How to Make Crepes

Recipe By Tessa Arias
  |  
April 11th, 2019

How to make deliciously thin, buttery, and easy crepes inspired by Paris, France right at home. The flavor and filling options are endless! Can be made ahead of time.

Yield: 8 -12 crepes, depending on size of pan and thickness of crepes

Prep Time: 5 minutes

Cook: 20 minutes

Tessa's Recipe Rundown...

Taste: Totally customizable. I’m giving you a basic crepe recipe which you can make sweet or savory and add WHATEVER you want to the inside and on top.
Texture: The crepes themselves are ultra thin and soft yet satisfying and surprisingly sturdy. You should still be delicate with them when filling, though, because they can tear.
Ease: See my notes about crepe making above. The batter comes together in less than 5 minutes and actually cooking the crepes is just a more hands-on version of pancake making basically. Hopefully no French chefs come after me for saying that! Plus the cooked crepes can be refrigerated or frozen for later!
Appearance: Absolutely gorgeous and impressive.
Pros: Fun, customizable, can be made ahead of time, scrumptious indulgence.
Cons: Cooking is hands on and takes some patience.
Would I make this again? I’ve made crepes quite a few times before ever posting about it. I hope you will make them again and again!

Last month I had the privilege of visiting Paris, France on vacation with my best friend, Ashley from Baker by Nature.

3 vacation photos from Paris in a collage

I hadn’t been since I was a kid when my family took a trip. I remember falling completely in love with crepes back then, being utterly infatuated by watching the men pour the crepe batter onto those big crepe cookers and pushing the batter around into a perfect circle in .2 seconds flat.

Stack of plain crepes on a plate

The ooey gooey Nutella that gushed into my mouth with each bite sold me on crepes quick. I never wanted to eat a crepe anywhere else again because I had a strong feeling nothing would live up to that first moment of pleasure.

Open crepe on a plate with a generous spread of nutella and chopped strawberries

That ended in culinary school, though, where we learned to make crepes using basic equipment. Even most restaurants don’t have a crepe cooktop or special crepe pans. I’d like to debunk any myths that crepes are difficult to make at home or that you need special equipment or ingredients.

They really couldn’t be easier, you just may not make the most perfect circular crepes on your first few tries. And that’s okay! My first crepe always looks goofy.

two rolled crepes stuffed with nutella and strawberries and topped with whipped cream

If you’re visiting Paris anytime soon, or want to peek some crepe flavor inspiration, my favorite crepe restaurant was Breizth cafe. We went to the location in Le Marais. However, when in Paris even street crepes are usually pretty spectacular.

How to Make EASY Crepes

Throw all the batter ingredients in a blender and be done. It’s that simple to make the batter!

Do I need to use a blender?

The power of the blender incorporates more air into the batter, resulting in a very light and tender crepe with those characteristic tiny air bubbles. If you don’t have a blender, you can whisk the batter by hand but note the finished crepes will likely be denser.

Does the batter have to be refrigerated?

The the batter should be refrigerated for at least an hour. It’ll keep for up to 2 days so you can make it ahead of time (though cooked crepes can be made ahead as well). This chilling time allows the flour to absorb the liquid and the gluten to relax so that there aren’t too many bubbles or a rubbery texture. The longer it chills the more flavorful the crepes will be. HOWEVER, if you’re crunched on time you can skip this step.

Do I need a crepe pan?

Actually cooking the crepes so they are evenly thin and relatively round can be a bit challenging, but you don’t even need any special equipment! Just a small heavy duty nonstick fry pan and a thin spatula and you’re ready to start crepe making.

How do I make thin crepes?

First figure out what size pan you’re using and follow the below guidelines for how much batter each crepe will require:

8-inch pan: 3 tablespoons of batter
10-inch pan: 1/4 cup of batter
12-inch pan – 1/3 cup of batter

Be sure not to add too much batter or you’ll end up with sad pancakes and not crepes!

How to Cook Crepes

Pour the batter directly into the center of the pan then very quickly use your wrist to swirl the pan to spread the batter out completely. The first few crepes might look a little wonky but who cares? They’re just going to get rolled up or folded over with deliciousness.

Alternatively, you pan pour way more batter than you’ll actually need to completely coat the pan. Then pour the excess back into your blender bowl. This will ensure an even crepe but I find it’s also pretty messy. Figure out which method you prefer by trying both!

Crepes cook in a matter of seconds and minutes, so once you pour the batter don’t step away!

How to Make Crepes Ahead of Time

Serve or store plain crepes in an airtight container in the fridge for up to 2 days or in the freezer for up to 2 months. Crepes dry out easily so make sure they aren’t exposed too long.

Thaw frozen crepes before gently peeling apart. Or, if you know you’ll only be wanting a few crepes at a time store between sheets of parchment paper to peel apart more easily.

Let them defrost at room temperature or in the fridge, and warm them in the microwave or briefly in a nonstick skillet as needed.

Sweet Crepe Filling & Topping Ideas:

You could go way beyond these basic ideas for something totally fun and custom. Whatever you like! You could even build a crepe bar for your family and friends on Sunday morning and let them decide what to fill their crepes with.

Caramel
Dulce de Leche
Nutella
Peanut butter
Ricotta
Honey
Maple Syrup
Jam
Granulated sugar or powdered sugar
Cinnamon
Nuts
Citrus zest & juice
Ice cream
Strawberries, raspberries, blueberries, banana
Whipped cream
Yogurt

As for savory crepes, there are just as many flavor options. Omit the sugar and vanilla from the batter recipe. You can add a little more salt and also pepper.

two rolled crepes stuffed with nutella and strawberries and topped with whipped cream

More Breakfast & Brunch Recipes

How to make
Homemade Crepes

Yield: 8 -12 crepes, depending on size of pan and thickness of crepes
Prep Time: 5 minutes
Cook Time: 20 minutes
Inactive Time 1 hour
Total Time: 1 hour 25 minutes
How to make deliciously thin, buttery, and easy crepes inspired by Paris, France right at home. The flavor and filling options are endless! Can be made ahead of time.

Ingredients

  • 1 cup (127 grams) all-purpose flour
  • 2 tablespoons granulated sugar (omit for savory crepes)
  • 2 large eggs
  • 3/4 cup whole milk
  • 1/2 cup water
  • 1 teaspoon vanilla extract (omit for savory crepes)
  • 1/4 teaspoon fine salt
  • 2 tablespoons butter, melted, plus more for coating the pan

For serving

  • Nutella, caramel, or melted chocolate
  • Fruit
  • Whipped cream

Directions

  1. In a blender combine all the ingredients and blend for 10 seconds. Refrigerate the batter for 1 hour or up to 48 hours.
  2. Set a 9-inch nonstick skillet over medium heat. Add enough butter to grease the entire pan. Add a 1/4-cup of batter to the center of the pan and immediately but gently tilt and swirl the pan to spread the batter out evenly. Cook until the crepe begins to bubble and is lightly browned and the batter is set, about 45 seconds to 1 minute.
  3. Use a small spatula to lift the crepe up and off the pan then quickly flip the crepe over. Don’t worry if you don’t flip perfectly, you’re just going to roll the crepes up anyways. You just want to be sure you don't create any large holes in the crepes. Use your fingers quickly if necessary to get a sturdy grip on the crepe before flipping. Cook until the other side is lightly browned and set, about another 10 seconds.
  4. Lay the cooked crepes flat on a plate. Continue the process, greasing the pan with more butter as you cook each crepe, until the batter is gone. Serve or store in an airtight container in the fridge for up to 2 days or in the freezer for up to 2 months. Thaw frozen crepes before gently peeling apart.

Recipe Video

Recipe Notes

You can add ground pepper, spices, herbs, and other flavorings to batter for fun savory crepes
Course: Dessert
Cuisine: French

This post was originally published in 2014 and recently updated with recipe improvements and new photos. Crepe photos by Ashley McLaughlin. Paris photos by Anastasia Abramova-Guendel.

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Taylor @ Food Faith Fitness — February 5, 2014 at 4:13 am

    I used to think crepes are hard too! and then…I made them. What was I thinking?
    Such a great video Tessa, thanks for debunking the myth! Crepes definitely would be perfect for that special day coming up!

  2. #
    Stacia Carlton — February 5, 2014 at 5:00 am

    Your story of trying your first crepe in Paris is not remotely obnoxious! It’s IDYLLIC!! Where better to try them?! Thanks for this great video and reminder that they really are an easy yet elegant choice.

    • #
      Tessa — February 6, 2014 at 9:48 am

      Awh thanks!! 🙂

  3. #
    Maggie — February 5, 2014 at 8:16 am

    I’ve made crepes multiple times with a very similar recipe received from my high school French class. I was lucky to have a teacher who actually knew what she was doing! These look delicious, though, and I’ve always wanted advice on making savory crepes!

    • #
      Tessa — February 6, 2014 at 9:49 am

      How cool that your French class incorporated some food and recipes!

  4. #
    Gaby — February 5, 2014 at 11:13 am

    Crepes are such a treat! I love them with both sweet and savory dishes!

  5. #
    Melanie @ Carmel Moments — February 5, 2014 at 11:45 am

    I have no idea why I’ve never tried crepes yet. They look so delicate and delicious. Don’t know what I’m waiting for!

  6. #
    Diane @ Vintage Zest — February 5, 2014 at 2:56 pm

    Okay, I’ve been a scaredy cat to try making crepes, and now this recipe is definitely in the books to make soon! 🙂

  7. #
    Edward Antrobus — February 5, 2014 at 6:03 pm

    I’ll admit that I’ve never had a crepe either. The only place I generally see them on the menu is IHOP, and I generally just go for an omelet. In fact, 90% of the time when I’m eating a non-cereal breakfast, it’s an egg dish.

    • #
      Tessa — February 6, 2014 at 9:49 am

      You could definitely make better crepes than what’s served at IHOP!! Try crepes for dessert if you usually do eggs for breakfast 🙂

  8. #
    Toni — February 10, 2014 at 1:49 pm

    Can I used vanilla almond milk as a substitute for the regular milk?

  9. #
    Vijay @ NoshOnIt — February 19, 2014 at 8:52 pm

    These look delicious Tessa and love that you gave us all so many ideas on how to fill them! Simple with butter, lemon, and sugar is one of my favorites.

  10. #
    Daisy — February 23, 2014 at 8:52 pm

    I love your website and videos; such a wonderful young chef. 🙂

    • #
      Tessa — February 23, 2014 at 10:02 pm

      Thanks so much! 🙂

  11. #
    monnar — July 10, 2014 at 10:15 pm

    Made them for my dad’s brithday and he loved it !!! They tasted amazing! ♥ THANKS FOR THE RECIPE

  12. #
    Melchor Mesias — August 8, 2014 at 12:52 am

    Thanks mam Tessa for your very useful website about cooking…My day is not complete without it…I’m looking forward more exciting recipe …it’s a big help for me to open always your website because we can afford to enroll in a culinary school…here in the Phililppines
    ..once again thank you so much maam..More power and God Bless you…

  13. #
    Marie P — August 11, 2014 at 9:58 am

    Hi Tessa ! I’m a french blogger too, and I like make pastry too.
    Your blog is so lovely !
    It’s funny to see “crêpes” like the most delicious dessert in France. It’s not difficult to make it 🙂
    But, if you would eat the best crêpes ever, come in “Bretagne”. It is the “country of crêpes” in France

    Thanks for the post on Cookies 😉

  14. #
    Beverly Hayes — February 4, 2015 at 8:56 am

    Hi Tessa! I have one quick question. Would this recipe work if I did it with 100% whole wheat flour? Thank you!

  15. #
    Tricia — February 13, 2017 at 2:12 pm

    I have made this recipe tons of times and it never fails! Thanks for always having the best recipes 🙂

    • #
      Tessa — February 14, 2017 at 7:05 pm

      So happy to hear that!

  16. #
    Ebrar — December 25, 2018 at 11:06 pm

    A 5-star recipe for sure! I am only 12 years old and I made crepes using this recipe for the first time. Better than any crepes you would buy in a restaurant or a cafe. even my brother who is the pickiest eater I know loved these crepes. They were a huge hit and I will be making them again. I recommend that everyone use this recipe and no other one. Truly a classic. Thank you, Tessa, for making amazing recipes and detailed videos for me and everyone else. The time and effort that goes into your recipes and videos shine with an amazing end product. YOU GO, GIRL!

  17. #
    Dusty — August 18, 2019 at 6:45 am

    For those with an egg allergy, what can we sub for eggs?

    • #
      Tessa Arias — August 19, 2019 at 10:37 am

      Sorry, I’m not aware of a suitable substitute.

  18. #
    Joanna — August 20, 2019 at 3:51 pm

    Hi, can this crepe recipe be made into mille crepe cake? I been wanting to make mille crepe cake but been looking for the perfect crepe recipe.

    Thanks

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