special Tools (affiliate links): Food Processor or Blender (what I use) | Small 8-Inch Skillet (what I use) or Speciality Crepe Pan | Spatula
- 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.
- 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.
- 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.
- 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.
- Adapted from Kraft
Keywords: homemade crepes
Reader Comments & Reviews
Great recipe! I just love these monthly challenges!
I never thought crepes would be such a joy to make! I used non-daily milk; they turned out wonderful. I had never made crepes before but I can see this recipe becoming a weekend regular.
Omg when I saw that crepes were the challenge this month I was expecting them to be so difficult to make. I couldn’t believe how easy it was. I screwed the first one up because my pan wasn’t hot enough but after that it was smooth sailing. I really started getting the hang of it after the first few and the last ones I made were perfect. I used Nutella, strawberries, and homemade whipped cream to fill them. I ended up having 3 right away because they were so delicious. Thank you so much for the easy recipe!
This crepes are delicious! Thank you for the amazing recipe, Sally!
This is the BEST CREPE RECIPE EVER!!!!
And, it is also my first time making these things. I halved the recipe to see if I could make it well, and after it turned out good, I made the other half.
Thanks to a comment from one of your readers, I learned how to perfectly flip a crepe in the pan without using a spatula.
I plan to eat this with strawberries and maple syrup.
Continue giving us awesome recipes!!!
I made these savory and sweet with just one batch – great for smaller households and all I did was blend it (Without vanilla) then divide the batter pouring into two small measuring jugs and put into the fridge – for the sweet batter I stirred in vanilla…was a fun challenge and I liked the room for using various toppings – the crepes tasted great with avocado slices and sour cream and salsa and homemade vegetarian sweet potato zucchini spinach enchilada mix! Sweet crepes were delicious with melted raspberry dark choc, vegan marshmallows, strawberries and raspberries and sprinkles! Thanks for your video and helpful tips Sally!
This recipe is amazing ! I have been making crepes forever now and I’ve tried multiple recipes! However this is by far the best one I have tried!
Hi Sally! I made them for breakfast with blueberry sauce, skyr, fresh blueberries and maple syrup…yum delicious! Thank you for your recipes
Veronica from Italy
Amazing!!! Just made them for breakfast for my family. Made egg, ham and cheese topped with hollandaise and Nutella with bananas! Have some batter left over for dessert tonight with whipped cream and strawberries. Thank you Sally for a wonderful recipe, my favorite so far! Already thinking of making these on Christmas morning
Excellent recipe!! Although difficult to flip without breaking at first, these crepes got better with each one I made! I chose to make the cheesecake filling and blueberry sauce that were listed under filling suggestions. Layering them together made a DELICIOUS blueberry cheesecake crepe. Don’t be intimidated by this recipe even if your first crepe fails. It’s worth trying again and in my experience, they get better as the pan gets hotter!
Yum…i never have had crepes before by have always wanted to try them. I just choose differently when I go out to breakfast. My mom always gets them though, and my grandma always did. We had them with nutella whipped cream strawberries and bananas. My picture I will post has few in it…only because they were so delicious. Also..where has nutella been all my life?????
I made these for my fiance’s birthday and they were DEEEEEEEEEEEEELICIOUS!!! Probably the best crepe recipe I’ve ever made. I only make crepes for special occasions and this recipe made it even more special. It will now be my go-to recipe. I did use almond milk as my fiancé is lactose-intolerant and he said they were the best he’s ever had. Thank you for the amazing recipe Sally. You really are the best!
Hi Sally ! I’m french and I have tried this recipe : your crepes are good, they taste like crepes (ofcourse!) and they are really pretty. The flaky edges are really good, and the taste is perfect. I want to join your challenge and I will soon post my picture. Hope you will see it !
Your crepes look so delicious, Sally! But mine didn’t turn out that great – I can’t figure out what I’m doing wrong! I used every ingredient you did (minus the vanilla because I want it to be savoury), blended it, chilled it for 40 minutes, put in butter to grease the pan, and tried to cook them. But they just didn’t work – I tried a 9-inch pan, and swirled it, but my crepes look pretty bad. How much butter do I use to grease the pan? And how do I determine when my pan is hot enough/too hot? Also, what do you use to flip your crepes? Sorry for so many questions, I just really want to get them right – at the moment they taste great but the texture is really rubbery.
Hi Gemma! I’m happy to help. If they taste rubbery, it’s likely the cooking process and that the crepes are too thick. Make sure you’re using very little batter per crepe. Butter the pan until it’s fully coated. I use a silicone spatula to flip the crepes and you can see how I do that in the video tutorial. (Very easy once the bottom has set!) Avoid over-cooking the crepes, too. They really don’t need long!
Yay!! Crepes are a favorite (both sweet and savory). Favorite dessert is fill with ice cream, roll up, then pour warm bananas foster over the top. Question though: You chill your batter and I was taught to leave it out, covered, for two hours. I will try your way this weekend, but wondering why the different procedures.
Hi Pat! I’ve never made crepes that way before, so I can’t comment on the difference but I know that cold batter doesn’t (1) brown as quickly or unevenly and (2) yield quite as greasy crepes. I would love to test out your method sometime though!
These were so easy to make and delicious! We made the orange whipped cream and had fresh berries and had some with nutella, so good!
Another winning recipe! This was so easy to follow and resulted in delicious crepes! I did replace 1 tsp of the vanilla extract with almond, but that’s just because we really love almond flavor in my household. I made a strawberries and cream crepe, but look forward to trying different variations!
These were delicious! It took me a couple times to get the hang of it but then it was super easy! I filled mine with cherry pie filling and apple pie filling (from the can, just heated it up) as well as a whipped cream cheese mousse. This will def be added to my rotation for meals!
Made these for dinner last night. So good and so easy. Had a little bit of cream cheese and ricotta left so mixed them together with a spoon of sour cream and some honey. Topped with some homemade jam. Next time something savory.
Do you think these would turn out with almond milk? It’s the only milk we ever have in our fridge, lol. I’m thinking my 2 and a half year old little girl is going to love these one night for dinner!
Oh! Also, I need to make something for my sister’s daughter’s baptism party next month. We’re going to be godparents but we live about an hour away from them. Do you think this would be something I could make the day before and reheat the next day after church for brunch for their party? I always make creme brûlée french toast (so good but I’m so sick of it because we all now make it for every type of holiday and shower and brunch thing) but I’m thinking a crepes bar where everyone can assemble their own would be so fun!
Hi Holly, you can use almond milk if needed, yes. Though they definitely taste best freshly made, you can make the crepes ahead. See my make ahead instructions. You can also prep the batter ahead, too!
These are so good & so easy to make – MUCH easier than I expected! I filled mine with peanut butter mousse & drizzled them with chocolate ganache.. #OhMyYum
Do you need a non-stick skillet? I only have stainless steel skillets.
Amazing…that’s how my crepes turned out. This was my first time making crepes and Sally’s recipe and directions were so helpful! I watched the video first which helped me create the perfect crepe! I had left over custard and filled the crepes with custard, strawberries and blueberries. Yum!
Whole wheat crepes? What would you adjust if you used white whole wheat flour?
Hi Lee! You can use white whole wheat flour instead of all-purpose flour with no other substitutions or changes.
Very easy and delicious. The smell of vanilla saturates the air as you fry them! Looking forward to trying a savory side as well. I made these just whisking in a bowl.
So fantastic, the whole family loved it!! I use the mascarpone filling from Sally’s fruit tart and topped it with strawberries and Nutella!!
Loved this recipe! Once my pan got nice and hot they were perfect
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?
A melted chocolate bar inside would be delicious, Ellie! Go for it.
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?
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.
This looks so easy and delicious. Can’t wait to try it on my own! Thanks for the recipe 🙂