How to make crepes

How to make crepes

These homemade crepes are extremely thin and sensitive with the maximum buttery crisp edges. Smooth to make with just a blender and ordinary skillet, they’re geared up in your preference of candy or savory fillings and toppings. No special pans required for those French-fashion pancakes. And, the first-rate part of all, you most effectively need eight primary elements!

Plates with crepes placed near fish caviar and cheese

Have you ever made those before? Although it could appear complex, making restaurant-pleasant crepes at domestic isn’t very hard. Today I’m walking you through the whole process along with important achievement pointers, the satisfactory eight components to apply, why I exploit a blender, and a multitude of filling thoughts.


I started out making these a few years in the past, have eaten my truthful percentage at cafes, eating places, and catered activities, and feature found out lots along the way. My recipe hasn’t modified, but my approach has improved. do not forget this your last manual to Crepes!

What Are Crepes?

Crepes are thin and delicate French-fashion pancakes made without any leavening. While made effectively, they’re as thin as lace with impossible to resist buttery crisp edges. Crepes are famous at eating places and catered activities and that I’ve never seen crepe stations at wedding ceremony receptions, too! although they’re generally a breakfast or brunch alternative, crepes are welcome any time of day which includes dinner or dessert. packed with something from whipped cream and berries to meats, sauce, and veggies, crepes aren’t picky approximately whilst you experience them.

Crepe recipes vary, but most encompass flour, liquid (milk and/or water), and salt. eating places commonly make them with a specialty pan, however, an ordinary skillet works in any domestic kitchen.

Why are they a favorite? Crepes are famous because their versatility makes them amusing to eat. Rolled up or folded, you can stuff and top them with absolutely something. Nutella, whipped cream, and berries is a common choice, but savory fillings paintings simply as well. Fold or roll them up and revel in attempting an expansion of fillings and flavors. You’re in reality now not constrained!


Pancakes with Fruits

Strawberry Fruit on Brown Wooden Board

Overview: How to Make Crepes

Melt the butter: Melt some butter inside the microwave or at the stove. permit it cool for a couple of minutes earlier than the use of it in the batter. (in any other case, you could scramble the eggs.)

Integrate all substances in a blender: Add the cooled melted butter and all the ultimate elements into a blender. A blender works splendidly to smooth out the batter as it cuts that flour flawlessly into all the most elements. if you don’t have a blender, just use a mixing bowl and whisk. i exploit my Ninja blender. (associate hyperlink*)

Relax the batter: kick back the crepe batter for a minimum of 30-60 mins before cooking it. This time inside the refrigerator is critical to the flavor, texture, and achievement of your crepes. Use this time to ease up and get your skillet equipped. you may even chill the batter in a single day so it’s ready to prepare dinner the day after today.

Butter & warmth a small skillet: Generously butter the pan and preserve butter close by for greasing the pan among each crepe too. even though expert cooks may use an area of expertise crepe pan, I find a small 8-inch skillet (associate hyperlink*) works perfectly at home. in case you don’t have a small skillet, use a bigger one however make sure you keep the crepes thin.

Prepare dinner crepes separately: The longest part of this recipe is standing over the range and cooking them one by one over medium heat. Use handiest 3-four Tablespoons of batter consistent with crepe. (I typically use 3 Tablespoons.) The less you operate and the larger you stretch the crepe, the thinner they’ll be. As you can see in my video tutorial above, I twirl the pan so the batter stretches as a way it is able to move. in case you don’t do that, your crepes can be pretty thick and taste like tortillas. nevertheless scrumptious, however very different. turn the crepe over and cook dinner the opposite facet, too.

  1. Serve with favorite fillings: I like serving them warm with bloodless whipped cream and fresh berries. hold scrolling because I have masses of filling thoughts listed for you beneath.

How to Make Crepes Ahead of Time

You could make the crepe batter up to one day earlier. Seal tightly on your blender or pour right into a mixing bowl and cover tightly, then prepare crepes the next day. Crepes are excellent loved proper away, however, you can make a batch and keep it in the fridge for up to one-2 days. Reheat in the microwave or set up on a coated baking sheet (they could overlap). cover with aluminum foil and heat in a 275°F (135°C) degree oven for 10 mins. you can additionally freeze crepes.


Cooked Crepe

Key Ingredients

The recipe is written out below, but it’s important you understand why each ingredient is used. This is a delicate batter, so substitutions aren’t recommended.

Unsalted Butter: Butter is a key component. Have greater butter accessible for the skillet.

All-reason Flour: Flour is any other key ingredient, supplying the overall structure. I haven’t attempted any a hit gluten-loose alternatives, however, allow me to understand in case you do!

Granulated Sugar: these are lightly sweetened– you most effectively need 1 Tablespoon.

Salt: A pinch of salt adds taste.

Complete Milk & Water: Crepe batter wishes liquid. the use of all water created a limp and lacking crepe at the same time as the usage of all milk created a heavy crepe. For the quality texture, use a mixture of each. accept as true with me.

Eggs: As they do in pancake batter, eggs provide shape and bind all of the substances together.

  • Vanilla Extract: adds taste– you’ll truly odor the vanilla as you cook dinner these at the range! feel free to depart it out in case you make savory-fashion crepes.

By themselves, crepes aren’t heavily flavored at all. That’s why the texture is crucial (keep them thin!).

crepe in skillet


Crepes Success Tips

Chill the batter: I referred to this above and include it inside the written recipe under, but it’s actually well worth repeating. One mystery to the pleasant crepes is to chill the crepe batter for at least 30-60 minutes and up to at least one day. This time inside the fridge complements the batter’s flavor and, extra importantly, offers the flour a threat to fully hydrate.

Butter the pan among each crepe: The pleasant part of crepes is the skinny, delicate, and buttery crisp edges. To achieve this, butter the pan between each crepe. feels like an ache, but just seize a stick of butter and coat the pan earlier than including extra batter. You Won't remorse it.

Twirl the pan: Pour the batter into the center of the new and buttered pan. lift the pan up and twirl it so the batter stretches as some distance out as it could pass. (The thinner the crepe, the better texture it has– consider me.) This important method is an awful lot easier than it sounds and you could watch me do it in the video educational above.

homemade crepes

Crepe Fillings & Toppings

Crepes are a blank canvas for plenty of exclusive fillings and toppings. Even though I’m all about going overboard with toppings like Nutella & bananas or apple pie filling & melted peanut butter, from time to time it’s satisfactory to maintain matters simple! Pictured is my favored whipped cream flavored with fresh orange juice. Throw in a splash of orange liqueur when you have a few mendacities around, too. Whip into medium peaks earlier than filling or topping your crepes. I additionally serve these with heaps of sparkling berries. lightly sweetened, the burst of fruit and citrus is a welcome refresher! With such an easy accompaniment, the crepes themselves genuinely shine.

Plenty more crepe filling inspiration for you:

  1. Strawberry Sauce
  2. Lemon Curd & Fresh Berries
  3. Blueberry Sauce from Blueberry Swirl Cheesecake
  4. Whipped Cream
  5. Peanut Butter or Nutella & Sliced Banana
  6. Chocolate Ganache
  7. Pastry Cream from Boston Cream Pie
  8. Salted Caramel
  9. Cheesecake Batter from No-Bake Cheesecake Jars
  10. Homemade Pesto & Sautéed Veggies (mushrooms, spinach, peppers)
  11. Ricotta, Chive, & Smoked Salmon
  12. Fresh Mozzarella, Basil, & Sliced Tomato
  13. Scrambled Eggs, Cooked Ham, and a drizzle of hollandaise
  14. Cooked Chicken, Broccoli, & Cheddar
  15. Tiramisu Crepe Cake

Or try the always delicious Crepes, Suzette! Let me know what you try first.


Homemade Crepes (crepe recipe)

  •  Prep Time: 40 minutes  Cook Time: 30 minutes  Total Time: 1 hour, 10 minutes  Yield: about 14 crepes


This basic crepe recipe is perfect for your favorite crepe fillings and toppings. Before beginning, watch the helpful video tutorial above and read the instructions and recipe notes below.

Ingredients (crepe batter)

  • Strawberry Crêpes

3 Tablespoons (43g) unsalted butter, plus 3-4 more Tablespoons for the pan

1 cup (125g) all-purpose flour (spoon & leveled)

1 Tablespoon granulated sugar

1/8 teaspoon salt

3/4 cup (180ml) whole milk, at room temperature*

1/2 cup (120ml) room temperature water

2 large eggs, at room temperature

1 and 1/2 teaspoons pure vanilla extract


  1. Melt 3 Tablespoons of butter within the microwave or at the stove. Cool for about 5 minutes before the usage of inside the next step. The closing butter is for the skillet.
  2. Integrate the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla to a blender or massive meals processor. In case you don’t have a blender or food processor, use a massive blending bowl and whisk by way of hand. The mixture on medium-high speed for 20-30 seconds till the entirety is combined. The combination may be silky easy and the consistency of cream. cowl the blender tightly or pour right into a medium bowl, cowl tightly, and chill inside the fridge for 30-60 mins and up to one day.
  3. Cook dinner the crepes: Use the ultimate butter for greasing the pan between each crepe. place an 8-inch skillet over medium warmth and generously grease it with a number of reserved butter. if you don’t have a skillet this size, use a larger one however make sure you hold the crepes thin. once the skillet is hot, pour three-4 Tablespoons (nearer to a few is high-quality) of batter into the middle of the pan. Tilt/twirl the pan so the batter stretches as away as it will move. The thinner the crepe, the better the texture. cook for 1-2 minutes, then turn as quickly as the lowest is set. Don’t wait too long to turn crepes or else they will flavor rubbery. prepare dinner the alternative aspect for 30 seconds till set. transfer the cooked crepe to a huge plate and repeat with the closing batter, making sure to butter the pan between every crepe. If desired, separate every crepe with parchment paper so that they do no longer stick together. even though, if the usage of enough butter in your pan, the crepes won’t stick.
  4. Fill the crepes. I love serving them warm, but they’re tremendous at room temperature too. See my filling tips above this recipe or my recipe notes under. vicinity some spoonfuls of your filling ingredient(s) in the center of the crepe. Fold each facet over the filling. Crepes are scrumptious with toppings, too, which include a drizzle of melted chocolate, melted peanut butter, or a dusting of confectioners’ sugar. Or a savory sauce like pesto or hollandaise.
  5. Leftover unfilled crepes stay clean in a hermetic container within the refrigerator for 1 day or within the freezer for 1 month. Freeze each between small sheets of parchment paper in order that they don’t stick. (I commonly layer them with parchment and freeze them in a huge zipped-top bag.) Thaw at room temperature earlier than filling/playing. See reheating instructions in my Make-in advance commands recipe be aware below.


  1. Make-beforehand instructions: Batter can be made the night time before. Seal tightly on your blender or pour right into a blending bowl and cover tightly, then prepare crepes the following day. Crepes are pleasant loved right away, but you can make a batch and save it inside the fridge for up to at least one-2 days. Reheat inside the microwave or set up on a covered baking sheet (they are able to overlap). cowl with aluminum foil and warm in a 275°F (a hundred thirty five°C) degree oven for 5-10 minutes.
  2. Hold heat As You prepare dinner: The radiant warmness from every crepe piled on the pinnacle of one another continues them all heat as you cook the closing batter. If the crepes have gotten bloodless, place a water-moistened damp paper towel over the plate of crepes and microwave for 30 seconds. I locate retaining them in a warm oven the complete time you’re cooking the rest quickly dries them out.
  3. Unique gear (affiliate hyperlinks): I endorse a blender or food processor for the batter. i take advantage of my Ninja blender. although expert chefs might also use a unique crepe pan, I find a small 8-inch skillet works perfectly. if you don’t have a skillet this size, use a larger one however make sure you maintain the crepes thin with close to 1/4 cup of batter in keeping with crepe. For a spatula, I opt for the use of a silicone spatula. The thinner the spatula, the easier the crepes turn.
  4. Crepe Fillings: My pictured crepes are filled with lightly sweetened orange whipped cream. To make the whipped cream, upload 1 Tablespoon sparkling orange juice and, if favored, 1 Tablespoon orange liqueur to my whipped cream recipe. simply non-stick pan uploads it alongside the heavy cream– whipped cream recipe instructions remain the same. Serve with sparkling berries, orange zest, and a dusting of confectioners’ sugar on the pinnacle. Or use any fillings/toppings you desire. See a listing of suggestions above this recipe.
  5. Milk: I select the entire milk within the crepe batter. For a richer tasting crepe, half-and-1/2 or heavy cream paintings too. 2% is adequate, but I wouldn’t use lower-fat milk. Any low-fat or full-fat non-dairy milk works too.
  6. Savory Crepes: The recipe as written will paintings for savory crepes, however, I usually omit the vanilla extract and upload a pinch of floor black pepper. feel loose to add a Tablespoon of your favored dried herb to the batter, too.



Related Articles