Classic Crepes — 🥞🇫🇷😍 This basic crepe recipe produces tender, thin, delicate, buttery crepes that are wonderful with most any kind of filling from sweet to savory! Learn to make classic French crepes at home with just 6 COMMON ingredients! FAST, EASY, and NO special pans required!
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The Best Basic Crepe Recipe
Classic crepes have such an elegant vibe to them — at least I think so! They’re little bundles of French indulgence made right from the comfort of your own home.
Although this recipe uses basic ingredients, the homemade crepes are buttery, thin, delicate, with ever-so-crisp edges, and have a tiny touch of sweetness to them.
Crepes can be filled with just about anything under the sun, ranging from chocolate and peanut butter to fruity jams or fresh fruit with a dusting of confectioners’ sugar.
Or, go in a more savory direction with the filling options, including cheese, bacon, spinach, or avocado.
These leaven-less French-style pancakes are sure to be a hit for breakfast, brunch, dessert, or any time you want to impress someone. There’s a reason it has an almost five-star rating, after all!
What Are Crepes?
In a nutshell, crepes are very thin pancakes. They originated in France and are a popular treat there.
Popular crepe fillings include Nutella, fresh berries, banana slices, and so on. There are also simple lemon crepes that have been dusted with sugar and drizzled with freshly squeezed lemon juice.
Savory crepes are typically called “galettes” and can be filled with everything from ham to cheese to potatoes.
Ingredients in Basic Crepes
For this basic crepe recipe, all you need are just six common ingredients you likely have in your fridge and pantry!
Get out the following ingredients:
- All-purpose flour
- Sugar
- Sea salt – A pinch of salt enhances the rest of the ingredients and is needed for both sweet and savory crepes
- Whole milk
- Eggs
- Unsalted butter
- Optional vanilla extract – I don’t include this in the recipe card, but you can add a splash of vanilla if making sweet crepes
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Crepes at Home
What I especially love about this easy crepe batter is that it comes together in your blender!
Step 1: Place the flour, sugar, salt, milk, eggs, and cooled melted butter in a blender, and blend until everything combines. Alternatively, you can add the ingredients to a bowl, and whisk to combine. Place the canister of the blender in the fridge for at least 30 minutes, or up to 36 hours in advance.
Step 2: When you’re ready to cook the crepes, place an 8-inch nonstick skillet over medium heat, and grease the skillet lightly with butter.
Step 3: Using a 1/4-cup measure, fill it with crepe batter about three-quarters full, which is 3 tablespoons. For slightly bigger crepes, you can fill it full which is 4 tablespoons.
I don’t recommend making them larger than 4 tablespoons, because they just simply get too thick, which isn’t at all how you want your crepes!
Step 4: Now this is where you will need to be fast and work rapidly! After you pour the batter, swirl it along the bottom of the pan evenly, creating a thin layer. Let it cook for 90 seconds, or just until the crepe starts to lift slightly along the edge.
Step 5: Take an offset spatula, and lift up the side of the crepe. Use your fingers carefully, and flip the crepe over. Allow it to cook for an additional 45 to 60 seconds. The crepe should be lightly golden brown on all sides. Serve with your favorite fillings and toppings, and enjoy!
Crepe Filling Ideas to Try
There are so, so many ideas for what you can put on or inside classic crepes. My recipe is so versatile that the sky is really the limit for what you can incorporate! Feel free to experiment with what you like best to create your perfect crepes.
My favorite sweet crepe toppings and fillings include:
- Hershey’s syrup or chocolate sauce
- Hot fudge
- Butterscotch sauce
- Nutella
- Caramel or salted caramel sauce
- Peanut butter (almond or cashew butter too)
- Honey or maple syrup
- Jelly, jam, or marmalade
- Berries (strawberries, blueberries, raspberries, blackberries)
- Other fruit (sliced bananas, peaches, mangos, kiwi)
- Lemon curd
- Whipped cream, whipped topping, or ricotta cheese
- Cinnamon
- Confectioners’ sugar
- Powdered sugar
Favorite savory crepe toppings and fillings include:
- Cheese (almost any kind!)
- Hummus
- Mushrooms
- Tomato
- Bacon
- Spinach
- Kale
- Prosciutto
- Salami
- Shredded chicken
- Cooked salmon or lox
- Garlic or roasted red pepper cream cheese
Recipe FAQs
No, it’s not. Any 8-inch non-stick skillet will work. Just make sure it’s a nonstick pan. This isn’t the time to use anything else!
No, a non-stick is a must for this recipe. I worry that the homemade crepes would stick to the cast iron and you’d never get them off cleanly.
Since crepes need to be made one at a time, I realize that to make enough to serve a group it can be a bit of a wait and a process standing at the stove swirling, flipping, and babysitting them.
There is nothing better than fresh crepes. However, since this may not always be possible, you can make them up to 48 hours in advance. Store them airtight in the fridge, and serve them when you’re ready.
Additionally, as noted above, you can make the crepe batter up to 36 hours in advance and store it in the fridge until you’re ready to make it.
I have only ever used regular all-purpose flour and have never tried making gluten-free crepes.
If you do give it a try, I definitely suggest using a cup-for-cup gluten-free flour intended for baking that is designed to replace traditional all-purpose flour.
Let me know how it works if you try your hand at gluten-free crepes in the Comments section below.
I imagine so, since regular pancakes freeze well. However, you’d need to freeze the crepes with pieces of parchment paper between the layers. Otherwise, they’ll stick together and you’ll never thaw them in one piece.
Frozen crepes can be gently reheated in a skillet or enjoyed at room temperature with your favorite crepe fillings and toppings.
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Basic Crepes Recipe
Equipment
- 1 (8-Inch) Non-Stick Skillet
Ingredients
- 1 cup all-purpose flour
- 1 ½ tablespoons granulated sugar
- ¼ teaspoon fine sea salt
- 1 ½ cups whole milk
- 3 large eggs
- 2 tablespoons unsalted butter, melted and cooled, + more for cooking/greasing the skillet
- confectioners’ sugar for dusting, optional
- favorite toppings, as desired*
Instructions
- Add the flour, sugar, salt, milk, eggs, and cooled melted butter into the canister of a high-speed blender.
- Blend on high for 30 seconds, or until there are no lumps. I like to scrape down the sides and the bottom to make sure there are no flour lumps. The flour can sometimes stick to the bottom of the blender, so I scrape it down the blend again for a few more seconds.
- Place the blender with the top on directly into the fridge to rest for at least 30 minutes, or up to 36 hours, before you actually make the crepes. Do not skip this step, the batter needs to rest in order for your crepes to properly turn out.
- Place a paper towel on a plate; set aside.
- Grease an8-inch nonstick skillet with butter and using a 1/4-cup measure, fill it about three-quarters full which is 3 tablespoons with batter. For slightly bigger crepes, you can fill it full which is 4 tablespoons. Tip – I don’t recommend making them larger than 4 tablespoons because they just simply get too thick, which isn’t at all how you want your crepes.
- After adding the batter to the skillet, you need to work very quickly! Swirl the batter along the bottom of the pan evenly. Let it cook for 90 seconds, or just until the crepe will start to lift slightly along the edge.
- Take an offset spatula and lift up the side of the crepe. Use your fingers carefully and flip the crepe over. Allow it to cook for an additional 45 to 60 seconds on the second side. The crepe should be lightly golden brown on all sides when done.
- Place the crepe on top of the paper-towel-lined plate; set aside. Continue with the rest of the batter in the same process and form, and place the finished crepes on top of each other in a stack on the plate.
- Serve simply and classically with a dusting of confectioners’ sugar, or go all out and fill or top them with all your favorite things. See topping/filling ideas below*.
Make ahead instructions:
- There is nothing better than fresh crepes, but since this may not always be possible, you can make them up to 48 hours in advance. Store them airtight in the fridge and then serve them when you’re ready.
- Additionally, as noted, the crepe batter can be made up to 36 hours in advance and stored in the fridge until you’re ready to make them.
Notes
- Hershey’s syrup or chocolate sauce
- Hot fudge
- Butterscotch sauce
- Nutella
- Caramel or salted caramel sauce
- Peanut butter (almond or cashew butter too)
- Honey
- Jelly, jam, or marmalade
- Berries (strawberries, blueberries, raspberries, blackberries)
- Other fruit (sliced bananas, peaches, mangos, kiwi)
- Lemon curd
- Whipped cream or whipped topping
- Cinnamon
- Confectioners’ sugar
- Cheese (almost any kind!)
- Hummus
- Mushrooms
- Bacon
- Spinach
- Kale
- Prosciutto
- Shredded chicken
- Cooked salmon or lox
- Garlic or roasted red pepper cream cheese
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Crepes absolutely delicious!? My go to is whipped cream cheese and my favorite jam! Just like a danish! My favorite jam is Christmas jam. (Strawberry+raspberries+cinnamon!!
Made this recipe for blintzes. .Browned one side only and then added cheese filling to browned side..Returned blintzes to pan and finished browning.
Turned out great and they were golden brown…Thank you!
Made this recipe for blintzes. .Browned one side only and then added cheese filling to browned side..Returned blintzes to pan and finished browning.
Turned out great and they were golden brown…Thank you!
Thanks for the 5 star review and I am glad the recipe turned out great for your blintzes!
great