Learn how to make crepes with this simple step-by-step guide. You can make sweet or savory crepes in less than 20 minutes. Enjoy!
Let’s Make Crepes!
Don’t be intimidated by crepes! Thought they sound fancy and look like you can only buy them in a french bakery, anyone can make them. They are a sweet (or savory) breakfast that can be made in no time.
- They are like fancy pants pancakes and will impress your guests.
- You can make these crepes sweet or savory.
- These crepes are ready in 20 minutes.
You only need 5 ingredients (plus toppings) to make this crepe recipe! There are a few substitutions you can make, see your options below.
- Whole milk: if you can use whole milk, do! Heavy cream could work, too, but you would need to add more water to the batter.
- Water: water helps thin out the batter.
- 2 large eggs: be sure you use large eggs, not medium or extra large.
- Butter: we use salted butter, but you can use unsalted butter, too!
- All-purpose flour: this is the best flour option for this recipe. If you are gluten free you can use a 1:1 gluten free flour mix, but be careful of a sticky batter.
- The combination of milk and water creates the perfect soft and rich crepe. The crepe will be slightly softer if they’re both at room temperature, but they don’t have to be!
- Eggs help bind the crepe batter together.
- Butter adds a bit of richness and great butter flavor.
- Flour gives the crepes structure– make sure to measure using the spoon and level technique so you don’t add too much (no one wants a dry crepe).
- Crepe batter is much thinner than pancake batter, if you find that your crepe isn’t spreading once you poor it into the pan, you can thin out your batter with another tablespoon of water.
- Be sure your pan is hot before pouring in the batter.
- The color of your eggs may change the color of the crepe batter and thats ok!
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Below is a step-by-step on how to make crepes. One thing that makes this recipe easier is to be sure that you have everything measured out before starting the recipe!
It’s important that you add the wet ingredients to the blender first and make sure they are combined. Be sure not to over blend the eggs. Blend all the ingredients together on low for 30 seconds.
Once the wet ingredients are combined scrape the sides of the blender with a spatula and then add flour to the blender. Blend all the ingredients on low until flour is combined with the wet ingredients.
This is the T in the road when it comes to crepe making. Are you a sweet or savory person?
Pulse the ingredients together until combined.
Heat a 12 inch nonstick pan over medium heat. Add butter and heat until melted.
Try it!
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Don’t forget that you can make these crepes your own! Here are some of our favorite flavor variations, but if you have other delicious combinations, let us know in the comments!
Make the Sweet
- Nutella and bananas
- Strawberries and whipped cream
- Butter and jam
- Maple syrup and candied pecans
- Yogurt and ganola
Make them savory
- Lox and capers
- Goat cheese and caramelized onions
- Bacon and eggs
- Kalamata olives, feta, and tomatoes
- Caprese-style
How to Make
Cold Brew Coffee
Check out this super simple tutorial on how to make your own cold brew coffee at home with just 2 ingredients!
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You can store crepes in an air-tight container for up to 3 days.
More of our Favorite…
Sweet Breakfast Recipes
- Lemon Ricotta Pancakes
- Cinnamon Roll Waffles
- Strawberry Pancakes
- Perfect French Toast
Print Rate
- ½ cup whole milk
- ½ cup water
- 2 large eggs
- 2 tablespoons butter, melted
- 1 cup all-purpose flour
- Add the milk, water, eggs, and melted butter to a blender and blend on medium speed for 30 seconds.
- Next, add the flour (and any additional flavorings) and blend for 15 seconds. Scrape down the sides of the blender, if needed, and blend for an additional 15 seconds.
- Heat a large, nonstick skillet (preferably one with short sides) over medium heat, just until it is warm. Grease the pan very lightly with butter or non-stick cooking spray.
- Add about 3 tablespoons of batter to the center of the pan and swirl it in a circular motion to spread out the batter. It will seem difficult at first, but you’ll get the hang of it!
- Cook for 2 minutes, then flip the crepe and cook for an additional minute. Remove the crepe to a plate and repeat with the remaining batter.
- Fill the crepes with your favorite garnishes and enjoy them warm.
- Store any leftover, unfilled crepes in an airtight container in the fridge for up to two days.
Variations
- For sweet crepes, add 2 tablespoons of granulated sugar, 1 teaspoon of pure vanilla extract, and ¼ teaspoon ground cinnamon to the batter in step 2.
- For savory crepes, add ½ teaspoon kosher salt and ¼ teaspoon garlic powder to the crepes in step 2.
Filling Options
- I love to fill my crepes with fresh fruit– bananas, berries, peaches, and apples are all delicious. You could also use your favorite jam or fruit spread (like lemon curd)!
- For savory crepes, I love to fill them with cheese (brie is a personal favorite), cured meats, or sauteed vegetables!
Serving Size: 4 Calories: 215 Sugar: 1 Sodium: 52 Fat: 10 Carbohydrates: 24 Fiber: 1 Protein: 7 Cholesterol: 112 Author: Lee FunkeCategory: BreakfastMethod: StovetopCuisine: French
Keywords: how to make crepes
