Homemade Crepes Recipe

Introduction

Homemade crepes are delicate, thin pancakes that can be enjoyed sweet or savory. This simple recipe yields tender crepes perfect for filling with fruits, chocolate, or your favorite savory ingredients. Whether for breakfast or dessert, crepes are a delightful treat to make at home.

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
• Nutella, caramel, or melted chocolate (optional)
• Fruit (optional)
• Whipped cream (optional)

Instructions

1. Step 1: 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.
2. Step 2: Set a 9-inch nonstick skillet over medium heat. Add enough butter to grease the entire pan.
3. Step 3: Pour a 1/4-cup of batter into the center of the pan, then immediately tilt and swirl the pan gently to spread the batter evenly. Cook until it bubbles and is lightly browned, about 45 seconds to 1 minute.
4. Step 4: Use a small spatula to lift the crepe and quickly flip it over. Cook the other side until lightly browned and set, about 10 seconds.
5. Step 5: Lay the cooked crepes flat on a plate. Repeat greasing the pan and cooking until all batter is used.
6. Step 6: Fill crepes with desired fillings like Nutella, fruit, or whipped cream and serve immediately.

Tips & Variations

• For savory crepes, omit the sugar and vanilla extract, and fill with cheese, ham, or sautéed vegetables.
• Resting the batter in the fridge helps create tender crepes and improves texture.
• If you don’t have a blender, whisk the ingredients together thoroughly by hand until smooth.
• Use a nonstick skillet for easy flipping, and don’t worry if your crepes aren’t perfectly round.

Storage

Store plain crepes in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze them for up to 2 months, separating each crepe with parchment paper. To reheat, thaw frozen crepes and warm gently in a skillet or microwave before filling and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, the batter can be refrigerated for up to 48 hours. Chilling helps develop the batter’s flavor and results in more tender crepes.

What if my crepes stick to the pan?

Make sure to grease the pan generously with butter before cooking each crepe and use a well-seasoned nonstick skillet. Also, ensure the pan is at the right medium heat—not too hot or too cool.

Homemade Crepes Recipe

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★★★★★

4.5 from 72 reviews

Delicious and versatile homemade crepes made from a simple batter of flour, eggs, milk, and butter. These thin French-style pancakes can be enjoyed with sweet fillings like Nutella, caramel, fruits, and whipped cream or made savory by omitting the sugar and vanilla extract. Perfect for breakfast, brunch, or dessert, the batter is blended effortlessly and chilled to create tender, light crepes cooked quickly in a nonstick skillet.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 crepes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crepe Batter

• 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 sea salt
• 2 tablespoons butter, melted, plus more for coating the pan

Optional Fillings

• Nutella
• Caramel
• Melted chocolate
• Fresh fruit
• Whipped cream

Instructions

1. Prepare the batter: In a blender, combine all batter ingredients and blend for 10 seconds until smooth. Cover and refrigerate the batter for at least 1 hour or up to 48 hours to allow the flour to hydrate and the batter to thicken slightly.
2. Heat the pan: Place a 9-inch nonstick skillet over medium heat. Add a small amount of butter and swirl it around to grease the entire cooking surface evenly.
3. Cook the first side: Pour a 1/4-cup of batter into the center of the pan. Immediately tilt and swirl the pan gently to spread the batter evenly into a thin layer. Cook until the crepe begins to bubble, the edges lightly lift, and the bottom is lightly browned and set, approximately 45 seconds to 1 minute.
4. Flip the crepe: Use a small spatula to carefully lift the edge of the crepe, then quickly flip it over. If necessary, use your fingers carefully to maintain a sturdy grip—avoid creating holes. Cook the other side just until lightly browned and set, about 10 seconds.
5. Finish cooking and serve: Lay the cooked crepe flat on a plate. Repeat the process, greasing the pan with more butter as needed, until all batter is used. Fill crepes with desired fillings such as Nutella, caramel, fruit, or whipped cream, then roll or fold and serve immediately. Store any plain crepes in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 2 months. Thaw frozen crepes gently before reheating and serving.

Notes

• For savory crepes, omit sugar and vanilla extract from the batter.
• Refrigerating batter improves texture and flavor development, but if short on time, you can cook immediately after blending.
• Use medium heat to ensure crepes cook evenly without burning.
• Nonstick skillet is essential to prevent sticking and enable easy flipping.
• Adjust thickness of crepes by varying the amount of batter used per crepe.
• Crepes can be made ahead and stored refrigerated or frozen for convenient meals later.

Keywords: crepes, homemade crepes, French pancakes, quick breakfast, easy crepes, sweet crepes, savory crepes