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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. 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.
  16. 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. 🙂

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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 1x
  • 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. (After refrigerating, if the batter looks separated, give it a quick stir before cooking in the next step.)
  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 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.
  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

Reader Questions and Reviews

  1. 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.

  2. 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.

  3. 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.

  4. 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.

    1. 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!

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

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

  7. 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!!!!!!

  8. 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

  9. 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!!

  10. Hi Sally,
    If i want to have a chocolate crepes, how much cocoa powder should I use and do I need to reduce amount of flour portion?

    1. Hi Eleanore, We haven’t tried a chocolate version, and it would take some additional recipe testing for us to give you a confident answer. But definitely let us know if you try anything!

      1. Hi Sally, I substitute 10g of flour with 10g of cocoa powder and it turned out well!. I love all your recipes! Thank you:)

  11. one tip, I don’t think I saw here..

    use multiple skillets at the same time, get it done faster!

    I have 3 skillets, making them now 🙂

  12. Fantastic recipe – first time making them and they were foolproof! I used whole wheat flour and one teaspoon of sugar and they turned out beautifully.

  13. My homemade crepes always turned out too eggy so I approached this recipe with trepidation but voila!, this recipe turned out great! No eggy smell, silky smooth and buttery goodness! I did add a pinch of cinnamon (pre-empting the egg smell), which in retrospect was not needed! This recipe is a keeper and has been printed and filed away.

  14. These crepes rock— for both ease and taste! I always trust your recipes 🙂
    Thank you!
    Gonna make the s’mores ones next time.
    This time we sliced strawberries and bananas with melted Nutella inside and drizzled outside with a scoop of vanilla ice cream.

  15. These crepes turned out great!! We made them with a ready-made no-bake cheesecake filling we found in the dairy section of our supermarket. Then topped with powdered sugar and a homemade triple berry syrup we made from frozen berries. Prepped most of it the night before and make it Super easy for a large family breakfast on Sunday!

  16. I made a holiday filling by blending eggnog and cream cheese. Then adding fresh strawberries and bananas. The kids loved it! Thanks for the crepe recipe!!

  17. Happy New Year!!!
    I am wondering if you put both the orange juice and orange liqueur in with the whipping cream and sugar and then whip it up? I am worried that the extra liquid will prevent the cream from whipping properly. Have you ever tried adding some zest to the cream?
    Thank you.

    1. Hi Kolina, yes, add the OJ and liqueur along with the heavy cream. The small amount of liquid from the orange juice won’t really alter how the cream whips up. (Still plenty of cream to whip up and hold its structure!) You can certainly add some orange zest, too.

  18. I’ve never made crepes but I had leftover creamed spinach and thought it would make a good crepe filling. It did! I made a half recipe, because it is just me.

    I learned a couple things. Well, one is a lesson I’d forgotten – when mixing a batter in a blender, put the wet ingredients in first, otherwise the flour settles into the base of the blender, below the blade, and some amount never gets incorporated.

    My brand new, restaurant-grade nonstick pan doesn’t need butter. I had issues initially because the pan wasn’t hot enough. But the biggest problem was I used a 10-inch pan instead of an 8-inch, and the batter ran away in streaks instead of spreading to make a round crepe.

    Not a bad first effort, and it was an excellent way to use up the leftover creamed spinach!

  19. I used this recipe in place of noodles In lasagna. Made homemade tomato sauce. Used half of what Normal lasagna uses. Light buttery addictive

  20. I made these tonight. I juiced 5 blood oranges. In a small nonstick pan I placed 1 tbs vanilla sugar (my scraped vanilla beans from Christmas cookies with granulated sugar in a zipper bag and let it sit for a few weeks) and 2 tbs unsalted butter and cooked it slow till it was syrupy. Just drizzled some sauce over the crepes…Scrumptious … I also served them with a ganache (sort of) 1/2 cup of cream brought to a simmer and poured it over what I had..a chopped up dove bar…let it sit and then stirred…cooled slightly till thickened…I’m in heaven

  21. These crepes are delicious! I’ve had crepes all over the United States and in Europe and these are just as good. Perfect for Holiday breakfast or anytime they sound good. Load them with Nutella and whip cream or fruit and enjoy!

  22. We love these crepes. We tried different recipes, but this is the best. We use whole wheat flour instead of white flour and they come out great. No one has noticed the difference :0). I make them every weekend. It makes sure the boys start their day with a healthy breakfast. Thank you

  23. Great recipe! I’m not a great cook, but these crepes turned out perfect.

    1. Hi Tori, We are unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

  24. I have never made crepes before, but my teenage son requested them. I was nervous but these came out perfectly. I used vegan butter (Miyoko) and almond milk and it worked great. Only chilled for 15 min bc in a hurry. Next time I will try whole-wheat flour, per some of the comments, to make it even healthier. Filled with Nutella, bananas and strawberries. I printed this recipe and will definitely be repeating it!

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