The perfect crepe recipe to make for any occasion and completely delicious! The best part about these crepes is they are super easy and can be made right in your blender. Not only are they great for breakfast, but dessert too!
Best crepe recipe ever
Crepes are one of my favorite things to enjoy for breakfast or brunch. They seem so fancy, but they are really super easy! We love making all types, like strawberry crepes, lemon crepes, apple crepes and savory crepes.
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 the thin crepe without them breaking. They are perfect for breakfast or dessert (sometimes we’ll even do them for dinner)!
You can make them sweet and add delicious crepe fillings like berries, cream and powdered sugar. You can even make sweet variations like chocolate crepes or nutella crepes. Or you can make them savory too. One of our favorites is adding scrambled eggs and bacon inside. YUM!
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. Scroll down for the printable crepe recipe and step-by-step video tutorial.
- Combine ingredients in blender: Mix until batter is smooth (about 15-20 seconds). Refrigerate batter for at least 30 minutes, or overnight.
- Cook on small skillet: Spray non-stick cooking spray onto an 8-inch frying pan. 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 circle. Cook for about 1-2 minutes per side, or until crepes are lightly browned.
- Serve with favorite toppings: The topping choices are endless (see below). We love making them sweet and savory.
Chill the batter
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 gives your crepes a light and airy consistency.
Ingredients
The full printable recipe is 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.
- Salt: A fine sea salt adds the perfect flavor.
- Flour: An all-purpose flour will work perfectly in this recipe.
Crepe fillings
You can customize them 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
- 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
- Bananas, nutella and peanut butter
- Lemon curd, blueberries 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
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: This is an easy option for beginners! 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: I love how elegant this looks! 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: This is a fun way to sneak extra filling inside. :) 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. Feel free to add extra toppings once they’re rolled.
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
Keep warm, storage and freezing tips
- To keep warm: You can keep your cooked crepes warm by placing them on a baking sheet in the oven at 175°F until ready to serve.
- Leftovers: Add to a zip top bag and layer parchment or wax paper in between each crepe. Place in fridge until ready to enjoy.
- To freeze: Crepes surprisingly freeze really well, so feel free to double the batch and stick half in the freezer for about 1-2 months.
- Reheating: Heat in microwave or skillet until warm. You can also enjoy cold if you prefer!
More breakfast recipes:
Crepe Recipe
Ingredients
- 2 cups milk , I use 2%
- 4 large eggs
- 3 Tablespoons butter , melted and slightly cooled
- 1 Tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt or table salt
- 1 1/2 cups all-purpose flour , sifted if desired
Instructions
- In a blender, combine all of the ingredients and mix until batter is smooth (about 15-20 seconds). Refrigerate batter for at least 30 minutes, or overnight.
- Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1 minute per side, or until lightly browned. Remove from heat and stack until ready to serve.
- Serve with your favorite toppings. Fresh fruit, jams, pudding, nutella, whipped topping and nuts are a few of our favorites.
I lived in France for 3 years. My kids (now grown), still love them. I like to take frozen berries (I like the triple berry), and warm them in a pan with some sugar or a little non-sugar sweetener. When they have bursted and softened, they are ready. I mix cream cheese and little powder sugar or powdered sugar substitute and a little cream or milk until it is similar to icing, and fill the crepes with the cream cheese filling, and top with the berry sauce. This crepe recipe can be used with Carbalose flour one-for-one for the flour. It works the same. I make them all the time, and my family doesn’t even notice. Crepes are not thin pancakes. The makeup is different. They are thin and delicate, almost lacy. They are more eggy than pancakes. They work best on a crepe pan, or a non-stick pan lightly greased with butter or ghee. There is a special spatula that makes it easier to turn them over. Pour the batter in the middle and swirl around the pan as quickly as you can, before it sets. If it begins to set, just add a little bit more and fill in the holes as quickly as you can. If they don’t come out perfect, no worries. They still taste the same.
Such great tips Mischelle, thank you for sharing :) And your crepes sound SO delicious!
I made this crepe and turned out perfect. I want to make it again but alas I only have 2 eggs. Is it ok to use just 2 eggs?
I don’t think it would turn out as well with just 2 eggs. I would just cut the recipe in half (you can use the slider scale by the serving number that will cut it in half for you).
I haven’t made crepes for years, but was making them for a baby shower and needed a recipe. This one was perfect! Easy to make, I doubled it and it turned out perfectly!! I love all of your recipes. I always know they’re ones I can trust to be delicious!
This comment made my day, Kelsey! I’m so happy to hear the crepes turned out well and I hope the baby shower went great :)
Best crepes recipe I’ve come across and I’ve tried plenty. I’ve made with regular and 1 to 1 gluten free flour and can’t tell the difference. This is definitely a keeper.
SO glad to hear you couldn’t tell a difference with the gluten free flour. Curious which brand you used?
delicious!
It was really good and super easy to make! Using this recipe from now on! Delicious 🤤
Yay, so happy to hear it was a hit! Thanks for your comment Rosa :)
me and my family love this recipe! they’re gone super fast!
Yay, I’m so happy to hear that! Thanks for your comment and review, Nia :)
First time making crepes and they came out so good! Thank you!
Yay! I’m so glad they were a hit :)
What’s a good griddle temp would you say 300°F
I’d start with 250 to 300 and lower if it’s burning too fast.
Great recipe – easy to make and fill lol
I’m so glad you liked the recipe! The fillings are my favorite part :)
Perfect results every time!
Yay – I’m so happy to hear that!