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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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Charah W
Love these. They are easy and they make the best breakfast. Thanks for sharing
Beth Pierce
The pleasure is all mine, Charah!
DK
These crepes turned out so soft and fluffy! For me, I added an extra teaspoon of sugar, because I like my crepes sweet. Thanks for the recipe!
Beth Pierce
You are most welcome, DK!
Katherine L
These were easy to prepare, tasty and so professional looking. Thank you for all of your great recipes and helpful tips. You have made me a better cook.
Beth Pierce
That is awesome, Katherine! You have made my day!
Katerina Petrovska
These easy crepes turned out perfectly thin and delicate. Quick to whip up and delightful to eat! My new favorite breakfast treat!
Beth Pierce
Thank you! I am glad that you enjoyed the crepes!
Karen S
These was so so good…I love these crepes. The recipe was very easy to follow. Thank you so much.
Adeline
These were so good! It is a fun recipe to make with kiddos and stuff them with whipped cream and fresh berries. Thanks for the recipe, Beth!
Beth Pierce
You are most welcome, Adeline!
Joan
You make crepes easy. Thanks for the gerat recipe and all the wonderful tips. I think I have mastered them!
Beth Pierce
That is great, Joan! So glad to hear it!
Jen
I love crepes – both sweet ones and savory crepes!
Beth Pierce
Me too!
Cindy
Super simple to make! I thought it would be much more difficult. I love that I can make the batter a day ahead.
Beth Pierce
I love that part too!
Stephie R
So this is how one makes crepes! Your instructions were clear to follow and my first ones came out great. Nice I can use these crepes for sweet or savory dishes.
Beth Pierce
Try stuffing them with spinach dip or crab dip! Deliciosu!
Catherine George
I’ve always been intimidated by making crepes, but your Easy Crepes recipe was a game-changer for me. They turned out so light and delicate, and the filling possibilities are endless!
Beth Pierce
Thank you, Catherine! We love them too!
Eliza H
Such a great breakfast treat! I had no idea that they are this easy to make. I’m definitely making these again!
Beth Pierce
Thanks, Eliza! I am glad that you liked them!
Amanda B
Fantastic way to start the day. This is a flawless recipe for crepes!
Sandie M
So glad I found this recipe! They turned out amazing! It was easy to make and they were delicious!
Beth Pierce
Thank you, Sandie!
Claudia
Great recipe!
Claudette
I love easy recipes and these crepes are sooo good! I them stuffed with some creamy chicken and spinach but really there are so many options.