Learn how simple it is to make tender, flavorful homemade crepes. These thin, delicate pancakes have a light vanilla taste and are perfect filled with Nutella, jam, fresh berries, or any toppings you prefer.
Crepes are a family favorite—easy to customize and requested often for breakfast. With a blender method that yields a lump-free batter in seconds and an optional overnight rest in the fridge, crepes are practical for holidays, lazy weekends, or busy weekday mornings.
Table of Contents
- Ingredients you’ll need
- No special equipment needed
- How to make homemade crepes
- Tips for making crepes at home
- Crepe toppings and fillings
- Get the recipe
Ingredients you’ll need
Everything required for the crepes (quantities in the recipe below):
- Whole milk (preferred) or 2% milk
- Eggs
- Granulated sugar
- All-purpose flour
- Salt
- Vanilla extract
- Butter
- Toppings such as Nutella, jam, fresh fruit, whipped cream, powdered sugar, or lemon
No special equipment needed!
You don’t need special crepe pans or tools. A 9-inch skillet—stainless or nonstick—works well. Nonstick is especially forgiving if you’re new to crepe-making.
How to make homemade crepes
- Melt the butter. Melt butter in the same 9-inch skillet you’ll use for cooking, over medium-low heat.
- Blend the batter. Add melted butter, milk, eggs, flour, sugar, vanilla, and a pinch of salt to a blender. Blend 20–30 seconds until smooth and lump-free.
- Chill (optional). You can use the batter right away, but letting it rest in the fridge for up to 24 hours relaxes the gluten and improves texture and flavor.
- Cook each crepe. Pour about 1/4 cup of batter into the hot skillet. Tilt and swirl the pan so the batter coats the bottom in a thin, even layer.
- Cook until golden. Cook the first side about 2 minutes until the edges begin to lift and the underside is lightly browned.
- Flip and finish. Loosen an edge with a spatula, slide the spatula under the crepe about halfway, then flip. Cook about 1 more minute until golden on the second side.
- Stack and repeat. Transfer cooked crepes to a plate and repeat with remaining batter, stacking crepes as you go.
- Serve. Fill or top crepes as desired and serve warm or at room temperature.
Tips for making crepes at home
- Expect a short learning curve. The first crepe or two may tear, but practice makes perfect and the batter makes multiple crepes.
- Use about 1/4 cup batter for a 9-inch skillet. More will make the crepes too thick and harder to spread.
- Lacey, slightly crisp edges are normal with thin batter. They soften when stacked, but they’re also a nice textural contrast.
- Chilling batter (up to 24 hours) enhances flavor and texture, but it’s optional if you’re short on time.
- Crepes keep well in the refrigerator for a few days, making them easy to prepare ahead.
Crepe toppings and fillings
Crepes are versatile—sweet or savory. Popular sweet options include:
- Sliced strawberries, bananas, or other fresh fruit
- Nutella or chocolate spread
- Jam or preserves
- Lemon juice and powdered sugar
- Whipped cream or Chantilly-style cream
Get the recipe
5 from 3 reviews
Homemade Crepes
Servings:
12 crepes
12 crepes
Prep Time:
5 mins
5 mins
Cook Time:
30 mins
30 mins
Total Time:
35 mins
35 mins
These crepes are delicious and simple to make at home.
Ingredients
For the crepes:
- 4 tablespoons unsalted butter (¼ cup, 56 g)
- 1 ½ cups whole milk (375 ml)
- 3 large eggs
- ¾ cup all-purpose flour (90 g)
- ¼ cup granulated sugar (50 g)
- ½ teaspoon vanilla
- Pinch of salt
Suggested toppings:
- Sliced strawberries or other fruit
- Jam
- Nutella
- Whipped cream
- Squeeze of lemon juice and powdered sugar
Instructions
To make the crepes:
- Melt the butter in a 9-inch stainless or nonstick skillet over medium-low heat.
- In a blender, combine melted butter, milk, eggs, flour, sugar, vanilla, and salt. Blend 20–30 seconds until smooth and lump-free.
- Add 1/4 cup batter to the skillet while tilting and swirling to coat the bottom. Cook about 2 minutes until lightly browned, loosening edges with a spatula.
- Flip and cook the other side about 1 minute. Transfer to a plate and repeat with remaining batter.
- Serve warm or at room temperature with desired toppings.
Notes
- Batter can be made up to 24 hours in advance and stored in the fridge for best results.
- Whole milk gives the best texture and flavor, but 2% will work.
- Practice helps with the tilt-and-twirl technique; thin batter yields delicate, lacy edges.
Calories: 112 kcal, Carbohydrates: 12 g, Protein: 3 g, Fat: 6 g
Cuisine: French
Course: Breakfast
Author: Annalise Sandberg