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Crepesare a versatile yet fancy breakfast, brunch, dinner, or dessert, and they couldn’t be easier to make. I first shared this recipe way back in 2016, and since then, it has received hundreds of favorable reviews, earning its place in your recipe boxes and your hearts. Second only to myBelgian Waffles, this easy crepe recipe is one of my most popular breakfast recipes on my site.
Why You’ll Love This Crepe Recipe
With this tried and true Crepe Recipe, you can make these at home with simple pantry ingredients in just a few minutes with no special cooking equipment required. Enjoy sweet or savory crepes; they are the ultimate customizable meal for the whole family. These crepes are better than the ones I had in Paris!!
What is a Crepe?
A Crepe is a version of a thin pancake that originated in France. Usually, people eat French crepes in two ways: with savory fillings or sweet fillings. The savory kind is filled with a variety of things, including but not limited to bacon, ham, cheese, and/or mushrooms. The sweet crepes can be filled with fresh fruit, Nutella, and topped with powdered sugar, whipped cream, or even ice cream.
How Are Crepes Different From Pancakes?
While I know there are people out there thinking crepes are just thin, delicate pancakes, they are not! Crepes and pancakes are two totally different beasts and are not considered equal. Pancakes are thick and fluffy thanks to their thicker batter and baking powder. The combination of the thicker batter plus the leavening gives pancakes that big rise. (See my fluffy pancake recipe here.)
Crepes have a much thinner batter made with mostly eggs and milk with no leavening added. Pancakes are primarily and traditionally served warm with butter and maple syrup but Crepes are larger, paper-thin, and filled with just about anything from Nutella to fresh fruit and cream to simple sugar and lemon juice. While I can understand explaining crepes as ‘thin pancakes’, they are not the same.
Best Crepes Ingredients
As I mentioned before, most likely you have all of the needed simple ingredients needed to make this crepe recipe. Check your pantry and fridge for:
- Eggs
- Milk
- All-Purpose Flour
- Granulated Sugar
- Butter
- Salt
What is the Best Flour For Crepes?
The best flour for making crepes is all-purpose flour, resulting in a good balance between having enough protein to provide structure to the crepe while still maintaining a delicate texture.
How to Make the Best Crepes Recipe
Crepes are made with a simple mixture of ingredients that you probably already have on hand! Take these steps one at a time. It’s easier than you think! And don’t get frustrated if your first crepe doesn’t turn out. It’s the sacrificial crepe that makes the rest of them turn out perfectly. If you are looking for a gluten-free crepe recipe, try using your favorite gluten-free and gum-free multi-purpose flour.
1. How to Make Crapes Batter
Place ingredients into a blender and blitz until smooth. Scrape the sides and blend again briefly until the batter is lump-free. Refrigerate for at least an hour…ideally 2 hours. For even better results, keep the batter overnight in the fridge.
The Secret to Great Crepes: Let Crepe Batter Rest
For tender and soft crepes, it is highly recommended to let the crepe batter rest in the fridge for about 2 hours before frying. This allows the flour to get absorbed completely and lets the gluten relax, yielding a softer crepe. This is the secret to a good crepe! That’s not to say they aren’t good when cooked fresh from the blender without that rest; they just give you a more tender crepe. In a perfect world, yes, let them rest. But in the real world, you’ll still get a good crepe straight from the blender.
2. Heat Pan + Melt Butter
Preheat a nonstick pan or cast-iron nonstick skillet on the stove. Grease pan by melting a little butter or oil in the bottom of it and swirl to coat.
3. Pour Thin Layer of Crepe Batter
Slowly and steadily pour crepe batter into the center of the preheated pan, tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times, you can get consistently even crepes.
4. Cook Crepes for 10-15 Seconds on Each Side
Cook crepes for 10-15 seconds per side or until the crepe batter doesn’t look shiny anymore; it should appear more matte, and the bottom should be lightly browned. Flip the crepe and cook another 10 seconds or so. Remove from the pan.
Repeatthis process until no more batter remains.
This recipe is simple and the method for pouring the batter into the pan takes some practice, but honestly, after a few tries, you’ll get it down and become a pro!
Can You Make Crepe Batter Ahead?
This recipe is perfect for making ahead the night before. For best results, refrigerate your batter no more than 2 days before you make them. If you notice it starting to get discolored (starting to look a little grey) in the fridge, it’s bad, and you should throw it out and make a fresh batch. Fry as directed in the recipe card below.
Crepe Recipe Tips
I think the most important thing to remember about making this crepe recipe at home is you don’t need any special equipment to do it! Growing up, my mom simply used two frying pans alternating pouring and flipping between the two! This is the pan I’ve come to use and love for frying crepes. It’s not too heavy, is nonstick, holds its heat pretty well, and is a perfect 10 inches across. Here are a few more tips:
- Temperature: Every stove is different, and frying crepes takes a pretty high temperature, but you’ll have to experiment to see what is best for you. Anywhere between medium heat and medium-high heat should be your sweet spot!
- Grease: Add butter or oil to the hot pan and swirl to coat the bottom. Add your batter in and swirl it around to coat the bottom in a thin layer. After 10-15 seconds, you should be ready to flip.
- Batching: When your crepe is done, pull it out of the pan and add more crepe batter to the pan. No need to add butter or oil every time. I can usually fry 2-3 crepes before needing more fat in the pan. (Why I love using a nonstick pan!)
I pile my crepes into a pie plate or dinner plate covered with some foil throughout the cooking process to keep them all warm. Serve immediately with whatever toppings you desire.
Best Crepe Recipe Storage
I usually stack leftover crepes in an airtight container or zip top bag and keep them in the fridge for up to 5 days.
Can I Freeze Crepes?
Yes, you can freeze crepes! Fully cook them, then stack them in between wax paper and store them in an airtight container. Freeze for up to two months!
How to Reheat Crepes
To reheat, thaw crepes in the fridge and then reheat them in the microwave for 15-20 seconds (depending on how many crepes you’re reheating, time may vary). I do not recommend freezing the remaining batter.
How to Serve Crepes (Topping and Filling Ideas)
After reading a ton of comments about what you all like with your crepes, I decided to publish some of them in this post. So here are some sweet topping and filling ideas from readers like you!
- Homemade Whipped Cream and Strawberries – a classic choice great for the holidays!
- Jam – strawberry, raspberry, plum, apricot, whatever your heart desires.
- Cream Cheese and Fresh Strawberries – I love the sweet-tart flavor idea!
- Fresh Blueberries and Pineapple – whatever is in season, pile your fresh fruit high!
- Palacsinta: Ricotta, Nutmeg, and Lemon Filling –a sweet holiday family tradition.
- Nutella – probably my favorite filling ever!
- Nutella and Bananas – the perfect combo.
- Dulce de Leche – a drool-worthy addition.
- Homemade Blackberry Syrup – if you can get your hands on some fresh blackberries this summer, this is downright delicious! Frozen also works well.
- Lemon Juice, Lemon Zest and Sugar – simple and delicate filling, yet so so tasty!
- Lemon Curd – store-bought or homemade is perfect!
Crepes FAQs and Recipe Tips
Do crepes need to be flipped?
Yes, crepes should be flipped. After 10-15 seconds, when the crepe batter appears matte and the bottom is lightly browned, flip it and cook another 10 seconds or so.
Why are my crepes raw in the middle?
If your crepes are raw in the middle, chances are your pan is too hot. Reduce the temperature to allow the crepe to fully cook without burning.
Is butter or oil better for crepes?
Both butter and oil can be used for making crepes…,it’s personal preference. Butter adds a rich flavor, while neutral oils allow the other flavors in the crepe to shine.
How do you get lumps out of crepes?
To avoid lumps in your crepe batter, sift the flour, whisk thoroughly, allow the batter to rest. If you still have lumps, you can always strain the batter in a fine mesh strainer.
Love Crepes? Try These Other Sweet Treats:
- Banana Nut Bread Recipe
- Pancake Mix Recipe
- Pumpkin Cheesecake Crepes
- Cinnamon Streusel Coffee Cake Recipe
- Fluffy Pancake Recipe
- Cinnamon Swirl Donut Bread
- Nutella Crepes
I’ve written out all the tips I can think of to ensure success for this recipe in the printable version below. If you end up making these, I would love to hear about it in the comments below…and please give it a star rating.
I hope you enjoy this crepe recipe as much as we do! It’s a tasty one 🙂
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4.74 from 109 votes
BEST Recipe for Crepes
Making Crepes is faster, simpler and way easier than you think! Made with only 6 ingredients, this Crepe Recipe is even better than the ones you'd find in Paris!
servings 16 crepes, depending on pan size
Prep Time 2 hours hrs
Cook Time 20 minutes mins
Total Time 2 hours hrs 20 minutes mins
Ingredients
- 4 large eggs room temperature
- 2 1/4 cups milk
- 2 cups all purpose flour
- 1 tablespoon granulated sugar
- 1/4 cup melted butter or canola oil
- good pinch of salt
US Customary – Metric
Instructions
Place all ingredients in order as listed in a blender and blitz until smooth, about 1 minute. Scrape the sides and blend again briefly until the batter is lump-free. Refrigerate at least 1 hour, but 2 is ideal.
Place nonstick or cast iron skillet over medium to medium-high heat* to preheat. Melt a little butter or oil in the bottom of the pan and swirl to coat. With the hot skillet in one hand and the batter in the other, slowly and steadily pour crepe batter into the center of the pan, tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times, you can get consistently even crepes.
After 10-15 seconds, the crepe batter shouldn’t look shiny anymore, it should appear more matte, and the bottom should be lightly browned. So, flip it over using an offset spatula and cook another 10 seconds or so. Remove from pan and repeat this process until no more batter remains.
I like to pile my crepes into a pie plate covered with some foil or plastic wrap throughout the cooking process to keep them all warm, a trick my Mom does. Serve immediately with whatever toppings you desire.
Video
Notes
- A few notes about making crepes: The first one usually doesn’t work perfectly. I don’t know why. Just eat this one as a quick snack and continue on. No one needs to know. 😉
- You only need to add more butter or oil to the hot pan every 3 crepes or so to ensure the crepes flip perfectly, although adding it every time certainly isn’t a bad thing!
- *The medium to medium-high heat is an approximation because all stovetops are different. If your crepes are cooking in about 30 seconds total, you are at the right temperature.
- Practice makes perfect.
Nutrition
Calories: 127kcal | Carbohydrates: 14g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 44mg | Sodium: 30mg | Potassium: 77mg | Sugar: 2g | Vitamin A: 115IU | Calcium: 47mg | Iron: 0.9mg
Course: Breakfast, Dessert
Cuisine: French
Keyword: Crepe Recipe, Crepes, How to Make Crepes
