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
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.
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
Did you love this Easy Crepe Recipe? Be sure to leave a rating and a comment below!
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. If time allows, rest the batter in the fridge 30 minutes or up to 24 hours.
- 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.