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. 🙂
Homemade 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 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 or Blender (what I use) | Small 8-Inch Skillet (what I use) or Specialty 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
Thank you so much, great recipe as usual!!
Used sour cream stirred in some sauce from canned cherries filled topped with same and sprinkled with powdered sugar!
My belly is full and I’m smiling
This recipe is fantastic. Your instructions are so clear and easy to follow. I made crepes with hazelnut spread, strawberries and bananas. They are so delicious. Thank you for such a great recipe.
★★★★★
Works wonderfully!
★★★★★
This recipe site has way too much blogging and advertisements. The pop-ups are the worst.
All I wanted was a different and quick recipe.
I’ll go back to using my cookbooks.
★
These crepes are great! I stir lemon curd (either Trader Joe’s or homemade) into plain Greek yogurt for the filling. Top them with fresh blueberry sauce for a great breakfast/brunch treat with a side of bacon strips.
really good
★★★★★
Made them for breakfast today, used a one and a half ounce shot glass to measure each one, sprayed it with cooking oil
so it stayed nonstick. Served them with a smear of cream cheese and homemade strawberry jam. They were perfect.
These came out perfect! I tried to mimic my favorite crepe place and cracked an egg on the crepe as soon as the batter solidified- worked like a charm! Just kept the heat to medium low and lightly scrambled the egg on top, then added ham, swiss, arugula and salt and pepper (I was only missing bechamel to really copy my fav place). Finished off my breakfast with nutella and banana- what a treat.
★★★★★
These were a delicious treat for my kids. They turned out perfectly. Thank you for great instructions!
★★★★★
These made a perfect christmas morning breakfast, so light and came out perfectly thank you
★★★★★
My daughter and I were learning about France last week, and we try to do one recipe from every culture we learn about, so this is what we decided on. Turned out absolutely perfect. I used full fat oat milk in place of the whole milk because we have a milk allergy in the house. Very simple, easy to follow instructions and delicious.
★★★★★
Good simple recipe. Next time I would use less vanilla extract though, maybe 1/2 – 1 tsp.
★★★★
Crepe recipe was lovely. I used a standard crepe pan, it only made 8 not the 14 ad stated.
★★★★
Delicious! I made these crepes as the base for the Monte Cristo crepes that you recommended in the article and they were absolutely delicious. Light, airy, crispy, soft; just overall enjoyable! Great recipe!
★★★★★
Great recipe! We make crepes every Friday after Thanksgiving and surprise! The leftover meal is warmed in a separate skillet while combining all requested options. Then wrap and top with cranberry and whipped cream. Delightful leftovers!
★★★★★
I always make these for my little sister on Friday mornings. We like to use strawberries and chocolate spread, and it’s the best thing ever! Thank you for sharing this recipe ♡
★★★★★
Absolutely the best recipe I have tried!!! Come out exceptional every time. Light and just the right texture. Simply wonderful!!!
★★★★★
OK, surprised I didn’t see this in list of fillings, but thy it; cottage cheese with drained crushed pineapple.
I use to make these using very thin buttermilk pancake batter.
Hy there!:) I am from Hungary, we have our crepes as well, but we use vegetable oil instead od butter, and we dont let the batter sit.
Yesterday I tried this receipe, and I have to say, this is truely amazing!! I have never tasted sucs a delicious crepe before. Its fluffy, soft, thin, it has a good color. Ah, thank you for sharing this reciepe 🙂
★★★★★
I just made these crepes, and they were fabulous! I let the batter rest in the refrigerator (it ended up being a couple of days), and used a 7.5” stainless steel skillet. I watched the video, which was very helpful. I added butter in between each crepe (straight from the stick), swirled the batter around so that it distributed evenly throughout the skillet, and there was no sticking at all. I made them with our favorite filling (nutella banana), and they were a big hit. Thanks, Sally for another great recipe with clear and easy-to-follow instructions!
★★★★★
This recipe worked perfectly for me! I had never made crepes before and was delighted that they were so easy. I cooked mine for 90 seconds on one side and 30 seconds on the other side. I’ll definitely make them again, and look forward to trying savory fillings too.
★★★★★
I’m not a beginner. Nor am I an expert. Most of the time I click on the “Jump to the Recipe” button. But when I do have time… reading through gives me better insight and understanding. Love it for the C-Chip cookie recipes also.
Thank you! You make me look good to family and friends.
★★★★★
Used King Arthur measure for measure gluten free flour. Turned out beautifully delicious and melt in your mouth tender.
This is the first time I have ever made crepes !
★★★★★
Hey Sally! As always you have explained each step so well.. love this thing about your blog most.. wanted to know if we can use whole wheat flour or any other flour instead of all purpose ?
Hi Alka! We haven’t tested it, but a white whole wheat flour should work just fine. Anything else would change the texture of the crepes quite a bit. Let us know what you try!
Great recipe! I used 2% milk which tasted great. My crepe pan is a 10 inch pan so I only get 6 large, and I have better results if I don’t add too much butter to the skillet. I only add a small coating about every 3rd crepe. It’s probably just because of the pan I’m using. We love a swipe of Nutella, some cooked blueberry filling or fresh strawberries, and some whipped cream. Delicious!
★★★★★
Can I use a liqueur to flambee these crepes after cooking them?
These are so easy to make (if you plan ahead!) and so delicious that it has become a weekend staple in our home. I usually prep the batter and then go for an early morning walk while it chills, then make them when I get home. The kids prefer Nutella and powdered sugar as the filling/topping.
★★★★★
Here’s another recipe that requires unsalted butter but says to add salt to the recipe. Really? The crepes are just fine using salted butter with no addition of extra salt.
★★★★
The salt content of salted butter varies greatly. Adding your own salt gives you the exact amount needed for this recipe. It also allows you to add high quality salt of your choosing and not whatever the salt manufacturer decided to be the best.
If they turned out alright with your salted butter brand that’s fine, but doesn’t have to be true for the next person trying this recipe, because some salted butters contain way too much salt.
★★★★★
Absolutely the best recipe I have tried!!! Come out exceptional every time. Light and just the right texture. Simply wonderful!!!
★★★★★
about to make these for the second time. Great recipe, great instructions. I am an experienced cook, but I had never made crepes before, so I appreciated all the detail. I am planning to buy one of your books, but I can’t decide which one! I’m thinking of the candy one to start.
Just wanted to put in a plug for seafood filling. The last time I made my crepes I sauteed a bit of shrimp and green onion in unsalted butter. When the shrimp was about 1/2 way done (I cut my shrimp into small pieces so it was only a minute) I added some lump white crabmeat. I let this cook another minute, then let it cool for just a minute. A pinch of salt and a small squeeze of lemon, and I added it to my crepes. Before rolling I put a pinch of swiss cheese in –don’t go crazy with the cheese! More fat is coming! I lined them up in a glass casserole pan, and then a poured approx 1/4 cup of real whipping cream across the top. I broiled this with the pan not directly under the broiler for a minute or so and then garnished it with the green onion tops. I wished I’d had some bacon bits, but you can’t have everything. With some of the leftover crepes, we did similar concoctions with scallops and brown butter. Love seafood crepes — whatever you do you can’t go wrong so long as you don’t overcook the seafood!
★★★★★
I’ve made it a few times,but it didn’t end up looking like the pictures… I must’ve have made it wrong, but still,it did taste okay it was edible,but i guess its okay
★★★
The key is after you’ve poured the batter in your preheated pan , start ROLLING THE PAN USING YOUR WRISTS in a circular pattern- this gets the batter spread evenly & thinly throughout the pan. After you make a few attempts you’ll get the correct technique & temperature just right. I use my fingers to carefully lift an edge up off the pan & place the other side down. Each Crepe only takes a few minutes. I love to stack 2 or 3 together rolling them up tightly. Some butter & syrup & mmmmm
Namaste gluten free flour works perfectly with this recipe. We also use extra creamy oat milk for dairy substitute. I do need to add about 1/4 extra water so the batter isn’t too thick but it turns out beautifully
★★★★★