A step-by-step guide for homemade Crepes filled with sweet or savory fillings. No special equipment or pans required! 

I love how you can enjoy crepes 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.

Crepes folded into fourths and sprinkled with powdered sugar, layered on a white plate with sliced strawberries and blueberries.

I don’t think I’m alone in my love for crepes, but just in case you’re not familiar with what they are, they are, they are french-style pancakes that are folded or rolled with a filling inside. They’re different from American pancakes because they don’t have a rising agent in them (like baking soda or baking powder) so they turn out wafer thin and delicate, rather than thick and fluffy.

What I love about this recipe:

  • Can be made in advance: The batter can be prepared 1-2 days ahead of time, or the cooked crepes can be made ahead and reheated.
  • Sweet or savory fillings. You can enjoy them for breakfast, lunch, dinner or dessert!
  • Easy and “fancy”. Easy enough for a weekday breakfast and fun for special occasions.

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.
    • The batter is best if allowed to rest in the fridge for 30 minutes or more before cooking. Unused crepe batter lasts in the fridge for 1-2 days.

The ingredients needed to make crepes next to another photo a blender with the crepe batter.

  •  Heat the skillet over medium heat and grease it lightly with butter or cooking spray.
    • Although you could buy a crepe pan to cook crepes, all you really need is a large non-stick skillet.
  • 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.

Crepe batter being poured into a skillet next to another photo of a crepe cooking in the skillet.

  • Fill crepes with your favorite fillings, roll them tightly, or fold them into fourths. Enjoy them dusted with powdered sugar, filled with sweet or savory foods, and topped with creamy sauce or whipped cream.
Crepe filling ideas:

Crepes stacked on a white marble board with strawberries and blueberries in the background.

Make-ahead, Storing and Freezing Instructions:

Crepe batter can be made and stored in the fridge for 1-2 days.

Cooked crepes can be stored in the refrigerator for 2-3 days, or in the freezer for up to 3 months.

Reheat in the microwave, covered with a damp paper towel, for 15-20 seconds or until warm and soft.

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Recipe

Crepes folded into fourths and sprinkled with powdered sugar, layered on a white plate with sliced strawberries and blueberries.
Prep 10 mins
Cook 5 mins
Refrigerate 30 mins
Total 15 mins
Add to Meal Plan

Video

Ingredients
  

  • 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

Instructions
 

  • 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 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 towel or tinfoil, if desired, to keep them warm.
  • Add desired toppings or fillings. 

Notes

Savory Crepe filling ideas: Ham, cheese, spinach, chicken, mushrooms, bell peppers, tomatoes, cheese.
Consider topping savory crepes with a white béchamel sauce (like the béchamel used in croque monsieur sandwiches).
Breakfast Crepes: Combine your favorite fruits with whipping cream, cream cheese, or Nutella, or make savory breakfast crepes with a protein (eggs, ham, sausage, bacon) vegetable (spinach, onion, tomato, etc) and cheese.
Sweet Crepes: Nutella, fruit, cream cheese fillings topped the powdered sugar, whipped cream, or even a drizzle of hot fudge sauce.
Make-ahead, Storing and Freezing:
Crepe batter can be made 1 day in advance, stored in the refrigerator. 
Cooked crepes will keep for 2-3 days stored in the refrigerator or in the freezer for up to 3 months.
Reheat in the microwave, covered with a damp paper towel, for 15-20 seconds or until warm and soft. 

Nutrition

Calories: 140kcalCarbohydrates: 14gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 61mgSodium: 79mgPotassium: 51mgSugar: 7gVitamin A: 285IUCalcium: 33mgIron: 0.6mg

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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.

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  1. 5 stars
    I made this recipe (with your strawberry crepe and cream cheese filling recipe) twice now for guests. They were a huge hit. I made the batter early in the morning and let it sit in the fridge and then started making crepes about an hour before guests arrive- the stayed fairly warm under tinfoil!