A step-by-step guide for homemade French Crepes filled with sweet or savory fillings. No special equipment or pans required. They are simple and an instant favorite.

You can enjoy crepes anytime, but we love to eat them as a special breakfast! Try Cinnamon Roll Biscuits, Huevos Rancheros, or a Breakfast Skillet!

A plate with three French crepes on it, folded into a triangle and served with whipped cream and fresh berries.

What I love about this recipe:

  • Easy and “Fancy” – Easy enough for a weekday breakfast and fun for special occasions. This is the best crepes recipe and it comes together quickly.
  • Make Ahead – This is an easy breakfast or treat to make ahead of time. The batter can be made a day ahead, or cooked crepes can be made 1-2 days ahead of time, reheated on the stove or in the microwave.
  • Sweet or Savory Fillings – With endless options for filling and serving them, you can enjoy crepes for any meal of the day. See my filling ideas at the end of the post.

How to make Crepes:

Make Batter: Add all ingredients to a blender and blend until smooth. Scrape down the sides of the blender if needed. Chill the homemade crepe batter for at least 30-60 minutes if possible, or up to 1 day. 

Two images showing an easy crepe batter before and after it's blended.

Cook: 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 ¼ cup of batter into the hot pan, swirling it around the pan as you pour to form a large, thin pancake. Cook for about 30 seconds on each side, flipping once, until lightly golden.

Two images showing how to make crepes, by swirling the pan while it cooks, and then a stack of finished crepes.

Serve: Stack cooked crepes on a plate and cover with a towel or tinfoil, if desired, to keep them warm. Add desired toppings or fillings. See my ideas below for both sweet and savory filling ideas!

Three perfect crepes on a plate with whipped cream and berries, with a fork cutting a bite.

Make Ahead and Freezing Instructions:

To Make Ahead: The crepe batter can be made 1 day in advance, or you can cook all of the crepes in advance and store in an airtight bag in the fridge for 2-3 days. Rewarm in a skillet, on a griddle, or in the microwave.

To Freeze: Store cooked crepes in a freezer safe bag and freeze for up to 3 months. Reheat in the microwave, covered with a damp paper towel, for 15-20 seconds, or until warm and soft.

Crepe Filling Ideas:

  • Savory Crepes: fill with ham and cheese, chicken with béchamel sauce, or sautéed veggies like spinach, mushrooms, bell peppers, tomatoes. Make breakfast savory crepes with eggs, ham, sausage, or bacon and cheese.
  • Sweet Crepes: fill with our cream cheese crepe filling, or Nutella, lemon curd, jam, and fresh berries, pineapple, mango or bananas. Top with powdered sugar or whipped cream.

Recipe

Three French crepes with whipped cream and berries on top, ready to enjoy.
Prep 5 minutes
Cook 15 minutes
Total 20 minutes
Save Recipe

Equipment

Ingredients
 
 

Instructions
 

  • Blend batter: Add all ingredients to a blender and blend until smooth. Scrape down the sides of the blender if needed. 
  • Chill: If time permits, chill the crepe batter in the fridge for 30 minutes or up to 1 day. 
  • Cook: 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 ¼ 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 light dish towel to keep warm.
  • Add desired toppings or fillings:
  • Sweet Crepe Filling Ideas: fill with our cream cheese crepe filling, or Nutella, lemon curd, jam, fresh berries, pineapple, mango or bananas. Top with powdered sugar or whipped cream.
    Savory Crepe Filling Ideas: fill with ham and cheese, chicken with béchamel sauce, or sautéed veggies like spinach, mushrooms, bell peppers, tomatoes. Make savory breakfast crepes with eggs, ham, sausage, or bacon and cheese.

Notes

Make Ahead Instructions: The crepe batter can be made 1 day in advance, or you can cook all of the crepes in advance and store in an airtight bag in the fridge for 2-3 days.
Freezing Instructions: Store in a freezer safe bag for up to 3 months. Reheat in the microwave, covered with a damp paper towel, for 15-20 seconds, or until warm and soft.
Savory Crepe Filling: fill with ham and cheese, chicken with béchamel sauce, or sautéed veggies like spinach, mushrooms, bell peppers, tomatoes. Make breakfast savory crepes with eggs, ham, sausage, or bacon and cheese.
Sweet Crepe Filling: fill with our cream cheese crepe filling, or Nutella, lemon curd, jam, and fresh berries, pineapple, mango or bananas. Top with powdered sugar or whipped cream.

Nutrition

Calories: 116kcalCarbohydrates: 12gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 63mgSodium: 59mgPotassium: 60mgFiber: 0.2gSugar: 6gVitamin A: 231IUCalcium: 35mgIron: 1mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

Follow Me

Get recipe ideas weekly!

I originally shared this recipe February 2019. Updated July 2022 and February 2024.

This post contains affiliate links.

Related Posts

Share Recipe

Categories

About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Recipe for cream cheese filling was missing . I want to make your recipe for sweet crepes using cream cheese filling.

  2. 5 stars
    This is the best crepe recipe ever! I refuse to try any other ones cause my house hold loves this one so much! Fill it with nutella, bananas (or whatever fruit of your choosing) and you have the best dessert ever!
    The ONLY thing I do differently is just add 1.5 tablespoons of sugar instead of the 1/2 a cup.
    Only thing that sucks is the half hour wait before cooking it lol.

See More Comments