This easy crepe recipe comes with 8 simple ingredients and produces thin, tender pancakes with crispy edges. Delicious with your favorite fillings!
Learn to make crepes! This easy crepe recipe requires 8 basic ingredients that you probably already have in your pantry. The dough is brought together in a blender and cooked in a regular non-stick pan. Making these delicate French pancakes at home may seem intimidating, but trust me: with this simple recipe, you absolutely can achieve them.
I started making crepes with my son Ollie after a trip to Paris last fall. For something that feels fancy, they’re surprisingly fun to cook with kids and have since become one of our favorite weekend breakfasts. Ollie helps measure the ingredients, pour the batter into the pan, and decide what toppings or fillings we should use. (Fresh berries and powdered sugar are two common options.)
Crepe recipe ingredients
I loosely adapted this recipe from my Dutch baby and popover recipes. At first, finding the batter too eggy, I gradually altered it to have more flour for structure and more liquid so the crepes would spread evenly in the pan. Now they rival those we remember from Paris.
We usually enjoy them with sweet side dishes, but you can also use this recipe to make savory crepes. Just omit the sugar and vanilla!
Here’s what you’ll need to make this easy crepe recipe:
- All-purpose flour – Gives structure to the dough. Spoon and level to avoid too much left in the measuring cup.
- Eggs – They hold crepes together, making them flexible enough to roll and fold.
- milk and water – For humidity. I found that using all the milk in this recipe made the crepes too thick and heavy. Adding a little water to the batter loosens it and helps make the crepes super thin and delicate. Feel free to use any type of milk here. Whole milk and 2% milk work well, as does plant milk.
- melted butter – For richness and buttery flavor. You will use a little in the batter and more to cook the crepes.
- granulated sugar – Only 1 tablespoon. These crepes on their own are slightly sweet.
- vanilla extract – For a warm and deep flavor. Skip it if it uses salty fillings or toppings.
- and sea salt – To make all the flavors stand out!
Find the full recipe with measurements below.
How to make crepes
This crepe recipe has three parts:
- make the dough
- letting it rest
- cook the crepes
1. The dough is easy to make in the blender. First blend everything except the flour, then add the flour and mix until smooth. Similar to how you should avoid overmixing pancake or muffin batter, here you should mix the flour as little as possible. If you overwork it, the gluten in the flour will develop, making the crepes gummy. Don’t have a blender? Feel free to prepare the dough in a large bowl with a whisk.
2. Let the dough rest. I like to put it in the refrigerator for at least 30 minutes and up to 1 day. This allows the liquid ingredients to hydrate the flour and gives the gluten time to relax.
3. Finally, cook the crepes. Heat a medium nonstick skillet (I use this 10.5-inch one) over medium-low heat. When it’s hot, spread it with a little butter and pour 1/4 cup of batter into the pan.
Immediately tilt the pan so the dough spreads into a thin circle covering the bottom. Cook for 1 to 2 minutes, or until the edges are lightly browned, then flip the crepe and cook until golden brown on both sides.
Repeat with remaining dough and enjoy!
Recipe Tips
- Tilt the pan as soon as you can. If you wait too long after adding the batter, it will have already hardened and will not spread into a thin circle that will produce a perfect crepe. Add the dough and then tip it right away!
- Butter the pan between crepes. It adds great flavor, helps the edges brown, and most importantly, keeps the crepes from sticking!
- Adjust heat as necessary. Just like when I make pancakes or French toast, I find that I need to reduce the heat after cooking my first one or two crepes. As my pan begins to retain residual heat, the edges brown faster than the center cooks. If you notice this happening, reduce the heat to low.
- Stack the crepes while cooking. Place one on top of the other on a large plate. This will keep them warm and pliable until you eat them.
Ideas for crepe filling and topping
You can take this crepe recipe in a sweet or savory direction for breakfast, brunch, dinner, or dessert! Here are some toppings and fillings we love:
Ideas for toppings and fillings for sweet crepes:
Savory options:
Let me know what combinations you try!
Preparation and storage tips
These homemade crepes are best enjoyed fresh, But if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stove.
If you want to go ahead with this recipe, I recommend preparing the dough a day in advance. Store in the refrigerator until you are ready to cook.
Crepes recipe
serves 8
This crepe recipe is easy to make with 8 simple ingredients and basic equipment; no special crepe pan required. Perfect for breakfast, dinner, or dessert, these thin pancakes have tender, delicate centers and crispy, buttery edges. Be sure to let the dough rest for at least 30 minutes (or overnight) before cooking for the best flavor and texture.
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In a blender place the eggs, milk, water, butter, sugar, vanilla and salt. Blend until smooth, then add the flour and mix again until combined. Chill the dough in the refrigerator for at least 30 minutes and up to overnight.
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Check the consistency of the crepe batter. It should have a thick, runny consistency and be easy to pour. If it’s too thick, add water, 1 tablespoon at a time, as needed to loosen it.
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Heat a medium nonstick skillet** over medium-low heat and lightly brush with butter. Pour ¼ cup of the crepe batter into the pan and immediately tilt the pan to evenly cover the bottom with a thin circle of batter. Cook for 1 to 2 minutes, or until the edges are slightly crispy and the crepe is lightly browned on the bottom. Flip and cook for 1 minute or until lightly browned on both sides. Reduce heat to low if crepe browns too quickly.
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Remove from the pan and repeat with the remaining batter, brushing the pan with more butter between crepes. Stack the cooked crepes on a large plate until ready to serve.
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Serve with desired toppings and/or fillings. Find service tips in the blog post above.
**A note on pan size: I make this recipe in a 10 or 10.5 inch skillet. If your pan is smaller, use less batter for each crepe.
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