These homemade Crepes are made with only 6 ingredients! They have a wonderfully thin and delicate texture, with rich flavor. Below I share sweet and savory filling ideas for serving them!
I love a good batch of Buttermilk Pancakes for its fluffy texture, but there’s something about the flavor and eggy texture of crepes that’s SO delicious.
I first fell in love with crepes while living in NYC, when a bunch of creperies opened up around the city. I couldn’t believe that these places sold ONLY crepes, but once I saw the menu, I realized how many different ways they can be served.
What’s Great About This Recipe
✅ Easy to work with – This recipe has a few tricks that will ensure a lump free crepe batter and also prevent tearing. Crepes do require some practice, but properly preparing the batter gives you a better starting point.
✅ No crepe pan required – I just use my standard nonstick skillet here and pour the batter straight into the pan.
✅ Versatile – You can go sweet OR savory with these crepes. They’re good enough to be eaten on their own, with a simple dusting of sugar and some berries, or they can be drenched in various sweet sauces or filled with Nutella. My favorite savory option is stuffed with arugula and raclette cheese. I have more ideas below.
✅ Make-ahead friendly – You can make the batter the day before. This is especially great if you want to make crepes for breakfast. Simply blend the batter the night before, and leave in the fridge for the morning.
Ensuring a Lump Free Batter:
Using a blender (affiliate) is the best way to make sure you don’t have any lumps in the batter. You can also use a food processor.
Can you make it by hand? If you don’t have a blender or food processor, you can make this whisking by hand, but make sure you are very thorough. In my experience it’s not quite as good as the machine but it’s still decent.
How to Make Sure They Don’t Tear Easily:
For crepes that don’t tear apart, you want to make the crepe batter at least 30 minutes before you’re using it. This allows the flour to absorb the liquid and results in a crepe that’s more tender and delicate. It also allows air bubbles to rise to the surface and release, which will make the batter easier to work with and less likely to tear.
Usually, I will make the crepe batter the night before, and store it in the fridge overnight. This is even better for batter strength, and can be more convenient than preparing the batter in the morning.
- Blend together eggs, milk, flour, butter, vanilla, and sugar for 15 seconds.
- Tap the container against the counter to release air bubbles.
- Refrigerate batter for 30 minutes.
- Pour crepe batter into a heated nonstick skillet with a thin layer of butter.
- Cook for 45-60 seconds on the first side, and 30 seconds on the other.
- Repeat with remaining batter.
Make the batter in the blender
In a blender jar, combine all-purpose flour, milk, eggs, vanilla extract, sugar, and melted butter:
Blend everything together for about 15 seconds, until no flour pockets remain and the batter looks homogenous.
There should be quite a few bubbles on top:
Tap and refrigerate, to release bubbles
Tap the blender container against the counter several times to make the bubbles rise to the surface and break, then refrigerate for at least 30 minutes.
The refrigeration time gives the batter a chance to become more cohesive as the flour absorbs the liquid, and also gives the bubbles time to rise out of the batter.
If you’re truly in a hurry, you can skip that step, but the batter is a little less easy to work with. That’s often why I like making the batter the night before, so I don’t even have to wait in the morning!
Get ready to cook
Melt a thin layer of butter in a nonstick skillet, and pour in the desired amount of batter.
1/4 cup is a good place to start, but I simply pour directly from the blender container and go by eye.
Use a spatula or a crepe spreader (affiliate) to spread the batter evenly.
I don’t have a spreader, and know I could get more perfect circles with one, but I fold my crepes anyway so they don’t have to be perfect!
I also don’t like to spread them too thin, but you can spread them however thin or thick you like.
Let the edges crisp and brown
Let the crepe cook for 45-60 seconds on the first side, until golden brown on the edges.
Cook for about 30 seconds on the other side, then repeat with the remaining batter.
Keep them warm while finishing the batch
To keep the crepes warm as I make them, I stack them on a big plate, and flip another plate upside down over them so it creates a sealed space to retain heat. You can also wrap a piece of foil around the top.
Sweet Filling Ideas:
- Dust with Confectioner’s Sugar and garnish with Berries
- Spread with Nutella
- Stuff with Pan-Fried Honey Bananas
- Fill with Chantilly Cream and sliced Strawberries
- Drizzle with the sauce from Bananas Foster French Toast
- Stuff with sliced Bananas, Peanut Butter, and Honey
- Fill with Lemon Curd and fresh Raspberries
- Fill with Vanilla Ice Cream and Blueberry Sauce
Savory Filling Ideas:
- Stuff with thinly sliced Black Forest Ham and Gruyere cheese
- Fill with slices of Brie, deli Turkey, and fresh Basil leaves
- Fill with Prosciutto, Tomato Slices, and Mozzarella
- Stuff with Smoked Turkey, Sauteed Mushrooms, and Swiss
- Fill with Chicken and Pesto
- Fill with Smoked Salmon and Whipped Goat Cheese
FAQs and Tips:
Yes, crepes freeze very well. I recommend stacking them individually between pieces of parchment paper or wax paper, which allows you the option to take a few out at a time. Then place them in a plastic bag or airtight container. Store for up to 2 months.
You can make the batter up to 24 hours ahead of time. I find the easiest thing is to make the batter the night before, then store in the fridge. Then cook the crepes fresh in the morning. You can also cook the crepes completely, then either freeze them per the instructions above, or store them in the fridge for a couple days.
Microwave: This is an instance where the microwave actually works really well. Microwave in a closed container (with a lid) until warm. Time will vary depending on the number of crepes and appliance strength, but I’d start with 15 seconds for one, and 45 seconds for a stack.
Skillet: You can also reheat them in a skillet, but you’d have to do this one-by-one, so it’s not as ideal. Try medium heat for 30 seconds per side.
Oven: Wrap in foil so moisture is not lost, at 250F for 8-10 minutes.
Once they’re cooked, they can be stacked right on top of each other. No need to put wax paper between them or anything (that only applies for freezing, so they don’t get frozen stuck together). They will keep in the fridge for up to 5 days, but for optimal flavor, I recommend finishing them within 2-3 days.
- 2 large eggs
- 1.5 cups milk*
- 1 cup all purpose flour (5 ounces by weight)
- 3 tbsp melted salted butter**
- 1 tsp vanilla extract
- 2 tbsp granulated sugar
- extra butter for cooking if desired***
- Combine all ingredients in a blender and blend for 15 seconds, until combined.
- Gently tap the blender container on the counter a few times to make the bubbles in the batter release, then place the crepe batter into the fridge for 30 minutes.
- Heat a 10" nonstick pan over medium heat for a few minutes, then pour the desired amount of batter into the pan (1/4 cup is a good place to start), quickly swirling it around to spread it evenly (or even better, using a crepe spreader).
- Cook the crepe for 45-60 seconds, until browned on the bottom.
- Flip the crepe, and cook for about 30 more seconds, until brown on the other side. Repeat with the remaining batter.
- Serve the crepes rolled or folded into triangles, and with any garnishes you’d like. I usually do a dusting of confectioner’s sugar and berries, but you can also fill them with whipped cream, lemon curd, and more.
- Microwave: This is an instance where the microwave actually works really well. Microwave in a closed container (with a lid) until warm. Time will vary depending on the number of crepes and appliance strength, but I’d start with 15 seconds for one, and 45 seconds for a stack.
- Skillet: You can also reheat them in a skillet, but you’d have to do this one-by-one, so it’s not as ideal. Try medium heat for 30 seconds per side.
- Oven: Wrap in foil so moisture is not lost, at 250F for 8-10 minutes.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated in August 2020. Originally published in December 2010.