Crepes folded into fourths and sprinkled with powdered sugar, layered on a white plate with sliced strawberries and blueberries.
Print Recipe
5 from 1 vote

How to Make Crepes

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.
Prep Time10 mins
Cook Time5 mins
Refrigerate30 mins
Total Time15 mins
Course: Breakfast, Dessert
Cuisine: American, French
Servings: 15
Calories: 140kcal
Author: Lauren Allen


  • 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. 



Make Ahead Instructions:
Crepe batter can be made up to 1 day in advance.
Cooked crepes store well 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.


Calories: 140kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 61mg | Sodium: 79mg | Potassium: 51mg | Sugar: 7g | Vitamin A: 285IU | Calcium: 33mg | Iron: 0.6mg