Name: Crepes
Prep time: 1 h 10 min
Cook time: 10 min
Total time: 1 h 20 min
Yield: 12 servings
Cuisine: French
Ingredients: 3 tablespoons unsalted butter, (melted and cooled to room temperature); 1 cup all-purpose flour; 2 teaspoons granulated sugar; 1/4 teaspoon salt; 3/4 cup whole milk, (at room temperature); 1/2 cup water, (at room temperature); 2 large eggs, (at room temperature); 1 teaspoon pure vanilla extract, (omit when making savory crepes); Butter, (for greasing the pan)

Learn how to make thin, buttery crepes with this easy crepes recipe. Made with basic ingredients, perfect for breakfast, brunch, or dessert. Try it today!

These crepes are thin, buttery, and just a little crisp around the edges. My kids call them "fancy French pancakes," but they're surprisingly simple to make with basic ingredients. You don't need a trip to Paris, just a blender and a hot skillet. The batter comes together in seconds, and after a short chill, you'll be flipping crepes that taste like they came from a café.

Why You’ll Love This Crepes

Minimal equipment: just a blender and a non-stick skillet, no special gadgets required.
Make-ahead batter: whip it up the night before, and it's ready when you are.
Endless possibilities: use the same batter for breakfast, brunch, or dessert, sweet or savory.

Key Ingredients for Perfect Crepes

Whole milk gives the crepes a rich flavor and tender texture. Low-fat milk will work, but the crepes won't be as luscious.
Unsalted butter, melt and cool it before adding to the blender so it incorporates smoothly. You'll also use more butter for greasing the pan.
Vanilla extract adds a warm note for sweet crepes; leave it out if you're going savory.

Kitchen Tools for Making Crepes

Blender, for a lump-free batter in seconds.
10-inch non-stick skillet, the perfect size for thin, even crepes.
Offset spatula, makes flipping easier, but a thin rubber spatula works too.

Tips for the Best Crepe Batter and Technique

Chilling the batter is essential, it relaxes the gluten so the crepes stay tender, not tough. Plan for at least one hour, but overnight works great. When you're ready to cook, whisk the batter briefly; the flour can settle. Heat the skillet over medium heat and add a small pat of butter. The pan is hot enough when a drop of batter sizzles immediately. Pour 1/4 cup of batter into the center and tilt the pan quickly to coat the bottom in a thin, even layer. The first crepe is often a test, so don't worry if it's not perfect. Use an offset spatula to lift an edge, then flip with your fingers, it's easier than it sounds.

Customizing Your Crepe Batter

For chocolate crepes, whisk 2 tablespoons of cocoa powder into the flour before blending. If you want herb crepes, add a tablespoon of finely chopped chives or parsley to the batter. To make gluten-free crepes, swap the all-purpose flour with a 1:1 gluten-free baking blend. For dairy-free crepes, use oat milk or almond milk and a neutral oil like avocado oil instead of butter, though the texture will be slightly less rich. And if you're feeling adventurous, try buckwheat flour for savory galettes.

Sweet and Savory Ways to Serve Crepes

For a classic sweet treat, sprinkle crepes with lemon juice and granulated sugar, then roll them up. Or spread Nutella on a warm crepe, add sliced bananas, and fold into quarters. A dollop of whipped cream and fresh berries is always a hit. For savory crepes, fill them with scrambled eggs, shredded cheddar, and a handful of baby spinach. Smoked salmon with cream cheese, dill, and capers makes an elegant brunch. Leftover roasted vegetables and goat cheese also work beautifully.

How to Store Leftover Crepes

Let the crepes cool completely, then stack them with a piece of parchment paper between each one so they don't stick. Place the stack in an airtight container or zip-top bag and refrigerate for up to three days. The parchment trick keeps them easy to separate when you're ready to reheat.

Can You Freeze Crepes?

Yes, crepes freeze beautifully for up to two months. Stack them with parchment paper as you would for the fridge, then wrap the stack tightly in plastic wrap and foil, or place it in a freezer bag. To thaw, move them to the refrigerator overnight or reheat directly from frozen.

Best Ways to Reheat Crepes

For the crispiest edges, reheat crepes in a 350°F oven wrapped in foil for about 10 minutes. If you're in a hurry, microwave them for 10-15 seconds on a plate, they'll be soft, not crispy. For a stovetop option, warm each crepe in a dry non-stick skillet for about 30 seconds per side.

Recipe

Crepes

4.6/5 (16 ratings)

Pin recipe

Prep: 1 h 10 min
Cook: 10 min
Total: 1 h 20 min
Servings: 12 servings
Cuisine: French
Course: Breakfast

Ingredients

3 tablespoons unsalted butter, (melted and cooled to room temperature)
1 cup all-purpose flour
2 teaspoons granulated sugar
1/4 teaspoon salt
3/4 cup whole milk, (at room temperature)
1/2 cup water, (at room temperature)
2 large eggs, (at room temperature)
1 teaspoon pure vanilla extract, (omit when making savory crepes)
Butter, (for greasing the pan)

Instructions

In a blender, combine the melted butter, flour, sugar, salt, milk, water, eggs, and vanilla extract, if using. Put the lid on tightly and blend for 20 seconds or until well combined and smooth. The consistency should be similar to heavy cream. Chill the crepe batter, covered tightly, in the refrigerator for at least 1 hour. It will keep for up to 48 hours.
When you are ready to cook the crepes, remove the batter from the refrigerator. Give the batter a quick whisk. Heat a 10-inch non-stick skillet over medium heat and lightly coat the pan with butter.
Pour a 1/4 cup of batter into the center of the hot pan, tilting and swirling the pan until batter evenly coats bottom. The batter is supposed to be thin. Cook until the bottom is set and lightly golden brown, about 1 minute.
Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and speckled with brown spots, about 45 seconds.
Transfer the cooked crepe to a large plate, making sure it is laid out flat. Continue cooking crepes until the batter is gone, making sure you add more butter to the pan, so the crepes don’t stick.
Serve the crepes with desired fillings and toppings. You can roll or fold the crepes into fourths, creating a triangle or fill with desired fillings then fold. Some of our favorites include whipped cream, berries, confectioner’s sugar, Nutella, banana slices, jam, lemon curd, and cinnamon sugar. See the post for more suggestions.