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
I used this recipe to make crepe for the first time and it was the best crepe I’ve ever had. Thank you for sharing this with us.
Thank you so much for this delicious recipe they came out perfect . I’ve always wanted to make crepes but felt intimidated by them . I made the batter the night before and you can smell the wonderful ingredients. Thanks for the tip on cooking them I did exactly what you said in turning the pan until the batter stopped running and they came out just like your picture I wish I could’ve shared my pictures .I ended up with 11 crepes I used some for breakfast with cream cheese, cool whip and berries and cool whip the rest were for dessert with ice cream and berries with cool whip and melted chocolate….so delicious.
We put lemon juice and caster sugar in ours. It was absolutely delicious! Thankyou
Just made these for our large family. Tripled the recipe- the trick is to use an immersion blender after you whisk it, gets the smooth consistency without dealing with blender size limitations. 🙂
Turned out exactly perfect. You’re a baking wizard Sally!
Thank you for the recipe, video and all the helpful tips! This was my first time making crepes and everyone raved over them, some saying they were the best they have ever had. I followed exactly and let the batter chill for about an hour before cooking. I also made your Crème Chantilly, so thank you for that recipe and tutorial as well!
Made this tonight and it was fantastic – my husband said best crepes he’s ever had. Didn’t use a blender, just a whisk and they were lovely. I didn’t get to eat one though as they were devoured even though it made 14. Maybe a double batch? Does the recipe double well? We have with freshly squeezed orange juice and sugar and also had some Nutella ones too. Thank you.
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. We’re so glad you and your husband enjoyed these crepes!
Recipe is way off, pancakes turned out stiff and unpleasant
Thanks Sally! I was sceptical of my crepe making abilities, but your recipe and step by step video made it really easy. Family loved it and your recipe is now part of my collection.
Love this recipe, Sally!
Quick question – instead of making all the crepes at once, how long can the batter stay fresh in the fridge?
Hi Alice, the batter can stay in the fridge up to 1 day. (After refrigerating, if the batter looks separated, give it a quick stir before cooking in the next step.) Or, prepared (reheated) crepes can be enjoyed for 1-2 days after making. However, they’re really best enjoyed right away!
I loved this recipe omg! So delicious
Can this made with GF flour? Thanks for sharing this recipe, Sally!
Hi Sheila, We haven’t tested this recipe with gluten free flours, but some readers have reported success using 1:1 flour substitutes (like Cup4Cup). If you try it, let us know how it goes!
I used King Arthur Baking Company 1:1 GF flour. Worked very well. Texture slightly different and hard to get really thin, but they were very good.
This is the best crepe recipe I’ve ever tried! I’ve always thought crepes were a bit lackluster compared to France but these are delicious! I used real vanilla bean paste for an extra touch of luxury and I didn’t have whole milk so I used semi skimmed but they were so incredibly good. I like the tip with using a smaller pan, especially as I have an electric hob, the edges of my crepes never cooked right but now they are delicious, thin, slightly crispy, super buttery! I love it!
Someone confused With the use of sugar in this recipe can I still make savoury filled crepes?
Hi Mo! See recipe notes for details on making a couple very small changes for savory crepes.
The instructions you give, Sally, are always super helpful. You are my sister and I’s go to for baking. These crepes are delicious – I stuff them with Nutella and banana. For a savory one I stuff with veggies and chicken and dip it in homemade tomato sauce. So yum!
Love this recipe as it’s so easy to make and created perfect crepes!
May I suggest using sparkling water instead of the still one, whenever possible? The crepes texture will be heavenly (almost everyone in my home country does it this way, no kidding, and crepes are a tradition for us 🙂 )
Also, we don’t usually add sugar in the batter because it makes it more sticky during frying, and to avoid the pancakes being too greasy, we grease the skillet in the beginning, and then after every second crepe… non-stick skillets also help in this case…
Otherwise congrats on the lovely blog 🙂
You are my go to for baking recipes! I’m just curious why does the milk, water and egg need to be at room temperature when you’re going to be refrigerating it immediately after?
Hi Tina! The ingredients combine better when they’re all the same temperature. Here’s a post to read more about room temperature ingredients.
Recipe says room temperature but I found the recipe and decided to make crepes at the last minute, so needless to say, eggs and milk were NOT room temperature. I whisked per instructions, refrigerated for 40 minutes….and my crepes were absolutely delicious!!!!
I previously used a recipe found online with Bisquick, this is definitely now my go to recipe for crepes.
I haven’t tried to make them yet. It doesn’t say how long to cook them. Is there still some running batter when flip or are they pretty much done and just getting flipped to brown more?
Hi Hez! See step 4 of the recipe above for details on how long to cook in the pan.
i have several recipes I use for crepes…. did not have my recipes with me so found this one on the web
It is as good an any I have tried.
I ad some Cointreau or Kirsch or Triple Sec for extra flavour, and mix some in cream Cheese to match the flavour I am using.
I keep crepes hot by placing them on a plate over a pot of hot water on the stove with a lid over the crepe.
I have never put a separator of paper or plastic between crepes even in the freezer.
Great recipe I cooked them on my Blackstone grill, swirled w a spatula as I was pouring batter on the grill. Be ready to work fast and not leave the grill
Ok.. this is the best crêpes recipe! Im from France and grew up on these. My childhood recipe would never turn out great here so I had been on the hunt for a fool proof recipe with US measurements and all. This delivered! Thank you Sally! I should have figured you would have the best recipe 🙂 (+ even my first crêpe was perfect)
We left out the butter and they were still delicious and cooked up nicely
Spectacular!! Thank you so much for sharing both the recipe and best practice. I followed your instruction to the letter. My partner and I now have crepes every weekend as a treat.
I have never made crepes before…my don asked for some so I looked up recipes, chose this one, and was very happy with the results! They came out perfect! And I do not consider myself a cook…
This is the best recipe I’ve tried so far. I stopped getting crepes at my favourite dinner spot because these are as gooe aa theirs.
Super easy crepes recipe! I only got 8 crepes out of this recipe as written, my guess is mine were too thick. But the eaters didn’t complain and I didn’t need more than 8 so it all worked out! Served with Sally’s strawberry filling and homemade whipped cream. My new go-to crepes recipe!
Another wonderful Sally recipe! I made this one for the baking challenge and it’s a favorite! My five year old asks for them every weekend! I love being able to make the batter the night before and I find this recipe doubles easily. Great flavour as well!
Decent recipe. The gratuitous intros these wannabe recipe testers need to end. We don’t care about the narrative. Snooze.
There’s always fast forward.
Love this recipe and the gratuitous entry at the beginning of every recipe! Wonderful to read positivity and humor. This recipe is a keeper!
Amazing crepes! I used this recipe to make crepes for the first time. I made my homemade strawberry filling that I use for my strawberry pies, and I made cream cheese icing. I was amazed with how simple and delicious the crepes were. Next time, I will try it with a blueberry filling. Thank you!
There is something wrong with the proportions in this recipe. I mixed all the ingredients as instructed and double checked the quantities I used, and the mixture was almost the thickness of pancakes (or maybe halfway between crepes and pancakes). I added another egg and half-cup of water, and it was about right, but still a little thicker than the crepes I’ve seen the pros make.
This is a great recipe. I think the tip you gave on the video of twirling it around in the pan was great to get that nice thin crêpe. I was in a hurry so I just softened some cream cheese spread it inside with some homemade strawberry jam, folded it up put a little more strawberry jam on top and it was fabulous! Thank you!
Keep in mind that altitude, humidity, etc., affect the thickness of a batter or dough and cooking time. I am always having to add extra liquid as our winters tend to be very dry and my batters very thick.