These homemade crepes are ultra thin and delicate with the most buttery crisp edges. Easy to make with just a blender and regular skillet, they’re ready for your choice of sweet or savory fillings and toppings. No special pans required for these French-style pancakes. And, best of all, you only need 8 basic ingredients!
I originally published this recipe in 2015 and have since added new photos, a video tutorial, and more helpful success tips.
Have you ever made these before? Though it may seem complicated, making restaurant-quality crepes at home isn’t very difficult. Today I’m walking you through the entire process including crucial success tips, the best 8 ingredients to use, why I use a blender, and a multitude of filling ideas.
I began making these a few years ago, and have eaten my fair share at cafes, restaurants, farmers’ markets, and catered events, learning A LOT along the way. My recipe hasn’t changed, but my method has improved. Consider this your Ultimate Guide to Crepes!
One reader, Betsy, commented: “Amazing… that’s how my crepes turned out. This was my first time making crepes, and Sally’s recipe and directions were so helpful! I watched the video first which helped me create the perfect crepe! I had leftover custard and filled the crepes with custard, strawberries, and blueberries. Yum! ★★★★★“
What Are Crepes?
Crepes are thin and delicate French-style pancakes made without any leavener. When made correctly, they’re as thin as lace with irresistible buttery crisp edges. Crepes are popular at restaurants and catered events and I’ve even seen crepe stations at wedding receptions, too! Though they’re usually a breakfast or brunch option, crepes are welcome any time of day, including dinner or dessert. Filled with anything from whipped cream and berries to meats, sauce, and vegetables, crepes aren’t picky about when you enjoy them. 😉
Crepe recipes vary, but most include flour, liquid (milk and/or water), and salt. Restaurants usually make them with a specialty pan, but a regular skillet works in any home kitchen.
Why are they a favorite? Crepes are popular because their versatility makes them FUN to eat. Rolled up or folded, you can stuff and top them with virtually anything. Nutella, whipped cream, and berries is a common choice, but savory fillings work just as well. Fold or roll them up and enjoy trying a variety of fillings and flavors. You’re definitely not limited!
- You can also make crepe cake!
Overview: How to Make Crepes
- Melt the butter: Melt some butter in the microwave or on the stove. Let it cool for a few minutes before using in the batter. (Otherwise you could scramble the eggs.)
- Combine all ingredients in a blender: Add the cooled melted butter and all the remaining ingredients into a blender. A blender works WONDERFULLY to smooth out the batter because it cuts that flour perfectly into all the wet ingredients. If you don’t have a blender, just use a mixing bowl and whisk. I use my Ninja blender. A blender is key when making my Dutch baby pancake recipe, too.
- Chill the batter: Chill the crepe batter for at least 30–60 minutes before cooking it. This time in the refrigerator is crucial to the taste, texture, and success of your crepes. Use this time to clean up and get your skillet ready. You can even chill the batter overnight so it’s ready to cook the next day.
- Butter & heat a small skillet: Generously butter the pan and keep butter nearby for greasing the pan between each crepe, too. Though professional chefs may use a specialty crepe pan, I find a small 8-inch skillet works perfectly at home. If you don’t have a small skillet, use a larger one, but make sure you keep the crepes THIN.
- Cook crepes one at a time: The longest part of this recipe is standing over the stove and cooking them one at a time over medium heat. Use only 3–4 Tablespoons of batter per crepe. (I usually use 3 Tablespoons.) The less you use and the larger you stretch the crepe, the thinner they’ll be. As you can see in my video tutorial, I twirl the pan so the batter stretches as far as it can go. If you don’t do this, your crepes will be pretty thick and taste like tortillas. Still delicious, but very different. Flip the crepe over and cook the other side, too.
- Serve with favorite fillings: I love serving them warm with cold whipped cream and fresh berries. Keep scrolling because I have lots of filling ideas listed for you below.
How to Make Crepes Ahead of Time
You can make the crepe batter up to 1 day in advance. Seal tightly in your blender or pour into a mixing bowl and cover tightly, then prepare crepes the next day. Crepes are best enjoyed right away, but you can make a batch and store in the refrigerator for up to 1–2 days. Reheat in the microwave or arrange on a lined baking sheet (they can overlap). Cover with aluminum foil and warm in a 275°F (135°C) degree oven for 10 minutes. You can also freeze crepes—see instructions below.
Key Ingredients
The recipe is written out below, but it’s important you understand why each ingredient is used. This is a delicate batter, so substitutions aren’t recommended.
- Unsalted Butter: Butter is a key ingredient. Have extra butter handy for the skillet.
- All-Purpose Flour: Flour is another key ingredient, providing the overall structure. I haven’t tried any successful gluten-free alternatives, but let me know if you do!
- Granulated Sugar: These are lightly sweetened; you only need 1 Tablespoon of sugar.
- Salt: A pinch of salt adds flavor.
- Whole Milk & Water: Crepe batter needs liquid. Using all water created a limp and lacking crepe, while using all milk created a heavy crepe. For the best texture, use a mix of both.
- Eggs: As they do in pancake batter, eggs provide structure and bind all the ingredients together.
- Vanilla Extract: Adds flavor—you’ll definitely smell the vanilla as you cook these on the stove! Feel free to leave it out if you make savory-style crepes.
By themselves, crepes aren’t heavily flavored at all. That’s why the texture is crucial (keep them thin!).
Crepes Success Tips
- Chill the batter: I mentioned this above and include it in the written recipe below, but it’s definitely worth repeating. One secret to the BEST crepes is to chill the crepe batter for at least 30–60 minutes and up to 1 day. This time in the refrigerator enhances the batter’s flavor and, more importantly, gives the flour a chance to fully hydrate.
- Butter the pan between each crepe: The best part of crepes is the thin, delicate, and buttery crisp edges. To achieve this, butter the pan between EACH crepe. Sounds like a pain, but just grab a stick of butter and coat the pan before adding more batter. You won’t regret it.
- Twirl the pan: Pour the batter into the center of the hot and buttered pan. Lift the pan up and twirl it so the batter stretches as far out as it can go. (The thinner the crepe, the better texture it has—trust me.) This crucial technique is much easier than it sounds and you can watch me do it in the video tutorial.
Crepe Fillings & Toppings
Crepes are a blank canvas for many different fillings and toppings. Though I’m all about going overboard with toppings like Nutella & bananas or apple pie filling & melted peanut butter, sometimes it’s nice to keep things simple! Pictured is my favorite whipped cream flavored with fresh orange juice. You could use a splash of orange liqueur if you have some, too. Whip into medium peaks before filling or topping your crepes. I also serve these with tons of fresh berries. Lightly sweetened, the burst of fruit and citrus is a welcome refresher! With such a simple accompaniment, the crepes themselves truly shine.
Plenty more crepe filling inspiration for you:
- Strawberry Sauce
- Raspberry Sauce
- Blueberry Sauce
- Lemon Curd & Fresh Berries
- Blueberry Sauce from Blueberry Swirl Cheesecake
- Whipped Cream
- Peanut Butter, Nutella, or Hot Fudge & Sliced Banana
- Chocolate Ganache
- Pastry Cream from Boston Cream Pie
- Salted Caramel
- Cheesecake Batter from No Bake Cheesecake Jars
- Homemade Pesto & Sautéed Veggies (mushrooms, spinach, peppers)
- Ricotta, Chive, & Smoked Salmon
- Fresh Mozzarella, Basil, & Sliced Tomato
- Scrambled Eggs, Cooked Ham, and a drizzle of hollandaise
- Cooked Chicken, Broccoli, & Cheddar
- S’mores Nutella Crepes: Spread 1–2 Tablespoons of Nutella onto 1 side of each crepe. Top each with a handful of mini marshmallows. Roll or fold into quarters and sprinkle with crushed graham crackers. Drizzle with melted chocolate.
- Tiramisu Crepe Cake
Or try the always delicious Crepes Suzette!
See Your Homemade Crepes
Feel free to email or share your recipe photos with us on social media. 🙂
Print
Homemade Crepes
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour, 10 minutes
- Yield: about 14 crepes
- Category: Breakfast
- Method: Cooking
- Cuisine: French
Description
This basic crepe recipe is perfect for your favorite crepe fillings and toppings. Before beginning, watch the helpful video tutorial above and read the instructions and recipe notes below.
Ingredients
- 3 Tablespoons (43g) unsalted butter, plus 3–4 more Tablespoons (43g to 56g) for the pan
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 Tablespoon granulated sugar
- 1/8 teaspoon salt
- 3/4 cup (180ml) whole milk, at room temperature*
- 1/2 cup (120ml) water, at room temperature
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
Instructions
- Review my success tips and watch the video tutorial below before beginning.
- Melt 3 Tablespoons of butter in the microwave or on the stove. Cool for about 5 minutes before using in the next step. The remaining butter is for the skillet.
- Combine the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla in a blender or large food processor. If you don’t have a blender or food processor, use a large mixing bowl and whisk by hand. Blend on medium-high speed for 20–30 seconds until everything is combined. The mixture will be silky-smooth and the consistency of cream. Cover the blender tightly or pour into a medium bowl, cover tightly, and chill in the refrigerator for 30–60 minutes and up to 1 day. (After refrigerating, if the batter looks separated, give it a quick stir before cooking in the next step.)
- Cook the crepes: Use the remaining butter for greasing the pan between each crepe. Place an 8-inch skillet over medium heat and generously grease it with some of the reserved butter. If you don’t have a skillet this size, use a larger one, but make sure you keep the crepes thin. Once the skillet is hot, pour 3–4 Tablespoons (closer to 3 is best) of batter into the center of the pan. Tilt/twirl the pan so the batter stretches as far as it will go. The thinner the crepe, the better the texture. Cook for 1–2 minutes, then flip as soon as the bottom is set. Don’t wait too long to flip crepes or else they will taste rubbery. Cook the other side for 30 seconds until set. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. If desired, separate each crepe with parchment paper so they do not stick together. If you’re using enough butter in your pan, though, the crepes shouldn’t stick.
- Fill the crepes. I love serving them warm, but they’re excellent at room temperature too. See my filling suggestions above this recipe or my recipe notes below. Place a few spoonfuls of your filling ingredient(s) in the center of the crepe. Fold both sides over the filling. Crepes are delicious with toppings, too, such as a drizzle of melted chocolate, melted peanut butter, or a dusting of confectioners’ sugar. Or try a savory sauce like pesto or hollandaise.
- Leftover unfilled crepes remain fresh in an airtight container in the refrigerator for 1 day or in the freezer for 1 month. Freeze each between small sheets of parchment paper so they don’t stick. (I usually layer them with parchment and freeze in a large zipped-top bag.) Thaw at room temperature before filling/enjoying. See reheating instructions in the recipe Notes below.
Notes
- Make Ahead Instructions: Batter can be made the night before. Seal tightly in your blender or pour into a mixing bowl and cover tightly, then prepare crepes the next day. Crepes are best enjoyed right away, but you can make a batch and store in the refrigerator for up to 1–2 days. Reheat in the microwave or arrange on a lined baking sheet (they can overlap). Cover with aluminum foil and warm in a 275°F (135°C) degree oven for 5–10 minutes.
- Special Tools (affiliate links): Food Processor, Blender (what I use), or Large Mixing Bowl and Whisk | Small 8-inch Skillet (what I use) or Specialty Crepe Pan | Silicone Spatula
- Keep Warm As You Cook: The radiant heat from each crepe piled on top of one another keeps them all warm as you cook the remaining batter. If the crepes have gotten cold, place a water-moistened damp paper towel over the plate of crepes and microwave for 30 seconds. I find keeping them in a warm oven the entire time you’re cooking the rest quickly dries them out.
- Crepe Fillings: My pictured crepes are filled with lightly sweetened orange whipped cream. To make the whipped cream, add 1 Tablespoon fresh orange juice and, if desired, 1 Tablespoon orange liqueur to my whipped cream recipe. Just add it along with the heavy cream—whipped cream recipe instructions remain the same. Serve with fresh berries, orange zest, and a dusting of confectioners’ sugar on top. Or use any fillings/toppings you desire. See a list of suggestions above this recipe.
- Milk: I prefer whole milk in the crepe batter. For a richer-tasting crepe, half-and-half or heavy cream work too. 2% is OK, but I wouldn’t use lower-fat milks. Any low-fat or full-fat nondairy milk works too.
- Savory Crepes: The recipe as written will work for savory crepes, but I usually leave out the vanilla extract and add a pinch of ground black pepper. Feel free to add a Tablespoon of your favorite dried herb to the batter, too.
- Adapted from Kraft
Reader Comments and Reviews
This recipe doesn’t tell us how many crepes this can make! Nor the total fl. oz. of the batter. If we need to make enough for 20 people/crepes, it would help to know to double/triple your numbers
Hi Miss Miranda, this recipe yields about 14 crepes (you can see top of gray recipe card for yield details on any of our recipes) at about 3-4 TBSP of batter per crepe. Hope this helps!
The French cafe across town wanted 50 for an order of crepes so I decided to make my own and wow I’m so glad I did (also saved me $50) these were amazing, light and crisp, great way to start the weekend, thanks Sally!
Great recipe! Just made them for Christmas breakfast and they turned out great
I am making these for Christmas Eve. They are chilling right now. Smoothest batter ever.
What about cream cheese and sugar filled crepes
I want a crepe batter for potato cheese blintzes. Will the texture be changes if I leave out the sugar and vanilla?
Hi Joan! See recipe notes for details on making a couple very small changes for savory crepes. Hope you enjoy them!
Hi there!
Can I skip the chilling stage in a pinch?
Hi Lily, the chilling is crucial to the taste, texture, and success of your crepes. We do not recommend skipping it.
Great recipe, perfect ratios! (Often recipes on internet require a bit of adjustment, not this one) First time made it, turned out perfect, just as pictures showing it should be
My favourite I have these with lemon and sugar at least once a month, but I think about them much much more than that. Great
Brilliant, my go to recipe after trying many others. Time and time again – works a treat.
Omg it was ssoooooooooooooo goooooooood!!!! Thank you so much for the recipe. My 10 fake children loved it.
This is such a perfect recipe that it’s literally fool proof, because even if you don’t make them perfect, they’re still delicious. This was my first time making, so I had to experiment with the thickness, heat etc. However, unlike pancakes (where the first one often goes in the garbage), every one of these was servable and still delicious, whether over/under browned, too much butter, too thick, etc. So if you are on the fence about trying a new recipe for a special occasion, make these! They will turn out great as long as you make the batter correctly. I refrigerated my batter overnight. Also, used a hand whisk for batter and it worked fine. I can’t wait to hone my crepe making skills some more!
Delicious and oddly easy to make. The old saying, “The first crêpe is for the dog” did not apply in my case. I have had crepes in France and was reluctant to try to make them. No problem! I kept the heat down on a regular 9-inch pan and use one forth cup of batter. A keeper.
These were an ABSOLUTE hit! Made them for my wife’s birthday after a pretty failed attempt of an old recipe yesterday that left us wanting to run to a restaurant. These were better than any other crepes we’ve had and the whole fam thoroughly enjoyed! Thank you 100x over!
These were perfect, and so so so delicious. Followed the recipe exactly, and made the batter the night prior.
Can’t wait to make these. Never made home made crepes so I am looking forward to the challenge. I will keep you posted on how they turn out.
I have made this recipe 2times and I love making it with whipped cream
Can I substitute plant based milk such as oatmilk or almond.milk? Milk doesn’t work for my family
Hi Kathryn, you can use almond milk if needed, yes.
If I’m making these savoury should I still include the sugar or can I omit that? Love this recipe so much! My wife lives for these!!
Hi JMB! See recipe notes: The recipe as written will work for savory crepes, but I usually leave out the vanilla extract and add a pinch of ground black pepper. Feel free to add a Tablespoon of your favorite dried herb to the batter, too.
My morning was made PERFECT with these crepes. Served them with homemade apple sauce and a splash of maple syrup. Thank you!!! Easy to follow recipe.
Love these crepes. Easier than I imagined!
Useless . Where is the recipe? I don’t need the history behind crepes. Just the recipe.
Sorry John Doe but knowing the history may help you make a better crepe. And the recipe is here. Scroll back up and you will find it! The fact that you are rude and ignorant is hillarious! So busy being mad you totally missed the recipe. Being nice takes so much less energy then being rude. Thanks Sally for the history!
One of the reasons I love this site so much is how much I’m always learning from the information that’s included. The recipes themselves are clear and concise, just like this great one for crepes.
Of course if you just want the recipe you can always click “jump to recipe” right there at the top of the page!!
Thanks Sally for another great recipe and passing on the skills to help assure us the best possible outcomes!
I love crepes and yours are phenomenal. I love savory versions, especially making a cheese manicotti with marinara. Delish. Thank you, Sally, you have an amazing and delicious talent.
Why not call for 2% milk instead of a mix of whole and water? The overall grams of fat would be the same.
Hi Linda, you can use 2% milk in place of the whole milk, but we do still recommend adding the water. The balance of the two provides the best texture for the batter.
We have used this recipe for a few years now. We love it. We add a pinch of cinnamon for a twist in the flavor. However, we’ve recently had to go dairy free. Have your readers tried replacing butter w/ avocado oil or vegan butter? Which works best, if at all?
Hi America, we haven’t tested either but would start by trying with the vegan butter. Perhaps another reader can chime in here if they’ve personally tried it! Let us know if you do any experimenting.
Earth balance, usually I use the red one because its soy fee, but they work nicely. I do not recommend Miyokos for this, because it breaks down it a strange way when heated. Also recommend Califia oat milk or Ripple milk, depending on other allergies you may run across.
I use a recipe similar to this and use olive oil. Works just fine.
Easy! Loved the crisp edges and good flavor.
This recipe is perfect! My first attempt and my daughter the chef loved them. Follow the recipe.
On our gas range I used the largest burner at 3. I Lightly buttered the stainless steel skillet between crepes. I waited until the edges turned brown and flipped. About 30 seconds, maybe a little more on the second side.
Hi there, is this recipe able to be doubled? I’m looking to make a crepe cake.
Hi Masil, yes! We use a double batch of this recipe in our Tiramisu Crepe Cake.
Loved your clear instructions on how to make the crepes. It has been many years since I last made them. Will be making them this week. Thank you so much.
After a recent trip to Paris, I was inspired to make my own crepes. Loved your recipe. Exactly what I was looking for. Thank you!
I’ve made this a few times now and i really like them. I make matcha whipped cream and they are so tasty! Thank you!
Loved the recipe- how do I make this gluten free? Any suggestions on alternatives instead of regular flour? Thanks
Hi Ash, we haven’t tested this recipe with gluten-free flours, but several readers have reported success using 1:1 flour substitutes. If you try it, let us know how it goes!