How to Make Crepes

Folded crepe filled with whipped cream and fresh berries.

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.

Course Breakfast, Brunch, Dessert

Cuisine French

Diet Vegetarian

Prep Time 40

Cook Time 20

Total Time 1

Servings crepes

Calories 123

Author Kim

Ingredients

2 tablespoons butter melted
1 cup all-purpose flour
1/2 cup milk
1/2 cup water
2 large eggs
1/4 teaspoon salt
1 tablespoon sugar (skip if you are making savory crepes)
1 1/2 teaspoons pure vanilla extract (skip if you are making savory crepes)

Homemade whipped cream

1 pint heavy whipping cream
1/4 cup powdered sugar
1 teaspoon pure vanilla extract

Instructions

Melt the 2 tablespoons 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 1 cup all-purpose flour, 1/2 cup milk, 1/2 cup water, 2 large eggs, 1/4 teaspoon salt, 1 tablespoon sugar (skip if you are making savory crepes), and 1 1/2 teaspoons pure vanilla extract (skip if you are making savory crepes) 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 1 pint heavy whipping cream into a bowl and beat with an electric mixer on high for several minutes until stiff peaks form. Then add the 1/4 cup powdered sugar and 1 teaspoon pure vanilla extract; gently stir to combine.
Fill crepes with yummy toppings such as Nutella, berries, homemade whipped cream, banana slices, etc. Enjoy!

Video

Notes

*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. Leftovers 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 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. Heat in the microwave or in a skillet on the stovetop until warm. You can also enjoy at room temperature or cold!

This recipe was originally published on February 8, 2021. It was republished June 16, 2022, January 15, 2023 and February 7, 2026 with updated content.

Nutrition