Tessa's Recipe Rundown
Taste: Totally customizable. I’m giving you a basic crepe recipe, which can be made sweet or savory, and add anything you want to the inside and on top.
Texture: The crepes themselves are ultra-thin and soft yet satisfying and surprisingly sturdy. You should still be delicate with them when filling, though, because they can tear.
Ease: The batter comes together in less than 5 minutes. Cooking crepes is just a more hands-on version of pancake-making. Hopefully no French chefs come after me for saying that!
Why You’ll Love This Recipe: Fun, customizable recipe that can be made ahead of time.
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This Crepe Recipe was inspired by a recent trip to Paris, France with my best friend, Ashley from Baker by Nature.
I hadn’t been since I was a kid when my family went on vacation. I remember falling completely in love with crepes back then, being utterly infatuated by watching the men pour the batter onto those big cooktops 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. Most restaurants don’t even 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.
This recipe is perfect for Valentine’s Day breakfast, or to make for Mom or Dad for Mother’s Day or Father’s Day, for a delicious breakfast in bed.
Sprinkle of Science
How to Make Perfect Crêpes
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 Need to be Refrigerated Before Using?
The batter should be covered and refrigerated for at least an hour beforehand. It’ll keep for up to 2 days, so you can make it ahead of time (though crepes can also be cooked ahead).
This chilling time allows the flour to absorb the liquid and allows the gluten to relax, so 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?
No! Just a small heavy-duty nonstick fry pan and a thin spatula are all you need. Cooking the crepes so they are evenly thin and relatively round can be a bit challenging, but they’ll still taste amazing even if they’re not perfectly round.
How do I Make Thin Crepes?
Be sure not to add too much batter or you’ll end up with sad pancakes and not crepes! 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
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 very quickly, so once you pour the batter, don’t step away!
How to Make Crepes Ahead of Time
The batter can be prepared and refrigerated, covered, for up to 48 hours. Alternatively, store cooked, cooled, unfilled crepes in an airtight container in the fridge for up to 2 days. They will dry out easily, so make sure they aren’t exposed too long. For longer storage, see the freezing instructions just below.
How to Freeze Crepes
Store cooked, cooled, unfilled crepes in an airtight container in the freezer for up to 2 months. Thaw completely 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.
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 Sauce
- 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 some 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
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Ingredients
- 1 cup (127 grams) all-purpose flour, measured correctly
- 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 sea salt
- 2 tablespoons butter, melted, plus more for coating the pan
For serving:
- Nutella, caramel, or melted chocolate
- Fruit
- Whipped cream
Instructions
- In a blender, combine all the ingredients and blend for 10 seconds. Cover and refrigerate the batter for at least 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 and carefully, 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. Fill with desired fillings and 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. Thaw frozen crepes before gently peeling apart, reheating, filling, and serving.
Notes
This post was originally published in 2014 and has been updated with recipe improvements and new photos. Crepe photos by Ashley McLaughlin. Paris photos by Anastasia Abramova-Guendel.
Great recipe. It’s hard to screw these up and they’re yummy.
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 😉