This easy crepe recipe makes delicate crepes at home with just a handful of ingredients you likely have on hand and a blender.
Fill them with your favorite sweet or savory fillings.
Crepes Have Never Been Easier!
- The batter takes just minutes in the blender and can be made a day in advance and cooked in the morning.
- Making crêpes is as easy as making pancakes. No special tools needed.
- Prepare crepes ahead of time in large batches and freeze.
Ingredients for Crepes
- Flour – all-purpose flour is the base of these crepes
- Milk – milk gives crepes a delicate texture; any variety works, but whole milk is best.
- Eggs – Use large room temperature eggs.
- Oil – use a neutral oil like vegetable or canola. Butter can be used in place.
- Sugar – a little sugar adds a touch of sweetness.
How to Make Crepes
- Blend: Combine ingredients in a blender until smooth (per the recipe below).
- Butter: Melt butter in a 6″ skillet on medium heat.
- Pour & Rotate: Add batter to the pan, and quickly tilt the pan to spread the batter.
- Cook: Let edges rise and turn lacy brown (flipping is optional).
Tips for Making Perfect Crepes
- Prepare the crepe batter 1 day ahead for the best crepes.
- Use a small non-stick skillet for the perfect shape.
- You may need to make a couple of crepes to perfect the temperature on your stovetop.
- Crepes should be thin enough to cook through without the need for flipping.
- Store them between sheets of parchment paper.
Crepe Toppings u0026 Fillings
Serve this recipe as sweet or savory crepes. Fill them with almost anything. Ensure your crepe fillings are soft and spreadable so they don’t tear the crepe. Add cheese first then top with remaining ingredients. rnrnSavory favorites include cheese, ham, or cooked spinach or mushrooms.
Make Ahead and Storage
- Stack cooked and cooled crepes between parchment paper and store them in the refrigerator for up to a week and reheat them in the microwave.
- Layered between parchment paper, crepes can be stored in a zippered bag or airtight container in the freezer for up to 3 months.
- Reheat crepes in the oven, microwave, or on a hot pan for a few seconds.
Sweeten Up Your Morning!
Did you enjoy this Easy Crepe Recipe? Be sure to leave a rating and a comment below!
Easy Crepes Recipe
Equipment
Ingredients
- 1 cup whole milk
- 1 cup all-purpose flour
- 2 large eggs room temperature
- 2 tablespoons vegetable oil
- 1 teaspoon granulated sugar
- 1 pinch salt
Instructions
- In a blender, combine the eggs, milk, flour, vegetable oil, sugar, and salt.
- Blend the mixture until smooth. If you have time, allow the batter to rest in the refrigerator for 30 minutes or up to 24 hours.
- Heat a 6-inch skillet over medium heat and lightly brush it with oil or butter.
- Pour approximately 2 tablespoons of the batter into the center of the pan.
- Immediately lift the skillet and gently rotate it to spread the batter evenly, creating a round crepe.
- Cook the crepe until bubbles form on top and the center is set, about 90 seconds. Flip if needed for a few seconds.
- Carefully remove the crepe from the skillet. Repeat with the remaining batter.
Notes
- Experiment with various flavorings, such as vanilla extract or citrus zest in the batter.
- Chill or rest the batter for at least 30 minutes before cooking (or up to 24 hours) for the best texture. This allows the bubbles in the batter to 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.
- Fill with sweet or savory fillings.
- To make crepes ahead, layer them between sheets of parchment or wax paper. Refrigerate for up 7 days, or freeze for up to 3 months.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Dessert, Snack
Cuisine American, French© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Very nice recipe chef . Thank you for your effort
So glad you enjoyed it!
Thank you!
You have made me young again. Its been 70 + years since I made these, but had forgotten the recipe. After the great war in Europe, when in the third stage of life I relished making them. I hope you understand life stages. But Here goes 1st your parents carry you, 2nd crawling and toddling, 3rd standing on your own, teen/adult, 4th crawling and toddling, 5th your children carry you out and lay you in your forever bed. Well I’m now in the forth but you have given me joy of youth with fond memories and taste, Thank you
Sometimes food brings back the best kinds of memories Frank, thank you for sharing with us!
I made the strawberry crepes this morning for Sunday breakfast. These were very easy to make and so delicious! The recipes made quite a few crepes which I will freeze.
I am so glad you enjoyed this recipe Irene!
Can I use an Immersion Blender for these?
I haven’t tried it so I can’t say for sure Jeannette. If you try it I would love to hear how it turns out!
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.
Has anyone used almond flour for crepes?
We have not used almond flour for this recipe but maybe 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.