Learn how to make homemade crepes without any special equipment needed! This easy 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!
Several years ago, I bought a great little travel book, Are we there yet? which was a lifesaver while on a 12-hour car ride with the kids. Part of it included a bunch of tongue twisters. That was so much fun, we started making up our own. Mine was Clara Cooked Crispy Crepes. Say that 10 times fast!
It inspired me to make up a batch when we got home and I’ve been making them regularly ever since.
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.
Crepe Recipe Ingredients
For these easy crepes you’ll only need 6 basic ingredients (scroll down for ingredient amounts, directions, and print option.)
- Eggs – eggs are a key ingredient in crepes, since they bind the batter together.
- Milk – I like to use whole milk, which makes the crepes a little thicker. 2% works great, too, if you want them thinner.
- Flour – All-purpose flour works for perfectly delicate (and non-chewy) crepes.
- Sugar – just a little sugar gives crepes a subtle sweet flavor and also lends to their tender nature.
- Salt – this brings out the flavor so they aren’t dull. Don’t skip it!
- Butter – some say butter is optional, but I really disagree. Butter not only prevents the crepes from sticking to the pan, but it adds richness to the overall flavor.
Do I Need a Special Crepe Maker or Crepe Pan?
Years ago when I was intimated to make crepes for the first time, I bought a crepe maker. I think I used it twice – it didn’t make the process easier or the crepes taste differently. If you’ve got a good quality 10-inch nonstick pan, you are set. Some even use a blender to make the batter, but a bowl and whisk does the job just fine. Don’t waste your money on special equipment!
Recipe Tips for the Best Crepes
- Let batter rest for 20 minutes. Just like when you let bread rise, this helps gluten develop, which results in more tender crepes.
- Use a non-stick pan to ensure even heating and no sticking.
- 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.
- Use butter for the pan instead of nonstick spray or oil. Butter adds richness to the crepes and gives them the best flavor.
- Use a 1/4 cup measuring cup so each crepe is the same size and thickness, and they cook at the same rate.
- 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.
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 honey butter
- Serve with pan fried honey bananas
- Filled with homemade Ricotta cheese and honey
- Drizzle with some chocolate sauce
- Use this coconut cream pie dip, cannoli dip, or tiramisu dip as a filling for a fantastic dessert!
- Or fill them with the absolute best scrambled eggs!
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!
If you want to make the crepes ahead of time and store them for later, 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, or in the freezer for up to 2 months.
When defrosting them, thaw on a rack before gently peeling apart. To reheat, microwave each crepe for about 15 seconds each.
Watch the video for this Crepe Recipe
How to make crepes
- 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
- In a medium bowl, whisk together the eggs and milk. 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!) Whisk once more before cooking.
- Warm up a nonstick 10-inch pan over medium heat. Melt about 1 teaspoon of butter; when it starts to foam, ladle in 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.
- Transfer crepes to a plate. Repeat until all batter is gone.
- Roll up or fold into quarters.
- Serve immediately with a few teaspoons of jam, melted chocolate, whipped cream, or a sprinkling of cinnamon and sugar!
- If you want to make the crepes ahead of time and store them for later, 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, or in the freezer for up to 2 months.
- When defrosting them, thaw on a rack before gently peeling apart. To reheat, microwave each crepe for about 15 seconds each.