• Skip to main content
  • Skip to primary sidebar

Crunchy Creamy Sweet

Easy Recipes for Busy Parents

  • All Recipes
  • Air Fryer
  • Asian
  • Dinner
  • Instant Pot
  • Dessert
  • About Us
menu icon
go to homepage
  • All Recipes
  • Subscribe
  • About Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • Subscribe
    • About Me
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    You are here: Crunchy Creamy Sweet / Breakfast / Easy Crepe Recipe

    Easy Crepe Recipe

    Published: Oct 14, 2020 · Modified: Oct 19, 2022 by Anna 8 Comments · This post may contain affiliate links.

    Sharing is caring!

    1207 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    This Easy Crepe Recipe is very simple to make. These French-style pancakes are delicious served plain or filled! Follow my easy tips for a crepe success!

    Crepes with berries on a plate.
    Jump to:
    • Why This Recipe Works
    • Ingredients:
    • How to make crepes?
    • What pan is best for making crepes?
    • How to serve crepes?
    • Difference between crepes and pancakes:
    • How to fold crepes?
    • Best Tips!
    • Recipe FAQs:
    • More breakfast recipes:
    • Easy Crepes Recipe

    Why This Recipe Works

    By the looks, crepes may seem like a fancy, difficult dish to make. This could not be further from the truth. The secret is in a good batter recipe and a good pan. You can make beautiful crepes, ready for filling or served plain, with just a few ingredients. I like to make large batch and keep them in the fridge to use throughout the week.

    Crepes are very popular in France, served any time of day, any occasion. The basic crepe can be served sweet or savory and the filling options are numerous! Want to impress your guests? Make a double batch and turn it into a crepe cake. Enjoy!

    Ingredients:

    Ingredients for crepes on a board.
    • flour: I used all-purpose,
    • milk: whole, 2% or half and half,
    • eggs: large,
    • sugar: I used granulated,
    • butter: I used unsalted; you can use oil but butter gives crepes a better flavor,
    • vanilla extract: use good quality extract.

    How to make crepes?

    • Place all ingredients in a blender, ending with flour.
    • Blend until smooth.
    • Refrigerate the batter for at least 30 minutes, or overnight.
    Ingredients in a blender.
    • Heat up crepe or non-stick pan. Pour 1/4 cup of batter into pan, swirl around the pan.
    • Once the batter appears dry and light yellow, flip the crepe. Cook for 10 seconds and remove onto a plate.
    • Repeat until all batter is used.
    • Fill or top crepes and serve.
    Crepes in a pan.

    What pan is best for making crepes?

    A must for making crepes is a good pan. You need a pan with a non-stick surface. There are plenty of them on the market but if you want to avoid non-stick coatings, I suggest looking into carbon steel. It is very similar to cast iron but much lighter. I have a crepe pan from de Buyer, a French company that makes carbon steel pans. It is very easy to season, clean and nothing truly sticks to it.

    A note on a spatula: I recommend using a long and skinny spatula, if possible. I use my fish turner spatula and it works perfectly!

    Crepe pan.

    How to serve crepes?

    Some people treat crepes like pancakes and serve them with sweet toppings and fruit. But once you decide to add a filling, a world of possibilities opens up. You can go the sweet route or the savory route.

    • Sweet crepes: Cream cheese, Nutella, peanut butter, or whipped cream are all great options. Even my apple pie filling or cheesecake dip is delicious as a crepe filling. A dusting of powdered sugar or a drizzle of maple syrup and you are all set! Crepe cakes are also popular and this recipe is perfect to make one. Use this recipe to make crepes Suzette.
    • Savory crepes: You can also make creamy mushroom chicken filling, a sauteed vegetable mixture, and bake it all with pasta sauce. Perfect dinner idea with crepes!

    Fill them with scrambled eggs, ham, cheese, and sauteed veggies, and serve with hollandaise sauce.

    Difference between crepes and pancakes:

    Pancakes are fluffy and thick because the recipe calls for leaveners. Crepes are supposed to be thin and flat since there is no baking soda or baking powder added to the batter.

    How to fold crepes?

    There are many ways you can fold them. You can fold them in half and then in half again to fan out. See the first photo below. If you want to fill them, place the filling on one half of the crepe, then fold and roll, like a French omelet.

    Two techniques of folding crepes.

    Best Tips!

    • Place ingredients in a blender starting with wet and ending with flour. This will prevent the batter from having flour clumps.
    • The crepe batter needs to be thin, so the amount of flour needs to be less than the liquids.
    • You can store the batter in a blender jar but it is better to pour it into a bowl or a container. Most blender manufacturers do not recommend storing the liquid in blenders for longer periods of time. Also, it will be easier for you to scoop the batter while frying.
    • When you pour the batter into the pan, swirl it immediately to spread it into a thin circle. You can help it with the back of a spoon.
    • Once the batter dries and turns from cream white to pale yellow, the crepe is ready to be flipped. One side will be brown and the second one will be lighter. This is completely normal.
    • Use a crepe OR a non-stick pan. I use a carbon steel crepe pan and they never stick! Even the first crepe is perfect.

    Recipe FAQs:

    Can I make crepes ahead of time?

    Yes! The beauty of this recipe is that you can prepare the batter ahead of time and cook crepes the next day OR you can chill the dough for at least 3o minutes, then cook crepes and store them in the fridge for up to 3 days or freeze them for up to 3 months. Reheat them in the microwave or in the oven.

    Can I use non-dairy milk to make crepes?

    Do I need a blender to make this?

    If you don't have a blender, use an electric hand mixer. It will work great too!

    Can I make a crepe cake with this recipe?

    Yes! Fry 10 to 12 crepes, make the filling and stack them up on a cake stand. Top with fresh fruit and a dusting of powdered sugar and serve!

    Do I need to chill the batter?

    Chilling the crepe batter is important for the best results. Giving the gluten time to rest, produces light and airy crepes.

    Crepes with sugar on a plate.

    More breakfast recipes:

    • Best French Toast
    • Dutch Baby Pancake
    • Best Blueberry Pancakes
    • Sheet Pan Pancakes

    If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!

    Crepes with berries on a plate.

    Easy Crepes Recipe

    Author: Anna
    This Easy Crepe Recipe is very simple to make. These French-style pancakes are delicious served plain or filled!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    chilling batter 30 mins
    Total Time 50 mins
    Course Breakfast
    Cuisine French
    Servings 4 servings
    Calories 190 kcal

    Ingredients
     
     

    • 1 cup milk
    • 2 large eggs
    • 2 teaspoons granulated sugar
    • 1 teaspoon vanilla extract
    • ¼ teaspoon salt
    • 1 tablespoon unsalted butter melted
    • ¾ cup all-purpose flour

    Instructions
     

    • Place ingredients in a blender starting with wet and ending with flour. This will prevent the batter from having flour clumps.
    • Blend until smooth.
    • Refrigerate the batter for at least 30 minutes, or overnight.
    • Heat up crepe or non-stick pan. Pour ¼ cup of batter into pan, swirl around the pan.
    • Once the batter appears dry and light yellow, flip the crepe. Cook for 10 seconds and remove onto a plate.
    • Repeat until all batter is used.
    • Fill or top crepes and serve.

    Notes

    • You can store the batter in a blender jar but it is better to pour it into a bowl or a container. Most blender manufacturers do not recommend storing the liquid in blenders for longer periods of time.
    • Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.

    Nutrition

    Calories: 190kcal | Carbohydrates: 23g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 95mg | Sodium: 204mg | Potassium: 136mg | Fiber: 1g | Sugar: 5g | Vitamin A: 305IU | Calcium: 85mg | Iron: 1mg
    Tried this recipe?Leave a comment with rating below!

    More Breakfast Recipes

    • Easy Chocolate Muffins
    • Baked Chocolate Oatmeal
    • Strawberry Pancakes
    • Delicious Brunch Recipes

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Sarah says

      September 20, 2021 at 8:47 pm

      I'm making these this weekend for my family. Hopefully they like them. This is my first time making these

      Reply
    2. Majda says

      February 12, 2021 at 11:21 am

      If I leave out eggs due to allergy in fam. will it still taste same? Or what would be the best substitute?

      Reply
      • Anna says

        February 17, 2021 at 5:23 pm

        Hi Majda! I did not test this recipe without eggs.

        Reply
    3. Teresa Chipman says

      January 29, 2021 at 9:05 pm

      What temperature to heat? Medium?

      Reply
      • Anna says

        February 05, 2021 at 10:37 pm

        Yep!

        Reply
    4. Sara Welch says

      October 14, 2020 at 2:47 pm

      5 stars
      What a great way to start my day tomorrow! These look perfectly light and delicious! Yum!

      Reply
    5. Beth says

      October 14, 2020 at 1:58 pm

      5 stars
      This is so delicious and yummy! My kids love this recipe!

      Reply
    6. Betsy says

      October 14, 2020 at 12:38 pm

      5 stars
      Love crepes so much! I used to always get them at IHOP with the lingonberries...but I don't go to IHOP much anymore...and it doesn't matter because THESE crepes are so much better!!

      Reply

    Primary Sidebar

    Crunchy Creamy Sweet Anna

    Hi, I'm Anna! Thank you for stopping by! Here you will find easy and delicious recipes for busy people. My recipes are made with everyday ingredients and all of them are family approved!

    More about me →

    Easy Dinners

    • Quick Teriyaki Chicken Rice Bowls Recipe
    • Easy Sesame Chicken Recipe
    • Creamy Garlic Chicken
    • Creamy Lemon Garlic Chicken Recipe
    • Creamy Mushroom Garlic Chicken
    • Cheesy Beef Noodle Casserole

    Popular Recipes

    • Air Fryer Shrimp
    • Instant Pot Baked Potatoes Recipe
    • Thai Peanut Noodles Recipe
    • Air Fryer Chicken Nuggets Recipe
    • BLT Pasta Salad Recipe
    • KFC Coleslaw Copycat Recipe

    Featured in

    Logos of publications like yahoo, Parade magazine, MSN.

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Crunchy Creamy Sweet All rights reserved.

    © Copyright 2023 - Crunchy Creamy Sweet - Privacy Policy