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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Katherine
I love this easy crepe recipe! I prefer my crepes savory, so I filled them with smoked salmon and peas in cream sauce. So yummy!
Sandy
The best crepes ever. They cook up just right and rolled perfectly. I stuffed them berries and whipped cream. Next time I am going to drizzle a little melted chocolate over them.
Erica
These crepes were so easy and so delicious! I rolled mine with whipped cream and fresh berries. I will be making these again.
Ryan Allen
Your crepe recipe is next level. We made them as a family the other night and let everyone choose their toppings. It was delicious and a fun activity to do as a family.
Beth Pierce
Thanks, Ryan! So glad that you and your family liked them. So easy and yummy with sweet or savory.
Jennifer
Love ❤ this recipe! Second time I have come back to use it. Crepes come out perfect and very easy recipe to follow 😋 thank you.
Beth Pierce
Thanks so much Jennifer. We have not had crepes in a while. I need to put this on the menu this week.
Lisalia
This crepe recipe was so easy to make and just the perfect way to eat our freshly picked strawberries. I ‘m so looking forward to having it all summer long as each berry type comes into season! AWESOME!
Jessica Burgess
I didn’t realize how easy it was to make these and they turned out perfect!
Liz
My mother in law used to make the BEST crepes. She filled this with a beef stroganoff sauce and they were absolutely delightful. These crepes are really good. I’m not as fancy as my mother in law was; we tend to go for the fruity fillings, but these are definitely good crepes for any filling or topping!
Biana
I like crepes at restaurants, and these look delicious! Do you use them to make stuffed crepes as well?
ali randall
My kids just loves these for breakfast topped with all kinds of fresh fruit. This recipe is a keeper!
Andrea
Crepes are so versatile! I love all of your suggestions. I’m partial to filling them with fruit and whipped cream!
maryanne
Fantastic crepe recipe! I’ve made them savory with mushrooms and swiss, and sweet with bananas and nutella, and they are delicious every time!
Lauren Michael Harris
I love crepes but never think to make them. This is such a simple recipe and perfect for Sunday morning breakfast!
Lizzy
Oh, I am so missing my mother-in-law tonight! She made amazing crepes. Filled with beef stroganoff sauce and baked in the oven. They were one of our favorite things that she made. She died just this last November. Unfortunately, we didn’t get to have her crepes for the last several years because her Parkinson’s preogressed so bad. After tonight I’ll have to make crepes more often so we can have some good memories of her as we eat a meal in her memory. Thanks for the good, easy recipe for such a special treat.
Lisalia
Oh my gosh these were so good. We stuffed with broccoli and cheese… then saved a few more for dessert… slathered with nutella. I know, it’s not that original. But a classic for sure. These were easy to make and can’t wait to have them again!
Ginny
These were perfect. My husband put strawberry preserves on his and was very happy. I’m going to make a savory dish with them tonight. Thanks for the easy recipe.