Crepes are thin and delicate French-style pancakes made without any leavener. When made correctly, they’re as thin as lace with irresistible buttery crisp edges. Crepes are popular at restaurants and catered events and I’ve even seen crepe stations at wedding receptions, too. Though they’re usually a breakfast or brunch option, crepes are welcome any time of day, including dinner or dessert. Filled with anything from whipped cream and berries to meats, sauce, and vegetables, crepes aren’t picky about when you enjoy them.
Crepe recipes vary, but most include flour, liquid (milk and/or water), and salt. Restaurants usually make them with a specialty pan, but a regular skillet works in any home kitchen.
Ingredients:
How to Make Crepes?
- Melt the butter: Melt some butter in the microwave or on the stove. Let it cool for a few minutes before using in the batter.
- Combine ingredients in blender: Add the cooled melted butter and all the remaining ingredients into a blender. A blender works wonderfully to smooth out the batter because it cuts that flour perfectly into all the wet ingredients. If you don’t have a blender, just use a mixing bowl and whisk.
Step 2 - Chill the batter: Chill the crepe batter for at least 30–60 minutes before cooking it. This time in the refrigerator is crucial to the taste, texture, and success of your crepes. Use this time to clean up and get your skillet ready. You can even chill the batter overnight so it’s ready to cook the next day.
- Cook on Skillet: Spray non-stick cooking spray onto an 8-inch frying pan. Pour about ¼ cup crepe batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes, then flip and cook an additional 1-2 minutes, or until the crepes are lightly browned.
Step 4 - Serve with favorite fillings: Crepes are delicious with toppings like fresh fruit, jams, pudding, Nutella, whipped cream, and nuts.
Step 5
Crepes Success Tips:
- Chill the batter: One secret to the BEST crepes is to chill the crepe batter for at least 30–60 minutes and up to 1 day. This time in the refrigerator enhances the batter’s flavor and, more importantly, gives the flour a chance to fully hydrate.
- Butter the pan between each crepe: The best part of crepes is the thin, delicate, and buttery crisp edges. To achieve this, butter the pan between each crepe. Sounds like a pain, but just grab a stick of butter and coat the pan before adding more batter. You won’t regret it.
- Twirl the pan: Pour the batter into the center of the hot and buttered pan. Lift the pan up and twirl it so the batter stretches as far out as it can go. (The thinner the crepe, the better texture it has—trust me.) This crucial technique is much easier than it sounds and you can watch me do it in the video tutorial.
Ways to Fold Crepes:
- Fold in half: This is an easy option for beginners. Simply fold in half, similar to folding an omelet. To add fillings, you can either add before folding in half or add on top of your folded crepe.
- Make triangles: Gently fold in half, then fold in half again. Stack the folded crepes on top of each other to serve. Fillings can be added before folding or on top.
- Roll the crepes: Before rolling, add the filling evenly on top of crepe, leaving about ¼ inch from the edges. Then fold one side over the filling towards the middle. Fold the other side all the way over the already folded side to make the shape of a burrito. Feel free to add extra toppings once they’re rolled.
Keep Warm, Storage and Freezing Tips:
- To keep warm: You can keep your cooked crepes warm by placing them on a baking sheet in the oven at 175℉ until ready to serve.
- Leftovers: Add to a zip top bag and layer parchment or wax paper in between each crepe. Place in fridge until ready to enjoy.
- To freeze: Crepes surprisingly freeze really well, so feel free to double the batch and stick half in the freezer for about 1-2 months.
- Reheating: Heat in microwave or skillet until warm. You can also enjoy cold if you prefer!
Homemade Crepe Recipe
Print RecipeIngredients
- 2 cups milk
- 4 large eggs
- 3 tbsps. unsalted butter(melted and slightly cooled)
- 1 tbsps. granulated sugar
- 1 tsp. vanilla extract
- ½ tsp. fine sea salt/table salt
- 1½ cups all-purpose flour
Instructions
- Combine the butter, flour, sugar, salt, milk, water, eggs, and vanilla in a blender or large food processor. If you don’t have a blender or food processor, use a large mixing bowl and whisk by hand. Refrigerate the mixture at least 30 minutes.
- Place an 8-inch skillet over medium heat. Pour about ¼ cup crepe batter into the pan, tilt/twirl the pan to spread the butter evenly. Cook about 1-minute per side, or until lightly browned. Remove from heat as you cook them.
- Don’t wait too long to flip crepes or else it’s taste become rubbery.
- Repeat the process with the remaining batter.
To Serve:
- Crepes are delicious with toppings like fresh fruit, jams, pudding, Nutella, whipped cream, and nuts.
Homemade Crepe Recipe
