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

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


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. 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!

    1. I’m so happy your family enjoyed these crepes, Sarah! Your toppings sound delicious 🙂

    2. 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!

      1. Thank you so much for your positive feedback, Katie! Thrilled you loved them 🙂

  2. 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!

    1. Thrilled you were able to try something new this month, Colette! Your fillings sound divine 🙂 Thanks for your positive feedback!

    2. Great recipe! Can’t wait to try it with sweet and savory fillings.

      1. Thanks for your positive feedback, Dana!

  3. 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!!

    1. Thrilled you were able to try something new in the kitchen this month, Jenni! I’m so happy they were a hit 🙂

  4. 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 🙂

    1. I’m so happy the crepes were a hit with your family, Sarah Jean! I appreciate your positive feedback 🙂

  5. 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!

    1. So sweet! Thrilled these were a hit, Heather!

  6. 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.

    1. Great idea, Maddie!

  7. 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!

    1. I’m so glad these were a hit with your family, Jen! I appreciate your positive feedback 🙂

  8. Carolyn Hansen says:

    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.

    1. I’m so happy you enjoyed these crepes, Carolyn!

  9. Jessica jones says:

    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!

    1. Way to go for trying something new in the kitchen this month, Jessica!

  10. 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!

    1. Loved reading this, Marci! Thrilled you enjoyed these crepes 🙂

  11. 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.

    1. I’m so happy these crepes are a hit in your family! YAY! Thanks for your positive feedback, JoAnn 🙂

  12. Natalie Larsen says:

    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.

    1. Thank you for your positive feedback, Natalie!

  13. 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.

    1. Thrilled your family enjoyed these, Carrie!

  14. 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!

    1. I’m so happy you enjoyed these, Christa!

  15. 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!

    1. So happy you enjoyed these crepes, Elise!

  16. These were so good! The first couple came out weird but once the pan got hotter they started flipping and coming out perfectly!

    1. Thank you for your positive feedback, Megan! Thrilled you enjoyed these crepes 🙂

  17. Emily Kalbfleisch says:

    This is the BEST crepe recipe ever! I have tried to make crepes in the past but they always turned out too thick. These are perfectly thin and delicate. Thanks Sally!

    1. Love reading this, Emily! Thank you for your positive feedback 🙂

  18. I’ve been wanting to try making crepes for a while so this was a great excuse to make a fancy breakfast. Filled mine with chicken, pesto, sun-dried tomatoes and goat cheese….delicious! It felt very decadent without being too difficult. Thanks for the recipe and all the helpful tips!

    1. What delicious fillings, Celeste! Thrilled you enjoyed this recipe 🙂

  19. This is not my first time using your recipe for crepes and it won’t be my last. The flavor is subtle, but wonderful and I paired it with your homemade whipped cream and a blackberry triple sec sauce. My husband was very happy and it was restaurant quality without leaving the house, thank you!

    1. I appreciate your positive feedback, Jessica! So glad these are a hit 🙂

  20. Excellent recipe and excellent instructions. I admit I got a bit hesitant reading so many rules for success, but once I ‘got it’, I realized knowing all of this in advance was key to keep in mind. The only change was hubby always asks me to lower the sweetener amounts. So I used 2 tsp instead of 1 Tbsp. But I agree that 1 Tbsp as written would be better. Thank you for telling me to use the nonstick pan! I already can do the twirl thing as I always do that with eggs. I filled them with a special arequipe from Colombia called Manjar Blanco. And topped 2 with whipped cream as it reminds me of a great meal I used to be able to have there. Fantastic combo. And yes! Made 14. So some for the freezer for another day. Thank you for the great recipe!

    1. I’m so happy you tried this recipe, Elizabeth! Your crepe filling sounds divine 🙂

      1. Elizabeth C says:

        Thank you! It really is! And last night hubby asked when we’re having crepes again, so from Mr. Picky that is huge!

  21. Such an easy recipe! It feels so fancy to eat crepes at home 🙂

    1. I’m so happy you enjoyed these, Nicole!

  22. Really do go with closer to 3 tablespoons! I ignored that and my first one was thick and greasy. Hahaha! Lesson learned, always listen to Sally! After that they were perfect!!!

    1. Thrilled you enjoyed this recipe, Lauri! Thanks for your positive feedback 🙂

  23. Well, not only my first time making crepes, but my first time eating them too! So easy to follow the instructions and make in a blender. They came out so light and and flaky, and pared great with homemade whipped cream and fresh fruit.

    1. Thrilled you were able to try something new in the kitchen this month, Eileen!

  24. This was a challenge for me. Never made crepes before. The first one came out bad but then I got the hang of it. They were delicious. I made your whipped cream and topped with bananas since I didn’t have any berries. Your recipe and instructions were great and really broke the process down step by step so I knew what to expect. I’ll be making more of these with different fillings soon. Thanks Sally!!!

    1. I’m so happy you were able to try something new this month, Randi! Thanks for your positive feedback- thrilled you’ll be making them again 🙂

  25. Made these on slow morning. We all loved them! No stick and so yummy!

    1. So glad they were a hit, Jamie!

  26. This was a fun one! The recipe is very easy to follow, the hardest part being waiting for each crepe to cook, which still didn’t take more than 30 minutes for me. I was nervous the crepes would stick too much in my stainless steel pan, but I never ran into that issue using butter to grease it. We loved them!

    1. So glad you loved these, Emmy! I appreciate your positive feedback 🙂

  27. Madeleine Gibbons says:

    I haven’t made crepes since I lost access to the my ex’s recipe. I have found my new favorite! Easy to make and delicious! I’m even getting back in practice with flipping them in the air!
    Now I just need to remember to get out the things that should be rom temperature BEFORE I want to start making them!
    I filled them with sausage, egg, kale, and avocado for savory. We also did a buffet of jams, spreads, and fruit for the sweet!

    1. Your fillings sound incredible, Madeleine! Thanks for your positive feedback 🙂

  28. We had so much fun making these and trying to flip them, and it was even funnier to devour them (with your homemade salted caramel…yum)!

    1. So much fun!! Thanks for your positive feedback, Anita 🙂

  29. Yummy. I mixed it in the blender and it worked well. Filled with cream cheese and brown sugar cinnamon apples.

    1. What a delicious filling, Emma!

  30. Sally, this batter was so easy to make. I didn’t have any whole milk and I wanted to save my heavy cream for the whipped cream filling so I used lowfat buttermilk that I had leftover from making scones. I was a little nervous because the recipe says to use full fat milk but the crepes turned out fine. The biggest challenge for me was flipping it over, I had to watch the video again, you make it look so easy. I got the hang of it after a few tries. We made them for dessert and used nutella, whipped cream, strawberries and bananas. My daughters loved them!

    1. Loved reading this, Jodie! Thrilled these were a hit with your family- I appreciate your positive feedback 🙂

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