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
after you refrigerate , it is NOT clear if you are to mix the batter again before you pour it into the pan
please advise ASAP as i plan on making them tomorrow
Hi Sandy, it’s not necessary to stir again but if you notice the batter has separated, feel free to give it a quick stir.
I grew up eating these. We called them ‘ big pancakes’ and on Fridays my mother fried dozens in her cast iron frying pan until 5 kids had their fill. We called them ‘big pancakes’ . My favorite way to eat them is to lightly butter while hot, squeeze fresh lemon juice over and dust with powered sugar.
Have made these multiple times with Bob’s 1-to-1 Gluten Free flour and they come out great everytime…none of my family knew the difference, including some very picky nephews lol Thanks!
Thanks for letting us know, Kathryn! We’re so glad these crepes are a hit.
The first time I made these they turned out beautifully, just perfect! The second time I doubled the recipe, and now they’re not spreading evenly and are rubbery. Is there a trick to doubling that I’m missing? Thanks for any insight!
Hi Barbi, If your blender is large enough you can double the recipe, it will just be exactly double each ingredient. 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.
Excellent, perfect measures. I used rice milk. Thank you
Fool proof! I uses a copper skillet and found that the butter made it cook strangely so I left out the butter on the skillet and it turned out great
Many years ago I dated a girl and her mom would make crepes for breakfast in place of pancakes. This recipe is perfect for that. I made 10 crepes, spread butter over the top and covered with maple syrup.
Excellent, thank you for sharing this recipe. Brought back good memories and tasted fantastic.
I spread these crepes with a thin layer of equal amounts spreadable cream cheese and a fruit yogurt cup. Add fruit and roll. Put whipped cream on top and garnish with more fruit.
Made a few unsuccessful batches with other recipes, these were just BEAUTIFUL. I think the water is the key, as using only milk never worked properly. Made mine gluten-free using gluten-free plain flour, and a huge success. Thank you Sally !
LOVED your recipe – tasted just like restaurant style crepes – even better actually.
Loved your recipe. followed to a tee though, including spooning and leveling the flower and using three tablespoons of batter, and it only made 9 crepes. Second time I’ve had to be the nice guy and let my family enjoy and forego the fruits of my labor. The only thing I can think is I did not use a blender, so maybe whisking isn’t enough to get it thin enough. Also I’ll go for two tablespoons next time instead
Does anyone remember Magic Pan, crepe restaurant. My friend Nita & I would get strawberry crepes (whip cream, strawberries , brown sugar ). Great memories!
Hi Sally. So just wondering if I use. Just Milk. 2% how much would I have to use. Instead of water. Will that not turn out the way you made your crepes? Just would like to know? Thank you!
Hi Barb, for best results, we recommend following the recipe as written to include 3/4 cup (180ml) room temperature milk (2% will work) and 1/2 cup (120ml) room temperature water. We don’t recommend using all milk, as the crepes will be too heavy.
I am going to use this. Can you use canola oil Instead of. Butter. And can you use 2% milk too. I read on some recipes on crepe they use 6 eggs and oil. Too much eggs right.
To bake bigger crepes use a bigger. Fry pan non stick
If you use oil you do not need to use butter. Or oil in the pan after the 1st Crepe you fry.
How much would you make for a gigger family like 18 bigger size crepes? Please. Help. I am not good in math. You need more flour. And eggs and oil or butter margine oil canoila. And milk and 1/ cup of sugar?
Hi Barb, you can use 2% milk here in place of the whole milk, the crepes just may not taste as rich. We highly recommend using butter to fry the crepes — this gives them their signature delicate, crispy, buttery edges. You’re welcome to try oil if you’d like, but know that the taste and final results will be slightly different. This recipe yields about 14 crepes, so you can 1.5x or 2x the recipe as needed for larger batches. Hope this is helpful!
Amazing recipe. I cooked this recipe and my critics liked it. Recommend. I love to cook and collect good recipes. On my site, the recipes are in the infographics https://kitchenbackground.com/ I invite you. Thank you
made these and came out perfect. thank you !!!
My mother was from Norway and she made crepes for breakfast in the morning. All the kids would love to come to our house before school. We used to call them Norwegian pancakes or roll up pancakes. We used to sprinkle a little sugar on them and drizzle lemon juice then roll them up. The best. Good memories.
My friend and I gave this crepe recipe a go, and they tasted amazing!! We put banana slices and chocolate chips on them. Gave them to a couple other people and they loved it too! The recipe makes a good amount of crepes.
My crepes fell apart, it seems like 2 eggs wasn’t enough to bind the mixture. Very disappointing, don’t know where I went wrong. I’ve made Jamie Oliver crepes successfully before, so I guess I’ll go back to Jamie’s recipe.
These made the most delicate and delicious crepes I’ve ever had and everyone fell in love. I doubled the recipe and make them in the evening and chill overnight. I loved these so much—-Enough so I’m making them again tomorrow morning for my family! Tip: I made homemade caramel sauce and it was definitely a great sweet addition!
Wonderful Recipe and insightful video!
Just made some of these since I bought some lingonberry spread from IKEA. They were so tasty! I will definitely make them again.
I wasn’t expecting these to turn out so good and thin, but they turned out perfect! The only piece of critical feedback I have is that it makes a lot of crepes (up to 10) which is a lot especially for one person! I would recommend adding an alternate recipe for less crepes. All in all though, these were delicious!
First time making crepes, they came out great! FYI, was never a fan of crepes, but these are pretty good. Can’t wait to try different flavors and fillings. Will make them when my adult children visit, they are foodies like me, think they will be impressed !
Worked great and my family loves them. Great recipe!
Great recipe tried it this morning for the first time and delighted .
I have 4 kids and always do pancakes as compliment to the scrambled eggs for our Sunday brunch , but keep using lots of eggs .The crepes recipes I have been doing called in for 4 eggs with yours and the water mix is just perfect for our Sunday brunch . Thanks so much .
Vainilla touch was also a plus !
I will definitely use the tip of an extra skillet as takes some time .
Sally you are the absolute best!!!
Though I ran out of APF so I used cake flour and it came out just as perfect!
It was tasty! I made it and my children liked it so much!!! Thanks!
Love this recipe!! Super easy and tasty. I didn’t have whole milk so I substituted with half evaporated milk and oat milk (what I had in the fridge). Filled it with peanut butter and ice cream – delish. Thanks for the recipe.
If I use 2% instead of whole milk do I reduce the water?
Hi Susie, no need to reduce the water if using 2% milk. Hope you enjoy these!
Wonderful! Taste was on point and nothing failed. I baked this for my brother and he loved them (I loved them more hehe) I will always use this recipe! You have never failed me and I don’t try other websites besides yours, thank you so much for baking!
I didn’t follow step 1 and I used 2% milk and left them overnight in the fridge and these were the best crepes I have ever made. Saving this recipe for next time!
Great pancakes but did anyone get about 14? I doubled the recipe to get more than 24 crepes at least but only ended up with 14