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
- 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.
- 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.
- 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.
- 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