How to Make Crepes

How to Make EASY Crepes

Throw all the batter ingredients in a blender and be done. It’s that simple to make the batter!

Do I need to use a blender?

The power of the blender incorporates more air into the batter, resulting in a very light and tender crepe with those characteristic tiny air bubbles. If you don’t have a blender, you can whisk the batter by hand but note the finished crepes will likely be denser.

Does the batter have to be refrigerated?

The the batter should be refrigerated for at least an hour. It’ll keep for up to 2 days so you can make it ahead of time (though cooked crepes can be made ahead as well). This chilling time allows the flour to absorb the liquid and the gluten to relax so that there aren’t too many bubbles or a rubbery texture. The longer it chills the more flavorful the crepes will be. HOWEVER, if you’re crunched on time you can skip this step.

Do I need a crepe pan?

Actually cooking the crepes so they are evenly thin and relatively round can be a bit challenging, but you don’t even need any special equipment! Just a small heavy duty nonstick fry pan and a thin spatula and you’re ready to start crepe making.

How do I make thin crepes?

First figure out what size pan you’re using and follow the below guidelines for how much batter each crepe will require:

8-inch pan: 3 tablespoons of batter
10-inch pan: 1/4 cup of batter
12-inch pan – 1/3 cup of batter

Be sure not to add too much batter or you’ll end up with sad pancakes and not crepes!

How to Cook Crepes

Pour the batter directly into the center of the pan then very quickly use your wrist to swirl the pan to spread the batter out completely. The first few crepes might look a little wonky but who cares? They’re just going to get rolled up or folded over with deliciousness.

Alternatively, you pan pour way more batter than you’ll actually need to completely coat the pan. Then pour the excess back into your blender bowl. This will ensure an even crepe but I find it’s also pretty messy. Figure out which method you prefer by trying both!

Crepes cook in a matter of seconds and minutes, so once you pour the batter don’t step away!

How to Make Crepes Ahead of Time

Serve or store plain crepes in an airtight container in the fridge for up to 2 days or in the freezer for up to 2 months. Crepes dry out easily so make sure they aren’t exposed too long.

Thaw frozen crepes before gently peeling apart. Or, if you know you’ll only be wanting a few crepes at a time store between sheets of parchment paper to peel apart more easily.

Let them defrost at room temperature or in the fridge, and warm them in the microwave or briefly in a nonstick skillet as needed.

Sweet Crepe Filling & Topping Ideas:

You could go way beyond these basic ideas for something totally fun and custom. Whatever you like! You could even build a crepe bar for your family and friends on Sunday morning and let them decide what to fill their crepes with.

Caramel
Dulce de Leche
Nutella
Peanut butter
Ricotta
Honey
Maple Syrup
Jam
Granulated sugar or powdered sugar
Cinnamon
Nuts
Citrus zest & juice
Ice cream
Strawberries, raspberries, blueberries, banana
Whipped cream
Yogurt

As for savory crepes, there are just as many flavor options. Omit the sugar and vanilla from the batter recipe. You can add a little more salt and also pepper.