Homemade Crepes need just a few ingredients (you probably already have on hand) and are really easy to make with no special tools!
Below are my best tips and step-by-step instructions sharing how to make perfect crepes every time! Drizzle with syrup or fill them with your favorite sweet or savory toppings!
Why We Love This Recipe
Whether you have a big brunch planned with breakfast casseroles and mimosas or need a change-up from regular pancakes or waffles.
These are made in the blender making the batter effortless to prep.
They use ingredients you already have on hand and no special tools are needed.
They can be filled with anything, sweet or savory, or nothing at all!
They come out perfect every time!
What Is A Crepe
Crepes are popular in France and they are like a very thin pancake. The batter is much 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 suit virtually any taste, from sweet (like blueberry or strawberry crepes) to savory. Find some of the best crepe fillings below.
How To Make Crepes
- Blend: Create the crepe batter by combining all ingredients in a blender.
Unlike pancake batter, there should be no lumps in the crepe batter.
- Butter: Add a little bit of butter to a 6” skillet and brush it over the skillet.
Heat over medium heat.
- Batter: Pour 2 tablespoons of batter into the hot pan.
Immediately pick the pan up and swirl/rotate it to coat the skillet with the crepe batter.
Tips for Perfection
The batter should be thin and lump-free.
Chill or rest the batter 30 minutes or more if time allows. This allows the bubbles to evaporate.
It can be made up to 24 hours in advance and refrigerated.
Medium heat is best, 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 light 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
The 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:
Sweet Crepe Fillings
- Strawberry sauce, blueberry sauce, peaches
- Apple pie filling and nuts
- Cream cheese, mascarpone or whipped cream
- Cinnamon sugar
- Nutella & bananas
- Peanut butter
Savory Crepe Fillings
- Fried Mushrooms
- Diced ham (or leftover ham)
- Cheddar cheese or Brie
- Diced vegetables or leftover roasted veggies
- Chicken & Caesar Salad
- Mozzarella Cheese, Basil & tomatoes
- Spinach, bacon, and eggs
When adding crepe fillings, ensure anything spreadable is softened first and gently spread directly onto the crepe.
Add cheeses first they melt and then top with remaining ingredients. Flip it into half twice (quarters), or roll for yummy crepe rolls!
Make-Ahead & Leftovers
Batter: Make the batter up to 24 hours ahead of time and refrigerate. Give it a gentle stir before cooking.
Fridge: Crepes can be cooked ahead of time, layered between parchment or waxed paper and stored in the fridge for about a week. Heat for a few seconds in the microwave.
Freezer: Layered between parchment or waxed paper and place in a freezer bag or air tight container. Freeze up to 3 months.
More Quick Breakfast Favorites
- Quick and Easy French Toast – classic recipe
- DIY Pancake Mix Recipe – easy
- Our Favorite Berry Smoothie – great with crepes
- Blueberry Pancakes – extra fluffy
- French Toast Roll Ups– kid friendly
- Easy Banana Pancakes – soft & tender
- Apple Dutch Baby – so easy & elegant!
Did you love this Easy Crepe Recipe? Be sure to leave a rating and a comment below!
Easy Crepes Recipe (Blender)
- 1 cup milk
- 1 cup flour
- 2 eggs
- 2 tablespoons vegetable oil
- 1 teaspoon sugar
- 1 pinch salt
- Combine eggs, add milk, flour, oil, sugar, and salt in a blender.
- Blend until smooth. If time allows, rest the batter in the refrigerator for 30 minutes or up to 24 hours.
- Lightly brush a 6 inch skillet with oil or butter 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 in the center.
- Remove and cool on parchment paper.
- Chill or rest the batter for at least 30 minutes before cooking (or up to 24 hours) so bubbles will pop.
- Crepes are thin enough that they will cook through without having to flip. No flipping will ensure they remain soft and foldable.
- Gently brush the pan with butter or oil before adding batter each time.
- To make crepes ahead, layer them between sheets of parchment or wax paper, and refrigerate for up to a week, or freeze for up to 3 months.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Looks delicious. Has anyone tried with Gluten free flour for someone with celiac ? Thanks
I haven’t tried it with GF flour but hopefully another reader has.
These are absolutely tremendous!!!!!! And such a simple recipe!! There’s a very good chance the base ingredients are in everyone’s fridge & pantry, too!! They turned out just as I remembered my FAVORiTE crepe place in Berkeley made them! I’ve always been too shy to try making them on my own.. seemed too fancy and delicate to try and produce myself.. but Holly’s informative and detailed approach is a splash count, all bases loaded home run!!! Thank you SO much xoxo
So happy to hear that Jess. Glad this recipe worked out well for you!
These are amazing and so easy to make! My husband and I went to Paris for our honeymoon and had some crepes. I have been looking for a recipe to recreate them. These bring back some good memories. Thank you!
So happy we can help bring back some good memories of your honeymoon, Michelle! :)
Are these the same as the Lumpia wrappers.
Hi Gail, these are a little different and a little sweeter than lumpia wrappers.
Do these need to be flipped?
Hi E, crepes are thin enough that they will cook through without flipping!
Can you make ahead and freeze crepes?
Yes, these can be made ahead of time and frozen. Defrost overnight before using.