This is the best crepe recipe to make for any occasion! These crepes are nice and thin with a buttery crisp edge and are super easy to make in your blender. Not only are they great for breakfast, but dessert too!
Love homemade crepes? Don’t miss my crepe filling, savory crepes and crepes with pancake mix!
Best Crepe Recipe Ever
Crepes are one of my favorite things to enjoy for breakfast or brunch. These French-style thin pancakes seem fancy, but they are really easy! We love making all types, like strawberry crepes, lemon crepes, apple crepes, or even one of our crepe cakes.
This is, in my opinion, the best crepe recipe ever! I’ve tried so many different recipes over the years and have finally created the perfect one. The batter allows you to get thin crepes without them breaking. They are perfect for breakfast or dessert (sometimes we’ll even do them with savory fillings for dinner)!
You can make sweet crepes and add delicious crepe fillings like berries, cream and powdered sugar. You can even make variations like chocolate crepes or nutella crepes.
5 star review
My family loves these and the hubby has requested these to be a Saturday tradition! I never realized how easy crepes were to make – this recipe is an all around win!
– Ali W
Ingredients
The full printable recipe below. Substitutions are not recommended for this batter.
- Butter: Melted butter is key in these crepes. I like to let it cool for a few minutes before adding to the batter so it doesn’t scramble the batter.
- Milk: I use 2% milk, but you could also use whole milk for a richer flavor.
- Eggs: The eggs will provide the perfect structure, so make sure they are fresh.
- Sugar: I use plain granulated sugar for this recipe. It adds just a little bit of sweetness to the batter.
- Vanilla: I love to use pure vanilla extract. If making savory crepes, you can omit this.
- Flour: An all-purpose flour will work perfectly in this basic crepe recipe.
An Easy Hack
To use even less ingredients, try making these easy crepes with pancake mix. All you need is your favorite box mix (or homemade pancake mix), milk, eggs, vanilla and salt!
How To Make Crepes
It takes less than a minute to make the batter and only a couple of minutes for them to cook. Just follow the simple steps below to get started.
- Combine ingredients in blender: Mix until it looks like a smooth crepe batter (15-20 seconds). You could also whisk in a bowl. Refrigerate batter for at least 30 minutes, or overnight.
- Cook on small skillet: Spray 8-inch non-stick pan with cooking spray. Pour about 1/4 cup crepe batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even thin layer in a perfect circle. Cook for about 1-2 minutes, flip and cook 1-2 minutes, or until delicate crepes are lightly browned.
- Stack. Stack on a plate until ready to serve. You can also place in the oven at 175°F on a baking sheet to keep warm until ready to serve.
- Serve with favorite toppings: The topping choices are endless (see below). We love making sweet dessert crepes and savory ones, too.
Best Crepe Success Tip
It’s important to let the batter rest for at least 30 minutes, or longer if you can. I like to make the batter the night before and let it chill in the fridge overnight. This allows the gluten time to rest, which makes perfect crepes with a light and airy consistency.
Crepe Fillings and Toppings
You can customize cooked crepes with all your favorite toppings and go savory or sweet. My favorite way to eat them is with a little nutella, bananas and berries! Oh and can’t forget the whipped cream on top!
Sweet
- Cream cheese filling and chopped strawberries or strawberry sauce
- Ricotta or mascarpone with fresh berries
- Whipped cream, fresh berries and powdered sugar
- Peach pie filling and cream
- Strawberry jam, fresh strawberries and powdered sugar
- Caramelized bananas, nutella and peanut butter
- Lemon curd, blueberries (or blueberry sauce) and powdered sugar
- Apple pie filling, salted caramel and vanilla ice cream
- Marshmallow fluff, crushed graham crackers and chocolate sauce
- Maple syrup, buttermilk syrup or cinnamon pancake syrup
- Pumpkin crepes are perfect for fall with pumpkin puree and pumpkin pie
Savory
- Sautéed vegetables and eggs
- Caprese (mozzarella, tomato and basil)
- Ham and cheese crepes
- Scrambled eggs and bacon
- Spinach, mushroom and parmesan
- Pesto, chicken and mozzarella
- Sausage and apples or apple butter
Ways to Fold Crepes
- Fold in half: Simply fold in half, similar to folding an omelette. To add fillings, you can either add before folding in half or add on top of your folded crepe.
- Make triangles: Gently fold in half, then fold in half again. Stack the folded crepes on top of each other to serve. Fillings can be added before folding or on top.
- Roll the crepes: Before rolling, add the filling evenly on top of crepe, leaving about 1/4 inch from the edges. Then fold one side over the filling towards the middle. Fold the other side all the way over the already folded side to make the shape of a burrito.
Make Ahead Tips
While crepes are best enjoyed fresh, you can store leftovers in a zip top bag and layer parchment paper or wax paper in between each crepe. Place in fridge until ready to enjoy.
Crepes surprisingly freeze really well, so feel free to double the batch and stick half in the freezer for about 1-2 months. Heat in microwave or skillet until warm. You can also enjoy cold if you prefer!
More breakfast recipes to try include Belgian waffles, French toast, one-hour cinnamon rolls and German pancakes.
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Crepe Recipe
Video
Ingredients
- 2 cups milk , I use 2%
- 4 large eggs
- 3 Tablespoons unsalted butter , melted and slightly cooled
- 1 Tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt or table salt
- 1 ½ cups all-purpose flour , sifted if desired
For serving: berries, syrup, nutella, bananas
Instructions
- In a blender, blend milk, eggs, butter, sugar, vanilla, salt, and flour 15 to 20 seconds, or until batter is smooth. You could also whisk in a bowl. Refrigerate at least 30 minutes, or overnight.
- Heat an 8-inch frying pan over medium-low heat. Pour about 1/4 cup batter into the pan, tilting pan immediately from side to side to form an even circle. Cook about 1 minute per side, or until lightly browned. Remove from heat and stack until ready to serve. Repeat with remaining batter.
- Serve with your favorite toppings. Fresh fruit, jams, pudding, nutella, whipped topping and nuts are a few of our favorites.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Frequently Asked Questions
Crepes are much thinner than pancakes. A pancake batter has baking powder, like these buttermilk pancakes. This batter does not so it will not rise or be as fluffy.
They are French-style pancakes that are very thin, yet sturdy. This crepe recipe consists of milk, eggs, butter, sugar and flour. You can also add vanilla and salt for flavor.
You’ll know the simple crepe recipe is done when little bubbles appear on top and the edges turn golden brown.
Crepes will be soft in texture and a little bit crispy around the edges.
Categorized as: Breakfast, Desserts, Freezer-Friendly, Make Ahead, No-Bake, Nut-Free, Reader Favorites, Savory Breakfast, Stovetop, Sweet Breakfast, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
These crepes were very easy to make and turned out perfect! I did not use the blender. I just used a whisk. Easily fed four adults with three left over.
I’m so glad you enjoyed them! :) Thanks for leaving a comment and review.
Where are the measurements for all the ingredients
Hi Krya! If you click “jump to the recipe” or scroll down, you will see all the ingredients and instructions!
it is so soft and fluffy. I thought 4 eggs were to much so i made half of it but it was still enough.
such a nice and yummy breakfast i had.
I’m glad to hear you enjoyed them. Thanks for your comment Ria! :)
First time making crepes and they came out great! I added a little almond extract in addition to the vanilla and it was amazing! Taste just like the ones you get at a restaurant. Just had to get used to making them. At first, I waited to get the little browning as pictured, but they dried out too quickly. Cook them just enough where there’s no visible uncooked parts on medium heat.
I’m so glad you enjoyed them! The almond addition sounds delicious. :)
These crepes were so easy to make and so delicious. Will definitely make again and again.
Great recipe! I use it as is and sometimes sub in gluten-free pancake mix for the dry ingredients. If I’m in a hurry or really hungry (pretty often) I skip the refrigerating part and they still taste great!
Thanks for your tips Kim! :)
Very easy. I only put mine mix in the fridge for 20min while I chopped fruit. The flavor was wonderful and the mixture thin enough you don’t have to fight it.
I’m glad you enjoyed it! :)
These came out perfect. Definitely saving this recipe(: Thanks for sharing!
I’m so glad to hear you enjoyed them. Thanks for leaving a comment Sabrina! :)
I’ve tried several crepe recipe and this is the best I’ve found! It is consistently successful and it is easy
I’m so glad to hear you’ve enjoyed it! Thanks for leaving a comment and review Kathryn!
We have great memories of these for Christmas breakfast!
Crepes are a wonderful ideas for Christmas breakfast! :)
👍👍👍👍👍
For savory crepes you should always leave out the sugar and vanilla
Thanks for the tip!
Easy beginner recipe, pairs perfectly with sweetened cream cheese filling.
Glad to hear you enjoyed it! :)
These came out perfect! Right amount of sugar and vanilla, not too thick.
I’m so glad you enjoyed them! :)
Looking forward to using this recipe
Hope you enjoy!
Make crepes every Christmas eve.
Thank you for this recipe! It turned out well, it reminds me of the crepes they sell in Japan. With hazelnut spread and whipped cream it was perfect.
I used non dairy substitute for butter, whipped cream and milk because of an allergy and it still worked great. Thanks again!
I’m glad to hear you could make this recipe dairy free and that you enjoyed it. Thank you for your comment!
This is an absolute fantastic crêpe recipe. This recipe has proved to me that I can makes crêpes. So thank you for restoring my confidence in crêpe making 🤗
I’m so glad you enjoyed them! Crepes are a favorite around here.