How to Make Crepes

on February 7, 2026 5 comments »

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Learn how to make crepes at home with this easy, foolproof recipe! They turn out perfectly thin, buttery, and tender, and the batter comes together effortlessly in a blender. With just 8 simple ingredients, you can go sweet or savory, the filling and topping possibilities are endless!

Folded crepe filled with whipped cream and fresh berries.

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A Note from Kim

Breakfast Just Got Fancy (Without the Fuss!)

Crepes have quickly become a favorite breakfast in my household! After testing and tweaking this recipe multiple times, I can confidently say these are the best crepes, thin, tender, and so easy to make. I love whipping up a batch on weekends or special mornings, topping them with fresh fruit and homemade whipped cream. They look fancy, but in reality, they’re simple to make and make any morning feel instantly special.

Make them sweet or savory, the options are endless! My family loves them with berries, whipped cream, and a dusting of powdered sugar, or filled with scrambled eggs and bacon for a hearty breakfast. They’re guaranteed to get everyone racing to the table!

With love (and lots of good eats),

This is the best recipe I’ve tried. I stopped getting crepes at my favorite diner spot because these are as good as theirs… maybe better!
— Jane

Table of Contents

Ingredients Needed

I’m not sure what’s more exciting about these homemade crepes: the fact that they’re so delicately delicious OR the fact that you only need 8 basic ingredients, that you likely already have in your kitchen. You can find all ingredients and measurements in the recipe card.

All-purpose flour. I highly recommend using all-purpose flour to keep these babies light and airy.
Milk + water. Liquid is essential for this recipe. For the best texture, use both water and milk. I’ve made these with almond milk and whole milk, both work fine, but whole milk is best.
Eggs. Necessary to provide structure and bind all the ingredients together.
Salt. A must to really bring out the delicious flavor!
Melted butter. In my opinion, a small amount of butter is necessary to give crepes a lovely buttery flavor, tender texture and help prevent them from sticking to the pan when cooking.
Sugar. Just one tablespoon of sugar will give these the perfect touch of sweetness. If you’re making a savory recipe, omit the sugar.
Vanilla. Another flavor enhancer that I think is necessary for sweet crepes. Feel free to leave it out, if you’re going the savory route.
Toppings + fillings. Experiment with fillings! You can pretty much stuff and top them with anything. Nutella, whipped cream, and berries are all popular options, but savory fillings are great too. More topping suggestions below!

How to Make Crepes

Don’t be intimidated! This French crepe recipe is quite simple and easy to make in just minutes. You’ll find the full printable instructions and a video in the recipe card, but here’s a quick rundown of the key steps:

Step 1: Blend. Melt 2 tablespoons butter on the stove or in the microwave, and let it cool slightly. Add all ingredients to a blender and whisk or blend on high until smooth, scraping the sides and bottom as needed. Chill batter for at least 30 minutes.

Step 2: Cook. Heat a small to medium skillet, and lightly coat with butter or cooking spray. Pour about ¼ cup of batter into the pan, tilting and swirling to coat the bottom in a thin layer. Cook 1–2 minutes, flip, and cook another 1–2 minutes until golden brown with spots.

Step 3: Finish cooking. Repeat with remaining batter, stacking cooked crepes on top of each other as you finish off the batter.

Homemade crepe served on a small white plate with berries and a dusting of powdered sugar.

Step 4: Serve. Fill crepes with toppings, such as Nutella, berries, homemade whipped cream, banana slices, etc. Enjoy!

How to Fold

These perfect crepes can be folded in half (omelet style), fold into triangles (like pictured) or roll them up like tortillas!

Fold in half. This is a super easy method. Simply add your filling and then fold one side over onto the fillings.
Roll up. Just like a burrito! Add the filling down the center, then fold one side over the filling towards the middle and roll gently.
Fold into triangles. My favorite way to serve these is folded into triangles, it looks so fancy! Add your filling, then gently fold in half, and fold in half again. Stack the folded crepes on top of each other to serve.

Filling & Topping Options

So many choices! Experiment and use all your favorite toppings to make this recipe your own. You can go sweet or savory. Here are some of our favorite crepe filling and topping options:

Sweet

Homemade whipped cream and berries
Nutella with sliced strawberries and bananas
Peanut butter or almond butter and banana slices
Yogurt with fresh fruit (strawberries, raspberries, peaches)
Lemon curd and blueberries
Apple or cherry pie filling and ice cream
Chocolate sauce with strawberries
Caramel sauce with sautéed cinnamon apples
Maple syrup and fresh berries
Powdered sugar with any above combo
Ricotta and fruit

Savory

Roasted or sautéed veggies, like mushrooms, peppers and spinach with scrambled eggs
Smoked salmon with cream cheese and capers
Scrambled eggs with bacon, ham or sausage
Pesto with veggies and chicken
Turkey, bacon, tomato, avocado, mayo, and cheese.

folded crepes topped with whipped cream and blueberries

Kim’s Recipe Tips

Use a blender. Blending the batter ensures that all of the ingredients are completely combined.
Chill the batter. Let the batter rest in the fridge for at least 30 minutes, so that the gluten can relax and these turn out light and airy.
Choosing the skillet. You don’t need a special pan or crepe maker to make these, but you do need an 8 to 10-inch non-stick pan. I like to use this crepe pan when I’m cooking these.
Cooking tips. Make sure when you pour the batter into the skillet you immediately pick up the pan and twirl and allow for the batter to stretch from one side of the skillet to the other, so they turn out very thin. You don’t want them thick like a tortilla.
Butter the skillet. I recommend adding a bit more butter to grease your skillet after cooking each one to achieve best results.
Keep warm. While making these, you can keep the cooked crepes warm by placing them on a baking sheet in the oven at 175°F until ready to serve.

Frequently Asked Questions

What are crepes?

A crepe is a thin, tender French-style pancake commonly found in France and usually served for breakfast or dessert. You can sometimes find them at restaurants, fun food trucks and catered events. They’re usually served for breakfast, brunch or dessert, but with savory fillings, they work for lunch and dinner too. The traditional French recipe is made with simple ingredients – flour, milk or water, eggs, and salt. Sometimes they’ll also include butter or oil, and vanilla. Because these are meant very thin and flat, no leavening agent (like baking soda or baking powder) is required. Here’s more about the history of crepes.

How are crepes different from pancakes?

Crêpes are not just thin pancakes, they’re delicate and much thinner since they aren’t made with baking powder like traditional pancakes. Their texture also makes them slightly crispier on the edges, which is perfect for holding any sweet or savory filling or topping you like.

What is the secret to great crepes?

Some tips to make sure these delicate crepes turn out great is to refrigerate the batter for at least 30 minutes, and after pouring, immediately twirl them in the pan to thin them out. Also, don’t flip to early or cook too long.

Make Ahead & Storage Options

These are easy to make in advance! In fact, they are easier to flip and have a better texture once the batter has rested, so take advantage of the make-ahead option.

Make-ahead. You can prepare the batter and homemade whipped cream up to 24 hours in advance, and store both in separate storage containers in the refrigerator until you’re ready to enjoy.
Storing leftovers. Leftover crepes will keep in the refrigerator for up to about 2 days.
Freezing. They will keep well in the freezer for up to about 1 month. Place a small sheet of parchment paper between each one, so they don’t stick and transfer them to a zip-top bag or other freezer-safe container. Thaw at room temperature before warming, filling and enjoying.
Reheating. Heat in the microwave or in a skillet on the stovetop until warm. You can also enjoy at room temperature or cold!

Helpful Tools

Here’s my crepe-making essentials:

Blender. A blender is a must to make the batter. I have this high-powered blender, but this is a more budget-friendly blender.
Nonstick skillet. As long as you use an 8 to 10-inch nonstick skillet, you’re good! If you want to get all fancy, try this special crepe pan.

Homemade crepe recipe stuffed with homemade whipped cream and berries.

More Breakfast Recipes You’ll Love

Easy Coffee Cake Recipe

Brioche French Toast

Cinnamon Roll Pancakes

French Toast Casserole

If you try this easy crepe recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more delicious recipes straight to your inbox.

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5 from 7 votes

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How to Make Crepes

Yield: 7 crepes

Prep Time: 40

Cook Time: 20

Total Time: 1

Learn how to make crepes at home with this easy, foolproof recipe! They turn out perfectly thin, buttery, and tender, and the batter comes together effortlessly in a blender.

Author: Kim