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 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, and have eaten my fair share at cafes, restaurants, farmers’ markets, and catered events, learning 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!
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.
- 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 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, 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.
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 of sugar.
- 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.
- 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.
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. You could use a splash of orange liqueur if you have some, 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 mini 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!
See Your Homemade Crepes
Feel free to email or share your recipe photos with us on social media. 🙂
PrintHomemade Crepes
- 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 (43g to 56g) 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) water, at room temperature
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
Instructions
- Review my success tips and watch the video tutorial below 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 in 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. If you’re using enough butter in your pan, though, the crepes shouldn’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 try 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 the recipe Notes below.
Notes
- 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, Blender (what I use), or Large Mixing Bowl and Whisk | Small 8-inch Skillet (what I use) or Specialty Crepe Pan | Silicone 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
Hi Sally! I made this for Sunday brunch this morning. I love the light, delicate flavour of these crepes, though I need some practice flipping them!
Made these for lunch yesterday and they were super easy. When I got up I put out my ingredients to come to room temp, then mixed up the batter and stuck it in the fridge for several hours. I got 12 crepes out of this recipe. I topped mine with Greek yogurt, cinnamon and fruit. Delicious!
Since all activities are on hold right now I had time to try these. They were really easy to make and tasted great. The whole family loved them, everyone got to choose their own filling. I’m sure they will be a frequent request from now on. Thanks for the fun challenge.
I made a half batch since there’s only two of us and it was the perfect amount! Recipe was easy to follow and I appreciate that the ingredients were common kitchen ingredients. I’d recommend new comers start with a smaller crepe and work their way up in size since the can be a bit tricky to flip at first.
Hi Sally,
One of my faves! Easy recipe, basic ingredients already available in every home, and very little room for error.
We’ve made this recipe 3x now because it’s such a big hit in our entire family.
So much fun to make and the kids enjoyed filling & decorating their crepes. We’ve also saved a ton of money making these goodies at home. Each batch yields about 10-12 crepes!!!
Thank you, Sally for sharing your recipe.
Perfect crepes. Thanks so much for sharing a recipe I thought would be too hard to ever make! With limited access to ingredients right now, I filled with bananas and peanut butter. We loved them for dessert!
Thank you for helping me break down my fear of trying new things! I loved making these crepes and watching them turn out! My family enjoyed the Nutella marshmallows!
These were so fun to make, and so yummy!! My only complaint is this is time consuming. Unless you have multiple pans going. I doubled the recipe so I was cooking for a good while. The omitted the vanilla so it would work better with the chicken filling we had.
These were divine. My baby daughter & I had them with greek yoghurt & pureed fruit, my hubby ate them with a savoury cheddar & ham filling. We eat a lot of pancakes of all types in our house, but I’ve never made any batter in a blender. What a genius idea Sally, so quick & lump free Thanks for another fun baking challenge!
Loved this recipe! Definitely leave out the vanilla for the savory crepes, and add pepper to the batter or filling. I made my savory crepes first, then added vanilla to the leftover batter and continued on with making sweet crepes.
This recipe was so easy and delicious. My daughter said they were the best crepes I’ve ever made—and that’s saying a lot! Thank you for all the yummy recipes!
Very fun project last weekend! I followed the recipe exactly, and even made the batter ahead of time for an easy morning! Whipped cream and blueberry sauce was our choice and the children chose Nutella 🙂
I have never made crepes before and have only ever had two! This was a fun challenge! I used 2% milk (since that is what we use) and I didn’t put in the vanilla because when I went to make them they were going to be for dinner with eggs. I forgot that things were to be at room temperature, so they were not for dinner! I chilled the batter overnight and made them the next evening and filled one with banana and peanut butter with a little chocolate sauce. Yummy! This morning I reheated with eggs and sausage. They were much better first go round but not bad. My daughter is gluten free so I’m going to try a gluten free version as well as some with seasonings in them! Thanks Sally!!
I have never made nor eaten crepes. This recipe was very easy to make and they were delicious! I used Sally’s recipe for the no bake cheesecake filling and blueberry pie filling:-) Thanks Sally!
Great recipe! Can’t wait to try it with sweet and savory fillings.
This was so much fun to make with my boys and we thought they were SO.GOOD! We ate them with Sally’s homemade strawberry sauce and whipped cream. Using butter in between each crepe was the best tip, mine didn’t stick at all!
Haven’t made crepes in a long time! Thanks for reminding me how simple and delish they are to make at home!! Next time, I just need to be more patient and let them cook a tad more for color, but I was too hungry!
Made crepes for a fun breakfast with the kids! Thanks Sally!!
Was great fun making these crepes! I also made some breakfast crepes!
These crepes are simple to make and very yummy! My teenager asks me to make them all the time now
I loved this recipe! So easy to make with basic ingredients that we have in our kitchens. I have made this recipe 3 times already: a delicious crepe cake, chicken stuffed crepes and poppy seed crepes with lemon curd. Thank you again Sally for sharing this amazing recipes.
These crepes were perfect! It took a few to get the perfect shape and thickness. I want to try savory fillings with the rest of the batter, this time I did berries and whipped cream.
Wow great recipe, I made savory ones and my family ate them up immediately.. no leftovers..
These were amazing! I filled them with whipped cream and raspberries, and they were just delightful! Can’t wait to make them again!
These crepes are easy and delicious! I made them with the homemade whip cream and fresh strawberries. It was a delicious combination, I’ll have to try them savory sometime too!
Very yummy recipe. I had a few duds before i cooked them long enough and started getting the hang of it. Once i got the hang of it,it was easy as pancakes. I made a homemade apple filling for it. I also used nutella and a marion berry jam from my work. Marion berry was my favorite in these crepes. Very yummy and easy to make. Plus its nice to have something different.
Over the years I have been trying to find a good crepe recipe; some of them break easily, are tasteless, etc. Yours were perfect! I used blueberries, your Homemade Strawberry Sauce and this Cream Cheese Crepe Filling: https://www.iheartnaptime.net/crepe-filling/
We usually use cottage cheese for our filling though.
A delicious recipe with instructions that make it foolproof! Sally never fails and this site is always my first stop for recipe searches.
I was apprehensive about making crepes as I was certain I wouldn’t have the finesse when it came to cooking them in the pan. I had a couple throwaways but Sally’s easy step by step instructions were on point and I throughly enjoyed the final result!
These turned out so good! Worked best after my skillet warmed up for a good bit
This was my first time making crepes and they came out great! This will be my go to recipe!
had a potluck so made a crepe cake using this recipe along with your dark chocolate ganache! it was a hit and everyone LOVED it. I didnt have butter but subbed it with coconut oil which give it another depth of flavour. also had leftover crepes so I made a savoury omelette type one too and it turned out amazing! cant wait to make more.