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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 quickly. 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 special pan or cooktop.
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 perfectly circular crepes on your first few tries. And that’s okay! My first one always looks goofy.
If you’re visiting Paris anytime soon, or want to peek at some 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 Crêpes
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. Alternatively, use an immersion blender to mix the batter.
Does the Batter Have to be Refrigerated?
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). 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
- Method 1: 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 into a thin layer. The first few crepes might look a little wonky, but that’s okay! They’re just going to get rolled up or folded over with deliciousness.
- Method 2: 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
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 at a time, store them between sheets of parchment paper, so you can peel them apart more easily. Allow crepes to defrost at room temperature or in the fridge, and warm them in the microwave or briefly in a nonstick skillet as needed.
These crepes are a really great option for Valentine’s Day morning, for a delicious breakfast in bed.
Sweet Crepe Filling & Topping Ideas
Fill with 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. You could go way beyond these basic ideas for something totally fun and custom, but here are some filling ideas:
- Caramel
- Dulce de Leche
- Nutella
- Peanut butter
- Ricotta
- Yogurt
- Honey
- Maple Syrup
- Jam
- Granulated sugar or powdered sugar
- Cinnamon
- Citrus zest & juice
- Lemon curd
- Fresh berries such as strawberries, raspberries, and blueberries
- Sliced bananas
- Ice cream
- Whipped cream
Can I Make Savory Crepes?
Yes! Omit the sugar and vanilla from the batter recipe. You can add a little more salt and also pepper. There are endless savory filling options, too – fill them with whatever your heart desires. A few of my favorite savory fillings include:
- Cheese (something with some bite like Gruyere, or something melty, like mozzarella)
- Smoked salmon and cream cheese
- Ham
- Bacon
- Chicken
- Mushroom
- Sun-dried tomatoes
- Spinach
- Pesto
- Fresh basil
More Breakfast & Brunch Recipes
-
1
cup
(127 grams) all-purpose flour
-
2
tablespoons
granulated sugar
(omit for savory crepes)
-
2
large eggs
-
3/4
cup
whole milk
-
1/2
cup
water
-
1
teaspoon
vanilla extract
(omit for savory crepes)
-
1/4
teaspoon
fine salt
-
2
tablespoons
butter, melted,
plus more for coating the pan
For serving
-
Nutella, caramel, or melted chocolate
-
Fruit
-
Whipped cream
-
In a blender, combine all the ingredients and blend for 10 seconds. Refrigerate the batter for 1 hour or up to 48 hours.
-
Set a 9-inch nonstick skillet over medium heat. Add enough butter to grease the entire pan. Add a 1/4-cup of batter to the center of the pan and immediately but gently tilt and swirl the pan to spread the batter out evenly. Cook until the crepe begins to bubble and is lightly browned and the batter is set, about 45 seconds to 1 minute.
-
Use a small spatula to lift the crepe up and off the pan then quickly flip the crepe over. Don’t worry if you don’t flip perfectly, you’re just going to roll the crepes up anyway. You just want to be sure you don't create any large holes in the crepes. Use your fingers quickly if necessary to get a sturdy grip on the crepe before flipping. Cook until the other side is lightly browned and set, about another 10 seconds.
-
Lay the cooked crepes flat on a plate. Continue the process, greasing the pan with more butter as you cook each crepe, until the batter is gone. Serve or store in an airtight container in the fridge for up to 2 days or in the freezer for up to 2 months. Thaw frozen crepes before gently peeling apart, filling and serving.
You can add ground pepper, spices, herbs, and other flavorings to batter for fun savory crepes.
This post was originally published in 2014 and updated with recipe improvements and new photos in 2019. Crepe photos by Ashley McLaughlin. Paris photos by Anastasia Abramova-Guendel.
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! 🙂
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 we use corn starch?
It’s not instead of the flour I’m just asking cuz it will be lighter
easy and simple and good
Did u ever make Hungarian crepes?
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
For those with an egg allergy, what can we sub for eggs?
Sorry, I’m not aware of a suitable substitute.
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!
I have made this recipe tons of times and it never fails! Thanks for always having the best recipes 🙂
So happy to hear that!
Hi Tessa! I have one quick question. Would this recipe work if I did it with 100% whole wheat flour? Thank 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 😉
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…
Made them for my dad’s brithday and he loved it !!! They tasted amazing! ♥ THANKS FOR THE RECIPE
I love your website and videos; such a wonderful young chef. 🙂
Thanks so much! 🙂
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.
Can I used vanilla almond milk as a substitute for the regular milk?
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 🙂
Okay, I’ve been a scaredy cat to try making crepes, and now this recipe is definitely in the books to make soon! 🙂
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!
Crepes are such a treat! I love them with both sweet and savory dishes!
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!
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 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!