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.
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.
- 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.
- 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:
- Strawberries and cream cheese crepes
- Strawberry and cream 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
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.
CONSIDER TRYING THESE BREAKFAST FAVORITES:
- Classic French Toast
- German Pancakes
- Breakfast Quesadillas
- Buttermilk Pancakes
- Egg and Sausage Breakfast Taquitos
- Cheesy Egg, Avocado, and Ham Breakfast Sausages
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Recipe
How to Make Crepes
Equipment
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
Nutrition
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I was really looking forward too a yummy crepe but once I made them they were really spongy so I would look into Belina recipes like the ones from Russia since they are light a fluffy basically pan cakes that you can roll up with syrups or fillings my family originates from Germany and my ancestors moved to Russia and became German Russians and picked up a lot of recipes like Belinas I would share my recipe but it’s a family secret so I can’t but I’m sure theirs lots of recipes online to look into. If you want to stick with this recipe maybe try adding less flour possibly that would help
I try to follow low carb. Can I use almond flour??
Thanks
Bride77
I haven’t tested these crepes with almond flour. Let us know if you give it a try!
These were absolutely delicious. We devoured the whole batch in a matter of minutes, and my daughters are begging for more tomorrow! Thank you so much for this recipe!
The hardest part was waiting for the batter to chill. So good. Perfect just plain. No harder than pancakes, but so much better.
I have been making crepes for as long as I can remember, they ranged from Palatschinken (Austro-Hungarian recipe) to Julia’s French Crepes, but your recipe topped all of them. They turned out delicious, perfect and easy to cook. So very grateful.
I’ve never made crepes in my life but gave this recipe a try tonight. My family loved it and they came out perfectly! Thanks, Lauren!
I don’t currently have a blender. Would it be alright to mix it by hand, or is it necessary to use the blender?
Do you have an electric hand mixer? That would be better. Otherwise you’ll just need to mix it very, very well by hand.
I have many crepe recipes but I kids and love this one!
Would the recipe work with Bob’s Red Mill 1 to 1 Gluten Free Flour?
Yes, it should be fine.
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!
I LOVE this recipe!!!! I always make it with berry fillings.
For a savory crepe can I take out the sugar?