Easy Crepes Recipe

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

Bacon Buttermilk Pancakes

French Toast

Banana Pancakes

Blueberry Muffins

Apple Fritters

Easy Crepe Recipe

An easy crepe batter with seven ingredients made in the blender in less than five minutes. Fill with whipped cream and mixed fresh berries, or sprinkle with powdered sugar and drizzle with warm maple syrup. For savory crepes, try smoked salmon with eggs, shallots, and smoked gouda. 

5 from 109 votes

Print Pin Rate

Course: Breakfast

Cuisine: french cuisine

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Servings: 12

Calories: 87kcal

Author: Beth Pierce

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

Calories: 87kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 60mg | Potassium: 60mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 139IU | Calcium: 38mg | Iron: 1mg

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