Crepes
Published
Published
Learn how to make crepes without any special equipment needed! This easy crepe recipe makes delicate, buttery, and wonderful crepes, perfect for breakfast, brunch, or dessert. Either savory or sweet – the possibilities for filling them are practically endless!
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5 STAR REVIEWS
Years ago when my kids were little, we used to make up our own tongue twisters for fun – one of mine was Clara Cooked Crispy Crepes. Say that 10 times fast!
We love crepes so much. They seem so fancy, but they’re incredibly easy to make and you can enjoy them so many ways; plain, sprinkled with cinnamon-sugar, with jam, or stuffed with a savory filing or sweet like my blintz recipe! (See below for many more ideas!) You only need 5 simple pantry items plus butter for the pan. And don’t waste money on a crepe maker – it doesn’t make the process easier or the crepes taste differently. A good quality 10-inch nonstick skillet does the job great!
What is a Crepe?
Crepes are essentially very thin pancakes, made from pouring a thin batter into a hot buttered nonstick skillet. The sweet and savory options are practically endless. This crepe recipe is basic in the sense that it’s simple, but it’s definitely not boring. Something about them tastes so special – maybe because of their delicate nature, and the fact that they’re not as commonly made as regular pancakes or waffles.
Helpful Tips
- Let the batter rest. Whether you make the batter in a bowl with a whisk or in a blender, it needs to rest for 20 minutes. Just like when you let bread rise, this helps gluten develop, which results in more tender crepes.
- Use a nonstick pan. This ensures even heating and no sticking.
- Use butter for the pan. Instead of nonstick spray or oil, use butter for the pan, which adds richness to the crepes and gives them the best flavor.
- Use a 1/4 cup measuring cup. Scoop out portions of the batter with a 1/4 cup measuring cup, so each crepe is the same size and thickness, and they cook at the same rate.
- Cook over medium heat. If the heat is too low, the crepes will take too long to cook. If the heat is too high, they could burn.
- Tilt and swirl. Unlike pancake batter that gets ladled into the pan and you wait for bubbles to form, crepes require you to immediately start swirling the batter, making sure they’re thin and cook evenly, not just in the center. Don’t let this part intimidate you! Watch the video for help.
Crepes
Ingredients
- 4 large eggs
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/2 tablespoon granulated sugar
- 1 cup all-purpose flour
- 4 tablespoons unsalted butter, divided, for pan
Instructions
- In a medium bowl, whisk together the eggs and milk. Then whisk in the salt, sugar, and flour until well combined and no lumps remain.
- Set batter aside to rest for 20 minutes (don’t skip this step!)
- Warm up a 10-inch nonstick pan over medium heat. Melt about 1 teaspoon of butter; spread it around until it starts to foam.
- Give the rested batter a quick whisk, then ladle 1/4 cup of batter in the center of the pan.
- Immediately lift the pan from the burner and swirl it so the batter coats the bottom of the pan.
- Replace the pan on the burner and cook the crepe until the batter is just set and the underside is lightly golden, about 1 minute.
- Using a spatula or your fingers, loosen the sides of the crepe and gently flip in the pan.
- Cook for another 45 seconds until just lightly golden.
- Transfer crepes to a plate. Repeat until all batter is gone.
- You can roll up, fold into quarters, or stuff them.
- Serve immediately with a few teaspoons of jam, melted chocolate, whipped cream, or a sprinkling of cinnamon and sugar! (More ideas below.)
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Ideas for Crepe Filling
You can serve crepes rolled, folded, or stacked. Warm or cold. And the possibilities for topping and filling them are practically endless. Here are some of my favorites:
- Homemade whipped cream and fresh berries
- Top with a dollop of homemade raspberry jam or lemon curd
- Spread with a little cinnamon butter
- Serve with pan fried honey bananas
- Filled with homemade Ricotta cheese and honey
- Drizzle with some chocolate sauce
- Use coconut cream pie dip, cannoli dip, or tiramisu dip as a filling for a fantastic dessert!
- Make banana nutella crepes or strawberry creme crepes for a special breakfast or brunch.
- Or fill them with the absolute best scrambled eggs!
- You can also use this crepe recipe to make blintzes. They are heavenly!
How to Store Crepes
There are never leftovers when I make crepes, but you can store extras or make a double batch so you have some for later!
- Fridge. Wait for them to cool, stack (with pieces of parchment paper in between to prevent sticking), and place in a resealable plastic bag. They will keep in the refrigerator for up to 3 days
- Freezer. Allow them to cool, stack (with pieces of parchment paper in between), and place in a resealable plastic bag. They will keep in the freezer for up to 2 months. When defrosting them, thaw on a rack before gently peeling apart.
- Reheat. To reheat, microwave each crepe for about 15 seconds each.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
I have made a few batches of these crepes and really like them. The ONLY thing I do differently is to add a splash of vanilla.
They remind me of the crepes my memere used to make for my cousin and me when were kids. Eating them brings back good memories.
Yes I made the crepes and they turned out very well.
I garnished them with blueberries and some dark chocolate chipits
I sm just learning to make crepes that I love and your recipe is easy and perfect for me to learn. Thank you,
Thanks for the recipe..I love watching all your videos. Will be making this today.
I love getting your recipes. I have loved all the ones I have tried. What I like most about you is your down to earth attitude. I can’t stand the hosts who try all kinds of stuff like being overly loud. They just turn me off. When I see someone dumplng flour in a bowl only to have it spread all over, I surely would not want to see their kitchens.
I think your web site is well done and it is easy to access and print the recipes especially since you can use the large print.
My only problem is when I bring up a recipe on the screen I have trouble reading it because the font is so light in color. I am 80 years old and have a problem with my eyes.
Congratulations. I admire you and your work.
I’ve made these crepes several times now and my kids absolutely love them. I do add a splash of vanilla and swap 1/2 cup of flour for 1/2 cup protein powder. Thank you for sharing.
Loved the crepes would us this recipe again!
Fabulous crepes.
This is the go to recipe for perfect crepes. Thank you!
Great recipe, loved making them for my wife
I’m dairy intolerant, so I use coconut milk and plant base butter, so delicious and easy ! I top mine with my homemade wild berries jam !!
These crêpes were delicious, fast and easy
I LOVE CREPES
These were in fact perfect.
Love it! My picky eating sons were hesitant at first, but after one bite they have fallin’ in love with them and ask for them all the time! As a mom who hates cooking, this is a very simple, quick recipe!
This recipe was easy to follow and did produce the most lovely crepes!
Thank you for this recipe and video. I’ve struggled to make crepes, but I had success with this one. I served them with jam.
Love Crepes!
I always make my own crepes for blintzes but forget to use for desserts. Now I have to keep that in mind.
Your crepe prowess never ceases to amaze me! I still rely heavily on my crepe maker and haven’t yet graduated to actually making them myself in a regular pan…someday!
I always fold mine in quarters. I love how you rolled them. Absolutely beautiful photo!
Crepes are THE BEST! These are perfect!
These crepes are fabulous. And you are right, they feel so fancy even though they are not hard!