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Crepes bring a touch of French elegance to your kitchen and are soft, delicate, and perfect for filling with sweet or savory ingredients.
Here are a few more crepe recipes: Banana Foster Crepes, Red Velvet Crepes, Banana Nutella Crepes, Apple Crepes, and Brown Butter Crepes.
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Making crêpes takes me back to culinary school in 2006, I can vividly see Chef John Folse teaching us how to make crepes and doing it so effortlessly that I immediately knew I could make them with my eyes closed. Even though I never heard of a crepe or made one before, lol.
That's the same confidence I want to leave you with after you've finished reading this blog and making the recipe. Making crêpes is straightforward, but there are some key factors you must apply; however, it's no different than making pancakes.
First, let the batter rest after mixing the wet ingredients with the dry, allowing the gluten to absorb the moisture. Second, develop your swirl and tilt technique to ensure the batter covers the entire skillet. And bonus, you don't need to buy a fancy crepe pan; a nonstick skillet will suffice.
My crepes are made with unbleached all-purpose flour, whole milk, eggs, cinnamon, oil, sugar, and salt. All of which is commonly held in our pantries at home. These thin pancakes may quickly become a new favorite recipe, and they make for an excellent presentation at dinner parties.
You can roll them, fold them, or stack them like a cake and serve them with whatever your heart desires. Let's jump into the kitchen and make some delicious crepes.
Basic Crepes Key Ingredients
Before you start whipping up this crepe recipe, review the ingredient list to ensure you have all the necessary items.
Whole Milk
When I cook, I want all the flavor, which is why I use whole milk. I don't even drink milk, but there's no way 2% was being used in my crepe batter.
Unbleached All-Purpose Flour
Flour is the foundation of crepe batter, and using unbleached all-purpose flour adds more protein, which helps create a stronger, more reliable crepe.
Eggs
The eggs will give the crepes texture, stability, and help achieve the perfect light golden brown color.
Raw Granulated Sugar
Raw cane sugar might cost a little more, but its hint of caramel flavor gives crepes a depth of sweetness you just don’t get from plain white sugar.
Spices
Ground cinnamon in the crepe batter gives it a lovely, subtle, warm note.
Oil
Oil provides consistent tenderness in crepes, unlike butter, which loses moisture as it cooks and can result in a drier texture.
How to Make a Basic Crepe Recipe
Making homemade crepes is not complicated, and you do not need a crepe pan to be successful. All you need to do is follow these steps, and you'll have the base for sweet or savory crepes any time you have a craving.
Crepes
In a large bowl, whisk milk, flour, eggs, 1 ½ tablespoons oil, sugar, cinnamon, and salt until smooth.
Cover and set aside for 15 minutes to let the batter rest.
Cooking Crêpes
Heat a 12-inch nonstick skillet over medium heat. Lightly coat with ¼ cup of oil. Pour oil into a heatproof bowl. Repeat the process for each crepe. Use more oil when needed.
Add ⅓ cup of batter, tilt the skillet, and swirl it in a circular motion to spread the batter evenly over the bottom of the skillet. Cook until the outside of the crepe is lightly browned and pulling away from the pan, 1 ½ - 2 minutes. Run a spatula around the edge of the skillet to loosen the crepe, flip it over, and cook for 15 seconds on the other side.
To serve, fill the crepes with a sweet or savory filling, fold them in half, or roll them up, and repeat with the remaining crepes. Drizzle crepes with maple syrup, caramel, chocolate sauce, fresh strawberries, blueberries, powdered sugar (confectioners sugar), or top with a dollop of whipped cream or a scoop of vanilla ice cream.
Before you make your chocolate beignet dough. Add heavy cream, butter, and sugar to a small pot over medium heat and bring to a boil.
Add the chocolate to a medium bowl, pour hot cream over top, and cover with a towel or plastic wrap for 3-5 minutes.
How To Store Crepes
Crepes are best eaten immediately, but will remain fresh up to seven days in an airtight container or storage bag in the fridge.
To freeze crepes, separate them with a lengthwise piece of parchment paper, wax paper, or aluminum foil. This will help you easily peel each crepe from the others. Then place in a freezer-storage bag for one month. Thaw 24 hours before reheating.
To reheat leftover crepes, place them on a damp paper towel in the microwave for 10-20 seconds, or in the oven at 400°F for 5 minutes, until hot.
Pro Recipe Substitutions, Tips & Tricks
Here are a few notes to ensure your crepes turn out fantastic consistently!
- If you're using a 10-inch skillet and not a 12-inch skillet, use ¼ of a dry measuring cup. I like to use a 3 oz. ladle for my crepes; however, you can use a ⅓ dry measuring cup to achieve the same results.
- I was taught not to refrigerate my batter because it would need time to come to room temperature after being refrigerated. Instead, I cover it and set it aside for 15 minutes.
- You can make these crepes gluten-free by swapping the flour for you're go-to gluten-free flour. My two favorites are Bob's Red Mill 1-to-1 Gluten Free Flour and King Arthur's.
- Feel free to use any milk instead of whole milk. It may alter the final flavor depending on the type of milk.
- Add one teaspoon of pure vanilla extract to bump up the flavor.
- Feel free to use light brown sugar in your crepe batter, too, instead of granulated sugar.
- You can use apple pie spice, nutmeg, or pumpkin pie spice in the crepe batter instead of cinnamon.
- Some filling and topping ideas include mascarpone frosting, alcohol infused whipped cream, salted cajeta, and bananas foster sauce.
- Do not be afraid to sacrifice the first crepe to make sure you're comfortable before cooking the remaining batter.
Crepes FAQ
Here are readers' top questions about making crepes at home.
Is a crepe a pancake?
Crepes are French-style pancakes, but they're much thinner and don't use a leavening agent like baking powder or baking soda. This gives crepes their delicate, paper-thin texture, unlike the fluffy pancakes most people are used to in America. So while they're both griddle cakes, crepes are in a category of their own.
What is the secret of a good crepe?
The secret to a good crepe is a smooth, thin batter that rests before cooking. Resting allows the gluten to relax, which makes crepes tender instead of tough. Cooking them quickly over medium heat in a nonstick pan (or crepe pan) ensures they're soft but slightly golden. A thin batter spread evenly across the pan is what gives crepes their classic light and lacy look.
What is the best filling for crepes?
The best crepe filling really depends on whether you prefer sweet or savory flavors. Some filling ideas include sweet fillings such as Nutella, fresh fruit, whipped cream, or spiced apples. For savory crepes, options such as ham and cheese, smoked salmon with cream cheese, or sautéed vegetables are all delicious. The versatility of crepes is what makes them so popular worldwide.
How do you pronounce crepes in the U.S.?
In the U.S., most people pronounce it "krayp" (rhyming with grape). The French pronunciation is closer to "krep" (with a short "e" sound), but either is widely understood.
What are the ingredients for crepes?
Classic crepes are made with simple pantry staples: flour, eggs, milk, butter, and a pinch of salt. Sweet crepes often include a touch of sugar and vanilla, while savory crepes may incorporate herbs or buckwheat flour for a heartier flavor.
What are the 3 ingredient crepes (easy)?
Yes — you can make easy 3-ingredient crepes with just flour, eggs, and milk. While they won't be as rich without butter or flavorings, they're a great quick option if you want basic crêpes with minimal ingredients.
What do you put in your crepes?
You can put almost anything in crepes! For sweet crepes, try fresh berries, chocolate spread, caramelized bananas, or powdered sugar with a hint of lemon juice. For savory crepes, popular fillings include ham and cheese, spinach and feta, or even scrambled eggs and bacon. Crepes are like a blank canvas for both sweet and savory flavors.
More Breakfast Recipes
If you love this recipe, try my other yummy breakfast recipes.
- Sweet Potato Pancakes
- Crispy Thin Pancakes
- Chicken and Waffles
- Flaky Buttermilk Biscuits
- Smoked Gouda Grits
- New Orleans Milk Punch
- New Orleans Bloody Mary
Before You Begin
Before getting started, here are the steps I use to get organized.
Step 1: Get all ingredients for the Crepes on the counter.
Step 2: Measure each ingredient into its own individual bowl.
Step 3: Follow the recipe and get ready for the best crepes you've ever made.
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📖 Recipe
Classic Crepes
Ingredients
- 1 cup whole milk
- ¾ cup plus 1 tablespoon all-purpose flour scoop and leveled
- 2 large eggs
- 1 ½ tablespoon plus ¼ cup oil
- 1 teaspoon granulated sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ¼ cup powdered sugar garnish
Instructions
- In a large bowl, whisk milk, flour, eggs, oil, sugar, cinnamon, and salt until smooth. Cover and set aside for 15 minutes.
- Heat a 12-inch nonstick skillet over medium heat. Lightly coat with ¼ cup of oil. Pour oil into a heatproof bowl. Repeat the process for each crepe. Use more oil when needed.
- Add ⅓ cup of batter, tilt the skillet, and swirl it in a circular motion to spread the batter evenly over the bottom of the skillet. Cook until the outside of the crepe is lightly browned and pulling away from the pan, 1 ½ - 2 minutes. Run a spatula around the edge of the skillet to loosen the crepe, flip it over, and cook for 15 seconds on the other side.
- To serve, fill the crepes with a sweet or savory filling, fold them in half, or roll them up, and repeat with the remaining crepes. Drizzle crepes with maple syrup, caramel, chocolate sauce, fresh strawberries, blueberries, powdered sugar, or top with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
- If you're using a 10-inch skillet and not a 12-inch skillet, use ¼ of a dry measuring cup. I like to use a 3 oz. ladle for my crepes; however, you can use a ⅓ dry measuring cup to achieve the same results.
- I was taught not to refrigerate my batter because it would need time to come to room temperature after being refrigerated. Instead, I cover it and set it aside for 15 minutes.
- You can make these crepes gluten-free by swapping the flour for you're go-to gluten-free flour. My two favorites are Bob's Red Mill 1-to-1 Gluten Free Flour and King Arthur's.
- Feel free to use any milk instead of whole milk. It may alter the final flavor depending on the type of milk.
- Add one teaspoon of pure vanilla extract to bump up the flavor.
- Feel free to use light brown sugar in your crepe batter, too, instead of granulated sugar.
- You can use apple pie spice, nutmeg, or pumpkin pie spice in the crepe batter instead of cinnamon.
- Some filling and topping ideas include mascarpone frosting, alcohol infused whipped cream, salted cajeta, and bananas foster sauce.
- Do not be afraid to sacrifice the first crepe to make sure you're comfortable before cooking the remaining batter.
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