Easy Crepe Recipe
My mama first taught me how to make crepes when I was 12 years old. But not with exact measurements. No, just eyeballing for the right texture and consistency. Each time, her cup was a different size coffee mug and the quantity of eggs was never the same but like many eastern Europeans, this is how I was taught.
What are Crepes?
No cuisine feels more gourmet than French! These popular pancakes originated in France and have become a popular recipe across the world. Crepes, also known as “clatite” in Romanian, are a paper-thin pancake made with a simple batter of flour, eggs, milk and butter. Consider this your ultimate, expert guide to making easy crepes!
Why you'll love my perfect crepes recipe
This is a great recipe that I think you’ll find to be your go-to recipe the next time you’re making crepes!
Made in a blender
Using a blender to mix the crepe batter guarantees a smooth and silky batter.
Versatile
Crepes can accommodate to both savory and sweet fillings.
Easy preparation
Crepes are relatively simple to make with basic ingredients you probably already have at home.
Light and delicate
The thin, delicate nature of crepes is one of the characteristics that makes them so popular.
Ingredients and substitutions
Milk: I recommend whole or 2% milk over skim milk for cooking delicious crepes.
Flour: All-purpose flour is the foundation of crepes and provides structure.
Eggs: Eggs bind the ingredients together.
Unsalted Butter: Melted butter in the batter not only adds richness, moisture and flavor but it also helps prevent sticking during cooking.
Sea salt: A pinch of sea salt for balance.
For the rest of the ingredients, please see the recipe card below!
How to make homemade Crepes
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Make the batter
Melt the butter in the microwave or on a stovetop. Then, combine all the ingredients together in a blender and mix until smooth. A blender works best because it cuts through the wet and dry ingredients easier than a whisk. Shop my exact Vitamix blender here. (Affiliate link)
Let it rest
Once the batter is mixed, set it aside and allow it to rest. This is important because it allows time for the flour to fully absorb the liquid, and as a result, slightly thickens.
How to pour and spread the batter
Heat your pan over medium-low heat (not high heat) so the crepes cook gently without browning too fast. Lightly butter the pan, then pour the batter into the center of the pan and immediately lift and swirl it in a circular motion to spread the batter into a thin, even layer. The goal is to coat the bottom of the pan quickly before the batter begins to set.
Butter between crepes
I know this sounds like a pain but when you’re cooking the crepes, lightly brush the nonstick pan with melted butter when you notice the crepes look matte and dry. The butter not only adds flavor and crisps the edges but it also prevents sticking.
Cook one crepe at a time
Unlike pancake batter where you can cook a few at a time on one frying pan, we need the space of an entire pan to spread the batter and cook each crepe evenly. For consistency purposes, use a dry measuring cup to portion out each crepe. I prefer the 1/3 cup (a cup of batter is way too much for one crepe). Wait until the crepe is golden brown to flip.
Serve with your favorite fillings
Crepes are mild in flavor, which makes them perfect for both sweet crepes and savory crepes. Filling ideas: fresh fruit/fresh berries, peanut butter, chocolate spread, lemon curd, ham, eggs, etc.
The best pan to use for Crepes
You don’t need a fancy crepe pan to make amazing crepes at home. A nonstick skillet and thin spatula does the trick! This recipe makes about 15, 10-inch crepes. I used a 12-inch, non-stick crepe pan I found at Home Goods. The amount of crepes per serving will depend on the size of you pan. Shop my favorite crepe pan here. (Affiliate link)
Can I make crepes ahead of time?
Crepes are actually fairly quick to make and we recommend making them the same day. If you are short on time, you can prepare the batter ahead of time (ideally 1-6 hours) and place in the fridge to chill to allow to gluten to relax. You get the benefits of freshly cooked crepes without needing to measure and mix during peak prep time.
Watch the full recipe tutorial on YouTube
How to roll Crepes
Tuck and roll method
Everyone has their own way of folding crepes and this is mine. I prefer the tuck and roll method because it secures the goods in place.
Step 1
Spread a thin layer of filling all over the crepe.
Step 2
Fold the right and left side towards the middle, slightly overlapping one another.
Step 3
Roll away from yourself into a log shape.
Suzette method
It’s basically just a fancy triangle fold. This fold is perfect for serving on a large tray at brunch!
Step 1
Spread a thin layer of filling all over the crepe.
Step 2
Fold the crepe in half.
Step 3
Fold the half into quarters.
Expert recipe tips from my test kitchen
Room temperature ingredients
Be mindful of the recipe specifics when it comes to the ingredients. Cold ingredients may lead to lumpy and uneven texture in the batter.
Use a blender
Minimizes the risk of clumps and promotes a smooth batter.
Let the batter sit
Let the batter rest at least 20 minutes. This allows time for the flour to fully absorb the liquid. As a result, you will get a smoother, silkier texture. It will naturally thicken to the exact consistency we need.
Coat the pan with butter
I know this sounds like a pain but lightly brush the pan with melted butter when you notice the crepes look matte and dry. The butter not only adds flavor and crisps the edges to golden perfection but it also prevents sticking. Yes, using a non-stick skillet will help with sticking but trust me.
What can I fill my crepes with?
Crepes are versatile and can be filled with savory or sweet ingredients. Classic Nutella and banana, strawberries and whipped cream or fruit preserves with a simple cream cheese filling. Savory fillings can range from ham and cheese, chicken and pesto or a classic tuna melt.
Can I flavor my Crepes?
I haven’t tried this, and love this recipe as-is! That said, I know some home cooks like to add a ½ teaspoon vanilla extract or lemon juice directly into the batter with the rest of the ingredients.
How to store leftover crepes
Crepes store well at room temperature. Once cooled, cover completely in plastic wrap to lock in moisture and prevent the edges from drying out. For maximum freshness and soft texture, best enjoyed same day.
Is this recipe the same thing as French Crepes?
Your feedback is valuable to us and I hope you find this to be the best crepe recipe. If you have any questions, please let me know in the comments. If you try my recipes and love them, please take a moment to leave a five-star review. I love sharing delicious recipes that help home cooks feel confident, whether you’re making basic crepes, other breakfast recipes, or anything else from the blog. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube you don’t miss new recipes.
Easy Crepes
Ingredients
- 2½ cups whole milk warm
- 2½ cups all-purpose flour
- 5 large eggs room temperature
- 1/2 cup water
- 6 Tablespoons melted butter
- 3 Tablespoons granulated sugar
- 2 teaspoons vanilla extract, skip if making savory crepes
- 1/4 teaspoons sea salt
Instructions
- In a blender, combine all the ingredients together, starting with the wet ingredients first and then the dry. Blend for about a minute on low speed until smooth and bubbly. Set aside and let it rest for at least 20 minutes.2½ cups all-purpose flour, 2½ cups whole milk, 5 large eggs, 6 Tablespoons melted butter, 3 Tablespoons granulated sugar, 1/4 teaspoons sea salt, 1/2 cup water
- Heat a large pan on medium heat. I used 12-inch crepe pan. If the pan you're using is 10 to 12 inches, use a 1/2 dry measuring cup to portion out each crepe. If the pan you're using is 8-inches, use a 1/3 or 1/4 dry measuring cup.
- First, lightly brush the pan with melted butter. Then, pour the batter into the top right corner of the pan. Then, quickly swirl the pan in a circular letter "o" motion to cover the batter on the bottom of the pan.
- Cook the first side for about 1 minute until you see the edges begin to lift from the pan. Then, flip to reveal the golden crepe and cook the second side for about 45 seconds. Set aside on a wooden board to cool.
- Repeat until you run out of batter, coating the pan with melted butter as needed, as you notice the crepes start to look matte and dry.
Notes
- You don’t need a fancy crepe pan to make amazing crepes at home. A non-stick skillet and thin spatula does the trick! This recipe makes about 15, 10-inch crepes. I used a 12-inch, non-stick crepe pan I found at Home Goods. The amount of crepes per serving will depend on the size of you pan.
- Crepes store well at room temperature. Once cooled, cover completely in plastic wrap to lock in moisture and prevent the edges from drying out. For maximum freshness and soft texture, best enjoyed same day.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
34 Responses
These crepes are my favorite! And the blender idea was so smart. Will be making these again soon:)
We think so too! Thank you Hadassah. 🙂
These paper thin crepes are delicious & and are gone quickly, everyone in our household enjoys them.
You can’t go wrong with crepes! Thank you for the lovely review. 🙂
Best crepes I’ve ever had. Easy enough for me to learn!
Hi Mike, we’re so glad you enjoyed our recipe! Thank you for the review.
These are so so good!!! Absolutely perfect texture and super easy recipe to follow! Even my 2-year-old gobbled them up! They’re that good!
Thank you so much, Jonelle! We love to hear reviews like this. 🙂
Easy and yummy crepe recipe! Family favorite!!
We love family approved recipes! 😉
I’ve been making crepes with a different recipe for years, but often struggle with lumpy batter. This one worked great!
Thank you for the lovely review! 🙂
A go to recipe for my family when we want something sweet. So delicious with any filling. We especially love it with Nutella (duh) and cherry jam!
Thank you, Adina! 🙂
It’s the easiest crepe recipe and so delicious. I made two batches and it was a hit. We absolutely love them.
Thank you, Debbie! It’s safe to say you’ll make them again. 🙂
So easy and simple to follow! And the best and tastiest recipe!
Thank you, Debbie! It’s a staple in our home and I hope it becomes a frequent one in yours too. 🙂
Easy to follow and delicious recipe! Thanks for sharing ☺️
Thank you! 🙂
I absolutely love the crepes. I usually have a hard time getting the right consistency but your recipe was easy and crepes came out delicious.
Thank you, Gabriela! That’s what we love to hear. 🙂
I absolutely love the step by step pictures you placed on your site! It make’s following these recipes so much easier!! Crepes are so so delicious!!
Thank you, Alina! That’s what I’m here for. 🙂
This recipe is amazing. I am obsessed with crêpes and very picky and this recipe is perfect. They are soft, thin and easy to make. The idea of mixing the batter in a blender is genius and the detail that you give is incredibly helpful. Thank you for sharing.
Thank you, Manuela! It’s my pleasure 🙂
These crepes were so soft and buttery! It reminded me of the way my grandma made them. Thank you for sharing this easy and nostalgic recipe.
Thank you for your review, Red. I’m glad you enjoyed our recipe. It’s special to us too!
Best crepes EVER!!! Thank you for sharing your expert tips. It was very helpful. On behalf of everyone, we adore you and we thank you.
Hi Emily, thank you! Everything I do is for the people. 😉
These are so good!
Thank you, Omi! 🙂
Instantly had to try this recipe when you first shared it. I’ve never been successful at making crepes until now. Definitely my new favorite crepe recipe. Your attention to detail with instructions and expert tips is impressive. Thank you for the great recipe.
Thank you, Denise! I want everyone to be successful and confident in the kitchen. I’m glad you felt that too. 🙂