Last month I had the privilege of visiting Paris, France on vacation with my best friend, Ashley from Baker by Nature.
I hadn’t been since I was a kid when my family took a trip. I remember falling completely in love with crepes back then, being utterly infatuated by watching the men pour the crepe batter onto those big crepe cookers and pushing the batter around into a perfect circle in .2 seconds flat.
The ooey gooey Nutella that gushed into my mouth with each bite sold me on crepes quick. I never wanted to eat a crepe anywhere else again because I had a strong feeling nothing would live up to that first moment of pleasure.
That ended in culinary school, though, where we learned to make crepes using basic equipment. Even most restaurants don’t have a crepe cooktop or special crepe pans. I’d like to debunk any myths that crepes are difficult to make at home or that you need special equipment or ingredients.
They really couldn’t be easier, you just may not make the most perfect circular crepes on your first few tries. And that’s okay! My first crepe always looks goofy.
If you’re visiting Paris anytime soon, or want to peek some crepe flavor inspiration, my favorite crepe restaurant was Breizth cafe. We went to the location in Le Marais. However, when in Paris even street crepes are usually pretty spectacular.
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.
I used to think crepes are hard too! and then…I made them. What was I thinking?
Such a great video Tessa, thanks for debunking the myth! Crepes definitely would be perfect for that special day coming up!
Your story of trying your first crepe in Paris is not remotely obnoxious! It’s IDYLLIC!! Where better to try them?! Thanks for this great video and reminder that they really are an easy yet elegant choice.
Awh thanks!! 🙂
I’ve made crepes multiple times with a very similar recipe received from my high school French class. I was lucky to have a teacher who actually knew what she was doing! These look delicious, though, and I’ve always wanted advice on making savory crepes!
How cool that your French class incorporated some food and recipes!
Crepes are such a treat! I love them with both sweet and savory dishes!
I have no idea why I’ve never tried crepes yet. They look so delicate and delicious. Don’t know what I’m waiting for!
Okay, I’ve been a scaredy cat to try making crepes, and now this recipe is definitely in the books to make soon! 🙂
I’ll admit that I’ve never had a crepe either. The only place I generally see them on the menu is IHOP, and I generally just go for an omelet. In fact, 90% of the time when I’m eating a non-cereal breakfast, it’s an egg dish.
You could definitely make better crepes than what’s served at IHOP!! Try crepes for dessert if you usually do eggs for breakfast 🙂
Can I used vanilla almond milk as a substitute for the regular milk?
These look delicious Tessa and love that you gave us all so many ideas on how to fill them! Simple with butter, lemon, and sugar is one of my favorites.
I love your website and videos; such a wonderful young chef. 🙂
Thanks so much! 🙂
Made them for my dad’s brithday and he loved it !!! They tasted amazing! ♥ THANKS FOR THE RECIPE
Thanks mam Tessa for your very useful website about cooking…My day is not complete without it…I’m looking forward more exciting recipe …it’s a big help for me to open always your website because we can afford to enroll in a culinary school…here in the Phililppines
..once again thank you so much maam..More power and God Bless you…
Hi Tessa ! I’m a french blogger too, and I like make pastry too.
Your blog is so lovely !
It’s funny to see “crêpes” like the most delicious dessert in France. It’s not difficult to make it 🙂
But, if you would eat the best crêpes ever, come in “Bretagne”. It is the “country of crêpes” in France
Thanks for the post on Cookies 😉
Hi Tessa! I have one quick question. Would this recipe work if I did it with 100% whole wheat flour? Thank you!
I have made this recipe tons of times and it never fails! Thanks for always having the best recipes 🙂
So happy to hear that!
A 5-star recipe for sure! I am only 12 years old and I made crepes using this recipe for the first time. Better than any crepes you would buy in a restaurant or a cafe. even my brother who is the pickiest eater I know loved these crepes. They were a huge hit and I will be making them again. I recommend that everyone use this recipe and no other one. Truly a classic. Thank you, Tessa, for making amazing recipes and detailed videos for me and everyone else. The time and effort that goes into your recipes and videos shine with an amazing end product. YOU GO, GIRL!
For those with an egg allergy, what can we sub for eggs?
Sorry, I’m not aware of a suitable substitute.
Hi, can this crepe recipe be made into mille crepe cake? I been wanting to make mille crepe cake but been looking for the perfect crepe recipe.
Thanks
Did u ever make Hungarian crepes?
easy and simple and good
Can we use corn starch?
It’s not instead of the flour I’m just asking cuz it will be lighter
Great recipe. I used the gluten-free flour blend suggested in parentheses because my store-bought blend had xantham gum in it and didn’t come out right. I also appreciate the grams because I had smaller eggs (needed three eggs and a yoke for 150g).
I was too impatient to let the milk get to room temperature, and the butter started to reform in the batter, so I stuck it in a blender and that seemed to do the trick.
The crepes came out great once I got the hang of them.
Glad to hear you loved these crepes, Matt!
Can I fill these about an hour before serving dinner so I can enjoy the dinner with my guests or do they need to be filled right before serving?
Personally, I’d make the crepes and filling ahead of time, then rewarm both and assemble right before serving. I’d be worried about sogginess, possible dried out crepe, sticking to the plate, and even them falling apart when serving if made too far in advance. So you can enjoy your guest’s company fully, how about making filling the crepes into part of the entertainment for the evening? Then everyone can create their own, which could be a lot of fun! 🙂