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. 

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Strawberries ‘n Orange Cream Crepes

  • Author: Sally
  • Prep Time: 1 hour, 30 minutes
  • Cook Time: 5 minutes
  • Total Time: 1 hour, 40 minutes
  • Yield: 8-10 crepes
  • Category: Breakfast
  • Method: Cooking
  • Cuisine: French

Description

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 (spoon & leveled)
  • 1 Tablespoon granulated sugar
  • 1/8 teaspoon salt
  • 3/4 cup (180ml) whole milk*
  • 1/2 cup (120ml) water
  • 2 large eggs
  • 1 and 1/2 teaspoons pure vanilla extract

Orange Whipped Cream

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

Filling/Garnish

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

Instructions

  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.

Notes

  1. Make Ahead & Freezing Instructions: 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.
  2. Other Filling Options: Use your imagination! Nutella, fresh fruit, plain whipped cream, peanut butter, jam, or anything savory.
  3. Milk: 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.
  4. Orange Liquor: You can leave out the orange liquor. Instead, use 1 Tablespoon orange juice (and leave out the 1 additional teaspoon orange juice).
  5. Adapted from Kraft.

Keywords: how to make crepes, homemade crepes

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!!

82 Comments

  1. I was recently thinking that strawberry and orange together would make great “sunshine crepes”! These sound lovely! That looks like the Alton Brown crepe recipe – that is my favorite version! They always come out perfectly for me!

  2. Sally, these look incredible! I’ve never thought about putting orange in crepes so I’ll have to try them on pancake day, thank you for the recipe!

  3. Hey Sally!!
    Everything, from your chocolate chip cookies to your pizza crust recipes…simply Devine!! Your page is so inviting with great tutorials and fabulous pictures!!! Thank you Sally!! You make baking what it is supposed to be….Fun!! Keep it up, girl!!!!

  4. Crepes are always a special treat. Blending the batter is key, as is lots of butter. When I was little my brother and I would use horrible French accents and refer to them as “Le crap” more than crepe. I think we were trying to get away with swearing.

      1. I’m French and live in the UK and anytime I use the word “crepe” I’ve got someone saying “what? crap?” hahaha -_-‘

        These crepes look amazing Sally! I usually use semi-skimmed milk and no water but I will give the whole milk + water a go tonight for sure :P)

  5. Wow the only time I get a crepe here in Buffalo, NY is if I go to Bob Evans. This looks even better and I can actually make it myself. These will warm me up on this cold day. Thanks.

  6. Scary, I have been planning a post on crepes as well for today, great minds think alike yet again! These look so gorgeous, perfect with that boozy cream. The contrast of the thin sweet crepe to the cream must be divine!

  7. This made me laugh because I am making your crepes right now! Or at least try to quietly make them before my husband wakes up. I actually made the batter in the blender last night after seeing that it can help the air bubbles subside and the crepes less likely to break. I’m going to fill them with Nutella and strawberries and serve with bacon hearts! Thanks for the post and Happy Valentine’s Day!

  8. I wish someone was making me this breakfast (and breakfast in bed would be a dream come true!) They’re so pretty and I don’t make crepes nearly enough! Thanks for taking all those step shots which I know are tricky when things can burn in an instant! 🙂

  9. If I wanted to make savory crepes (mushroom and cheese or ham and cheese) how do i get the cheese melted? Also, does the filling need to be room temperature before putting together the crepe, and then warmed up panini style? Any tips for making savory crepes would be helpful. Thanks!!

    1. You could do it a few ways. During the last minute of cook time after you flip the crepe, line cheese and other fillings down the center, and cook. Then fold them up and cook until cheese is melted. Or you can sauté the mushrooms and ham separately then add the cheese until melted and then fill the finished crepe with that.

  10. I really want to make these this morning but i only have skim milk in the house. Can I just add butter to make up for the lack of fat or do I need to run out to the store?

  11. Made wonderful sweet and savory crepes last weekend while cocooned into a cozy inn with my wife in Door County, Wisconsin. We discovered Nutella and banana crepes in Paris–those will always be our favorite.
    Happy Valentine’s’s Day Sally!

  12. I just love the comments/instructions prior to your giving out the recipe.It cracks me up and i just start laughing.Getting a 74 year old man to laugh @ 6 A.M. is quite a feat. BTW i love your blog and the ease that you make it in doing you recipes. Have a great valentines day.

  13. You should try to make a recipe for cream puffs. I can’t find a good one, but I think you would be the one to discover it. I trust your recipes more than any others on the internet.

  14. Sally, very few food bloggers take the time to explain ingredients or take step shots and that is why yours is the only one I read! The nutella crepes were the first recipe I made from your cookbook and now I can’t wait to try them with the orange whipped cream. Thank you for all the care you put into your recipes and posts!

  15. We just had crepes this morning!! It’s always a love around here. Can’t wait to try this strawberries and cream version! HappY Valentine’s Day!

  16. My boyfriend and I were already planning on having crepes this morning for Valentine’s Day so we went ahead and tried these – they are wonderful!! I didn’t have a small pan, but I can see they would have been easier to make look perfect by using one. Next time! Thanks for the wonderful recipe 🙂

  17. This visual learner appreciates the step-by-step photos! THANK YOU. I cannot imagine how many weeks it would take me to get ONE good crepe lol. My pancakes usually end up as roll-ups because mid-flip things go terribly wrong.

    Happy Valentine’s Day to you, Kevin, and Jude! <3

  18. Oh my God!
    I just made Vanilla Crepes with Nutella (from your cookbook) on this bright and sunny Valentine’s day morning!
    My family loved it 🙂
    Wish I had seen this post a couple of hours ago though…

  19. Funny you should post this- we just had crepes this morning! I enjoy cheese crepes but other than that I love the sweet ones as well especially cinnamon and maple syrup or strawberry! The combination of orange and strawberry sounds delicious, we will have to try it next time

  20. Have been thinking of making these, the kids love them at restaurants. Do you think I could use buckwheat flour without changing anything else. Hubby has intolerance and I try to stay gfree. Or oat flour?

    1. Sally, I too, would love to know if you can sub oat flour or almond flour here? That would sure make an amazing protein packed treat 🙂
      Please share any thoughts/comments you might have on this. Thank you!

      1. I do know that any cup-for-cup gluten free flour mixes work. Oat flour *might* be ok. And I’m unsure about the almond flour. Worth a shot to try it out!

  21. Crepes are one of those breakfast meals I’ve been wanting to make for a while. You provide such wonderful instructions for making them. I love pretending I’m fancy, so this is the perfect dish for me!

  22. Hi Sally, I’ve loved your website ever since those chocolate chunk cookies (which I didn’t chill and they STILL came out amazing, but now I know to chill).

    I was just wondering if you can make this without orange liquor? If it would just be fine with orange juice? I still want it to taste orangey.

  23. I love crepes and these look perfect! I especially love the combination of the citrusy orange filling with the fresh berries…a yummy and sunny breakfast!

  24. How did you know crepes are scary?? 😉 This recipe is just what I need, especially since crepes are one of my all times favorite treats. I remember a strawberries and cream one at camp that reinvented my opinion of a good breakfast 🙂 Gorgeous photos Sally!

  25. I along with a lot of your other readers appreciate that you take the time to post pictures of the process of making crepes! It takes so much of the guess work out of making these beauties. Strawberries and orange liquor-Yummm!!

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