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.
Easy, wonderful recipe. Just made for the second time! Making for my mom’s 60th birthday tomorrow
I’m so glad you enjoyed it! :) Thanks for your comment and review.
This recipe is great, quick and easy, and less mess. I made some for my kids with vanilla ice cream and chocolate syrup, also made with whipping cream and chocolate syrup. Additionally, I made some savory crepe with tuna mayo and lettuce ( which my son’s favorite ). Everything came out delicious. Will use this recipe in future
I’m so glad you enjoyed them! Sounds delicious!
These crepes are amazing!!! Quick to make as well. The perfect Sunday morning breakfast!
I’m so glad you enjoyed them!
Hey I was wondering if you could make these with a mixer or by hand? Love this recipe.❤️❤️
Yes, of course! :)
Would you suggest eliminating the vanilla for savory crepes ? Instead of family dinner on Sunday, we’ve decided to do brunch . Now that the weather is getting better , we’re opting for enjoying the afternoon sun ) . This will be our first attempt at crepes , and we are looking forward to it . Been looking at all sorts of recipes , yours looks most like it will suit us . Thank you !
Yes, eliminated the vanilla would be a good idea for savory crepes!
Made this last week, soooo good. Does anyone know how long the uncooked batter can last in the fridge?
I probably would only keep it in the fridge for 2 days.
Awesome recipe so easy,!
I’m so glad you enjoyed it! :)
this was such an easy recipe and the kids flipped over the blueberry filling I used thanks
This is the way my mom made crepes!! SO glad to find your recipe—they worked perfectly!!!
Loved this recipe! Easy, tasty, elegant. Will be my go-to recipe!!
I’m so glad you enjoyed it! Thank you for your comment Barbara. :)
The perfect Sunday breakfast! I made the batter and my little brother cooked them brilliantly. So easy, thank you xx
Made these crepes for a friend with health issues during lockdown. She said they tasted like they came from a restaurant (butter the pan as you cook each one). Serve them with fresh fruit, syrup and whipping cream for a decadent treat. The family gathered together around the table having many great chats. Crepes helped bring us together.
Thank you for sharing your comment Karin. What a sweet experience! :)
I made these for Father’s Day last year and they were a hit! I’m making again today, I did do some substitutions with ghee instead of all butter, unsweetened coconut and regular milk and almond flour with regular . The whole family loves them I did it with fruit compote and fresh whip cream
Thank you for sharing your substitutions! I’m so glad you enjoyed these crepes. :)
I’ve never made crepes before tonight – actually, I’m not sure I’ve ever even eaten one! I also recently marred my nonstick pan with some burnt on cooking spray. Nevertheless, I thought I’d give it a go. After a couple of “practice” crepes, I got a perfect one on attempt #3! Pretty soon I had a stack of glorious beauties and it made me so happy inside. 😊 Thank you for a great recipe and easy instructions! I also made your apple pie filling recipe and topped them with some coconut milk whipped cream and toasted pecans. YUM!!!!!!! ❤ Can’t wait to teach my kids to make them 😁
I’m so glad you enjoyed them! Homemade crepes are a favorite around here. :)
I made them for easter and they were amazing!
This was amazing I am 12 and I made them for my mom and dad and me and we LOVED them THANKYOU
I’m so glad everyone loved them! Thanks for your comment Lauren. :)
Ok so I tried to make this a gluten free recipe…. well it didn’t turn out as a crepe. I didn’t change the ingredient amounts but I didn’t have a blender and only refrigerated it for 10 mins but it has turned out to be the best pancakes I’ve ever had in my life!!!
Glad to know it works great as pancakes! Thanks for sharing Chelsea!!
Made this today and LOVED it! Super easy and they turned out perfect. And thank you for the added details of warming, and storage instructions. Super helpful!
I’m so glad you enjoyed them! Thanks for leaving a comment and review Kristy. :)
Why does it have to be refrigerated before cooking?
Hi Tammy! Refrigerating the batter lets the flour absorb the liquid and makes a more tender crepes!