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folded crepe filled with whipped cream and fresh berries
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Nutrition Facts
How to Make Crepes
Amount Per Serving (1 crepe)
Calories 123 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Trans Fat 1g
Cholesterol 55mg18%
Sodium 142mg6%
Potassium 39mg1%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 168IU3%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:7 crepes
How to Make Crepes
Prep Time:
40 mins
Cook Time:
20 mins
Total Time:
1 hr
 

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!

Ingredients
  • 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
Homemade whipped cream
  • 1 pint heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
Instructions
  1. 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.

  2. Add all ingredients in the blender, and blend on high until well mixed.

  3. 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.)

  4. Heat an 8 to 10-inch skillet with a handle to medium heat. Lightly coat pan with cooking spray or melted butter.

  5. 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.
  6. Let cook for about 1 to 2 minutes, then carefully flip to the other side and cook for another 90 seconds or so.
  7. Repeat with remaining batter, stacking cooked crepes on top of each other as you finish off the batter.
  8. 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.
  9. Fill crepes with yummy toppings such as Nutella, berries, homemade whipped cream, banana slices, etc. Enjoy!

Recipe 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. 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.

Author: Kim
Course: Breakfast, Brunch, Dessert
Cuisine: French
Keyword: crepes, homemade crepes

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