Learning how to make homemade crepes is much easier than you might think. These classic French-style pancakes are incredibly thin, buttery, and delicate, yet the batter comes together in minutes with just 8 basic ingredients. No specialty crepe pan required—a regular skillet works beautifully. Whether you’re making sweet crepes with berries and whipped cream or savory crepes filled with meat, cheese, or vegetables, this foolproof recipe produces soft, flexible crepes with lightly crisp edges every time.
I originally published this recipe in 2015 and have since added new photos, a video tutorial, and more helpful success tips.
Have you made crepes before? While they may seem complicated, making restaurant-quality crepes at home is surprisingly simple. 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.
Consider this your Ultimate Guide to Crepes!
Why You’ll Love These Homemade Crepes
- Thin, tender, and buttery with lightly crisp edges
- Easy blender batter with only 8 ingredients
- No specialty equipment needed
- Perfect for sweet or savory fillings
- Batter can be made ahead
- Freezer-friendly
- Great for breakfast, brunch, dessert, or dinner—really any time!
One reader, Jane, commented: “This recipe is so good and I can’t believe how easy it was to make. I love that I can make the batter the night before and just pour it in the pan in the morning. ★★★★★“
One reader, Auggy, commented: “You guys make the best recipes, I swear. Gave this a shot having never attempted crepes before and they came out AMAZING. I used extremely low heat with a small pan, and used the timing recommended with 2 minutes on the first side and 30 seconds on the flip side. Delicious. ★★★★★“
One reader, Ellie, commented: “This was the first time I had made crepes and they were amazing and really easy. Ever since I have made them every week for a special dinner. Thank you so much! ★★★★★“
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, farmers’ markets, and I’ve even seen crepe stations at wedding receptions! 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 meat and vegetables, crepes aren’t picky about when you enjoy them. 😉
Unlike American pancakes, crepes don’t contain baking powder or baking soda. Instead of rising and puffing up while they cook, they stay thin, tender, and flexible—perfect for folding or rolling around sweet or savory fillings. Their neutral flavor makes them one of the most versatile recipes you can master, equally suited for breakfast, brunch, lunch, dinner, or dessert.
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. Unlimited options!
8 Simple Ingredients
The recipe is written out below, but it’s important to understand why each ingredient is used. This is a delicate batter, so substitutions aren’t recommended.
- Unsalted Butter: Adds flavor and richness, and creates those signature lightly crisp edges. Have extra butter handy for the skillet.
- All-Purpose Flour: Flour provides structure while keeping the crepes tender. I haven’t tried any gluten-free alternatives, but let me know if you do!
- Granulated Sugar: These are very lightly sweetened; you only need 1 Tablespoon of sugar for the whole batch.
- Salt: For flavor.
- Milk & Water: Crepe batter needs liquid. For the best texture, use a mix of water and whole milk. Water helps create an extra-light, delicate texture that spreads easily in the pan. Whole milk adds richness and flavor, and the lactose assists in browning. Lower-fat or nondairy milk work, but whole milk produces the best result.
- Eggs: Provide structure and flexibility so the crepes fold without tearing.
- 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!).
Overview: How to Make Crepes
Combine all ingredients in a blender: Met the butter and cool it for a few minutes so it doesn’t scramble the eggs. Then 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. A blender is key when making this 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. You can certainly use a specialty crepe pan, but I find a small 8-inch skillet works perfectly at home. I recently started using this crepe pan and love it. 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 more like tortillas. Still delicious, but a very different texture!
Flip the crepe over and cook the other side, too.
Why Do Crepe Batters Need to Rest?
Resting the batter gives the flour time to fully hydrate and allows air bubbles created during mixing to settle. This produces smoother, more flexible crepes that cook evenly and are much less likely to tear. Even a 30-minute rest makes a noticeable difference.
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 cook the crepes the next day.
Crepes are best enjoyed right away, but leftovers keep well in the refrigerator for up to 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) oven for 10 minutes. You can also freeze crepes—see instructions below.
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
Think of crepes as a blank canvas for your favorite fillings and toppings. I love serving them warm with homemade whipped cream and fresh berries. A squeeze of fresh lemon juice and a dusting of sugar is a classic way to enjoy them, too. With such a simple accompaniment, the crepes themselves truly shine.
Plenty more crepe filling inspiration for you:
Sweet Crepe Filling Ideas
- Whipped Cream & Berries
- Peanut Butter, Nutella, & Sliced Banana or Strawberries
- Lemon Curd
- Fruit Preserves
- Strawberry Sauce
- Raspberry Sauce
- Blueberry Sauce
- Chocolate Ganache
- Pastry Cream
- Salted Caramel & Sautéed Cinnamon Apples
- Cinnamon Butter & Roasted Pears with a Drizzle of Maple Syrup
- Cheesecake Batter from No-Bake Cheesecake Jars
Savory Crepe Filling Ideas
- Ham & Swiss/Gruyère Cheese with Dijon Mustard
- Scrambled Eggs, Avocado, & Sharp White Cheddar with Hollandaise Sauce
- Smoked Salmon, Cream Cheese, & Chives
- Bacon, Scrambled Eggs, & Green Onions
- Rotisserie Chicken, Steamed Broccoli, & Cheddar
- Fresh Mozzarella, Basil, & Sliced Tomato with a Drizzle of Balsamic Glaze
- Prosciutto, Steamed Asparagus, & Goat Cheese
- Homemade Pesto & Sautéed Veggies (Like Mushrooms, Spinach, Peppers, & Zucchini)
- Soft Goat Cheese, Fig Jam, & Caramelized Onions + a Sprinkle of Chopped Walnuts
Or try the always delicious Crepes Suzette!
They’re likely overcooked. Crepes only need about 1–2 minutes on the first side and about 30 seconds after flipping.
The batter may not have rested long enough, or they may have been flipped before the first side has fully set.
You may have used too much batter, and/or the batter wasn’t spread out thin enough. Use only 3-4 Tablespoons of batter and immediately swirl it across the entire pan.
A blender solves this quickly. If you are whisking the batter by hand, you can strain it through a sieve before chilling.
Once you learn how to make crepes from scratch, you’ll find yourself reaching for this recipe again and again. They’re simple enough for an everyday breakfast yet elegant enough for brunch, dessert, or special occasions. Fill them with fresh fruit and whipped cream, savory eggs and cheese, or whatever sounds good that day—the possibilities are nearly endless.
Can’t get enough? You can also make a crepe cake!
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 and read the instructions and recipe notes below.
Ingredients
- 3 Tablespoons (43g) unsalted butter, plus 3–4 more Tablespoons (43–56g) for the pan
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 Tablespoon granulated sugar
- 1/8 teaspoon salt
- 3/4 cup (180g/ml) whole milk, at room temperature*
- 1/2 cup (120g/ml) 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 or specialty crepe pan like this 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. I find a small offset spatula helpful for flipping. 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 in the 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 or melted peanut butter, or a dusting of confectioners’ sugar + a squeeze of fresh lemon. 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 zip-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 or Specialty Crepe Pan | Silicone Spatula | Small Offset 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 don’t recommend 1% or nonfat 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 herbs to the batter, too.
- Adapted from Kraft
Reader Comments and Reviews
I refrigerated the batter one day as suggested in the notes. It took me a bit to get the pan the right temperature and then figure out how long to cook the crepes, but it worked. Sally’s Baking Challenge number two is a success! Thank you.
I have never had crêpes with homemade pesto and sautéed veggies: so I’m going to try that filling next.
On the recipe: I used cake flour instead of all purpose flour, and it was the first time I added water, normally I would use only whole milk: loved the taste and texture of the end product.
So easy! I made a cinnamon roll filling and a cream cheese frosting for the top. My husband, son, and dad gobbled them up. Looking forward to make them savory next time.
Hi! I absolutely love this recipe I have been looking for a good crepe recipe and this one is definitely a keeper!
So easy to make and fun to get creative in the kitchen. We did a couple with banana, cream and chocolate and another few with bacon and eggs and they were both good! So happy for an easy recipe to follow! Thanks!!
Hubby and I made these this morning and really enjoyed them! Definitely will be making it again. Topped the first one with cinnamon + powdered sugar mix but really like the crunch from granulated sugar so used that in the rest. Thanks for another great recipe and opportunity to enter the monthly challenge giveaway 🙂
As always Sally we did this together as a couple, and it was a lot of fun and very successful. Your instructions are spot on and we enjoyed making them. We filled ours with ricotta whip cream and raspberries. So light and delicious.
As always, thank you!
Cheryl
What a fun recipe! I can’t believe I’ve never made crepes before – I always thought they’d be more complicated but this recipe was so easy. Made savory with half the batter (spinach dip, mushrooms, tomatoes, spinach and hatch sausage or shrimp) and sweet (filled with whipped cream, pb, chocolate, strawberries and banana). They were a hit with the family! My baby and picky eater even enjoyed them with shredded cheese inside. This will become a family regular and something I’ll make again and again with new fillings to try. Thanks for a new favorite Sally!
Super easy – my daughter jumped at trying these. I was surprised at how simple they were to make. The homeade whipped cream was such a bonus.
I was nervous to make these crepes. I’ve made pancakes so many times but I thought crepes would be difficult or too time consuming, I was wrong thankfully. This recipe made the lightest crepes that were easy to flip in my pan and had a flavor that would compliment any filling. I added greek yogurt and blackberries to my crepes. I would definitely make them often for breakfast and maybe even for dinner. I’m going to try your banana bread scones next, thanks Sally.
I have made crepes before but they were always kind of boring and soggy. The tip to make sure to add butter to the pan in between each one helped sooo much!
Always wanted to make crepes myself but somehow never did. So I was super excited for this months challange and had to finally try them!
Filled them with a chocolate spread and biscoffi cookie spread and topped the crepes off with some powdered sugar. So deliceous! Totally have to make them again for my birthday brunch tomorrow! Another amazing recipe Sally!
(picture on my instagram page ohsweetcultureshock ;))
I’d never made a crepe before and I’d only eaten one, that I didn’t love. I was nervous and excited to try it!!
We made banana and strawberry crepes with whipped cream and chocolate syrup on top. Our second one was eggs, ham, spinach, and cheese. They were both super good!
We were so happy with how they turned out!!
These were delicious! First time making them. I used Nutella, blueberry jam, and a cream cheese filling (cream cheese, vanilla extract and cocunut sugar) for the fillings. Great recipe!! Thank you for all of your amazing recipes!
I always thought you needed special equipment to make crepes, so I was surprised by how simple and easy it actually is to make them on your own. They turned out so light and fluffy. The part that’s really fun is all the different fillings you can make for the crepes. I made a mocha crepe filled with Nutella, coffee chip gelato, homemade whipped cream, and crushed amaretti cookies and it was amazing. Even my mother, who doesn’t like crepes, loved them. I’ll definitely be making these again!
I loved the recipe…thanks for the tips… Made it with two different fillings : sweetened coconut filling and also simple crepes with berries and Nutella everyone loved it
I made this recipe for the challenge this month. They came out really good! The batter came together quick and the video helped a lot with learning the cooking technique. I did apple pie filling with whipped cream for a topping and they were a hit!
Sally does it again! She created an easy-to-follow recipe that tastes great. I filled with Sally’s whipped cream (vanilla flavored) and topped with fresh peaches. I found the cooking time spot on- 2 minutes on one side, then 30 s after flipping.
These are delicious and relatively easy to make. My kids liked them and we enjoyed them for dessert. Excellent recipe!
Easy to follow and delicious recipe! I don’t have a small pan so spreading them out was a bit difficult but they turned out really well! It was my first time making them and I was very happy with the result.
Hi Sally! I made both savory (with a mix of roasted potatoes and deli ham) and sweet (with strawberries, Nutella, and fluff, and cinnamon apples). Tasty and versatile, but a bit time consuming for each one to cook. Maybe I didn’t have it on a high enough heat? But I found if it was higher, the butter splattered a lot more and made it harder to swirl the pan with the batter. Thanks for the recipe.
Hi Lydia! It definitely takes time to cook each individually. You don’t want to rush it and burn them. I usually cook them on medium heat. So glad you tried these!
This recipe was failproof! I’ve always been intimidated by crepes, but the tips in the recipe were very easy to follow. I made a sweet version with orange and ricotta and a savory version with chicken and asparagus.
These were so simple and delicious to make! I always thought you needed a fancy crepe pan to make crepes, but this recipe proves that you can make them with tools that most average household kitchens will already have on hand! I made savory ones with sauteed mushrooms + collard greens, and I filled sweet ones with cookie butter and bananas. Can’t wait to experiment with more filling combinations!
I’ve had and made crepes many times. This recipe is foolproof. I had to sneak a couple away for pictures, as the rest were devoured (with Nutella) as soon as they came off the pan.
This easy to follow recipe made a great addition to our Sunday breakfast! I gave the option of filling them with PB, whipped cream, blueberries and/or bananas. They were DELICIOUS!
Such an easy and delicious recipe! I love that the batter can be made the night before to make for easy breakfast. We tried this with the homemade whip cream (also so delicious). Another recipe win!
Great recipe! My family and I loved these crepes. We filled them with whipped cream and/or Nutella and topped with strawberries and bananas. Delicious! My daughter was especially delighted to eat something “fancy”.
This recipe was really easy and a hit with the kids! I couldn’t make them fast enough! We will definitely be making them again!
My first time making crepes! I always thought I needed a crepe maker griddle with a crepe spreader to make crepes. Little did I know I could just use my 8-in pan! They were delicious, and we filled them with nutella and bananas. Now I’m thinking of make a crepe cake! Thanks for the recipe!
Just finished making and eating these delights. So easy to make and quick to cook (even quicker to eat)! This recipe will definitely make the return platter for many family breakfasts to come. Paired these with fresh berries, strawberry jam and Nutella with a light dusting of icing sugar and maple syrup
These were delicious and easy, even for this first-timer! I have a sweet tooth so went the sweet route instead of savory – whipped cream, chocolate and berries. So good!