Crepes may seem intimidating, but they are incredibly easy to make at home. Fill them with whatever you like to make a delicious breakfast that everyone will love.
In the spring of 2024, my family spent a week in Paris – it was the best! In addition to seeing the Mona Lisa, climbing to the top of the Eiffel Tower, and wandering the streets of Montmartre, one of my highlights was the crepes.
The apartment we rented for the week was right around the corner from La Crème de Paris, an amazing little crêperie. We must have gotten crepes from there five times during our week. A few times as breakfast, and several times as a late-night snack on our way home.
This crepe recipe is reminiscent of those crepes. If you’ve never had a crepe, they are like thin pancakes. They are thin, as crepes should be, but aren’t crisp. They truly have a pancake texture to them, albeit very thin.
If you have always wanted to make crepes but thought you couldn’t do it at home, make this recipe! You will absolutely love them and momentarily be transported to France.
How to Make Crepes
Here is a brief overview of how this easy crepes recipe comes together. For the full recipe, including a full list of the basic ingredients and all measurements, scroll to the recipe card at the bottom of the post.
Make the Crepe Batter
Combine all of the ingredients in a blender and blend until smooth. Alternatively, whisk the ingredients together in a large bowl until smooth. Put the batter in the fridge for one hour or up to 24 hours to allow the bubbles to subside, which will allow the crepes to cook more evenly and give them the perfect buttery crisp edge.
Cook the Crepes
Melt butter in your skillet so that it coats the pan. There is no need to buy a special crepe pan; a regular skillet will work great. Pour about three tablespoons of batter into the middle of the pan and swirl the pan so that the batter distributes evenly into the melted butter. Cook for 40 seconds. Flip the crepe and cook ten more seconds before removing it from the pan to stack. Repeat with the remaining batter.
Serve and enjoy!
You can add whatever filling you like to the inside of the crepe and fold them up, or top them with powdered sugar and dip them in whipped cream.
What to Put in Crepes
Crepes can be enjoyed as is or with an abundance of different fillings. Here are a few ideas, but use whatever your favorite ingredients are!
Savory Crepe Ideas
- Ricotta and sautéed leeks
- Mozzarella, fresh basil, and thinly sliced tomatoes
- Sautéed Mushrooms, spinach, onions, and goat cheese with a little thyme
- Chicken, crisp bacon, and cheddar
- Ham and Swiss cheese
Sweet Crepe Ideas
- A mixture of berries, such as strawberries, raspberries, and blueberries
- Homemade Whipped Cream with strawberries
- Caramel sauce, Nutella, or peanut butter and sliced bananas
- Lemon Curd
Tips and Tricks
- Measure your flour correctly. Your best bet for any recipe is to weigh the flour, but if you don’t have a kitchen scale, you will want to scoop the flour into a dry measuring cup. Then level it off. See a photo tutorial of this here: How to Measure Flour.
- Let the hot butter slightly cool. When you are making the batter, be sure to let your butter slightly cool after it has melted. If it is too hot, it will start cooking the batter. A minute or two will work great.
- Practice makes perfect. It will likely take practice and patience to learn the right temperature setting to make these. You want them to turn the golden brown you see in my photos within about 40 to 45 seconds. They should be easy to flip at that point. On a scale of one to ten on my stovetop, that magical setting is four, but you will need to find it on your stove. If the pan is too hot, you won’t be able to spread them enough before flipping. If the pan is too cool, they will be too thin and rip.
- Use a small measuring cup. I like to use a 1/4 cup dry measuring cup for these and fill it not quite to the top. Keep in mind that 1/4 cup is four tablespoons, so you are doing one tablespoon shy of that. If you add too much batter to the pan, your crepes won’t be as thin.
- Homemade whipped cream: Whipped cream is absolutely delicious in homemade crepes. I love that this recipe is simple, tastes great, and doesn’t have the added preservatives and sweeteners that store-bought whipped toppings do.
Storing Leftovers
Since the batter can be kept in the fridge for up to one day, I recommend only cooking the crepes you plan to eat and storing any leftover batter to make the next day. Store any leftover crepes in an airtight container in the refrigerator for up to three days. Enjoy cold or reheat in the microwave for a few seconds.
What to Serve With Crepes
Here are a few ideas to round out your breakfast or brunch:
If you make this basic Crepe recipe or any of my other recipes, I’d love to hear what you think and how you enjoyed it!
Crepes
Ingredients
- 1 cup all purpose flour (120 grams)
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 2 tablespoons granulated sugar
- 2 tablespoons butter melted and slightly cooled
- butter to coat pan
Instructions
- Combine all of the ingredients in a blender, and blend until smooth. (Alternatively, whisk the ingredients together in a large bowl.) Refrigerate the mixture for one hour or up to 24 hours. This allows the bubbles to subside, which will allow the crepes to cook more evenly.1 cup all purpose flour, 2 eggs, 1/2 cup milk, 1/2 cup water, 2 tablespoons granulated sugar, 2 tablespoons butter
- Heat a small non-stick skillet over medium-low heat. Add a small amount of butter and allow it to coat the pan. See Note One.butter
- Pour about three tablespoons of batter in to the middle of the pan (see Note Two). Swirl the pan so that the batter distributes evenly around the pan. Cook for 40 seconds. Use a wide spatula to flip the crepe and cook ten more seconds before removing it from the pan. Repeat with the rest of the batter.
- If desired, fill the crepe with whipped cream, Nutella, or other toppings. Otherwise, serve topped with berries, whipped cream, and powdered sugar.
Recipe Video
Notes
- It will likely take practice and patience to learn the right temperature setting to make these. You want them to turn golden brown, you see within about 40 to 45 seconds. They should be easy to flip at that point. On a scale of one to ten on my stovetop, that magical setting is four, but you will need to find it on your stove.
- I like to use a 1/4 cup dry measuring cup for these and fill it not quite to the top. Keep in mind that 1/4 cup is four tablespoons, so you are doing one tablespoon shy of that.
LEAVE A COMMENT