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
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.
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.
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.
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.
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.
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How To Make Crepes
Equipment
Ingredients
- 2 eggs
- 2 tbsp sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 cups milk
- 1 cup all-purpose flour
- 1 tbsp butter unsalted, melted
- vegetable oil for frying, if needed
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!
Video
Recipe 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.
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