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How to Make Easy Crepes

Learning how to make easy crepes shouldn’t be intimidating. It may seem complicated, but I assure you, making restaurant-quality crepes at home is simple.

Crepe batter is so easy because it only takes about 5 minutes from start-to-finish (including cooking the pan), plus all you need are some basic ingredients which almost anyone has on hand.

You do not have to wait for a special occasion to make these homemade crepes. They are so easy that you can make them every weekend.

What are Crepes?

Crepes are thin and delicate French-style thin pancakes that are irresistible. A crepe is like a thin pancake. While the batter resembles a pancake batter, there is no baking soda or baking powder; therefore, the batter is thin.

Often it is served rolled, folded, or stacked with sweet or savory fillings and toppings.

While restaurants usually make them with a specialty pan; at home any skillet works well. I have made these crepes in a cast iron skillet and a non-stick skillet. I think the non-stick is a bit easier, but both have worked well for me. Just make sure that you have a bit of melted butter in the pan to prevent any sticking.

How to Make Easy Crepes
How to Make Easy Crepes

Do you serve crepes hot or cold?


Crepes are not just for breakfast! When crepes are filled with fruits, jams, and whipping cream type fillings, they are served cold. However, you can enjoy them as an afternoon snack or dinner dish. Often when serving with savory fillings the crepes are served hot. This is a versatile food that can be served as a main dish, a dessert, appetizer, or snack.

What Goes Good with Crepes?

However, you choose to enjoy these adorable pastries is up to your personal preference.

A popular choice for fillings would be fresh fruit; but if a savory taste suits you better then by all means go ahead an experiment till there’s something that really hits home.

Dessert Crepes Ideas

I’ve always loved crepes. You can stuff and top them with virtually anything, for a dessert pastry here are a few ideas for sweet fillings.

  • Strawberries
  • Blueberries
  • Raspberries
  • Bananas
  • Peaches
  • Pears
  • Hazelnut Spread
  • Peanut Butter
  • Whipping Cream
  • Different flavors of pudding
  • Cream Cheese
  • Ricotta Cheese
  • Marmalade
  • Fruit jams and spreads

Add some crunch with sunflower seeds, sliced almonds, or ground walnuts and pecans.

Drizzle on a sweet sauce.

  • Strawberry sauce
  • Blueberry sauce
  • Honey
  • Maple syrup
  • Caramel sauce
  • Chocolate sauce
  • Cinnamon
  • Sugar
Sweet & Savory Crepes
Sweet & Savory Crepes

Savory Crepe Ideas

If you prefer a savory crepe, you might try adding these fillings.

  • Eggs
  • Bacon
  • Mushrooms
  • Spinach
  • Steak
  • Cheese, try a wide variety of cheese for this recipe
  • Ham
  • Rotisserie Chicken
  • Cream Cheese
  • Tomato
  • Asparagus or other vegetable

Add fresh herbs such as basil, oregano, parsley, and cilantro.

Savory Sauce Ideas

Top with Hollandaise sauce, cheese sauce, gravy, white sauce, and yogurt.

Ingredients Used to Make Sweet Crepes and Savory Crepes

This recipe for crepes can be made into a sweet or savory crepe and it can be served cold or hot. Let’s take a look at the simple ingredients needed to make this foolproof recipe for both crepes.

Frying the Thin Crepe Batter
Frying the Thin Crepe Batter

Basic Crepes Recipe Ingredients:

  • Flour
  • Eggs
  • Milk
  • Water
  • Salt
  • Butter

The ingredients listed are all that is needed for both a sweet and savory basic crepe batter. However, if you know for sure that you are making a sweet crepe, you might want to add sugar and vanilla extract to the batter. This adds a delicious flavor to the batter and the crepe will taste so much better when filling it with fruit and other sweet and creamy fillings. For the savory crepe, fresh herbs are a delicious addition to the batter.

How to Make Crepes

Easy to make with just a blender and regular skillet.

Melt the butter.  Melt the butter in the microwave or on the stove. Let it cool for a few minutes before using in the batter. If the butter is too hot, it could scramble the eggs.

Combine all ingredients in a blender. Basic ingredients Flour, Eggs, Milk, Water, Salt, Butter, optional sugar, and vanilla. Add the cooled melted butter to the blended ingredients.

Using a blender to mix the ingredients works well because it is quick and gets the ingredients mixed well and frothy in minutes. This is a perfect consistency for making the crepes. If you don’t have a blender, just use a mixing bowl and whisk until the ingredients are mixed.

Chill the batter. Chill the crepe batter for at least 60 minutes before cooking it. This allows the glutens to form, and it will give you a better taste and texture.  

Rolled Thin Crepes
Rolled Thin Crepe

Cooking the Thin Delicate Crepes

Butter a nonstick skillet. I find that an 8-inch nonstick skillet works best for me. You can use a cast iron or stainless-steel skillet, but you need to make sure to generously butter the pan between each crepe. With a nonstick pan, I still brush with butter between each crepe, but it is used more for taste than to make sure that the crepes do not stick.

Use medium to medium-low heat. It can be tempting to use a high heat; however, these thin crepes will cook in less than 60 seconds on each side. So, it is important not to burn the edges before the center cooks. A medium to medium-low heat works well for this.

Make Crepes Thin. For each crepe use 3-4 Tablespoons of the batter. Then immediately lift the pan off the heat and tilt it all around until the batter covers the entire bottom of the pan. Return the pan to the heat and cook for 30-60 seconds. Use a spatula to flip the crepe over and cook the second side 30-60 seconds until it is golden brown. Remove the crepe from the pan and put it on a plate lined with a towel. Cover them with the towel to keep them warm while you continue the same process to cook the rest of the crepe batter.

Fill the Crepes. Add your favorite fillings and toppings to the crepes.  They can be folded or rolled or stacked with the additional fillings and toppings.

How to Make Crepes Batter 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.

Recipe Pro-Tips

The number one thing is to make sure that the crepe batter is thin enough so that you can tilt the pan and easily have a thin layer of the batter covering the bottom of the entire pan.

Secondly, watch it closely as this crepe will cook in approximately 2 minutes total per crepe. Therefore, keep a close eye on the crepe. Once the crepe has cooked about 1 minute, get it flipped over and cook the other side.

Grease your pan in between each crepe and use a non-stick pan for extra assurance that the batter will not stick.  

Use a medium to medium-low heat to make sure the crepes do not burn.

Use Whole Milk. I feel that the crepe batter is richer when using whole milk. Half and half or heavy cream would work well too. While you can use a lower fat milk such as 2%, the taste is just not the same. I have also tried using nondairy milk and that worked as well.

Stack of Cooked Delicate Crepes
Stack of Cooked Delicate Crepes

Can I Make Crepes Ahead of Time?

Yes, you can make them up to 3 days ahead. Just place a piece of parchment paper or waxed paper between each one, cover in an airtight container and refrigerate until you are ready to use. If you are serving cold, just add the fillings and toppings.

However, if you are serving the crepes with a savory filling and with to have them warm, just brush a nonstick skillet with butter and reheat each crepe for 15 seconds on each side. To reheat in a microwave place a few on a plate with a paper towel under and over the crepes and reheat for 40 seconds. To reheat in an oven, arrange on a baking sheet and reheat in a warm oven for 10 minutes at 275 degrees Fahrenheit.

You can also make the crepe batter the day before. Store it in an airtight container in the refrigerator until ready to use and proceed with the rest of the recipe.

Can you freeze crepes?

Just place a piece of parchment paper or waxed paper between each layer. Place in a plastic freezer bag or storage container and free for up to four months.

How do you reheat frozen crepes?


I like to thaw the crepes to room temperature before reheating. Then you can reheat in a warm oven for 10 minutes at 275 degrees Fahrenheit. Or reheat in a skillet one at a time. Brush the skillet with a bit of melted butter between each one. Lastly, you can place the crepe between damp paper towels and reheat for 40 seconds.

What to Serve with Crepes?

I love to serve crepes for brunch. They are so easy and the fillings ideas are plentiful. You can even set up a crepe bar and let your guests fill their own. This Brunch Orange Juice Mocktail is a delightful and easy beverage to serve all your brunch guests.

Another stress-free option for serving your guests or rather letting them serve themselves for brunch is a charcuterie board. Here are some ideas for both sweet and savory options.

How to Make Easy Crepes
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How to Make Easy Crepes

Learning how to make easy crepes shouldn’t be intimidating. It may seem complicated, but I assure you, making restaurant-quality crepes at home is simple. Crepe batter is so easy because it only takes about 5 minutes from start-to-finish (including cooking the pan), plus all you need are some basic ingredients which almost anyone has on hand.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Breakfast, Dessert, Dinner, lunch
Cuisine: American, French
Keyword: brunch recipe, easy recipe
Servings: 8 Crepes
Calories: 121kcal

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Ingredients

  • 1 Cup All-Purpose Flour
  • 2 Eggs
  • ½ Cup Milk Whole Milk preferred
  • 1 Tablespoon Milk
  • ½ Cup Water
  • ¼ Teaspoon Salt
  • 2 Tablespoon Butter Melted
  • 2 Tablespoons Granulated Sugar Optional
  • 1 Teaspoon Vanilla Optional
  • Butter preferred or nonstick cooking spray for cooking the crepes

Instructions

  • Melt the butter. Melt the butter in the microwave or on the stove. Let it cool for a few minutes before using in the batter. If the butter is too hot, it could scramble the eggs.
  • Combine all ingredients in a blender. Basic ingredients Flour, Eggs, Milk, Water, Salt, Butter, optional sugar, and vanilla. Add the cooled melted butter to the blended ingredients.
  • Using a blender to mix the ingredients works well because it is quick and gets the ingredients mixed well and frothy in minutes. This is a perfect consistency for making the crepes. If you don’t have a blender, just use a mixing bowl and whisk until the ingredients are mixed.
  • Chill the batter. Chill the crepe batter for at least 60 minutes before cooking it. This allows the glutens to form, and it will give you a better taste and texture.
  • Butter a nonstick skillet. I find that an 8-inch nonstick skillet works best for me. You can use a cast iron or stainless-steel skillet, but you need to make sure to generously butter the pan between each crepe. With a nonstick skillet, I still brush with butter between each crepe, but it is used more for taste than to make sure that the crepes do not stick.
  • Use medium to medium-low heat. It can be tempting to use a high heat; however, these thin crepes will cook in less than 60 seconds on each side. So, it is important not to burn the edges before the center cooks. A medium to medium-low heat works well for this.
  • Make Crepes Thin. For each crepe use 3-4 Tablespoons of the batter. Then immediately lift the pan off the heat and tilt it all around until the batter covers the entire bottom of the pan. Return the pan to the heat and cook for 30-60 seconds. Use a spatula to flip the crepe over and cook the other side 30-60 seconds until it is golden brown. Remove the crepe from the pan and put it on a plate lined with a towel. Cover them with the towel to keep them warm while you continue the same process to cook the rest of the crepe batter.
  • Fill the Crepes. Add your favorite fillings and toppings to the crepes. They can be folded or rolled or stacked with the additional fillings and toppings.

Your Own Private Notes

Video

Notes

Recipe Pro-Tips

The number one thing is to make sure that the crepe batter is thin enough so that you can tilt the pan and easily have a thin layer of the batter covering the bottom of the entire pan.
Secondly, watch it closely as this crepe will cook in approximately 2 minutes total per crepe. Therefore, keep a close eye on the crepe. Once the crepe has cooked about 1 minute, get it flipped over and cook the other side.
Grease your pan in between each crepe and use a non-stick pan for extra assurance that the batter will not stick.
Use a medium to medium-low heat to make sure the crepes do not burn.
Use Whole Milk. I feel that the crepe batter is richer when using whole milk. Half and half or heavy cream would work well too. While you can use a lower fat milk such as 2%, the taste is just not the same. I have also tried using nondairy milk and that worked as well.

Can I Make Crepes Ahead of Time?

Yes, you can make them up to 3 days ahead. Just place a piece of parchment paper or waxed paper between each one, cover in an airtight container and refrigerate until you are ready to use. If you are serving cold, just add the fillings and toppings.
However, if you are serving the crepes with a savory filling and with to have them warm, just brush a nonstick skillet with butter and reheat each crepe for 15 seconds on each side. To reheat in a microwave place a few on a plate with a paper towel under and over the crepes and reheat for 40 seconds. To reheat in an oven, arrange on a baking sheet and reheat in a warm oven for 10 minutes at 275 degrees Fahrenheit.
You can also make the crepe batter the day before. Store it in an airtight container in the refrigerator until ready to use and proceed with the rest of the recipe.

Nutrition

Calories: 121kcal | Carbohydrates: 16g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 122mg | Potassium: 56mg | Fiber: 1g | Sugar: 4g | Vitamin A: 175IU | Calcium: 29mg | Iron: 1mg

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