Homemade Crepes are perfect for just about any occasion. With a little practice, you can make these easy crepes at home right on your stovetop! We love serving a good homemade crepe with strawberries and cream cheese, drizzled with Easy Caramel Sauce or creating a savory crepe recipe with some ham, cheddar cheese, and green onions!
Whether you have a big brunch planned with breakfast casseroles and mimosas or need a change up from regular pancakes, crepes are always a fun and delicious option.
Easy Homemade Crepes Recipe
If you’ve ever had French crepes at a restaurant or crepe stand, I am sure you have seen them create crepes with a perfect temperature over a crepe stone and tools made specifically for the job.
Fear not, you don’t need a million things to enjoy these delicious, tender, and flavorful delicacies at home! Simply a blender and a frying pan.
What Is A Crepe
Crepes are super popular in France. Crepes are a type of thin pancake, created with a crepe batter that is thinner than pancake batter. Crepes became popular in 1895 after being mistakenly made by a 14 year old assistant at Monte Carlo Cafe de Paris. They are now served everywhere from street food stalls to fine dining.
Crepes can be served with a variety of fillings to suite virtually any taste, from sweet to savory. Find some of the best crepe fillings below.
How To Make Crepes
To make homemade crepes at home:
- Blend: Create the crepe batter by combining all ingredients in a blender. Crepes are thin, so the blender ensures that no lumps will remain in the crepe batter.
- Butter: Add a little bit of butter to a 6” skillet and brush it over the skillet to coat over medium heat.
- Batter: Pour 2 tablespoons of batter into the hot pan. Immediately pick it up and rotate it to coat the skillet with the crepe batter.
When making homemade crepes, the trick is in the heat. I had my burner set to 6/10, but it will differ with each stovetop. It may take a crepe or two to get the heat setting right. The crepes should be thin and have a lacy pattern of browning.
Crepes do not need to get flipped (although many people do flip them). They are thin enough that they will cook through without flipping.
Great Crepe Fillings
Filling is the fun part, and when we do crepe brunches, I love to set out the various toppings for a ‘make your own crepe’ party.
These are the best toppings for sweet crepes. If you’re making sweet crepes, feel free to add a little extra sugar (a tablespoon or so) to the batter:
- Strawberries or strawberry coulis
- Cream cheese or whipped cream
- Cinnamon sugar
- Raspberries, Blueberries, Strawberries
- Hazelnut spread & Bananas
- Peanut butter
- Pears, Walnuts, pecans, or hazelnuts
If you prefer savory crepes, try any toppings that you might add to an omelette:
- Chicken & Caesar Salad
- Mozzarella Cheese, Basil & tomatoes
- Spinach, Bacon and eggs
When adding crepe fillings, use a knife to gently spread anything that is spreadable directly onto the crepe, or add the cheese first so it has a chance to melt. Add the remaining ingredients, then flip it into half twice (quarters), or roll them for yummy crepe rolls!
More Recipes You’ll Love
- Pumpkin Pancakes – festive and fun
- DIY Pancake Mix Recipe – easy!
- Banana Pancakes with Apple Topping – kids love these
- Strawberry Chocolate Breakfast Parfaits – also great for Valentine’s Day
- Our Favorite Berry Smoothie – delicious with strawberry crepes!
Homemade Crepes Recipe
- 2 eggs
- 1 cup milk
- 1 cup flour
- 2 tablespoons vegetable oil
- 1 teaspoon sugar
- salt a pinch
Combine eggs, add milk, flour, oil sugar and salt in a blender.
Blend until smooth.
Add a little oil or butter to a 6 inch skillet with a brush and heat over medium.
Pour 2 tablespoons batter into the skillet. Immediately pick the skillet up and rotate it to move the batter to the edges of pan creating a round crepe.
Cook until tiny bubbles on the top pop and the crepe is set.
Remove and cool on parchment paper.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)