A step-by-step guide for How to Make Crepes in a skillet or frying pan. This easy crepes recipe includes filling options for sweet, savory, and breakfast crepes.
I love how crepes can be enjoyed sweet or savory, and served for breakfast, lunch, dinner or dessert! They’re easy to make and we especially enjoy them for breakfast on special occasions like birthdays and Valentine’s day. These rank high on my list of favorite sweet breakfasts, along with German Pancakes, Crunchy French Toast and Belgian Waffles.
How to Make Crepes
I don’t think I’m alone in my love for crepes! The ingredients are simple ones that most people have on hand, and you can even make crepe batter a day in advance so they come together even faster when you’re ready to eat!
WHAT IS A CREPE?
HOW TO MAKE CREPES:
Add all of the crepe ingredients to a blender and blend until smooth. Scrape down the sides of the blender with a spatula to incorporate flour that may have stuck to the side. Blend again for a few seconds.
It’s encouraged to allow the batter to rest in the fridge for 30 minutes or more, before cooking the crepes. Unused crepe batter lasts in the fridge for 1-2 days.
Although you could buy a crepe pan to cook crepes, all you really need is a large non-stick skillet. Heat the skillet over medium heat and grease it lightly with butter or cooking spray.
Pour about 1/4 cup of batter into the hot pan, swirling it around the pan as you pour to form a large, thin pancakes.
Cook for about 30 seconds on each side, flipping once, until lightly golden.
Fill crepes with your favorite fillings, roll them tightly, or fold them into fourths. You can enjoy crepes plain, dusted with powdered sugar, or filled with sweet/savory foods and topped with creamy sauce or whipped cream.
Crepe filling ideas:
- Strawberries and cream cheese crepes
- Strawberry and banana crepes
- Nutella and diced strawberries
- Bananas and caramel sauce
- Strawberries, cream cheese filling, and whipping cream
- Yogurt and berries
- Chicken and vegetables
- Ham and cheese
- Bacon and eggs
The filling for savory crepes can be any combination of protein + vegetable+ cheese. Savory crepes are best topped with a simple cream sauce. Consider the following crepe filling options:
- Ham, cheese, and spinach topped with cream sauce
- Chicken, mushrooms, and spinach topped with cream sauce
- Ham, bell peppers, tomatoes, cheese topped with cream sauce
Top your savory crepe with a creamy bechamel sauce:
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 1/3 cup parmesan cheese
- 1 teaspoon mustard
- salt and pepper
In a small saucepan, combine the butter and four and whisk continually for 3 minutes. Slowly stir in the milk and continue whisking for 5 minutes or until mixture starts to slightly thicken. Stir in the mustard and parmesan cheese and add salt and pepper to taste. Allow to cool to room temperature before serving.
Breakfast crepes can be sweet or savory. For sweet breakfast crepes, combine your favorite fruit(s) with whipping cream, cream cheese, or Nutella. Fill the crepe with this mixture and top it with powdered sugar and whipping cream.
For savory crepes, combine a protein (eggs, ham, sausage, bacon) with a vegetable (spinach, onion, tomato, etc) and cheese and top it with a creamy sauce (see recipe above).
Sweet crepes can be made by combining your favorite fruit mixture with either sweet cream cheese filling or Nutella, and topping the crepe with powdered sugar and whipping cream.
How to store crepes:
You can make crepes ahead of time and store them in the refrigerator or freezer. Fold them into fourths and store them in a ziplock bag in the refrigerator for 2-3 days or in the freezer for up to 3 months. To thaw crepes, microwave them with a damp paper towel over them for 15-20 seconds, or until warm.
CONSIDER TRYING THESE BREAKFAST FAVORITES:
- Classic French Toast
- German Pancakes
- Breakfast Quessadillas
- Buttermilk Pancakes
- Egg and Sausage Breakfast Taquitos
- Cheesy Egg, Avocado, and Ham Breakfast Sausages
How to Make Crepes
- 4 eggs
- 1/3 cup butter , softened
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- dash salt
- Add all ingredients to a blender and blend until smooth. Scrape down the sides of the blender if needed.
- Chill the crepe batter for at least 30-60 minutes if possible, or up to 1 day.
- Heat a large non-stick skillet over medium heat. Grease lightly with cooking spray or butter, if needed.
- Once the pan is hot, pour about 1/4 cup of batter into the hot pan, swirling it around the pan as you pour to form a large, thin pancakes.
- Cook for about 30 seconds on each side, flipping once, until lightly golden.
- Stack cooked crepes on a plate and cover with a towel or tinfoil, if desired, to keep them warm.
- Add desired toppings or fillings.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience
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