clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Crepes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cindy @mycountrytable
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 14 crepes 1x
  • Category: Breakfast
  • Method: Cook
  • Cuisine: French


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.


Units Scale
  • 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


  1. 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.
  2. 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.
  3. 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.


  • 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.