Simple Crepes Recipe
You don’t need a crepe maker nor any special ingredients.
What are crepes? Crepes are one of those essential, versatile recipes that every home cook should know. Whether you go savory or sweet mastering these crowd-pleasing thin French pancakes opens up a whole world of delicious meals. Crepes are American pancakes, European cousin. Thanks to a thinner batter that has no leavening agent, they are larger, thinner, and more delicate than pancakes. However, although they look different, they taste very much like pancakes. If you’ve never made them, Fear NOT! You don’t have to be a world class French chef to make a perfect crepe. Crepes are easier to make than you think. These simple foolproof crepes, need just 6 common ingredients.
It’s time to see what you’ve been missing! Let the crepes begin!
INGREDIENTS
- 1 cup unbleached all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon kosher salt
- 1 1/2 cups whole milk, room temperature
- 4 large eggs, room temperature
- 3 tablespoons unsalted butter, melted, plus more for brushing
DIRECTIONS
1. In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. Stir for a few seconds before using.
2. Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate.
3. Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using or wrapping in plastic wrap and refrigerating or freezing.
Savory Variation
Add 1/4 cup chopped fresh herbs, spinach, or sun-dried tomatoes to the egg mixture.
These savory crepes are typically filled with fillings like meat, cheese, eggs, vegetables, herbs and other types of savory fillings too. Don’t the chicken breast and herb crepes above just look delicious?
Sweet Variation
Add an extra 2 tablespoons sugar and 1/2 teaspoon vanilla extract to the egg mixture.
Sweet crepes are typically served with sugar, syrup, fruits, chocolate, custards, whipped cream, or ice cream. Or, with Nutella and bananas like the yummy filled crepes pictured above.
TIPS: Using a blender ensures a smooth crepe batter that has the consistency of heavy cream. You can also use water, almond milk, cashew milk, soy milk, or any plant based milk to make these crepes. The batter will keep in the refrigerator for up to 48 hours. If not using immediately, stack cooked, cooled crepes and place in resealable plastic bag. You can refrigerate for up to 3 days or freeze for up to 2 months. When using frozen crepes, thaw on a rack before gently peeling apart.
If you mess up the first crepe or two, don’t worry. The two most common problems are cooking temperature and thickness. Adjust your heat or add a bit more liquid, if necessary. If your crepes are rubbery, you are cooking them to slow. If you are having difficulty spreading the batter evenly around the pan, it is to thick. And remember, your technique will get better with each crepe you make.
What are some of your favorite fillings or toppings for crepes?
I love crepes but have never made them. I need to try this recipe.
Thank you for sharing. So many things to put in these crepes.
You are very welcome Denise!
Love these. I use an almond flour which is a little sweet so I leave out the sugar. Plus I use almond milk (a little less) but they are great with fresh fruit.
Well look at you Karen, very creative idea, I think I just may have to try it thank you!
This sounds easy, I have to try to make some. I haven’t ever tried.
Yes you can do it, please remember, difficulty is merely a fragment of your perception! Thank You for commenting.
I’ve always been too intimidated to make crepes. This looks like a fabulous recipe that I think I can handle. I will pin it and try it soon. 🙂
Fabulous it is Amy,and fairly easy. Remember There is no such thing as failure and there are no Crepe police.Lol Keep an open mind and be creative girl!
oh my.. another food blog… im getting fatter.. aahhaha.. i saved your recipe.. Im a failure in making crepes.. i need more practice.. and thank you for the tips.. the crepes i made was rubbery. I’ll check your other recipes.. i’ll try them too..Do you have recipe for non bake goodies?
Lol,you are not the only one getting fatter!,I live with the cook.You know Firestone or Goodyear tire companies may have interest in those rubbery Crepes! lol, just kidding.Failing is never a bad thing,look back on your life, without failure there is no succes! About the non bake Goodies I shall look for you. Have a Blessed Day!
I had trouble with mine being rubbery when I first made them. I thought I’d never make them right until someone told me that I just needed to adjust the temperature a little bit. And, poof they came out just right. Yes, I have a family favorite no-bake cheesecake recipe and some super healthy frozen popsicles that you got to check out.
wow.. really.. just the temp.. i’ll try that.. and thanks for the link.. ill check it.. I don’t have oven so I have to try other alternatives..
That’s it!,hey maybe you could win an oven entering giveaways.
really? how
Search for giveaways with oven prizes.
i have wanted to learn how to make crepes for a lomg time. these look good!
As you can see,it really is’nt that complicated.
I saw one video where they dipped the pan into the batter, turned it upside down and heated from the other side. IT made for a perfect crepe but yours sound much better.
I saw that one, too! Not sure how well it would really work though. May be the next Pinterest or YouTube Fail in the making.
Thank you for sharing. I just always thought of crepes as anything that had sweets in it.
Denise,now you know!
Now you know! do not fear creative experimentation, now go crepe it up!
I love crepes for breakfast and honestly, I’ve never thought of having any filing for my crepes. That was so thoughtful and I would love to try some savory crepes.
Thank you Dalene, remember the creative window is wide open, experimenting is fun!
You betcha!
Thank you for your reply!, get your crepe on girl!
You go girl!
Dalene, you have a great attitude!
These pictures got me craving. I love crepes and it looks so easy to make. I like mine filled wirh chocolate and berries. ?
Nina, I just might have to try that combo! the beauty is you can be as creative as you want there are no rules.
I always think about doing sweet crepes. But these savory crepes look pretty amazing if you ask me. I would love to try out making one at home. Looks so delicious.
You go bro! Keep an open mind and create. No one keeps score.
I am dying to try the sweet variation. Thank you for sharing this amazing recipe. I love pancakes.
You are welcome for the recipe now you can do some creative experimentation!
Very interesting post, crepes are delicious!! I have definitely never made them myself before, I have heard that they can be quite difficult to do. Thank you so much for sharing!
Before sharing this recipe I too found them a bit complicated although, patience, practice, and creativity will create mastery.
My kids would absolutely love these. This would disappear in no time at our house! This is my kind of weekend treat.
Sounds like healthy happy children to me. Yes, kids are treat magicians. I should know, I am the big kid of our household!
Ooh. I can’t wait to make this! Pancakes is one of my all-time favorite desserts, and I make every recipe I find. This one looks tasty!
Yes, who doesn’t like a good pancake.
Crepes are my favourite thing ever!
Ivana, I must agree, they do rock!
I love crepes but I am so rubbish at making them. They always stick to the pan and I can’t flip them. I prefer them with a savory filling of spinach and ricotta cheese, baked in the oven.
Joanna it sounds like it is time to spread your wings girl!, failure is the process to succes so go crepe it up!
Mmmm I love crepes! This is both easy and affordable. I’ll definitely be giving these a try.
You are now empowered!, let us know how it works out.
Yes, yes yes! Finally someone that shows how to make the perfect crepes, thank you!
Wow a triple yes, I love your enthusiasm, now go crepe it up!
You surely had a glorious time preparing this easy and nice looking crepe. I wish I can savor it right now.
Yes we did, you can savor the mighty crepe just some simple ingredients and creativity and Ta DA!
This is so neat. I have to try this out. looks so good
Thanks! Let me know how they turn out.
Omg. I love crepes. Thank you for the easy and affordable recipe
Me too, and you are more than welcome for the recipe I hope you enjoy the easy crepes.
Omg, this got me craving for crepes. I haven’t tried cooking my own. But this recipe is worth a try. It was both tempting. ?
Me, too! I got a feeling that Marcus will be seeing them on his plate several times this week.
They are so good 🙂 I always make a slightly different version since I’m vegan but an amazing breakfast is guaranteed 🙂
I love your creativity, maybe you should share your crepe hack with other vegans.
You made it look so easy and fun to make! I will def try and make one for myself on the weekend! Thanks to you!
It is as easy as it looks but twice as fun enjoy.
I can get with a good crepe…I like it with strawberries and chocolate.
Stop it, I am salivating on the key board girl!.
OMG crepes are my absolute fav breakfast food!! saving this recipe
I have fallen in love with them, too.