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!

Crepes stacked on a plate.

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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.

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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

Crepe ingredients on marble countertop.

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.

The process of showing how to make crepes in a 4 step collage.
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Crepes stacked on a plate.

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

Savory

Crepes folded on a plate.

Ways to Fold Crepes

  1. 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.
  2. 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.
  3. 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!

Rolled crepes with strawberries and cream on top.

More breakfast recipes to try include Belgian waffles, French toast, one-hour cinnamon rolls and German pancakes.

Crepe Recipe

4.98 from 850 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 5 minutes
Refrigerate: 30 minutes
Total Time: 40 minutes
Servings: 14 crepes
The best crepe recipe to make for any occasion and completely delicious! 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!
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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.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Make ahead instructions: The batter can be made up to 24 hours in advance and stored in the refrigerator until ready to cook. The crepes can be made up to 3 days in advance. 
Storage: Add to a zip-top bag or covered container and layer parchment in between each crepe. Store up to 3 days in the fridge and up to 3 months in the freezer. If freezing, I like to line a piece of wax paper or parchment paper in between.
Reheating: Heat in the microwave or on the skillet over low heat until warm. You can also place on a baking sheet in the oven at 175°F for 5 minutes, or until warm. 

Nutrition

Serving: 1crepe, Calories: 107kcal, Carbohydrates: 13g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 55mg, Sodium: 137mg, Potassium: 82mg, Fiber: 1g, Sugar: 3g, Vitamin A: 209IU, Calcium: 52mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Frequently Asked Questions

Are crepes the same as pancakes?

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.

What exactly is a crepe?

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.

How do you know crepes are cooked?

You’ll know the simple crepe recipe is done when little bubbles appear on top and the edges turn golden brown.

What texture should crepes be?

Crepes will be soft in texture and a little bit crispy around the edges.