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Our easy homemade Crepes are absolutely delicious and so easy to make with ingredients you already have. Fill them with sweet or savory fillings your family loves.
The Foolproof Crêpe Recipe We Make on Repeat
Crepes were one of the first things I learned to make from scratch as a kid–they've always been a weekend staple! I love them with Nutella and strawberries, or these Strawberry crepes with cream filling. Crepe mornings usually turn into a build your own bar.
Pro Tip: This is a great breakfast to make ahead of time, either by making the crepe batter the day before, storing it covered in the fridge, or cook the crepes, stack them and store them in the fridge several days in advance. Then simply rewarm them for a few seconds in a pan or on a griddle.
Try more of my breakfast favorites, like Sheet Pan Pancakes, Mascarpone French Toast, Torrijas, Lemon Blueberry Pancakes, Raspberry Scones, or Cinnamon Rolls!
What is a Crêpe?
Crepes are thin, delicate French-style pancakes that can be filled with either sweet or savory ingredients. Unlike American pancakes, French Crepes don't contain a leavening agent, like baking soda or baking powder. That's why they cook wafer-thin and tender instead of thick and fluffy.
We love them filled with Nutella and strawberries or bananas, or use them to make Blintzes. For savory crepes, omit the vanilla extract and reduce the sugar. Fill crepes with ham, eggs and cheese, or a creamy chicken mixture.
How to make Crepes:
Blend the Batter: Add all of the ingredients to a blender and blend until smooth, scraping down the sides if needed. Chill the batter for 30 minutes, or up to a day, if you have time.
Cook the Crepes: Heat a large non-stick skillet over medium heat and grease lightly with butter or cooking spray. Pour about ¼ cup of batter into the hot pan, swirling as you pour to form a large, thin circle. Cook for about 30 seconds per side, flipping once, until lightly golden. Stack the cooked crepes on a plate and cover with a light towel to keep warm while you finish the rest.
Serve: Fill with your favorite sweet or savory fillings and enjoy! These crepes also reheat wonderfully, so feel free to make a big batch to keep in the fridge.
Homemade Crepes
Ingredients
- 4 large eggs
- 1/3 cup butter, , softened
- 1/3 cup granulated sugar
- 1 cup all-purpose flour
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- dash salt
Instructions
- Blend batter: Add all ingredients to a blender and blend until smooth. Scrape down the sides of the blender if needed.4 large eggs, ⅓ cup butter, ⅓ cup granulated sugar, 1 cup all-purpose flour, 1 ¼ cups milk, 1 teaspoon vanilla extract, dash salt
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe February 2019. Updated July 2022, February 2024 and August 2026.
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?