Simple crepe recipe that gives you thin, delicate crepes in no time! Serve these crepes with fresh berries, whipped cream and all your other favorite toppings, the perfect sweet treat.
BEST CREPE RECIPE
With an easy foolproof batter, these homemade crepes come together in minutes, giving you light, thin crepes. Serve these delicate crepes either sweet or savory for breakfast, lunch or dinner! Give this simple crepe recipe a try and you are going to love how easy, delicious and fun it is to make and eat.
WHAT YOU NEED-
- Eggs– Fresh eggs are what gives your crepes its key structure! Either brown or white eggs will work, based on preference.
- Oil– Use either canola, vegetable or even olive oil will work! The added oil will give you delicate, soft crepes.
- Milk– You can use either whole milk or 2% milk for this crepe batter.
- Sugar– I like to use classic granulated sugar to sweeten the batter just a bit to give it flavor.
- Salt– You can’t forget a pinch of salt in the batter to enhance all the flavors!
- Flour– Be sure to use all-purpose flour, I like to use Bob’s Red Mill flour.
- Baking Soda– Adding a little bit of baking soda to this mix makes your crepes fluffier and softer!
HOW TO MAKE CREPES
Crepes may seem intimating, but they are easier to make than you think!
- Add all the ingredients for the crepe batter to a blender and mix until smooth and lump-free. (You can also mix the batter in a bowl with a mixer or use a stand-mixer.)
- Heat a non-stick skillet on medium heat and grease with cooking spray or oil.
- Using a 1/3 measuring cup, pour the crepe batter into the center or the hot skillet. Immediately tilt and swirl the pan to spread the batter into a thin, even circle, covering the pan. (If there are any gaps, just add a tiny bit more batter to fill any gaps and holes.)
- Cook until the crepe solidifies and the edges begin to lift. Carefully flip and cook for another 30-60 seconds, until lightly golden.
- Remove the crepe from the skillet and transfer it to a plate or make your stack on the counter. Repeat the steps with all the crepe batter, be sure to continue greasing the pan as needed. (If the crepes start to brown too fast, turn down the heat.)
- Stack the cooled crepes onto a plate. Serve or cover and store until ready to serve.
- Serve with desired topping, fillings, or sides.
STORING CREPES-
What I love about this homemade crepe recipe is that you can make a batch or two and save for later! Just store properly for the best results.
- Fridge– Stack the crepes onto a plate and wrap in plastic wrap. Store in the fridge for 3-5 days!
- Freezer– Wrap the stack of crepes in plastic wrap then add to a freezer safe bag and freeze for 1-2 months. Thaw overnight and then enjoy!
SERVING CREPES
There are so many ways you can enjoy these thin and soft crepes! Fill them with your favorite fillings, sweet or savory.
POPULAR SWEET FILLINGS-
- Cheese Blintz– A classic European crepe filled with a sweet creamy cheese filling, then pan fried with butter. This is my favorite way to eat crepes!
- Strawberry Nutella- Spread some rich Nutella hazelnut spread onto your crepe top with strawberries and bananas, fold or wrap and enjoy! This is a popular flavor that everyone loves.
- Berries & Cream- Add whipped cream and blueberry sauce to your crepe and wrap. Dust with powdered sugar and enjoy! An elegant, light and delicious, sweet treat.
- Peanut Butter & Jelly– If you love peanut butter and jelly, skip the bread and spread it on a crepe instead!
- Dubai Chocolate– Are you obsessed with the popular Dubai chocolate? Make it crepe style! Check out my Dubai strawberries and just add it all to a crepe instead of in a cup.
CLASSIC SWEET FILLINGS AND TOPPINGS-
Have fun with your crepe fillings and toppings! You can even have a crepe bar when hosting the ultimate experience.
- Fresh fruit
- Jam or preservatives
- Butter
- Cream Cheese
- Sweetened Ricotta
- Dulce de Leche
- Nutella or Biscoff Cookie Spread
- Nut Butters
- Whipped Cream
- Crushed Nuts
- Berry sauce
SAVORY CREPES
You don’t have to just limit crepes to just being a dessert, you can serve them savory too!
- Spinach and cheese
- Scramble Eggs, cheese and meat
- Smoked salmon and cream cheese
- Ham and cheese
- Sauteed or roasted veggies
- Ground Beef and Mushrooms
QUESTIONS YOU MIGHT HAVE:
I like to use a 10- or 11-inch nonstick skillet! The number of crepes will change depending on the skillet size. You can technically use whatever skillet size you need. But the 1/3 cup of batter is for a pan with a 8 inch base!
You either are not greasing the pan enough or your skillet is not suitable for crepes. Be sure that you use a nonstick skillet to avoid your crepes sticking to the pan.
You are adding too much batter to the skillet! You don’t need much batter; a little batter goes a long way when tilting and spreading the batter in the pan. If your crepe turned out too thick, add less batter for the next crepe!
This usually means you are flipping them too early or taking too long to flip them. Be sure the crepe is firm and the edges are crisp before you do a quick, swift flip.
If you feel like the batter is still lumpy after blended, you can pour it through a strainer to get a smoother batter.
You can enjoy them either way! They are delicious cold, warm, plain or with toppings.
If you want to use a crepe maker you totally can! I prefer using a skillet.
OTHER DESSERT RECIPES-
Try these other delicious dessert recipes to satisfy your sweet tooth!
Best Crepe Recipe
Ingredients
- 3 large eggs
- ⅛ tsp salt
- 2 tsp granulated sugar
- 1 tsp vegetable oil or canola
- 1 1/4 cups whole milk
- 1 cups all-purpose flour
- ⅛ tsp baking soda
- canola or vegetable oil for greasing the pan
Instructions
- In a blender, add all the ingredients to the crepe batter. (You can also use a bowl and hand mixer instead of a blender.) Blend the mixture until smooth and lump free.3 large eggs, ⅛ tsp salt, 2 tsp granulated sugar, 1 tsp vegetable oil, or canola, 1 1/4 cups whole milk, 1 cups all-purpose flour, ⅛ tsp baking soda
- Heat a 9-inch nonstick skillet on medium heat. Lightly grease the skillet with cooking spray or oil.
- Pour about 1/3 cup of crepe batter into the center of the hot skillet. Immediately tilt and swirl the pan to spread the batter into a thin, even circle, covering the pan. (If there are any gaps, just add a tiny bit more batter to fill any gaps and holes.)
- Cook for about 1-2 minutes, until the edges begin to lift. With a spatula, carefully flip the crepe and cook for another 30-60 seconds, or until lightly golden.
- Transfer the crepe to a plate or on the counter. Repeat with all the crepe batter, continue greasing the pan as needed. (If the crepes start to brown too fast, turn down the heat.)
- Stack the cooled crepes onto a plate. Serve or cover and store in the fridge for 3-5 days.
- Serve with desired toppings, fillings, or sides.
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