How to Make Homemade Crepes

Ever wished you could whip up those delicate, restaurant-style crepes at home? Well, good news! Making beautiful, thin crepes is much simpler than it looks. You don’t need fancy equipment, just a blender and a regular skillet.

These French-style pancakes are incredibly versatile.¹ You can fill them with anything from sweet berries and whipped cream to savory meats and veggies.² They’re perfect for breakfast, brunch, or even a light dinner or dessert.³ Get ready to impress yourself and everyone else!

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Master Homemade Crepes: Easier Than You Think!

What Are Crepes, Anyway?

Crepes are basically super thin, delicate pancakes.⁴ The big difference? They don’t use leavening agents (like baking powder).⁵ When done right, they’re like lace with wonderfully crisp, buttery edges.

People love crepes because they’re so much fun to eat! You can roll them, fold them, and fill them with just about anything you can dream of. Nutella and bananas? Classic. Chicken and a creamy sauce? Delicious. The possibilities are endless!

Ingredients:

3 Tablespoons (43g) unsalted butter, plus 3–4 more Tablespoons for the pan
1 cup (125g) all-purpose flour (spooned & leveled)¹²
1 Tablespoon granulated sugar
1/8 teaspoon salt
3/4 cup (180ml) whole milk, at room temperature
1/2 cup (120ml) water, at room temperature
2 large eggs, at room temperature
1 ½ teaspoons pure vanilla extract

How to Make Perfect Crepes: Step-by-Step

Ready to become a crepe master? Follow these simple steps.

1. Melt the Butter

Gently melt 3 tablespoons of butter. You can use a microwave or stovetop.
Let it cool for about 5 minutes. You don’t want it hot when it meets the eggs!

2. Blend the Batter

Grab your blender! It’s your secret weapon for super smooth batter.
Add the cooled melted butter, all-purpose flour, granulated sugar, salt, whole milk, water, eggs, and vanilla extract to the blender.
Blend on medium-high speed for 20-30 seconds until completely smooth. It should look like silky cream.
No blender? A mixing bowl and whisk work too, just ensure there are no lumps.

3. Chill the Batter (Crucial Step!)

Cover your blender (or bowl) tightly.
Chill the batter in the refrigerator for at least 30-60 minutes. You can even chill it overnight!
Why chill? This time lets the flour fully soak up the liquid, which makes for better texture and flavor. It also helps prevent the crepes from tearing. If it looks separated after chilling, just give it a quick stir.

4. Heat Your Skillet

Get a small 8-inch non-stick skillet ready. If you don’t have one, a larger skillet works, but aim for thin crepes.
Place the skillet over medium heat.
Generously butter the pan. Keep extra butter nearby for greasing between each crepe. This helps create those irresistible crispy edges.

5. Cook Crepes, One by One

Once the skillet is hot, pour 3-4 tablespoons of batter into the center. (Closer to 3 is often best for thin crepes.)
Immediately tilt and swirl the pan so the batter spreads out to cover the bottom as thinly as possible.⁶ The thinner the crepe, the better the texture!
Cook for 1-2 minutes, or until the bottom is set and lightly golden.
Flip the crepe (carefully!) and cook the other side for about 30 seconds until set.⁷ Don’t wait too long to flip, or they can get rubbery.
Transfer the cooked crepe to a plate. Repeat with the remaining batter, remembering to butter the pan between each crepe!

6. Fill and Enjoy!

Crepes are best served warm, but they’re still great at room temperature.
Place a few spoonfuls of your favorite filling in the center.
Fold both sides over the filling.
Add any delicious toppings you like!

Crepe Fillings & Toppings Galore!

Crepes are truly a blank canvas. Get creative!

Sweet Ideas:

Whipped Cream & Fresh Berries: A classic for a reason!
Nutella, Peanut Butter, or Hot Fudge: Pair with sliced bananas.⁸
Fruit Sauces: Strawberry, raspberry, or blueberry.
Lemon Curd: Tangy and bright with berries.
Caramel or Chocolate Ganache: Indulgent and delicious.
Pastry Cream or Cheesecake Batter: For a richer treat.

Savory Ideas:

Pesto & Sautéed Veggies: Mushrooms, spinach, or peppers.
Ricotta, Chive, & Smoked Salmon: Elegant and flavorful.
Fresh Mozzarella, Basil, & Sliced Tomato: A caprese crepe!
Scrambled Eggs, Cooked Ham, & Hollandaise: A breakfast dream.
Cooked Chicken, Broccoli, & Cheddar: A hearty meal.

Crepes FAQs

Q: Why do I need to chill the batter?

A: Chilling gives the flour time to fully hydrate, making the crepes more tender, less likely to tear, and improving their flavor.⁹ It’s a crucial step for the best results!

Q: Can I use a different type of milk?

A: Whole milk is recommended for the best texture. 2% milk is okay, but lower-fat milks might make the crepes heavier. Full-fat non-dairy milks can also work.

Q: How do I make savory crepes?

A: The recipe as written works! Just skip the vanilla extract. You can also add a pinch of black pepper or a tablespoon of your favorite dried herbs to the batter.

Q: How do I store leftover crepes or batter?

A: You can make the batter up to 1 day ahead and store it tightly covered in the fridge. Cooked, unfilled crepes stay fresh in an airtight container in the fridge for 1-2 days.¹⁰ You can also freeze them between small sheets of parchment paper for up to a month.¹¹

Recipe Card: Homemade Crepes

This basic crepe recipe is perfect for your favorite sweet or savory fillings and toppings. Be sure to read the tips above for the best results!

Prep Time: 40 minutes (includes chilling)

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Yields: About 14 crepes