How To Make Crepes
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These Homemade Crepes are completely made from scratch. Perfectly thin, tender and delicious pancakes made easy with my straightforward step-by-step recipe!
Easy Homemade Crepes
I absolutely adore making crepes and I’ve been making them since I was 10 years old! They are so versatile and can be filled with just about anything. It’s a dessert I grew up with. Crepes or “clatite” as we call them, were our Sunday dessert that my mom, my sister and I would make together.
- Easy & Delicious
- Uses pantry/kitchen staple ingredients
- Versatile, can be sweet or savory!
- Can be served for breakfast, brunch or dessert!
Don’t shy away from making crepes. They are incredibly easy to make, and the best part is that you can fill them with anything you like! To this day I still make these at least a couple times a month and trust me, it will get easier as you do this more and more.
What Are Crepes?
A crepe is a type of a very thin pancake. Crepes are very popular throughout Europe, especially France. They can be made either savory or sweet, but no matter which way you make them, they are simply delicious!
Ingredient Notes
Please note that the ingredients shown in the picture above are doubled, as I always double the recipe and make a big batch.
- Flour – All purpose flour works best.
- Sugar – Plain granulated does the trick!
- Eggs – I used large eggs for this recipe.
- Vanilla – Without vanilla, our crepes may taste a little flat.
- Salt – Salt is imperative to balance the flavors, don’t skip it!
- Milk – Use your preference! I make these quite often with lactose free milk and they turn out just as great.
- Butter – Unsalted, melted.
- Oil for Frying – Vegetable or Canola oil will work, even cooking spray.
How to Make Crepes
- Mix Ingredients: Mix all the ingredients in a mixer or a blender really well and let sit for a few minutes.
- Heat the Pan: In the meantime heat a non stick frying pan with a 1/2 tsp of oil really well or spray is generously with cooking spray. It is very important that the pan is very hot.
- Cook: Pour 3/4 of a ladle of the crepe mixture, or more depending on your pan size, into the pan and spread the mixture to cover the entire pan, by rotating the pan. Leave about 1 to 2 min per side then flip over or until you see the edges of the crepe starting to brown a little bit. Once the crepe is done on one side, you will also be able to slide it around and flip it over.
- Finish & Serve: Repeat steps until you’ve prepared all the crepes. When you’re done, use your favorite jam and spread about a tsp of jam per crepe, then roll the crepe and enjoy!
Note: You could use a crepe pan. I’ve only recently started using a crepe pan because my hubby bought me one. Up until now I’ve just been using a regular frying pan!
Frequently Asked Questions
How Can I Tell If My Crepes Are Done?
The crepe is done on the first side when you see the edges starting to brown a bit. The crepe should easily slide around in the pan, at which point you can easily flip it over and cook for another minute or so.
What Consistency Should My Crepe Batter Be?
It needs to have the consistency of heavy cream, crepe batter consistency is quite thin. When you spread it in the pan, it should spread easily. If you find it’s too thick and isn’t spreading, add a few more tablespoons of water or milk to thin it out.
How Much Batter Should I use?
Take into consideration how much batter to add to the pan based on your pan size. For my 11 inch pan I add a full ladle of the batter, and for a smaller pan you need just a bit less. This is something you’ll have to play around with and figure out on your own.
What Can I Fill My Crepes With?
Serve these with your favorite fruit preserves, jams, ricotta, Nutella, or simply dust them with powdered sugar! Crepes can also be made savory by filling them with chicken, mushrooms or any protein/veggie you prefer.
Can I Make Crepes In Advance?
Absolutely! You can cook the crepes in advance and either store them in the fridge for up to 5 days, or freeze them for up to 2 months! Scroll down to u0022storing/freezingu0022 sections for full instructions.
Tips
- I’ve found that a blender is much better to get that perfect consistency for crepe batter. You can also use a whisk and whisk it all by hand, but if you have a blender, use it.
- Always let your batter rest for a few minutes in order to produce light and delicate crepes. I usually wait about half hour before starting to make them. If you plan ahead, you can even refrigerate it overnight.
- The best ratio to use is this: 2 cups milk, 1 cup flour, 2 eggs, 2 tbsp sugar. That’s the easiest way to remember! For every cup of flour you need 2 cups of milk, 2 tbsp of sugar and 2 eggs. Super easy, no fail recipe that works every single time!
- If at first you don’t succeed, try again! Practice really is key when making crepes. The best way to learn how to make crepes is to keep on making them. The first try is always the hardest, so don’t give up if the first one breaks! By the time you use up all the batter, you will have it mastered. The next thing you’ll know is you’ll be flipping crepes like a pro!
- Both non-stick frying pans and crepe pans will work for this recipe.
Storing
Place your cooked, cooled crepes in a stack on a plate, wrapped tightly with plastic wrap and refrigerate. They will last in the fridge for up to 5 days.
Freezing
Alternatively, you can make these in advance and freeze them for up to 2 months. When ready to serve, thaw crepes in the refrigerator and reheat in a microwave until heated through.
More Great Recipes To Try
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How To Make Crepes
Video
Ingredients
- 2 eggs
- 2 tablespoon sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups milk
- 1 cup all-purpose flour
- 1 tablespoon butter (unsalted, melted)
- vegetable oil ( for frying, if needed)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Mix Ingredients: Mix all the ingredients in a mixer or a blender really well and let sit for a few minutes.
- Heat the Pan: In the meantime heat a non stick frying pan with a ½ tsp of oil really well or spray is generously with cooking spray. It is very important that the pan is very hot.
- Cook: Pour ¾ of a ladle of the crepe mixture, or more depending on your pan size, into the pan and spread the mixture to cover the entire pan, by rotating the pan. Leave about 1 to 2 min per side then flip over or until you see the edges of the crepe starting to brown a little bit. Once the crepe is done on one side, you will also be able to slide it around and flip it over.
- Finish & Serve: Repeat steps until you've prepared all the crepes. When you're done, use your favorite jam and spread about a tsp of jam per crepe, then roll the crepe and enjoy!
Equipment
Notes
- This recipe will yield approximately 8 crepes.
- I also make these quite often with lactose free milk, and they turn out just as great.
- I’ve found that a blender is much better to get that perfect consistency for crepe batter. You can also use a whisk and whisk it all by hand, but if you have a blender, use it.
- Always let your batter rest for a few minutes in order to produce light and delicate crepes. I usually wait about half hour before starting to make them. If you plan ahead, you can even refrigerate it overnight.
- The best ratio to use is this: 2 cups milk, 1 cup flour, 2 eggs, 2 tbsp sugar. That’s the easiest way to remember! For every cup of flour you need 2 cups of milk, 2 tbsp of sugar and 2 eggs. Super easy, no fail recipe that works every single time!
- If at first you don’t succeed, try again! Practice really is key when making crepes. The best way to learn how to make crepes is to keep on making them. The first try is always the hardest, so don’t give up if the first one breaks! By the time you use up all the batter, you will have it mastered. The next thing you’ll know is you’ll be flipping crepes like a pro!
- Both non-stick frying pans and crepe pans will work for this recipe.
- Place your cooked, cooled crepes in a stack on a plate, wrapped tightly with plastic wrap and refrigerate. They will last in the fridge for up to 5 days.
- You can also make these crepes in advance and freeze them for up to 2 months. When ready to serve, thaw crepes in the refrigerator and reheat in a microwave until heated through.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
