Homemade Crepes

4.73 from 95 votes

These Homemade Crepes are soft, thin, and perfectly golden, just like my mom used to make every Sunday growing up. Whether you fill them with jam, Nutella, or something fancy, this no fail batter gives you the kind of crepes that disappear before you’ve even finished making the stack.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: French

Keyword: clatite, crepe recipe, crepes

Servings:

Calories: 155kcal

Author: Joanna Cismaru

Equipment

Ninja 72 oz Countertop Blender

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

US Customary - Metric

Instructions

Mix all the ingredients in a mixer or a blender really well and let sit for a few minutes.
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.
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.
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

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 tablespoons sugar. That's the easiest way to remember! For every cup of flour you need 2 cups of milk, 2 tablespoons 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