Last month I had the privilege of visiting Paris, France on vacation with my best friend, Ashley from Baker by Nature.
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.
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’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.
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.
Dulce de Leche
Granulated sugar or powdered sugar
Citrus zest & juice
Strawberries, raspberries, blueberries, banana
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.
More Breakfast & Brunch Recipes
(127 grams) all-purpose flour
granulated sugar (omit for savory crepes)
vanilla extract (omit for savory crepes)
butter, melted, plus more for coating the pan
Nutella, caramel, or melted chocolate
In a blender combine all the ingredients and blend for 10 seconds. Refrigerate the batter for 1 hour or up to 48 hours.
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.
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.
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.
You can add ground pepper, spices, herbs, and other flavorings to batter for fun savory crepes
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.