These homemade Crepes are made with only 6 ingredients, and have the classic eggy flavor you’d expect from these thin and delicious pancakes. I share many different ways to serve them below!
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.
They can be eaten on their own, with a simple dusting of sugar and some berries, or they can be drenched in various sweet sauces, filled with Nutella, or even go completely savory, stuffed with arugula and raclette cheese. They’re so versatile!
The batter is very easy to whip up, and can also be made a day ahead.
Quick Overview of the Cooking Method:
- 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.
Ensuring a Lump Free Crepe Batter:
Using a blender is the best way to make sure you don’t have any lumps in the batter. You can also use a food processor.
If you don’t have either of those, you can make this by whisking by hand, but make sure you be very thorough. In my experience it’s not quite as good as the machine but it’s still decent.
Ensuring a Crepe that Doesn’t Tear Easily:
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.
Visual Guide for How to Make Crepes:
In a blender, combine flour, milk, eggs, vanilla extract, sugar, and melted butter:
Blend together for about 15 seconds, until no flour pockets remain and everything is combined.
There should be quite a few bubbles on top:
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!
Cooking the Crepes:
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 crepe cook for 45-60 seconds on the first side, until golden brown.
Cook for about 30 seconds on the other side, then repeat with the remaining batter.
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 Ideas for How to Serve Crepes:
- Dust with Confectioner’s Sugar and garnish with Berries
- Spread with Nutella
- 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 Ideas for Serving Crepes:
- 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:
How to Freeze: 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.
How to Make Ahead of Time:
- 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.
How to Reheat:
- 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.
- You can also reheat them in a skillet, but you’d have to do this one-by-one, so it’s not as ideal.
- You can also reheat them by warming in the oven, wrapped in foil so moisture is not lost. Try 250F for 8-10 minutes. Again, I think this is not as ideal as the microwave.
How to Store Crepes: 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.
- If the first crepe or two don't turn out great, don’t worry, this is considered so common it's almost part of the process. Use your intuition, adjust your heat if necessary, and your technique will get better with each crepe you make.
- See blog post for info on:
- How to Freeze the Crepes
- Making the Crepes Ahead of Time
- Options for How to Reheat
- How to Store Leftover Crepes
- Sweet and Savory Filling Ideas
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.