Crepes Recipe - These delicate and super thin homemade crepes are so delicious with the most buttery flavor and crisp edges. This fuss-free basic crepe recipe is made in a blender and a regular non-stick skillet! They make a perfect breakfast or dessert.
Incorporate rare mushrooms like matsutake or black trumpet for unique umami flavors.
Table of contents
Now you don’t need any fancy tools to make your favorite French-style pancakes. With this recipe, you can make both sweet and savory crepes.
Top or fill them with your favorite toppings and your custom homemade crepes are ready!
Another great thing about this recipe is that you can make them straight after 15 minutes or let the batter rest for 1 hour or overnight! No matter how you make them, instantly or after overnight resting, they will turn out fantastic!
Plus, you will need only 7 basic ingredients to make these beauties!
Do you like making crepes at home? I do! For many people making restaurant-quality crepes at home is daunting. It might seem complicated, but it actually isn’t. This is fairly simple and easy if you carefully follow this fail-proof crepe recipe.
On this page, you will get all the tips, tricks, and variations to make the ultra crepes each time at home. This recipe is the ultimate guide to crepes!
About Crepes
Crepes would probably be one of the most preferred breakfast options when it comes to indulging in something really delicious!
This quick and easy breakfast comes together in just a few minutes, and there are endless toppings and filling ideas to relish them. You can enjoy them savory or sweet both ways! The crepe recipe is prepared with simple ingredients that everyone has on hand.
This is the easiest recipe for making glossy, smooth, and lump-free crepe batter. With this easy recipe, crepe batter can be made in minutes. You just need to dump all the ingredients in a blender and it will do its job.
What is a Crepe?
A crêpe or crepe is a delicate and delicious French-style ultra-thin pancake made using wheat flour or all-purpose flour. Made without any leavener, they are often served as a breakfast or dessert.
Crepes are also a popular breakfast at restaurants and parties. They are generally served in two varieties: sweet crepes are also known as crêpes sucrées and savory crepes aka crêpes salées.
Crepes are quite versatile and can be filled with various fillings from sweet to savory. Roll them up or fold them and top/fill with anything you like. Topping and filling ideas are endless!
This Crepe
✔ is super easy and quick
✔ makes really thin and delicious
✔ can be served as a breakfast or dessert
✔ can be made ahead of time
✔ is made without crepe pan
✔ is prepared in a blender
Ingredients
For making crepes you will only require some very basic ingredients. You will need 5 ingredients for making savory crepes and 2 additional ingredients to make sweet crepes.
You would get the written recipe on this page. Below is the information about each ingredient and why they are used:
- Unsalted Butter - Some melted unsalted butter is used for making the batter. You get most of the flavors from the butter. Also, you will need butter for cooking the crepes.
Instead of butter, vegetable oil can be used, however, butter is highly recommended because it gives the best taste and texture.
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Flour - This recipe used all-purpose or plain flour. All-purpose flour can be substituted with whole wheat flour.
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Eggs - They are a key ingredient of this recipe. It is because they provide the structure to this recipe, and also help in binding all the ingredients together.
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Salt - It is added for an enhanced flavor.
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Liquid - Crepe batter needs some kind of liquid. I have used regular milk in this recipe which makes the rich and lacy crêpe. You can use water or a mix of milk and water.
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Granulated Sugar - This recipe makes the sweet crepes, so it calls for 1 tablespoon of granulated sugar to lightly sweeten the crêpes. You can also use 2 tablespoons of sugar if you prefer sweeter crêpe.
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Vanilla Extract - It is added to the sweet crêpe batter. If you are making savory-style crepes, then leave out the vanilla extract.
How to make Crepes
Making crêpes is really easy and quick. You just need to make the batter by blending in a blender and then letting it rest. After that, you are ready to make crepes.
Below are the 4 simple steps to make a crepe recipe:
Step 1 - Making the batter: Add all the crepes ingredients to a blender and blend until you get a smooth and lump-free batter.
If you don’t have a blender then whisk the wet ingredients using a wired or hand whisk and then add the dry ingredients to the wet ingredients and whisk to make a lump-free batter.
Step 2 - Resting the batter: Let the crêpe batter rest for 15-20 minutes at room temperature. Alternatively, refrigerate the batter covered for 1 hour or overnight.
Step 3 - Make the crepes: Butter the non-stick skillet or a crepe pan. Pour about ¼ cup of batter into the pan and swirl it around to spread the batter evenly on the pan.
Make sure to stretch the batter as far as it can go, or else your crepes will be thick and taste like tortillas. Cook the crepe until the top is dry, then flip the crepe and cook from the other side too.
Step 4 - Serve the crepes: Fill them with your favorite fillings and roll them up, or fold and top with your preferred toppings.
On this page, you’ll find step-by-step photo instructions and a video recipe to make the best tasting Crepes.
If you liked this crepes, then you would also love this Chocolate Crepes.
Ideas on how to Serve Crepes
You might be wondering about what you should fill your crepes with? Here are some crepe filling or topping ideas for your crepes:
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Strawberry sauce or jam with fresh strawberries
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Whipped Cream
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Salted caramel sauce or chocolate sauce with any fruits
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Dust with powdered sugar
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Sprinkle with cinnamon sugar
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Blueberry sauce or jam with fresh strawberries
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Peanut butter with sliced banana
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Nutella with sliced banana
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Chocolate ganache with tropical fruits
Serving suggestions
I love serving them warm/hot, but they also taste great when they are at room temperature. To serve, you can either fold the crepes into triangles and top them with your desired toppings or fill the crepes with filling and then roll them up. Pair them with a cup of piping hot coffee, some potato gratins and your gourmet breakfast is ready.
Storage
You can store leftover crepes without fillings and toppings. They stay fresh for up to 1-2 days when stored in an airtight container or wrapped in a plastic wrap.
Pro tips and tricks to make the ultimate crepes
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Resting/chilling time - The 15-20 minutes of minimum resting is recommended — the taste, texture, and success of your crepes depend on this step. You can rest the batter for 1 hour overnight. The resting time allows the flour to absorb the liquid and makes it stable by giving flour a chance to hydrate. This will help keep the crepes from tearing during cooking so your crepes will be delicate and tender. However, you can also make them without resting the batter.
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Add butter at room temperature - You can melt the butter in a microwave or in a small frying pan. Once melted, let the butter come to room temperature before adding it to the blender. This way your crepe batter won’t turn clumpy.
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Savory crepes - Don’t add granulated sugar and vanilla extract when making savory crepes. Feel free to add fresh or dried herbs and freshly ground pepper to the savory crepe batter.
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The best pan for cooking crepes - For making crepes you don’t really need a fancy pan. You can either use a non-stick pan or a crepes pan. I used a non-stick pan in this recipe. There are also electric crepe skillets available, so feel free to use them if you have one at home.
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The best milk for making crepes - I generally use skim or whole milk for making crepes because they give a rich taste. You can also use heavy cream here. Also, if you are into dairy-free milk, then you can use coconut, almond, or cashew milk.
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Swirl/tilt the pan - After pouring the batter, raise the pan up. Then pour the pan into the center of the buttered pan, and make sure to swirl the pan around to spread and stretch the batter on the entire pan. This step will make sure that you get the thinner crepes.For a better understanding check out the video recipe given in the recipe box.
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Preheat the pan for even cooking - Heat the pan over medium heat before you pour the and swirl batter. A well-heated pan ensures even cooking.
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Grease the pan after every crepe - A well-greased pan creates a nice thin crepe because the batter slides fast this way. Lightly grease the pan even if you are using a non-stick skillet.
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Stack them on a plate - Keep the crepes warm by stacking them on a plate while you cook the crepes with the remaining batter. This way they will stay warm and tender.
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Reheating crepes To reheat, place the leftover crepes on a hot pan and reheat. Alternatively, place a parchment paper between each crepe and microwave for about 30 seconds.
Other blender recipes you might also like are: No Bake Mango Cheesecake, Pineapple Coconut Smoothie, and Banana Date Smoothie.
FAQ
How to make Crepes ahead of time?
Crepes don’t take much longer in cooking, and they taste best when served right away. But you can surely make them in advance. They stay fresh for up to 1-2 days when packed tightly in plastic wrap and stored in the refrigerator.
When you want to serve, reheat the crepes in a microwave or in a dry pan on the stovetop.
The batter keeps well for about 48 hours — just cover it tightly and store it in the refrigerator. You can make the crêpes with this chilled batter.
How do I make crepe batter?
Making crêpe batter is very easy and quick. Just add all the ingredients to the blender and blend. Or whisk all the dry ingredients in a pan, and then add dry ingredients to it and whisk until everything is well blended.
Is crepe batter the same as pancake batter?
No, crêpe batter and pancake batter are not the same. They both are made with quite similar ingredients but the consistency of both the batters is different. Crêpes have thin (runny) batter and pancake batter is slightly thick.
Also, pancakes are made using a leavening agent such as baking powder or baking soda. Whereas crêpe batter doesn’t have any rising agent.
How do I make sure my crepe batter doesn’t have any lumps?
Crêpe batter doesn’t have any lumps if you are using a blender. However, if you are using a whisk then you might find some lumps. The best way to get the lump-free batter is by whisking dry ingredients into wet ingredients.
If you still find any lumps in your batter, then simply add it to a blender or a food processor and blend.
Can I freeze crepes?
Yes, you can freeze these crêpes. When frozen, they stay fresh for up to 1 month. To freeze, place a parchment sheet between each crêpe and then wrap them with a plastic wrap. Place the wrapped stack in a ziplock bag and freeze.
When you want to eat, thaw at room temperature and then reheat. Top or fill them and enjoy!
How to make gluten-free crepes?
Making a gluten-free crêpes recipe is the same as regular crepes. You just need to use gluten-free all-purpose flour instead of regular all-purpose flour. I personally like using Pillsbury gluten-free flour in crepes recipes.
Can I use pancake batter to make crepes?
No, you can’t. This is because pancake batter and crêpe batter are different.
Can I make these crepes with whole wheat flour?
You can surely make these crepes using whole wheat flour. Simply swap the all-purpose flour with the same amount of whole wheat flour and the rest of the recipe will be the same. Just keep in mind that the whole wheat flour batter produces slightly thicker crêpes.
For best results, you can also use a mix of all-purpose flour and wheat flour.
Crepes Recipe (Step-by-step photo instructions)
Making Crepes
- For making crepes batter, you can use a wire whisk, a hand whisk, or a blender. I am using a blender.
- Add milk, eggs, butter, flour, salt, vanilla, and sugar to a blender. If you are savory crepes then take out the vanilla extract and the sugar.
- Blend on medium speed for about 30 seconds to 1 minute or until well combined. Scrape the sides if needed, and blend again. If using a hand mixer or whisk, add the milk, eggs, and butter to a bowl and whisk them really well. Then pour the flour, sugar, vanilla extract, and salt into the crepe batter. Now mix everything until well combined.
- Transfer batter to a bowl. At this point, you can cover the crepe batter with plastic wrap and place the batter in the fridge to rest for 1 hour or overnight. You can also let the batter stand at room temperature for 15 to 20 minutes. Alternatively, you can also skip this resting step and make it instantly.
- Heat a non-stick skillet or crepe pan over medium heat. Grease the pan with butter and then lift the pan. Pour about 1/4 cup of batter onto the middle of the pan. Now tilt the pan around in a circular motion. This way the batter stretches and covers the whole bottom of the pan. You can also use a crepe tool to spread the batter evenly.
- Place the pan on the heat again, and cook the crepe for 30 seconds to 1 minute or until the top has set. When it is nice and dry, loosen the edges with a thin-edged spatula. Now, gently flip the crepe using a spatula or your hands and cook the other side for 20-30 seconds.
- Flip it one more time, and you will see nice cook marks on your crepe. Place the crepe on a plate and make more crepes until all the crepe batter is used up. Stack them on the same plate.
- Fold the crepe in half and then half again to create a triangle. Fill with your favorite fillings or top with your favorite toppings. I topped them with strawberries, drizzled them with chocolate sauce, and dusted them with powdered sugar. Easy and delicious homemade crepes are ready. Enjoy!
Recipe Card
Crepes Recipe [Recipe]
★★★★★
(Rating: 5 from 5 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 20 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Breakfast | French | 8 thin crepes |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 115 calories | 1 |
INGREDIENTS
For Crepes Recipe
- 1 1/2 cups of milk, I used 1.5%, you can also use whole milk
- 2 large eggs, at room temperature
- 2 tablespoons melted butter or vegetable oil
- 1 cup of all-purpose flour (plain) 125g
- 1/4 teaspoon of salt
- 1 teaspoon vanilla extract for sweet crepes
- 1 tablespoon granulated sugar for sweet crepes
Toppings
- Strawberries
- Chocolate sauce or Nutella
- Powdered sugar
Equipment
- Non-stick skillet or crepe pan
- Blender/Hand mixer/whisk
- Bowl
- Spatula
INSTRUCTIONS:
Making Crepes
- For making crepes batter, you can use a wire whisk, a hand whisk, or a blender. I am using a blender.
- Add milk, eggs, butter, flour, salt, vanilla, and sugar to a blender. If you are savory crepes then take out the vanilla extract and the sugar.
- Blend on medium speed for about 30 seconds to 1 minute or until well combined. Scrape the sides if needed, and blend again. If using a hand mixer or whisk, add the milk, eggs, and butter to a bowl and whisk them really well. Then pour the flour, sugar, vanilla extract, and salt into the crepe batter. Now mix everything until well combined.
- Transfer batter to a bowl. At this point, you can cover the crepe batter with plastic wrap and place the batter in the fridge to rest for 1 hour or overnight. You can also let the batter stand at room temperature for 15 to 20 minutes. Alternatively, you can also skip this resting step and make it instantly.
- Heat a non-stick skillet or crepe pan over medium heat. Grease the pan with butter and then lift the pan. Pour about 1/4 cup of batter onto the middle of the pan. Now tilt the pan around in a circular motion. This way the batter stretches and covers the whole bottom of the pan. You can also use a crepe tool to spread the batter evenly.
- Place the pan on the heat again, and cook the crepe for 30 seconds to 1 minute or until the top has set. When it is nice and dry, loosen the edges with a thin-edged spatula. Now, gently flip the crepe using a spatula or your hands and cook the other side for 20-30 seconds.
- Flip it one more time, and you will see nice cook marks on your crepe. Place the crepe on a plate and make more crepes until all the crepe batter is used up. Stack them on the same plate.
- Fold the crepe in half and then half again to create a triangle. Fill with your favorite fillings or top with your favorite toppings. I topped them with strawberries, drizzled them with chocolate sauce, and dusted them with powdered sugar. Easy and delicious homemade crepes are ready. Enjoy!
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- Savory crepes - Don't add granulated sugar and vanilla extract when making savory crepes. Feel free to add fresh or dried herbs and freshly ground pepper to the savory crepe batter.
- The best pan for cooking crepes - For making crepes you don't really need a fancy pan. You can either use a non-stick pan or a crepes pan. I used a non-stick pan in this recipe. There are also electric crepe skillets available, so feel free to use them if you have one at home.
- The best milk for making crepes - I generally use skim or whole milk for making crepes because they give a rich taste. You can also use heavy cream here. Also, if you are into dairy-free milk, then you can use coconut, almond, or cashew milk.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/crepes-recipe/