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.
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.
Enjoy!
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.
Crepes
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
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
Nutrition
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!
Karen
These were so, so good! I made them for Mother’s Day brunch over the weekend, and my whole family loved them. I filled them with ham, cheese, and scrambled eggs, and am now planning on making sweet ones soon — definitely with some Nutella! ☺ My mom especially was pleasantly surprised that I, a lazy teenager, could make crepes, LOL. We too have been intimidated by them for years, but your recipe made them so quick and easy to make. Thank you so much! Hope you & your family are safe and healthy during these times. <3
Sugar Spun Run
What a sweet thing to do for your mom on Mother’s Day! I am sure she appreciated the gesture and I am so happy to hear that your family loved them too. Thank you for trying my recipe, Karen. 🙂
Karen
Of course! I actually just made them again today with Nutella. They’re delicious sweet or savory! 🙂
Moira
Hi Sam
I tried your Creps today !!!! WOW out of this world!!!!! Did not have fresh cream but instead I used Cinnamon and brown sugar to die for
Warm regards
Moira
Sugar Spun Run
I am so glad that you enjoyed them, Moira! Thank you for trying my recipe and for commenting. 🙂
Maggie
Hello,
Recipe calls for water however in Video it did not show you added the water. Should water be added or just milk?
Sugar Spun Run
Hi, Maggie! You will want to add the water in step 3. I had already mixed together the milk and water in the measuring cup in the video, I’m sorry about the confusion. Enjoy your crepes! 🙂
Destiny
Hello Sam, hope you & your fam are doing well. For this crepe recipe can we use your cream cheese filling from your cheese Danish recipe in here as a filling?
Sugar Spun Run
Hi, Destiny! I haven’t tried that yet, but yes, I think that will work well. Keep me posted on how it turns out for you. 🙂
Destiny
Hey Sam I just tried it & it is amazing. I added some strawberries as well, so it was kinda like a strawberry cheesecake crepe. Thank you for the delicious recipe. 😋
Sugar Spun Run
I am so glad that you enjoyed it, Destiny! Thanks for trying my recipe. 🙂
Hannah K
Hi!! Sam I don’t know what you did but these Crepes where HEAVEN!!! My dad and I made these crepes and OH MY GOSH!!! I could not get enough! Thanks sooooo much for the AMAZING crepes!!
🙂 🙂 😀
Sugar Spun Run
I am so glad that you both enjoyed them, Hannah! Thank you for trying my recipe. 🙂
Hannah K
Hi Sam, I was SO exsited when the Crepes came in my inbox I was so happy!! I accually was looking for a good Crepe recipie. I am so exsited to try them out!!
-Hannah K
Sugar Spun Run
I am so glad that you’re looking forward to making them, Hannah! Keep me posted on how they turn out! Enjoy! 🙂
Sarah
Thank you for this recipe! I can’t wait to try it out😋
There is one Crêpe stand in my home town which has the topping possibility of browned butter, brown sugar and slices of roasted almonds! Already writing this down makes me hungry 😄 very excited to now try this version at home!
Sugar Spun Run
That sounds incredible, Sarah! My mouth is watering… I will have to try this recipe with browned butter and brown sugar next. I hope that you enjoy this recipe. 🙂
Beth
Hello, good morning!! Can you substitute cow’s milk with almond milf for this recipe?
Sugar Spun Run
Hi, Beth! I tend to not use almond milk as a substitute since it alters the taste in baked goods. Having said that, I have never tried it with this recipe. If you do, I’d love to know how it turns out for you. 🙂
Betty
These were a favorite of mine when I was a child …. many years ago! My mother filled them with lekvar which was my favorite. She also sprinkled them with sugar and cinnamon. Thanks for the memories!
Sugar Spun Run
I am so glad that this recipe brought back such sweet memories for you, Beth! Thank you for sharing. 🙂
Helen
I absolutely love your recipes. I am a great fan of Monte Cristina Crepes. They are Awesome. Thank you so much for sharing!
Tori
I was wondering if uou could make the batter and let it set overnight in the fridge?
Sam
Definitely! Just cover the batter in the refrigerator and it should be fine 🙂
Tori
Thank you sooo much!!
Kathy
Hi Sam, I love all your recipes, but I have a big problem! I am not computer savvy , and I don’t know how to pin recipes! I have to save them on the emails, and I am ending up with a bunch of emails! I missed your crepe recipe but when I went on your pancake recipe I saw in blue highliting you posted a crepe recipe before. I clicked on it and want to try them but I wish I wouldn’t lose it when I click off that recipe! Do u have a cookbook with the recipes you have posted so far?
Sam
Hi Kathy! Sorry for not seeing this sooner, unfortunately I don’t have a cookbook (yet), I’m sorry! I am really glad you are enjoying the recipes and if I ever do get a cookbook published I will absolutely let you know about it. Thank you so much for reading and following along <3
Eileen
I would love the Amethyst. I’ve pinned a lot of crepe recipes, now I just need the courage to try it. I think the skillet would give me that courage.
Julie Hammond
I would love to have the pretty Caribbean color skillet !!!
Rob Carpender
Marseille would be an excellent addition to my pan collection. This crepe recipe brought back memories of a summer in France. Thanks for jogging those ancient culinary synapses!
Mama V @ Snowflakes & Coffeecakes
Oh, the blues ae so beautiful! It would have to be marine blue or marsaille for me! And these crepes are TO DIE FOR! Nothing would make this mama happier than cooking these up!