Learn how to make crepes with this simple, step-by-step guide. Whether you prefer sweet or savory, you can have tender, thin crepes on the table in about 20 minutes. Follow these tips and variations to make crepes that impress at breakfast, brunch, or dinner.
Let’s Make Crepes!
Don’t be intimidated by crepes. Though they can seem fancy, they’re easy to make at home with a few simple ingredients and basic techniques. Crepes are paper-thin pancakes that work equally well with sweet fillings like fruit and Nutella or savory fillings like cheese and smoked salmon. Read on for ingredient notes, step-by-step instructions, helpful tips, and favorite flavor combinations.
What We Love About Crepes
- They look impressive but are very simple to prepare.
- You can make them sweet or savory to suit any meal.
- Ready in about 20 minutes from start to finish.
Ingredients You Need
This basic crepe recipe uses just five pantry ingredients plus whatever toppings or fillings you choose. Below are the core ingredients and common substitutions to keep in mind.
- Whole milk: Whole milk gives a rich flavor and tender texture. You can use lower-fat milk if preferred. Heavy cream will make the batter richer but may need more water to thin it.
- Water: A little water thins the batter so the crepes spread into thin, even rounds.
- 2 large eggs: Eggs bind the batter and add structure—use large eggs for best results.
- Butter: Melted butter adds flavor and helps the crepes brown. Use salted or unsalted depending on your taste or dietary needs.
- All-purpose flour: Provides structure. For a gluten-free option, use a 1:1 gluten-free flour blend, but expect the batter to behave slightly differently.
Things to Remember Before Making Crepes
- The combination of milk and water produces a soft, tender crepe. Letting ingredients come to room temperature can make the batter slightly softer but is not required.
- Eggs help bind the batter and add richness and structure.
- Butter contributes flavor and helps prevent sticking.
- Measure flour carefully—use the spoon-and-level method to avoid a dry batter.
- Crepe batter is much thinner than pancake batter. If it’s not spreading when you pour it, thin it with an extra tablespoon of water.
- Make sure the pan is hot before pouring batter so the crepe cooks evenly and releases easily.
- Different egg yolk colors will slightly change batter color; that’s normal and won’t affect flavor.
Our Favorite
Blender
A high-speed blender makes mixing crepe batter quick and effortless: add the wet ingredients first, then the flour, and blend until smooth. If you don’t have a blender, whisking by hand or using a hand mixer works perfectly well.
How to Make Crepes – Step by Step
Gather and measure all ingredients before you start. Following the order below helps ensure a smooth batter and consistent crepes.
Add Wet Ingredients to the Blender
Start by combining the milk, water, eggs, and melted butter in a blender or mixing bowl. Blend on low for about 30 seconds until the mixture is smooth. If mixing by hand, whisk until uniform. Avoid over-blending the eggs; you want a smooth batter without excessive air.
If you don’t have a blender: whisk the wet ingredients thoroughly by hand or use a hand mixer on low speed. The goal is a homogeneous liquid base before the flour is added.
Add Dry Ingredients and Blend
Scrape the blender sides, then add the flour. Blend on low for another 15–30 seconds until the batter is completely smooth. The batter should be pourable and thin—thinner than pancake batter. If it seems too thick, add water by the tablespoon until it reaches the right consistency.
Sweet or Savory
Decide whether you want sweet or savory crepes. For sweet crepes, add 1–2 tablespoons of sugar and a splash of vanilla or almond extract to the batter. For savory crepes, stir in a pinch of salt and, if desired, a little garlic powder or herbs. Pulse briefly to combine.
Heat the Pan
Heat a 10–12 inch nonstick skillet over medium heat. Add a small pat of butter and swirl to coat the pan lightly. The pan should be hot but not smoking when you add the batter.
Swirl and Flip
Use about 3 tablespoons to 1/4 cup of batter depending on your pan size. Pour the batter into the center of the pan and immediately lift and tilt or swirl the pan to spread the batter into a thin, even circle. Cook for about 1.5–2 minutes until the edges begin to brown and the surface looks set. Use a spatula to loosen the edges and flip the crepe; cook another 1–2 minutes on the second side until lightly golden. Repeat with the remaining batter.
Stack finished crepes on a plate and keep them covered with a clean towel to stay warm while you cook the rest.
Flavor Variations for Crepes
Crepes are extremely versatile. Here are popular sweet and savory filling ideas to get you started—mix and match to create your favorites.
Make Them Sweet
- Nutella with sliced bananas
- Fresh strawberries and whipped cream
- Butter and jam
- Maple syrup with candied pecans or chopped nuts
- Greek yogurt topped with granola and honey
Make Them Savory
- Smoked salmon with cream cheese and capers
- Goat cheese with caramelized onions
- Crispy bacon and scrambled eggs
- Feta, Kalamata olives, and tomatoes
- Caprese-style with fresh mozzarella, basil, and a drizzle of olive oil
Storage Instructions
Store unfilled crepes in an airtight container in the refrigerator for up to 3 days. To reheat, place crepes in a 325ºF (160ºC) oven for 5–10 minutes, or warm them individually in a nonstick skillet over low heat until heated through.
Recipe
How to Make Crepes — Simple Recipe
Yield: about 8 crepes. Serves 4.
Prep time: 5 minutes. Cook time: 15 minutes. Total time: 20 minutes.
Ingredients
- 1/2 cup whole milk
- 1/2 cup water
- 2 large eggs
- 2 tablespoons butter, melted
- 1 cup all-purpose flour
Instructions
- Add the milk, water, eggs, and melted butter to a blender or mixing bowl. Blend or whisk on medium speed for about 30 seconds until smooth.
- Add the flour and any flavorings (sugar/vanilla for sweet, salt/garlic for savory). Blend for 15–30 seconds until smooth, scraping down the sides as needed.
- Heat a large, nonstick skillet over medium heat and lightly grease with butter.
- Pour about 3 tablespoons to 1/4 cup of batter into the center and immediately tilt or swirl the pan to spread the batter evenly.
- Cook for 1.5–2 minutes until the edges lift and the bottom is lightly golden. Flip and cook an additional 1–2 minutes.
- Repeat with remaining batter. Fill crepes with favorite garnishes and serve warm.
Tips & Notes
- This recipe makes roughly 8 crepes, depending on pan size and batter portion.
- For thin, even crepes, keep the batter thin and swirl the pan immediately after pouring.
- Fill crepes with fresh fruit, jams, cheeses, cooked vegetables, or cured meats based on your preference.
- Nutrition estimates are approximate and will vary with fillings and portion sizes.
Enjoy experimenting with different fillings and flavors. Once you master the swirl and flip, crepes are a quick, elegant dish that can be customized for any meal.