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!
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.
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:
- 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.
- 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.
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.
- 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.
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.
More Great Recipes You Might Like:
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.
- 1 cup all-purpose flour (125g)
- 1 Tablespoon granulated sugar omit if making savory crepes
- ¼ teaspoon salt
- 2 large eggs
- 1 cup whole milk (236ml)
- ¼ cup water (60ml)
- 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
- 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).
- 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.
- 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.)
- 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.
- 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.
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.
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!
The best crepes! – I used gluten free flour so this recipe turned out GF crepes. Thank you so much! I ate lots lol! so yummy.
So happy to hear this! Thank you for commenting, Raquel! 🙂
Another gem from you, thanks for being my go-to for anything baking related!
Awesome! Served them to my wife, on Mother’s Day. Filled them with strawberry preserves, homemade pastry creme, fresh strawberries, and whipped cream.
Emily @ Sugar Spun Run
Sounds absolutely lovely, Bert! We hope your wife enjoyed her Mother’s Day treat ❤
Do I bring the batter to room temperature if they have chilled overnight?
Hi Pam! You can just use it from the refrigerator. It doesn’t need to come to room temperature. 🙂
Happy Sunday! I decided I deserved crepes today so I went to Sugar Spun Run, of course. I live alone so I just cut all the quantities in half. (Easy with this recipe.) Made the batter before my shower and put in the fridge. Cooked up quickly and easily afterward. What a treat! And so super easy! Thanks, Sam!
Absolutely amazing!!! Thank you for providing such a really great base recipe!!! I added lemon juice and lemon extract to mine since I’m obsessed with lemon flavor !! LOVE LOVE LOVE this recipe!!
I am so glad you enjoyed them so much! 🙂
Omg these were amazing. My first attempt at a crepe and I was scared. First one epic fail….but I was ok knowing there was a knack to it. After the first few I was a pro!! I literally had a topping bar and was like a shirt order cook. I will definitely make these again. 10/10….easy and stress free.
Hello, I wanted to know if I can add cocoa powder to these to make them chocolate?
I think that could work here. I would probably try substituting a tablespoon of the flour, but I haven’t tried it to be certain. 🙂
Thank you for the quick reply, I will try it and let you know
can I substitute the milk for buttermilk?
Sugar Spun Run
Hi, Karina! Yes, that will be fine. 🙂
The crepes were absolutely delicious 😁 I substituted the milk with almond milk and it came out well.
Thank you for the recipe! : )
I am so glad you enjoyed them so much, Irene! 🙂
MyMy kiddo Is it okay to use a dairy free milk like coconut or rice? My kiddo can’t do cow’s milk.
Hi Theresa! I haven’t tried it so I can’t be sure how it would turn out, but it’s definitely worth a shot. Let me know how it goes. 🙂
When you say whole milk, do you mean 3% or can I use 1 %? Or can I do mix of whipping cream & 1%?
Hi Anne! Whole milk is actually about 3% fat so use that. 🙂
Thank you Sam!!
Can the batter be frozen or will they not fry up correctly? I made some and they were absolutely delicious (stuffed with your homemade strawberry sauce) but now we have extra but we are going camping so we won’t be able to use it within 48 hours.
I have not tried freezing it so I am not quite sure how it would turn out. You could freeze them after making them if you’d like. I know that works well. 🙂
Ok thank you for the quick reply! I’ll try frying up some of the frozen batter when I get back and keep you posted on how it turns out!
We got back from camping yesterday so I put the frozen crepe batter in the fridge to thaw overnight. The butter/oil from it floated to the top and the bottom seemed thick but I mixed it well and it got the proper consistency. You may need to add a teaspoon of water if it’s too thick because it seemed a little thicker but I didn’t add any water. They fried up fine and we’re delicious! I used leftover strawberry sauce from the first day and also made your blueberry sauce. Thank you for such a great recipe!!! Your a really big inspiration to me 💜
Thank you so much for your feedback, Kayla! That is really good information to know. 🙂
this was such an amazing recipe I made it for breakfast and my entire family loved them. I will definitely make them again!!!
I’m so happy to hear it was such a hit, Caroline!! Thank you for commenting and letting me know how they turned out for you, I appreciate it! 🙂
Another winner! These were so easy to whip up and they came out absolutely perfectly. I used more batter for those who wanted their crepes thicker and less for the ones who preferred them crispy. Perfection. Used your fried apple as a filler. Will use the left over batter tomorrow for a savoury crepe dinner. Thank you!!
Sugar Spun Run
I am so glad that you enjoyed them, Shenaya! Thanks for trying my recipes. 🙂
I only have gluten-free all-purpose flour will that ruin the recipe or change the way it tastes?
I’m honestly not sure, I have never baked with gluten free flour. I am hoping someone who has can chime in, and if you do try it I’d love to hear how they turn out for you!
If you use the cup for cup gf flour, it should be fine.