• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
Sugar Spun Run
  • All Recipes
  • Desserts
    • Cookies
    • Candy
    • Bars & Brownies
    • Cake
    • Pies
  • Breads (Yeast & Quick Breads)
  • Savory
  • Breakfast
    • Muffins
    • Scones
  • Seasonal
    • Cozy Winter / Holiday Treats
    • Easter / Spring
    • Fall Recipes
    • Summer Recipes
  • Shop
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • All Recipes
  • Contact/Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
  • ร—
    Home ยป Recipes ยป Breakfast

    Crepes

    April 9, 2020 By Sam 240 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    folded crepes with powdered sugar and strawberries on a white plate

    An easy, foolproof recipe for how to make Crepes! Today’s recipe is simple and uses only a few classic pantry staples for ingredients. I’ve included instructions for making in either a blender or in a single mixing bowl. Recipe includes a how-to video! 

    folded up crepes on white plate topped with fruit

    When you think of simple breakfast recipes, do crepes jump to the front of your mind? I’m guessing probably not.

    Despite simply being the thin cousin to practical, good old-fashioned buttermilk pancakes, crepes have a reputation for being a bit more… sophisticated? And therefore a bit more difficult. Maybe it’s their French heritage, or maybe I’m the only one who spent years being unnecessarily intimidated by crepes?

    Despite my previous and unfounded intimidation, crepes are actually one of the most simple breakfast foods that I’ve shared yet. They’re simpler than pancakes or French Toast and nearly as easy as pouring yourself a bowl of Fruit Loops. Today I’m walking you through the remarkably easy steps for flawless, delicate, golden crepes that absolutely melt in your mouth. You’ll be making crepes like a pro in no time.

    Crepe ingredients

    What You Need

    Remember I mentioned in my carrot cake recipe earlier this week that I’d be sharing more recipes that use pantry staples? Basic ingredients are all you need here: flour, milk, water, eggs, salt, and butter. If you’re making sweet crepes I also recommend using sugar and vanilla extract. Since crepes don’t require a leavener (like baking powder or baking soda), they actually use even fewer ingredients than pancakes do.

    How to Make Crepes

    There are two methods you can use to prepare the batter:

    1. You can use a blender. Toss everything together and pulse until all ingredients are completely combined. This is my favorite way, it’s so easy.
    2. Don’t have a blender? You can use a mixing bowl. Whisk together your dry ingredients and then make a well in the center. Add some of your milk, your eggs, and the vanilla extract, if you’re using it. Whisk ingredients together until smooth, then add the rest of your milk, water, and melted butter and whisk again until smooth. Adding the wet ingredients in parts like this helps ensure a smooth, thoroughly combined batter.

    Either way will give you the same results so long as the batter is thoroughly and completely combined and lump-free.

    making crepes in a glass bowl
    Making the batter in a mixing bowl
    Crepe batter in a blender
    Crepe batter in the blender

    Can I Skip Resting the Batter?

    So, you could, but I really recommend waiting at least 30 minutes before making your crepes.

    Resting allows any bubbles in the batter to escape and gives the gluten time to relax. Our ingredients (namely our flour and our liquids) have time to fully meld together, resulting in more tender (and non-rubbery) crepes that are less likely to tear when you’re turning them (source, if you want to read more about this).

    Making in Advance

    Since crepe batter is supposed to rest before you use it, it’s an ideal candidate for making in advance. Make your crepe batter, cover it, and then let it rest in the refrigerator for up to 48 hours. Sometimes I like to make the batter the night before, let it rest overnight, and I have crepe batter ready to go in the morning.

    I think that crepes are best served fresh, but you can prepare cooked crepes in advance, too. Prepare them and then let them cool, then stack with a sheet of wax paper or parchment paper in between each one (to keep them from sticking together). Store in an airtight container in the refrigerator for several days (up to 5) or in the freezer for several months.

    folded crepes on a white plate on a red napkin

    Tips

    • I recommend a nonstick pan, especially if you’re a beginner. This makes it much easier to cook your crepes without tearing them. If you don’t have one, a traditional pan will work, but make sure you allow it to heat evenly and completely. Getting your pan to the right temperature is even more critical if you’re not using nonstick (too hot and they burn, not hot enough and they tend to stick to the pan and tear), so you may need a few practice crepes to get it right.
    • An 8″ pan is ideal for perfectly round crepes; simply cover the entire bottom of the pan with a thin layer of batter. It can be hard to get a perfectly round shape if you use a larger pan (they’ll still taste good, though!).
    • Whichever type of pan you use, allow the pan to slowly and properly preheat before using. Don’t crank up the heat to high to get it hot quickly, or your crepes will burn and not cook evenly. Have some patience!
    • A little butter or oil on the pan keeps the crepe from sticking, but don’t use too much or your crepes will be greasy.
    • Have patience when flipping your crepes. I included notes in the recipe on what to watch for before flipping. Flip too soon and your crepes are more likely to tear.

    If this is your first time making crepes, it may be helpful for you to watch the how-to video that I’ve included below the recipe.

    Fillings

    Here are some of my favorite ways to enjoy crepes:

    • Dusted with powdered sugar
    • Rolled around a whipped cream filling, drizzled with Nutella or chocolate sauce, and served with fresh fruit or fried apples
    • Filled with cream cheese and strawberry sauce or blueberry sauce
    • Filled with Nutella and sliced strawberries

    Sweet crepes are my favorite, but you can also make savory crepes. Toss chopped herbs in the batter and fill them with ham and cheese, eggs and spinach, or whatever you prefer.

    Crepes filled with whipped cream, drizzled with nutella and topped with berries

    Enjoy!

    More Great Recipes You Might Like:

    • French Toast Casserole
    • Chocolate Eclairs
    • Chocolate Sweet Rolls
    • Homemade Donuts

    Are you more of a visual learner? Check out my YouTube channel where I show you exactly how I make this recipe step-by-step in my own kitchen.

    folded crepes with powdered sugar and strawberries on a white plate

    Crepes

    A simple yet flawless crepes recipe! This recipe uses just 6 basic pantry-staple ingredients and can be made in one bowl or in a blender. Recipe includes a how-to video!
    4.96 from 83 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Breakfast
    Cuisine: French
    Prep Time: 5 minutes minutes
    Cook Time: 2 minutes minutes
    Chill Time: 1 hour hour
    Total Time: 1 hour hour 7 minutes minutes
    Servings: 12 8-inch crepes
    Calories: 82kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup (125 g) all-purpose flour
    • 1 Tablespoon granulated sugar omit if making savory crepes
    • ¼ teaspoon salt
    • 2 large eggs
    • 1 cup (236 ml) whole milk
    • ¼ cup (60 ml) water
    • ¾ tsp vanilla extract omit if making savory crepes
    • 2 Tablespoons unsalted butter melted and slightly cooled
    • Canola oil or additional melted butter for the pan

    Recommended Equipment

    • Blender
    • Mixing bowls
    • 8" nonstick pan

    Instructions

    • If using a blender: Combine all ingredients. Blend for 10 seconds. Pause and scrape down the sides of the blender then blend again for another 5 seconds. Cover and place in refrigerator to rest for 30-60 minutes (or as long as 48 hours).
      1 cup (125 g) all-purpose flour, 1 Tablespoon granulated sugar, ¼ teaspoon salt, 2 large eggs, 1 cup (236 ml) whole milk, ¼ cup (60 ml) water, ¾ tsp vanilla extract, 2 Tablespoons unsalted butter
    • If not using a blender: Sift or whisk together flour, sugar, and salt in a large bowl to break up any clumps. Make a well in the center and add eggs, about half the milk, and the vanilla extract. Whisk until smooth.
      1 cup (125 g) all-purpose flour, 1 Tablespoon granulated sugar, ¼ teaspoon salt, 2 large eggs, 1 cup (236 ml) whole milk, ¾ tsp vanilla extract
    • Whisk in remaining milk, water, and melted butter until well-combined. Cover and refrigerate for 30-60 minutes. (This allows the bubbles to escape from the batter and makes the crepes less likely to tear when cooking.)
      2 Tablespoons unsalted butter, ¼ cup (60 ml) water
    • Once the crepe batter has chilled (no matter which way you prepared it), heat a nonstick skillet over medium heat. Lightly brush the pan with oil or melted butter (I prefer butter). The pan should be warm before you add any batter (you should be able to feel the heat radiating off of it if you hold your palm several inches over the pan). Stir the crepe batter once more briefly before proceeding.
      Canola oil or additional melted butter for the pan
    • Lift the pan off of the heat and portion about ¼ cup of crepe batter onto the pan. Gently tilt and swirl the pan so the batter forms a thin circle (about 8" diameter) and return to heat.
    • Cook until the crepe begins to look dry and the edges have set (about 45 seconds) and then use a spatula to flip the crepe. Cook on the other side until a light golden brown.
    • Transfer to a plate and serve¹.
    • Repeat with remaining batter, brushing the pan with additional oil or butter as needed.

    Notes

    ¹Sometimes, to keep the crepes warm, I'll preheat my oven to its lowest setting (around 200F) and line a baking sheet with foil. I'll place the cooked crepes on the baking sheet in the oven to keep warm until I've cooked all of the batter.

    Nutrition

    Serving: 1crepe | Calories: 82kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 68mg | Potassium: 48mg | Fiber: 1g | Sugar: 2g | Vitamin A: 131IU | Calcium: 29mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    I originally published a crepes recipe courtesy of Le Creuset in November of 2017. Today I’m updating the post to include my own personally-developed favorite easy recipe, new photos, and a new video!

    « Egg Noodles
    Flourless Peanut Butter Cookies »

    Reader Interactions

    Comments

    1. Heather

      March 22, 2025 at 9:43 pm

      I have been making this recipe for two years now. They always turn out delicious. My family likes the cooked apples with their crepes.

      This week I am going to try making them gluten and dairy free with some substitutes.

      Reply
    2. Marie

      February 14, 2025 at 8:16 pm

      Hi Sam!
      Can you use oat milk instead of whole milk??

      Marie

      Reply
      • Sam

        February 19, 2025 at 2:00 pm

        Hi Marie! I haven’t personally tried it, but I think it could work. ๐Ÿ™‚

        Reply
    3. Brent Johnson

      January 24, 2025 at 7:46 pm

      Do you have a cream cheese filling recipe for crepes?

      Thank you,

      Reply
      • Sam

        January 28, 2025 at 12:14 pm

        Hi Brent! You can use the filling from my crepe cake. ๐Ÿ™‚

        Reply
    4. Renee Brown

      February 24, 2024 at 8:38 am

      5 stars
      Thank you Sam for another super easy, super delicious recipe. I made these last night and they came out perfect. I used the blender method and do not own a non-stick pan so I used an All-Clad 8 ” pan. I brushed the pan with butter before pouring each crepe and a wooden chopstick to start the flip. After the first 2, I had the timing and temperature perfected…none of them got stuck or torn! Stuffed with Nutella, strawberries, and bananas, YUM.
      Don’t be afraid to try this without a nonstick pan.

      Reply
    5. Lady Di

      February 22, 2024 at 1:56 pm

      5 stars
      Always delicious when I make them โ€ฆโ€ฆ..thank you chef ๐Ÿง‘โ€๐Ÿณ โ™ฅ๏ธ

      Reply
    6. Carol

      June 27, 2023 at 11:25 am

      5 stars
      Hi Sam,
      WOW. Super easy to make. I have NEVER been able to make crepes before these. You did an amazing job explaining how to make them in your video. Great Job.

      Reply
    « Older Comments
    4.96 from 83 votes (5 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

    Warm Weather Recipes

    Peanut butter s'mores bar with chocolate bar pieces pressed into the top surrounded by mini marshmallows.

    Peanut Butter S’mores Bars

    Overhead view of an ice cream scoop resting in a container of homemade key lime pie ice cream.

    No-Churn Key Lime Pie Ice Cream

    glasses of eton mess (layers of whipped cream/meringue and strawberries)

    Eton Mess

    Closeup of shrimp pasta salad

    Shrimp Pasta Salad

    pink strawberry cake on white plate

    Strawberry Cake

    lemon cake on white plate

    Lemon Cake

    More Spring Recipes

    Most Popular

    flaky biscuit on white cloth

    Easy Homemade Biscuits

    Pizza dough in glass bowl, after rising

    The Best Pizza Dough Recipe

    Slice of cheesecake

    The Best Cheesecake Recipe

    Potato soup in bowl, with toppings

    The Ultimate Creamy Potato Soup

    one bite missing from a slice of vanilla cake with chocolate frosting

    The Best Vanilla Cake Recipe

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    The WORST Chocolate Chip Cookie Recipe

    places sugar spun run has been featured (Women's Day, Redbook, Good Housekeeping, Country Living, the huffington post, People, Delish, MSN, TLC, Parade, Better Homes & Gardens, Buzzfeed)
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    Privacy Policy

    Footer

    โ†‘ back to top

    ABOUT

    • About Me
    • Policies, Disclosure & Privacy
    • Terms of Use

    CONTACT

    • Contact
    • Work with Me!

    ยฉ 2020 Sugar Spun Run. All Rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.