Homemade Crepes
These homemade crepes are delicate, thin, and buttery, and they’re perfect for breakfast, brunch, or dessert. You can make these in no time at home in a regular skillet. Fill them with your favorite fillings and fruits. They are delectable!
I love this crepe recipe, it’s so versatile. You can make the crepes sweet with whipped cream and fruit or other sweet toppings, or you can make them savory. They are so easy and delicious!
Sometimes, when I make Buttermilk Pancakes, I wish I could simply slather them with lots of whipped cream, add some fruit, and roll them up. That is before taking one huge bite after another.
Ingredients needed for this recipe
Sugar: These crepes are lightly sweetened with just 2 tablespoons of sugar. If you make savory crepes, omit the sugar.
All-purpose flour: Flour is the base for these crepes. Make sure to use all-purpose flour, not self-rising in this recipe. Don’t substitute with cake or bread flour either.
Eggs: Eggs are an important ingredient in crepes. They provide richness, structure and bind all ingredients together. Make sure to use the amount called for in this recipe, 2 large eggs.
Pure vanilla extract: Vanilla adds flavor to all sweet things. If you decide to make savory crepes, omit the vanilla.
Milk: Milk adds richness to this recipe. Whole milk is best, but feel free to use 2% if you don’t have whole milk, or mix half & half and milk.
Melted butter: You can use unsalted or salted butter for this recipe. You’ll need 3 tablespoons of melted butter for the recipe, plus more for brushing the skillet. I actually take a stick of butter and rub the end of the stick over the inside of the skillet.
How to make this recipe
Make the batter:
Add the milk, butter, eggs, vanilla and sugar to a blender. Blend for about 10 seconds. Add the flour and blend for about 20 seconds. Make sure to add the flour last so it doesn’t stick to the bottom of the blender. If you don’t have a blender, you can use a mixer. Make sure the mixture is smooth and thin.
Pour the mixture into a bowl and refrigerate for at least 30 minutes. You can also refrigerate over night. If you do, cover it with plastic wrap.
Make the crepes:
Heat an 8 or 9 inch skillet (or a crepe pan) over medium heat, making sure the pan is hot enough before proceeding. Brush the bottom of the pan with butter. I simply rub the end of a stick of butter over the bottom. Give the pan a few seconds for the butter to get hot. Using a 1/4 cup dry measuring cup, pour 1/4 cup of batter into the center of the pan.
Immediately lift up the pan as you’re pouring the batter, and swirl the pan around until the batter is spread evenly over the bottom of the pan, then place the pan back on the heat. Cook the crepe until the top is set and the edges are crispy, about 45 seconds.
Using a thin spatula, or an offset spatula, flip the crepe over and cook for about 20 to 30 seconds, until lightly browned, and transfer to a plate. Repeat with each crepe, stacking them on top of each other on a plate.
Pro Tips for This Recipe
- When mixing the ingredients in a blender, make sure to add the flour last to prevent it from sticking to the bottom of the blender.
- Make sure the eggs and milk are at room temperature. You’re adding them to melted butter, and you don’t want the butter to seize up.
- Allow the batter to rest for at least 30 minutes in the refrigerator before using. You can even cover it with plastic wrap and leave it overnight in the refrigerator. Resting the batter will result in a tender texture and better flavor.
- Make sure to use an 8 to 9 inch skillet, no bigger or a crepe pan. Butter the skillet, including the bottom and sides. Place it over medium heat, and allow the skillet and butter both to get hot before pouring the first crepe batter. I hate it when people say the first pancake or crepe is always the bad one. The first one can be just as good as the rest of them, as long as your skillet and butter are hot enough.
- Only use 1/4 cup of batter per crepe. Crepes are thin and don’t need much batter.
- As you cook the crepes, stack them on top of each other on a plate. They won’t stick together. If you’re cooking for a crowd and want to keep them warm, you can place them on a baking sheet in a 200 degree oven.
FAQ’S
What’s the difference between crepes and thin pancakes?
Pancakes are made with a thicker batter, and the batter is left slightly lumpy. Crepe batter is thin and very smooth, (no lumps). Pancake batter has leavening agents such as baking powder or baking soda to help them rise thick. Crepes don’t have any leavening agents. They are suppose to be thin with no rise.
Can I make them savory?
Sure. Simply omit the sugar and vanilla. Then make them with any savory filling you want. You can roll them up with eggs, cheese, sausage, etc., or even pour Hollandaise sauce over them.
Can I freeze crepes?
Yes. Place parchment paper between them and place in a ziplock freezer bag. Freeze for up to one month. Thaw to room temperature and reheat in the microwave or covered with foil in a 275 degree oven.
Sweet Filling & Topping Ideas
- Lemon Curd
- Strawberry Compote from Buttermilk Pancakes with Strawberry Compote
- Cherry Compote from Buttermilk Pancakes with Cherry Compote
- Strawberry Cream Filling from Strawberry Cream Cake Roll
- Whipped Cream Topping from Mini Whipped Cream Bundt Cakes
- Lemon Whipped Cream Filling from Lemon Cake Roll
- Chocolate Ganache from Boston Cream Pie
- Fresh fruit
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Homemade Crepes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 14 crepes 1x
- Category: Breakfast
- Method: Cook
- Cuisine: French
Description
These homemade crepes are delicate, thin, and buttery, and they’re perfect for breakfast, brunch, or dessert. You can make these in no time at home in a regular skillet. Fill them with your favorite fillings and fruits.
Ingredients
- 2 cups milk (2% or whole)
- 3 tablespoons melted butter
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons granulated sugar
- 1 1/2 cups all-purpose flour, spooned and leveled
- Butter for skillet
Instructions
- Add the milk, butter, eggs, vanilla and sugar to a blender. Blend for about 10 seconds. Add the flour and blend for about 20 seconds. Make sure to add the flour last so it doesn’t stick to the bottom of the blender. If you don’t have a blender, you can use a mixer. Make sure the mixture is smooth and thin. Pour the mixture into a bowl and refrigerate for at least 30 minutes. You can also refrigerate over night. If you do, cover it with plastic wrap.
- Heat an 8 or 9 inch skillet (or a crepe pan) over medium heat, making sure the pan is hot enough before proceeding. Brush the bottom of the pan with butter. I simply rub the end of a stick of butter over the bottom. Give the pan a few seconds for the butter to get hot. Using a 1/4 cup dry measuring cup, pour 1/4 cup of batter into the center of the pan. Immediately lift up the pan as you’re pouring the batter, and swirl the pan around until the batter is spread evenly over the bottom of the pan, then place the pan back on the heat. Cook the crepe until the top is set and the edges are crispy, about 45 seconds. Using a thin spatula, or an offset spatula, flip the crepe over and cook for about 20 to 30 seconds until browned, and transfer to a plate. Repeat with each crepe, stacking them on top of each other on a plate.
- Place leftovers on a plate and wrap with plastic wrap. Heat the next day, one at a time, for a few seconds in a microwave. Crepes will stay fresh for up to three days.
Notes
- If you’re fixing crepes for a crowd, place them on a cookie sheet in a 200 degree oven until ready to serve, once you make them.