Learn how to make delicious and versatile crepes with this easy recipe. Perfect for breakfast, brunch, or dessert, these thin pancakes are sure to impress! You can blend the crepe batter up to a day in advance and store it in the refrigerator.
Combine with fresh fruit and whipped cream for a fun breakfast or dessert treat. Stuff them with savory fillings like chicken, spinach, and cream sauce for an easy, delectable supper. Try sheet pan pancakes, French toast casserole, and banana pancakes, if you like this recipe.
What Is A Crepe
A crepe is like a flat pancake, but unlike a pancake, it does not have a leavening agent. A small amount of batter is poured into a heated, lightly buttered skillet and swirled until the result is a very thin, unleavened pancake. Serve warm or cold, with various savory or sweet flavors. They are delicious for breakfast or dinner.
Anyone Can Master Them
Have you always wanted to make homemade crepes but felt intimidated by those fancy brunch chefs who whip them up right in front of you? After all, they have a special pan and tools. No worries, my friend.
Crepes can be made in a standard nonstick skillet and turned with a thin spatula. I use my slim cookie spatula. This delicious crepe recipe uses seven easy ingredients in a blender. It takes about five minutes to add the ingredients to the blender and mix them up.
Ingredients Needed
- Milk: preferably whole or 2%
- Butter: unsalted or salted. If using salted, omit the added salt.
- Eggs: large ones
- Vanilla extract: the pure stuff, please
- Granulated sugar
- Salt: just a touch if using unsalted butter
How to Make Crepes
This is the summary version; for the complete ingredient list and full directions, please see the recipe card below.
This Easy Crepe Recipe could not be any easier. First, add the milk, eggs, sugar, salt, melted butter, vanilla extract, and flour to a blender. Blend for just a couple of seconds. If necessary, scrape down the sides of the blender and blend for one to two more seconds. Refrigerate for thirty minutes to one hour to allow the bubbles to subside. This aids in preventing tears in the thin crepes.
Then, heat a nonstick skillet over medium heat. Melt a small amount of butter in the skillet—just enough to coat the skillet lightly. Pour about one-quarter cup of batter into the pan, swirling and tilting to coat evenly. Cook for less than one minute, flip, and cook the other side for about thirty seconds. They should be lightly browned.
Preparation Tips
- Don’t over-mix the crepe mixture. Just a couple of seconds at medium to low speed will do the trick. Over-mixing will make the crepes tough.
- Whisk the ingredients together in a large bowl if you do not have a blender.
- Don’t skip the resting time for the crepe mixture. Cover and place in the fridge. This step is essential as it helps prevent crepe tears.
- All you need is a small amount of butter—just enough to coat the bottom of the pan.
- When swirling the batter, work quickly using your wrist to move and tilt the pan and coat as evenly as possible.
- Don’t overcook the crepes. Things move very quickly.
Filling Ideas
- Fill with whipped cream and mixed fresh berries, peaches, or pears
- Sprinkle with powdered sugar or cinnamon and drizzle with warm maple syrup or melted chocolate
- Stuff with sweetened cream cheese and fresh strawberry jam
- Fill with lemon curd
- Stuff with peanut butter or Nutella and bananas
- Fill with spinach, roasted chicken, and creamy white cheddar sauce
- Stuff with ham, tomato, fresh basil, and scrambled eggs.
- Full of fresh sauteed veggies like mushrooms and bell peppers
Can They Be Frozen
Yes, they most certainly can. Thoroughly cool the crepes, and place wax paper between each crepe and on the bottom and top of the stack. Place the stack in a freezer bag, carefully removing as much of the air as possible. Place the freezer bag in a sturdy freezer ware container. Freeze for up to two months. Thaw by placing the freezer bag in the refrigerator.
Try These Next
Easy Crepe Recipe
Ingredients
- 1 1/4 cups milk
- 2 large eggs
- 2 tablespoons butter melted
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons sugar
- 1/8 teaspoon salt
- 1 cup all-purpose flour
Instructions
- Add milk, eggs, melted butter, vanilla extract, sugar, salt, and flour to a blender. Blend for 2-3 seconds. Refrigerate for 30-60 minutes.
- Heat a 10 inch nonstick skillet over medium heat. Melt 1/4 tablespoon butter in the skillet. Pour 1/4 cup of batter into the pan and swirl to coat evenly. Cook for 1 minute; or until lightly browned. Flip and cook the other side for 30 seconds; or until lightly browned.
Video
Notes
- Store leftover crepes in an airtight container in the fridge for up to 5 days.
- To freeze, thoroughly cool the crepes, and place wax paper between each crepe and on the bottom and top of the stack. Place the stack in a freezer bag, carefully removing as much of the air as possible. Place the freezer bag in a sturdy freezer ware container. Freeze for up to two months. Thaw by placing the freezer bag in the refrigerator.
Nutrition
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Chef Stev
Wonderful recipe! Made these for brunch yesterday. Couldn’t make them fast enough! Poured approx 1/4 cup into 12″ non-stick and cooked without a problem. Was forced to (happily) make them again the next day. Very Good Recipe – thank you for sharing!
Beth Pierce
You are most welcome,, Chef Stev!
Stephanie
You make them look so easy to prepare! I love crepes and my nephews love these as much as I do! I’d love to do a cookout with them soon and this will be dessert for sure!
Lisa
Gosh, these crepes were delicious! I used to love it when my neighbor would make them for us. Now I can make them for her. Thanks for the great recipe, Beth!
Beth Pierce
My pleasure, Lisa!
Yana
We love a good crepe, the recipe is easy to follow and we all enjoyed making these and adding our toppings. They turned out so tasty and make a lovely treat for pudding.
Melanie E
I’ve never really made crepes before. These sound really yummy and thinner than the pancakes that I’d normally make. I do love that this batter can be made in a blender for extra convenience.
Lisa
I love these crepes! They are easy to prepare and delicious every time. Crepes also make an ideal brunch meal!
Jayla
I really struggle to make crepes! Thank you for the easy to follow and simple recipe.
Tania M
Great recipe. I can’t wait to try it myself. I never thought of freezing crepes, but sounds like a good idea.
Colleen
I love this recipe. I’m a huge fan of crepes, but I’ve always been afraid to make them. This recipe made it so much easier than I would have thought.
Beth Pierce
Aren’t they easy! We love them!
Karen C
omg I love crepes. It reminds me of my childhood, they’re delicious…Thank you so much for the recipe, I love so many of your recipes.
Michelle
I was very intimidated to try making crepes for the first time but I followed the instructions exactly and they turned out so good! Thank you!
Beth Pierce
The pleasure is all mine, Michelle!
Veronica
These crepes were absolutely perfect! The batter was simple to make, and they cooked up thin and golden. Whether I filled them with sweet or savory ingredients, they were a hit with everyone at the table.
Beth Pierce
So happy that everyone liked them!
K Smith
The versatility of this recipe is truly impressive.The texture was spot-on – light and delicate, yet sturdy enough to hold the fillings without tearing.
Beth Pierce
So happy that you liked them!
Carol Colborn
Love creoes and just bought a bamboo crepe making tool. And this came. But did only half a batch.
Mary
I have only tried making crepes a few times. I will have to give your recipe a try and see if I have better luck! The kids would love this.