How to Make Crepes

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

Prep Time: 5 minutes

Cook: 20 minutes

I'm showing you How to Make Crepes, sweet or savory, with a step-by-step video. The flavor and filling options are endless, an no special equipment needed!

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!

With Valentine’s Day just around the corner I couldn’t think of a better video recipe to create for you guys than a tutorial for how to make crepes.

How to Make Crepes with a step-by-step video!

Crepes sound fancy and complicated and I know I was intimidated to make them. I think many home cooks feel that way about any type of French food in general, even French street food. I feel so obnoxious saying this but my first crepe was in Paris when I was younger.

My family took a trip there and I remember falling completely in love with crepes, 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.

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.

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’m debunking 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.

How to Make EASY Crepes

Throw all the batter ingredients in a blender and be done. While the batter should be refrigerated for at least an hour to allow the flour to absorb the liquid and relax so that there aren’t too many bubbles or a rubbery texture, you can make the batter a full 48 hours ahead of time. That’s the trick to making them simpler and easier.

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 nonstick fry pan and a thin spatula and you’re ready to start crepe making. 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.

Sweet Crepe Filling & Topping Ideas:

Caramel
Nutella
Peanut butter
Ricotta
Honey
Maple Syrup
Jam
Powdered sugar
Cinnamon, Nutmeg
Nuts
Ice cream
Strawberries, raspberries, blueberries, banana
Whipped cream
Yogurt

How to Make Crepes with a step-by-step video!

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. As for savory crepes, there are just as many flavor options.

More Breakfast & Brunch Recipes

I’ve been drying to make these Spinach Bacon Crepes with Hollandaise Sauce from my friend Nikki over at Chef in Training.

How to Make Crepes with a step-by-step video!

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
I'm showing you How to Make Crepes, sweet or savory, with a step-by-step video. The flavor and filling options are endless, an no special equipment needed!

Ingredients

  • 1 cup all-purpose flour
  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1/4 teaspoon fine salt
  • 2 tablespoons butter, melted, plus more for coating the pan

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 Notes

*For sweet crepes add 2 tablespoons granulated sugar and 1 teaspoon vanilla extract to batter *You can add ground pepper, spices, herbs, and other flavorings to batter for fun savory crepes
Course: Dessert
Cuisine: French

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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21 Responses to “How to Make Crepes”

  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!

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