This easy Crepes Recipe is a simple indulgence that everyone will love! You can fill them with savory or sweet fillings like pastry cream, whipped cream and fresh fruit. You can also enjoy them dusted simply with powdered sugar and a drizzle of melted chocolate.
How is a Crêpe Different from a Pancake?
Crepes and pancakes are very similar and use the same basic ingredients. Pancakes are generally thicker and fluffier in texture. Some pancake recipes require separating the egg yolks from the egg whites and whipping the egg whites to give the pancakes a light and airy batter. Crepes have a much thinner batter and literally cook in seconds in a nonstick skillet or crepe pan. They’re a fantastic option for serving with sweet or savory fillings for the holidays, weekend brunches and special occasions.
Ingredients You’ll Need to Make this Crepes Recipe
Crepes are really just type of thin pancake. I love them for so many reasons especially since they can be filled with savory ingredients or served for breakfast, brunch or dessert. Crepes date back to the Brittany France when in the 13th century they are believed by food historians to have been created out of a mistake. A mighty tasty mistake indeed they remain popular all over the world and equally beloved here in the South. How to make easy homemade Crepes Recipe: (Scroll down for full printable recipe card.)
- Flour – All purpose flour forms the base of the crepes batter.
- Sugar – Granulated sugar for hints of sweetness.
- Liquid – A combination of whole milk and water to make the batter.
- Butter – Melted salted butter for the batter and for frying. You can also use vegetable oil.
- Flavoring – Vanilla extract adds creamy floral notes.
- Whole Eggs – Large eggs bind and stabilize the batter.
How to Make the Best Crepes Recipe
- Prepare the Batter – Place milk, water, butter, vanilla, flour, sugar and eggs into a stand blender. Blend on medium-high speed until fully combined and smooth.
- Chill the Crepe Batter – Chill for at least 1 hour up to 2 days. (Stir gently before using)
- Prepare Skillet – Brush an 8-inch non stick skillet with vegetable oil over medium-high heat.
- Use a Ladle or a Measuring Cup to Add Batter to Pan – Pour 1/4 cup batter into center of pan, swirling to coat.
- Fry the Crepes – Cook for 1 minute. Loosen the edge and flip cooking for 30-60 seconds.
- Serve – Serve dusted with powdered sugar drizzled with chocolate syrup and topped with whipped cream and fresh mixed berries.
Tips for Making Homemade Crepes Recipe
- Kitchen Equipment You’ll Need: An 8-inch non stick skillet or crepe pan, a stand blender, small bowl to melt the butter and measuring cups and spoons.
- Why Use a Blender to Make the Crepe Batter? A blender processes the ingredients so beautifully and is my go-to method for making it. That said, you could of course whip the batter by hand using a whisk or a hand mixer. The key is to make it as smooth as possible.
- Don’t Forget to Oil the Pan: You can use melted butter or vegetable oil for frying crepes. You could use cooking spray, but it tends to burn around the edges a bit. You can avoid this by monitoring the heat while frying, if that’s your choice.
- Don’t Over Cook: Crepes are delicate by their very nature. When frying them it literally takes seconds to a minute for each side to brown. Look for bubbles to form in the batter just as you might see when making pancakes and gently lift the edges to check for browning before flipping over.
- How to Serve Crepes: The sky’s the limit with crepe fillings. You can fill crepes with whipped cream and fresh berries or homemade lemon curd. You can also make savory crepes stuffed with chicken salad or scrambled eggs with sausage or crumbled bacon for breakfast.
Recipe Variations
- Flour: You can make crepes using almond flour or gluten free flour. Please note that the liquid will have to be adjusted. The crepes won’t be quite as delicate when swapping out the flour for a nut based flour.
- Flavorings: You could use lemon extract or almond extract in place of vanilla.
- Savory Fillings: Chicken salad, eggs, sauteed mushrooms and spinach with a dollop of ricotta cheese.
- Sweet Crepes: Whipped cream, pudding, lemon curd or lime curd, peanut butter and bananas, fresh strawberries and blueberries. You can also spread the crepe with a thin layer of nutella before topping with fresh fruit or a drizzle of strawberry sauce.
Storage and Leftovers
- Leftovers: Stack crepes between pieces of wax paper in a large Ziploc bag or airtight container, chilled in the refrigerator for 2-3 days.
- Reheating: Reheat gently in a nonstick skillet over medium heat or in the microwave.
- Freezing Crepes: You can also store them separated by wax paper in the freeze for up to 3 months. Thaw frozen crepes overnight in the refrigerator or at room temperature for a couple of hours.
More Pancake Recipes to Make
I’ve been known to make pancakes for supper as often, if not more often, than I make them for breakfast. If you love pancakes, here are a few more recipes you may like to try:
- Make your own silver dollar pancakes with this Mini Pancakes Recipe.
- Caramel Apple Dutch Baby is made in the oven.
- Pumpkin Pancakes with Maple Butter.
- Oatmeal Chocolate Chip Pancakes combine two flavors into one delicious treat.
- Red Velvet Pancakes drizzled with a cream cheese glaze.
- Blueberry Buttermilk Pancakes are a yummy start to the day.
- Snickerdoodle Pancakes with a Vanilla Cream Glaze that takes them over the top.
- Low Carb Keto Pancakes from The Novice Chef.
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Crepes Recipe
Ingredients
- 1 cup whole milk
- 1/3 cup water
- 3 Tbsp salted butter melted
- 2 tsp pure vanilla extract
- 1 1/4 cup all purpose flour
- 1 1/2 Tbsp granulated sugar
- 3 large eggs
- vegetable oil or melted butter to brush the pan for frying
Instructions
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Place milk, water, butter, vanilla, flour, sugar and eggs into a stand blender. Blend on medium-high speed until fully combined and smooth.
-
Chill for at least 1 hour up to 2 days. (Stir gently before using)
-
Brush an 8 inch non stick skillet with vegetable oil over medium high heat. Pour 1/4 cup batter into center of pan, swirling to coat.
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Cook for 1 minute. Loosen the edge and flip cooking for 30 seconds to 1 minute. Repeat until all crepes are made.
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Serve dusted with powdered sugar drizzled with chocolate syrup and topped with whipped cream and fresh mixed berries.
Notes
- Flour: You can make crepes using almond flour or gluten free flour. Please note that the liquid will have to be adjusted. The crepes won’t be quite as delicate when swapping out the flour for a nut based flour.
- Flavorings: You could use lemon extract or almond extract in place of vanilla.
- Savory Fillings: Chicken salad, eggs, sauteed mushrooms and spinach with a dollop of ricotta cheese.
- Sweet Crepes: Whipped cream, pudding, lemon curd or lime curd, peanut butter and bananas, fresh strawberries and blueberries. You can also spread the crepe with a thin layer of nutella before topping with fresh fruit or a drizzle of strawberry sauce.
Nutrition
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