How To Make Crepes
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These Homemade Crepes are completely made from scratch. Perfectly thin, tender and delicious pancakes made easy with my straightforward step-by-step recipe!
I absolutely adore making crepes and I’ve been making them since I was 10 years old! They are so versatile and can be filled with just about anything. It’s a dessert I grew up with. Crepes or “clatite” as we call them, were our Sunday dessert that my mom, my sister and I would make together.
Easy Homemade Crepes
- Easy & Delicious
- Uses pantry/kitchen staple ingredients
- Versatile, can be sweet or savory!
- Can be served for breakfast, brunch or dessert!
Don’t shy away from making crepes. They are incredibly easy to make, and the best part is that you can fill them with anything you like! To this day I still make these at least a couple times a month and trust me, it will get easier as you do this more and more.
What Are Crepes?
A crepe is a type of a very thin pancake. Crepes are very popular throughout Europe, especially France. They can be made either savory or sweet, but no matter which way you make them, they are simply delicious!
Ingredient Notes
Please note that the ingredients shown in the picture above are doubled, as I always double the recipe and make a big batch.
- Flour – All purpose flour works best.
- Sugar – Plain granulated does the trick!
- Eggs – I used large eggs for this recipe.
- Vanilla – Without vanilla, our crepes may taste a little flat.
- Salt – Salt is imperative to balance the flavors, don’t skip it!
- Milk – Use your preference! I make these quite often with lactose free milk and they turn out just as great.
- Butter – Unsalted, melted.
- Oil for Frying – Vegetable or Canola oil will work, even cooking spray.
How to Make Crepes
- Mix Ingredients: Mix all the ingredients in a mixer or a blender really well and let sit for a few minutes.
- Heat the Pan: In the meantime heat a non stick frying pan with a 1/2 tsp of oil really well or spray is generously with cooking spray. It is very important that the pan is very hot.
- Cook: Pour 3/4 of a ladle of the crepe mixture, or more depending on your pan size, into the pan and spread the mixture to cover the entire pan, by rotating the pan. Leave about 1 to 2 min per side then flip over or until you see the edges of the crepe starting to brown a little bit. Once the crepe is done on one side, you will also be able to slide it around and flip it over.
- Finish & Serve: Repeat steps until you’ve prepared all the crepes. When you’re done, use your favorite jam and spread about a tsp of jam per crepe, then roll the crepe and enjoy!
Note: You could use a crepe pan. I’ve only recently started using a crepe pan because my hubby bought me one. Up until now I’ve just been using a regular frying pan!
FAQs & Expert Tips
FAQS
Frequently Asked Questions
How Can I Tell If My Crepes Are Done?
The crepe is done on the first side when you see the edges starting to brown a bit. The crepe should easily slide around in the pan, at which point you can easily flip it over and cook for another minute or so.
What Consistency Should My Crepe Batter Be?
It needs to have the consistency of heavy cream, crepe batter consistency is quite thin. When you spread it in the pan, it should spread easily. If you find it’s too thick and isn’t spreading, add a few more tablespoons of water or milk to thin it out.
How Much Batter Should I use?
Take into consideration how much batter to add to the pan based on your pan size. For my 11 inch pan I add a full ladle of the batter, and for a smaller pan you need just a bit less. This is something you’ll have to play around with and figure out on your own.
What Can I Fill My Crepes With?
Serve these with your favorite fruit preserves, jams, ricotta, Nutella, or simply dust them with powdered sugar! Crepes can also be made savory by filling them with chicken, mushrooms or any protein/veggie you prefer.
Can I Make Crepes In Advance?
Absolutely! You can cook the crepes in advance and either store them in the fridge for up to 5 days, or freeze them for up to 2 months! Scroll down to “storing/freezing” sections for full instructions.
Tips
- I’ve found that a blender is much better to get that perfect consistency for crepe batter. You can also use a whisk and whisk it all by hand, but if you have a blender, use it.
- Always let your batter rest for a few minutes in order to produce light and delicate crepes. I usually wait about half hour before starting to make them. If you plan ahead, you can even refrigerate it overnight.
- The best ratio to use is this: 2 cups milk, 1 cup flour, 2 eggs, 2 tbsp sugar. That’s the easiest way to remember! For every cup of flour you need 2 cups of milk, 2 tbsp of sugar and 2 eggs. Super easy, no fail recipe that works every single time!
- If at first you don’t succeed, try again! Practice really is key when making crepes. The best way to learn how to make crepes is to keep on making them. The first try is always the hardest, so don’t give up if the first one breaks! By the time you use up all the batter, you will have it mastered. The next thing you’ll know is you’ll be flipping crepes like a pro!
- Both non-stick frying pans and crepe pans will work for this recipe.
Storing
Place your cooked, cooled crepes in a stack on a plate, wrapped tightly with plastic wrap and refrigerate. They will last in the fridge for up to 5 days.
Freezing
Alternatively, you can make these in advance and freeze them for up to 2 months. When ready to serve, thaw crepes in the refrigerator and reheat in a microwave until heated through.
More Great Recipes To Try
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How To Make Crepes
Ingredients
- 2 eggs
- 2 tablespoon sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups milk
- 1 cup all-purpose flour
- 1 tablespoon butter (unsalted, melted)
- vegetable oil ( for frying, if needed)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Mix Ingredients: Mix all the ingredients in a mixer or a blender really well and let sit for a few minutes.
- Heat the Pan: In the meantime heat a non stick frying pan with a ½ tsp of oil really well or spray is generously with cooking spray. It is very important that the pan is very hot.
- Cook: Pour ¾ of a ladle of the crepe mixture, or more depending on your pan size, into the pan and spread the mixture to cover the entire pan, by rotating the pan. Leave about 1 to 2 min per side then flip over or until you see the edges of the crepe starting to brown a little bit. Once the crepe is done on one side, you will also be able to slide it around and flip it over.
- Finish & Serve: Repeat steps until you've prepared all the crepes. When you're done, use your favorite jam and spread about a tsp of jam per crepe, then roll the crepe and enjoy!
Equipment
Video
Notes
- This recipe will yield approximately 8 crepes.
- I also make these quite often with lactose free milk, and they turn out just as great.
- I’ve found that a blender is much better to get that perfect consistency for crepe batter. You can also use a whisk and whisk it all by hand, but if you have a blender, use it.
- Always let your batter rest for a few minutes in order to produce light and delicate crepes. I usually wait about half hour before starting to make them. If you plan ahead, you can even refrigerate it overnight.
- The best ratio to use is this: 2 cups milk, 1 cup flour, 2 eggs, 2 tbsp sugar. That’s the easiest way to remember! For every cup of flour you need 2 cups of milk, 2 tbsp of sugar and 2 eggs. Super easy, no fail recipe that works every single time!
- If at first you don’t succeed, try again! Practice really is key when making crepes. The best way to learn how to make crepes is to keep on making them. The first try is always the hardest, so don’t give up if the first one breaks! By the time you use up all the batter, you will have it mastered. The next thing you’ll know is you’ll be flipping crepes like a pro!
- Both non-stick frying pans and crepe pans will work for this recipe.
- Place your cooked, cooled crepes in a stack on a plate, wrapped tightly with plastic wrap and refrigerate. They will last in the fridge for up to 5 days.
- You can also make these crepes in advance and freeze them for up to 2 months. When ready to serve, thaw crepes in the refrigerator and reheat in a microwave until heated through.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Thank you for this recipe! French crepes have a long history of celebration. February 2nd was the day when every home in France would make twelve crepes to eat together. Apart from the February 2nd candlemass celebration, there was a belief that crepes are related to wealth. You can find more facts about crepes here: https://ivypanda.com/essays/cultural-role-of-crepes-in-france/
I am having so much fun looking through your Romanian recipes and finding foods I grew up with! This crepe recipe is also what I grew up with… same flour-milk ratio… but the bare-bones version: no vanilla or butter, and a smidge of baking powder. We ate them as fast as my grandma could make them <3 with plum jelly rolled on the inside.
I didn’t learn the name clatite. Our childish English butchering of the name sounded something like “scavalders.” The adults called them “sco-VER” with the accent on the second syllable. Have you ever heard a word similar to that? (My Romanian dad didn’t like talking to other Romanian Americans because he said his family spoke “peasant” Romanian. I’m wondering if it was a different dialect.)
Anyway, thanks for whatever clues you can send my way.
The only word that comes to mind is “scovergi” but those are different, they’re like fried dough dusted with powdered sugar.
Thanks!
I was wondering if you still used the sugar if you want to make savory crepes
It’s up to you, I usually cut the sugar in half though.
Go to family fav! Will not use any other recipe. Crepe recipes vary by # of eggs and this recipe is literally perfect! I find recipes that use more eggs tend to be more omelet like in flavor. We’ve used this for years & it’s better than my Aunts recipe who was the go to crepe person for years.
I’m glad you enjoy the recipe, it’s been in my family for decades!
I like a bit of almond extract also, about 1/2 tsp.
In your video, it show you adding what appears to be an egg yolk to the blender at the end, but it doesn’t mention an additional egg (yolk) … should we be adding that??
That’s the melted butter. 🙂
Lol😂 thanks! Sure looks like an egg yolk!😁
I just found your recipe Joanna, I’m so glad that I did. I have been looking for a crepe for many years now…!! My parent’s are from Europe, I grew up eating crepes.
Funny story: Senior year in high school., spring break down on the coast. There were four of my buddy’s, went to an IHop Restaurant my first time, ordered pancakes.
The server brought them out, put them down in front of me. I looked at these small, 4 or 5 inch diameter a half of an inch thick. I look at my server, and asked her, what are these ? She said you order Pancakes, I said yes, But these are not like my Mama’s pan cakes. Take these back, I don’t want them. Bring me two eggs, toast and coffee, my buddy’s fell out laughing Jo, cause they all knew my parents very well… I was 17 yo then, now 68 yo… Ever since that day Jo, I have never ordered pancakes… (smiling)
haha! I love that story, you know what you want! I’m so glad you like the recipe 🙂
Just wanted to say that I enjoyed reading your memories from when you were a 17yr.old. Thanks for putting a smile on my face
This is the best crepe recipe I have tried. Thank you. Turned out amazing!
My pleasure, so glad you liked them!
Easy to make, tasty desert. I will double it next time. You can use just about any sweet topping, I even use cottage cheese and sprinkle some cinnamon. My mom used to make these but I never had the recipe.
This was a great recipe.
I’ve been trying out crepe recipes for months now and this is the one I’m sticking with. Is the best tasting and right ratio and consistency! ( did add a pinch of salt
This is the best crepe recipe I have tried ! The crepes turned out perfect ! Jo’s instructions were clear, simple and fool proof. I rolled them with apricot, raspberry and nutella with a light dusting of powdered sugar . My Romanian husband could not stop eating them. Thank you Jo!
This is an awesome recipe! Made only a half since it’s just the two of us. Had to add little bit more flour to get the right consistency. I guess the egg was too big. I’m gonna try a savory version without the sugar and vanilla. Thank you!!!! 🙂
Thank you so much this helped me a lot!
Hi, Jo, have you ever been to the Pfanntastic Pannenkoek Haus off Crowchild Trail (on 54 Ave SW)? I’d love to make a savoury crepe – do you have a recipe for one? I particularly like their potato, onion, bacon and cheese one (their most popular). I think you just fry up the potato, onion and bacon first, then pour the crepe batter over it, then flip and THEN add the cheese? I’m not sure.
I’ve never made crepes before but this recipe looks manageable!
We were just talking about this place not too long ago. Never been but I’m dying to go! I’ve never made one with potato, but the crepe batter should be the same, without the sugar. If you do give it a try let me know how it turned out. Hopefully I’ll make it there soon and then try them at home.
I might wait for you 🙂 But you never know! If I’m adventurous and try it, I’ll let you know.
Did you ever make it there? I still haven’t tried it….
Still haven’t! One day! 🙂
Clatite 🙂 ! Pofta buna!