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The best ultra-thin homemade Crêpe Recipe with perfectly crispy edges. Endlessly versatile, enjoy these French-style pancakes with all of your favorite sweet or savory toppings!
Easy Crepe Recipe
It turns out that my husband loves crepes. I didn’t know this until several years into our relationship. I mean, I didn’t even know what a crepe was. Anyway, we were in Thailand – I know, this is making total sense – when I found out. We had just finished eating pad Thai from our favorite little alleyway food stand when my husband saw the crepe stand! He had to have it. I wasn’t into it much, but what’s that saying – happy man, happy…? Just kidding. He convinced me to try his favorite crepes with Nutella and banana. It was good, yes. But I’m definitely more of a pancake gal. I mean panCAKE. Cake. And who does love cake?
Anyway, these crepes are delish, I promise! Guaranteed to please (and impress) all you crepe lovers! They’re also super easy to make – perfect for any crepe-making first-timers.
What is a Crêpe?
This is a great question! What is a crepe, anyway? And why are they so thin?
Well, crepes are a type of super skinny pancake that originated in France. They are made from a thin batter of flour, eggs, milk, butter, and a pinch of salt. The batter is spread thinly over a hot surface and cooked briefly on both sides until golden. The absence of leavening agents, such as baking powder, plus a higher ratio of liquid to flour results in extra thin pancakes compared to what we’re accustomed to here in the US.
Delicate enough to be folded or rolled up, crepes can be filled with a wide range of sweet and savory toppings and fillings.
How to Make Crepes
1. Prepare the Batter: Combine the milk, eggs, butter, and vanilla in a large bowl. Whisk until well combined. In a separate bowl, whisk together the flour, sugar, and salt. Gradually add the wet ingredients to the dry ingredients, whisking continuously until the batter is smooth and free of lumps.
2. Rest and Chill the Batter: Allow the batter to rest and chill for at least 10-30 minutes (or overnight) so that the flour hydrates thoroughly.
3. Cook the Crepes: Heat a non-stick pan or crepe pan over medium heat. Lightly spray the pan with butter, then wipe any excess with a paper towel. Add about ⅓ cup of the batter into the center of the pan and quickly swirl the pan to spread the batter evenly over the surface of the pan. Cook for 2-4 minutes, or until the crepe is golden brown, the edges start to lift from the pan, and the surface is set. Flip and continue to cook for an additional minute or so.
4. Repeat and Serve: Remove the cooked crepe to a clean plate and repeat with the remaining batter. Serve sweet or savory with your favorite toppings!
Recipe Tip
Rest and chill your batter for at least 10-30 minutes before cooking. Time allowing, prepare the batter the night before and allow it to chill overnight in the refrigerator.
Yummy Crepe Fillings
Crepes can be filled with a vast range of ingredients. Here are some of my favorites:
Savory Crepes:
- Ham and cheese
- Melted butter
- Caramelized onions
- Eggs and bacon
- Sauteed spinach and ricotta
- Smoked salmon, cream cheese, and chives
- Heirloom tomatoes and fresh mozzarella
- Pulled pork
- Birria with birria consomme
- Homemade pesto with mozzarella and fresh arugula
Sweet Crepes:
- Nutella and banana (hubs favorite)
- Powdered sugar
- Whipped cream
- Fresh berries
- Peanut butter and jelly (my favorite)
- Maple syrup and bacon
- Fried apples with cinnamon and sugar
- Applesauce
- Lemon curd and whipped cream
Storage and Reheating
Storage: Allow the crepes to cool, then place them in a stack, separating each with a piece of parchment or wax paper. This will prevent them from sticking together. Place the crepes in an airtight container or wrap them tightly in plastic wrap or aluminum foil. Store them in the refrigerator for up to 4-5 days.
Freezing: Allow the crepes to cool, then place them in a stack, separating each with a piece of parchment or wax paper. Wrap them tightly in plastic wrap or aluminum foil and transfer to a freezer bag. Store in the freezer for up to two months.
Reheating: If they’re frozen, allow them to thaw in the refrigerator before reheating. Warm them in a pan over low heat or in the microwave for a few seconds. Remember, crepes are pretty delicate, so be sure to handle them carefully.
More Breakfast Recipes
- Breakfast Casserole
- Overnight Oats with Yogurt
- Crispy Hash Browns
- Biscuits and Gravy
- Acai Bowl Recipe
- Instant Pot Oatmeal
If you try making this Homemade Crepe Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Crêpe Recipe
Ingredients
- 2 cup whole milk, at room temperature
- 3 large eggs, at room temperature
- 2 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 2 tablespoon sugar
- ¼ teaspoon salt
Instructions
- Combine the milk, eggs, butter, and vanilla in a large bowl. Whisk until well combined. In a separate bowl, whisk together the flour, sugar, and salt.
- Gradually add the wet ingredients to the dry ingredients, whisking continuously until the batter is smooth and free of lumps. Let the batter rest and chill for about 10-30 minutes to allow the flour to hydrate fully.
- Heat a non-stick skillet or crepe pan over medium heat. Lightly spray the pan with butter, then wipe any excess with a paper towel.
- Pour about ⅓ cup of the crepe batter into the center of the pan and quickly swirl the pan to spread the batter evenly and thinly over the surface of the pan.
- Cook the crepe for about 3-4 minutes, or until it's golden brown, the edges start to lift from the pan, and the surface is set. Use 1-2 spatulas to gently flip the crepe and cook for an additional minute on the other side. Adjust the heat if necessary to prevent burning.
- Transfer the cooked crepe to a plate and repeat the process with the remaining batter, lightly greasing the pan before each crepe.
- Serve with your choice of toppings if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
