How to Make Crepes
Learn how to make crepes at home with this incredibly delicious crepe recipe! Not only do they turn out perfectly thin and buttery, they are so easy to whip up in the blender. With just 8 simple ingredients, you can have your choice of sweet or savory crepes – the topping and filling options are endless! They make for a crowd-pleasing brunch or dessert!
I love surprising my family with a special breakfast of crepes, fresh fruit and homemade whipped cream. Crepes and all of the fun toppings and fillings seem ultra fancy, but it’s really a very easy breakfast to throw together. They make any morning instantly special! A great recipe for a lazy weekend, holidays, birthdays, or anytime you want to make an impressive breakfast the whole family will enjoy!
Have you ever made homemade crepes? Before I learned how to make crepes, I always thought they were fussy, complicated and not worth the trouble. Good news – they’re really no trouble at all! And I’m going to prove it. Today, I’m sharing the necessary ingredients, my process and all of my tips and tricks for making the best crepes possible.
I absolutely adore crepes – they’re delicate, delicious and the filling choices are endless. Our very favorite way to enjoy them is with homemade whipped cream (recipe included, below), fresh berries and a dusting of powdered sugar. Sometimes we even go the savory route and fill them with scrambled eggs and bacon. Either way, they are a major hit in my household. Warm, delicate crepes will have everyone racing to the breakfast table in a hurry!
I know there are a ton of crepe recipes out there, but give this one a try and you’ll never look back! It’s seriously the only one you need!
what are crepes?
A crepe is a thin, tender French-style pancake usually served for breakfast or dessert. You can sometimes find crepes 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. Traditional French crepes are made with simple ingredients – flour, milk or water, eggs, and salt. Sometimes they’ll also include butter or oil, and vanilla. Because classic crepes are meant very thin and flat, no leavening agent (like baking soda or baking powder) is required.
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:
- 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 crepes 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 your crepes the perfect touch of sweetness. If you’re making savory crepes, omit the sugar.
- Vanilla. Another flavor enhancer that I think is necessary for sweet crepes. Feel free to leave it out, if you make savory crepes.
- 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! Homemade crepes are quite simple and easy to make in just minutes. You’ll find the full printable instructions below, but here’s a quick rundown of the key steps:
- Melt butter. In the microwave or on the stove, melt the 2 tablespoons of butter. Let it cool for a few minutes before using in the batter, so you end up scrambling the eggs.
- Blend ingredients. Add all ingredients to the blender, and blend on high until well mixed. Scrape sides and bottom of blender as needed and blend again.
- Chill batter. Now, you’ll want to let the batter rest in the refrigerator for at least 30 minutes. You can even rest batter overnight, if you’d like.
- Heat skillet. When you’re ready to cook your crepes, heat an 8 to 10-inch skillet and lightly coat it with butter or cooking spray.
- Cook crepes. Pour about 1/4 cup of batter into the heated pan, then QUICKLY pick the pan up by the handle, and swirl the batter to the outside of the pan, so the batter evenly coats the bottom of the pan. Let the crepe cook for about 1 to 2 minutes, then carefully flip to the other side and cook for another minute and a half or so. When done the crepes will be golden brown with spots like seen in the picture below. Repeat process until all of the batter is gone.
- Serve crepes. Fill, fold and top as desired.
how to fold crepes
You can fold your crepe 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 of the crepe, then fold one side over the filling towards the middle and roll gently.
- Fold into triangles. My favorite way to serve crepes 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’s some of our favorite filling and topping options:
- Homemade whipped cream and berries
- Nutella with sliced strawberries and banana
- 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
- Roasted or sautéed veggies with scrambled eggs
- Smoked salmon with cream cheese and capers
- Scrambled eggs with bacon, ham or sausage
- Pesto with veggies and chicken
- Turkey, bacon, avocado, mayo, and cheese.
tips for the best homemade crepes
This crepes recipe is really very easy to whip up, but here are a few tips to make sure your crepes are perfect every time!
- 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 your crepes turn out light and airy.
- Choosing the skillet. You don’t need a special pan or crepe maker to make wonderful crepes, but you do need an 8 to 10-inch nonstick skillet. I like to use this pan when I cook crepes.
- Cooking tips. Make sure when you pour the crepe 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 the crepes turn out very thin. You don’t want them thick like a tortilla.
- Butter the skillet to cook each crepe. I recommend using a stick of butter to grease your skillet after cooking each crepe to achieve best results.
- Keep crepes warm. While making the crepes, you can keep the cooked crepes warm by placing them on a baking sheet in the oven at 175°F until ready to serve.
make ahead & storage options
Homemade crepes are easy to make in advance! In fact, the crepes 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 crepes. You can freeze crepes! They will keep well in the freezer for up to about 1 month. Place a small sheet of parchment paper between each crepe, so they don’t stick and transfer them to a freezer-safe baggie or other freezer-safe container. Thaw at room temperature before warming, filling and enjoying.
- Reheating crepes. Heat in the microwave or in a skillet on the stovetop until warm. You can also enjoy at room temperature or cold!
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 option.
- 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.
These homemade crepes are a family favorite breakfast! I know there are quite a few crepe recipes out there to try, but after testing and tweaking this recipe multiple times, I can honestly say these are the BEST crepes! They’re so easy too, I make them on repeat. I highly recommend making a double batch because they disappear so quickly!
more breakfast favorites
If you try this delicious homemade 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. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Learn how to make crepes at home with this incredibly delicious crepe recipe! Not only do these crepes turn out perfectly thin and buttery, they are so easy to whip up in the blender. With just 8 simple ingredients, you can have your choice of sweet or savory crepes - the topping and filling options are endless!
- 2 tablespoons melted butter
- 1 cup all-purpose flour
- 1/2 cup milk
- 1/2 cup water
- 2 eggs
- 1/4 teaspoon salt
- 1 tablespoon sugar (skip if you are making savory crepes)
- 1 1/2 teaspoons pure vanilla extract
- 1 pint heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
Melt the butter in the microwave or on the stove. Let it cool for a few minutes before using in the batter, so you don't end up scrambling the eggs.
Add all ingredients in the blender, and blend on high until well mixed.
Let the batter rest for a 30 minutes to 2 hours in the fridge until the bubbles have dissolved and are no longer frothy. (Sometimes I skip this step and still have good results.)
Heat an 8 to 10-inch skillet with a handle to medium heat. Lightly coat pan with cooking spray or melted butter.
Pour about 1/4 cup of batter into the heated pan, then QUICKLY pick the pan up by the handle, and swirl the batter to the outsides of the pan, so the batter evenly coats the bottom of the pan.
Let cook for about 1 to 2 minutes, then carefully flip to the other side and cook for another 90 seconds or so.
Repeat with remaining batter, stacking cooked crepes on top of each other as you finish off the batter.
To make the homemade whipped cream, pour cream into a bowl and beat with an electric mixer on high for several minutes until stiff peaks form. Then add the powdered sugar and vanilla; gently stir to combine.
Fill crepes with yummy toppings such as Nutella, berries, homemade whipped cream, banana slices, etc. Enjoy!
*This recipe can easily be doubled, if you're serving a crowd.
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 crepes. You can freeze crepes! They will keep well in the freezer for up to about 1 month. Place a small sheet of parchment paper between each crepe, so they don’t stick and transfer them to a freezer-safe baggie or other freezer-safe container. Thaw at room temperature before filling/enjoying.
Reheating crepes. Heat in the microwave or in a skillet on the stovetop until warm. You can also enjoy at room temperature or cold!
Photos by Molly at Yes to Yolks.