Homemade Crepes Recipe

Introduction

Homemade crepes are delicate, thin pancakes that serve as a versatile base for sweet or savory fillings. With a smooth batter and simple ingredients, these crepes come together easily for a delightful breakfast, dessert, or snack.

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 (for filling)
• Fruit (for filling)
• Whipped cream (for serving)

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 and immediately tilt and swirl the pan gently to spread the batter out evenly. Cook until the crepe begins to bubble, is lightly browned, and the batter is set, about 45 seconds to 1 minute.
4. Step 4: Use a small spatula to lift the crepe and quickly flip it over. Cook until the other side is lightly browned and set, about another 10 seconds.
5. Step 5: Lay the cooked crepes flat on a plate. Continue greasing the pan and cooking the rest of the batter the same way.
6. Step 6: Fill crepes 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.
7. Step 7: To reheat frozen crepes, thaw them gently, peel apart carefully, reheat, fill, and serve.

Tips & Variations

• For savory crepes, omit sugar and vanilla extract, and fill with cheese, ham, sautéed vegetables, or herbs.
• Use a nonstick skillet for easy flipping and even cooking.
• Resting the batter in the refrigerator improves the texture and makes crepes more tender.
• Try adding a splash of rum or orange zest to the batter for a subtle flavor boost.

Storage

Store cooked crepes in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze crepes layer-separated with parchment paper in a freezer-safe container for up to 2 months. Thaw frozen crepes gently before reheating. Reheat briefly in a warm pan or microwave, then fill and serve.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make crepes without a blender?

Yes, you can whisk the ingredients together by hand until smooth, but a blender makes mixing quicker and ensures a lump-free batter.

How thin should the crepe batter be spread?

Pour enough batter to cover the pan evenly in a thin layer. Tilting and swirling the pan helps spread the batter thinly for delicate crepes.

Homemade Crepes Recipe

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★★★★★

4.6 from 98 reviews

• Author: Elara
• Total Time: 1 hour 25 minutes
• Yield: 8 to 10 crepes 1x

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Description

Delicate and thin homemade crepes made from scratch using a simple batter of flour, eggs, milk, and butter. These crepes can be enjoyed sweet with fillings like Nutella, caramel, fruit, and whipped cream, or adapted for savory dishes by omitting sugar and vanilla. The batter is blended and rested to ensure a smooth texture, then cooked quickly on a nonstick skillet for perfect edges and a light golden color.

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Ingredients

Scale 1x2x3x

Batter

• 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

Fillings (optional)

• Nutella, caramel, or melted chocolate
• Fresh fruit
• Whipped cream

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Instructions

1. Blend the batter: Combine all batter ingredients in a blender and blend for about 10 seconds until smooth. Cover the batter and refrigerate it for at least 1 hour and up to 48 hours to allow the flour to hydrate, creating a tender texture.
2. Preheat and grease the pan: Place a 9-inch nonstick skillet over medium heat. Add enough butter to coat the entire cooking surface, ensuring the crepes don’t stick and develop a golden crust.
3. Cook the first side: Pour a 1/4-cup of batter into the center of the pan and immediately tilt and swirl the skillet gently to spread the batter evenly into a thin layer. Cook until bubbles appear on the surface, the edges lift slightly, and the bottom is lightly browned, about 45 seconds to 1 minute.
4. Flip the crepe: Use a small spatula to carefully lift the crepe from the pan, then quickly flip it over. It’s okay if the flip isn’t perfect as long as no large holes form. Cook the second side briefly, about 10 seconds, until lightly browned and set.
5. Repeat and serve: Transfer the cooked crepe to a plate and repeat the cooking process with remaining batter, greasing the pan with butter as needed. Fill the crepes with your desired sweet or savory fillings and serve warm.
6. Storage tips: Store plain crepes in an airtight container in the refrigerator for up to 2 days or freeze for up to 2 months. Thaw frozen crepes gently before separating, reheating, filling, and serving.

Notes

• For savory crepes, omit the sugar and vanilla extract from the batter.
• Resting the batter improves crepe texture and makes it easier to spread evenly.
• Use a nonstick skillet and butter generously to avoid tearing the crepes.
• Crepes can be filled with a variety of ingredients—sweet or savory based on preference.
• If batter becomes too thick after resting, stir gently and add a splash of milk or water to loosen.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Dessert
• Method: Stovetop
• Cuisine: French

Keywords: crepes, homemade crepes, French crepes, thin pancakes, breakfast recipe, dessert crepes, easy crepes