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
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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 was my first time making crepes, but my son asked for them for his birthday. Oh my goodness! How have I not made these a hundred times already?! The recipe was so easy and they turned out amazing! I have made a lot of your recipes and they are always fantastic. Thank you! We will make these again!
These were so easy to make and turned out so good! I also found it better to pour the batter on low heat so it could spread first, and then turn it to medium for it to cook.
These were so easy to make and turned out so good! I also found it better to pour the batter on low heat so it could spread first, and then turn it to medium for it to cook.
These turned out amazing! I’m admittedly not the best baker, but this recipe is so easy to follow. I ended up filling my crepes with whipped cream, raspberries, and chocolate syrup.
I love making this recipe with my family. Substitute water for freshly squeezed orange juice.
We have made Serbian palachinkes my whole life and none were as good as these. Thank you for coming up with a recipe that didn’t waste a single one. The kids didn’t even bother to wait for the whipped cream or sliced berries. A small scoop of Nutella and they were gone before I could get the next one finished. Amazingly thin and just the right amount of crisp. I used coconut oil to cook in the 8″ skillet, just trying to save my cholesterol levels a tiny bit, and it worked like a charm (probably a touch less delicious but still worked). So grateful.
It didn’t give any exact porportions for some of the Ingredents such as the flour which was pretty annoying to deal with.
These were amazing! I used them for chicken and then dessert with cherries and yoghurt.
You have become my go to for recipes! I’ve always enjoyed cooking and baking. Now that I’m retired, I have more time to spend in the kitchen! My husband thinks I’m trying to make him fat…lol
Can you substitute olive oil in the mixture? (Not while cooking)
Hi Tom, We recommend using butter. You’re welcome to try oil if you’d like, but know that the taste and final results will be slightly different. Let us know how it turns out for you if you do replace the butter with oil!
OH MY GOD I DIDNT EXPECT IT TO TURN OUT THIS GOOD GUYS MAKE RHIS RIGHT NOW
Great recipe! I enjoy my crepes with Greek vanilla or any flavor of yogurt with fresh fruit
Can we substitute all purpose flour for whole wheat flour in this recipe?
Hi Jane, We haven’t tested it, but a white whole wheat flour should work just fine. Anything else would change the texture of the crepes quite a bit. Let us know what you try!
I make crepes with beef/and ground pork with onions/celery/oregeno/ garlic/salt ..pepper/red peppers
Sounds delicious, Lynda! The recipe as written will work for savory crepes, but we usually leave out the vanilla extract and add a pinch of ground black pepper.
My first time ever making crepes and oh my goodness thank you!!
This was so easy to make and my family loved it. I made the crepes and stuffed them with peaches and cream an they were out of this world! Your recipe is so easy and I love that you gave us so many different options to make. I will be using this for dessert and for so many things I can stuff them with. Great Job!!
turned out fabulous!
I live this recipe. I have always battled to make the perfect crepes. I have learnt it’s important to read all the tips and tricks written by the recipe creator to get it to come out right. And how delish it was. My family devoured them and asked for more. Definitely a keeper.
Unfortunately I found that I would have to mix the batter every time I wanted to put more onto the pan. It definitely could’ve been an error on my part, but the egg whites and butter floated to the top. It’s possible it’s because I didn’t take the time to let the milk and water get to room temp, but there are other crepe recipes that are easier and more forgiving. Still tasted good, though!
This recipe was perfect!!!
We made them yesterday morning & the exact tips, timing & cooking methods made them come out soo perfectly thin & delicious!!! We put Nutella , strawberries and bananas! Soo good!!! Thankyou!!!
Perfect recipe! Sounds a bit dramatic but as a crepe lover im soso happy to have stumbled upon a recipe that has worked well for me as before, 9 times out of 10 I would mess up when making crepes and they would taste and feel awful and therefore had to resort to eating store bought crepes which were not very nice and full of unnecessary ingredients. I do add in 2tsp of vanilla extract instead of 1 1/2 and also i find that the batter makes around 7-8 pancakes for me rather than the 14 it says in the recipe but i don’t mind.
Where are the quantity for the ingredients? I can’t seem to find them. Can’t make crepes without the quantity in the recipe. It’s pointless
Hi Carol, you can click Jump to Recipe to get to the recipe, or scroll down to the light gray box that says “Homemade Crepes”
These were easy and delicious. I filled them with a lemon whipped cream and topped with your blueberry sauce. My husband said they were amazing and said to say thanks, Sally!
said they were amazing and he wanted me to say thank you, Sally!
Pretty good!
A bit too much egg and and they were a bit brittle tough
This is my favourite crepe recipe – I’ve been making it for 4 years. I always make it the night before to save time the next day and sometimes I cook the crepes in two pans. Our favourite topping is lemon and sugar with fruits and everyone loves them.
I used two eggs and half cup flour and two table spoons oats. For me one cup flour is unnecessary. I also blended a banana with it.
Loved this recipe. My first time making crepes.
I used a crepe pan and used between 1/4 and 1/2 cup of batter to fill the pan. Came out perfect. Used both savery & sweet for brunch.
Sally my queen pls don’t stop baking i will never recover. engulfed one too many crepes but who cares they were delicious would do again #myqueensally
We made nutella crepes today after a trip to France, where my grandson could not get enough of them! These were easy and delicious – I had much more trouble with the crepe making .machine. I appreciated the tips on ingredient temperatures in addition to the recipe!
And you really need a ‘t’ shape wooden spreader. You can make one from a larger wooden dowel, about 3/8inch diameter, 5 inch long, then drill a hole for a smaller handle wood dowel or skewer right in the middle. Dip in water when using and you can really spread the batter out thinly and quickly
I am an amateur chief I barely know how to cook and when I tried to make it I thought my family would hate it but they actually loved so much I make it every week now