Homemade crepes are light, airy, and easy to make with a buttery crisp edge. Enjoy them sweet or savory, rolled, folded, or stacked with your favorite toppings and fillings!
Making this super simple recipe for my family is one of my favorite things to do for Sunday brunch. Along with scrambled eggs, bacon, and these lemon blueberry muffins, I always make sure to include something for everyone!
Table of contents
What are crepes?
Crepes may sound like they’re a whole lot of fancy, but they’re actually just as easy to make as your everyday pancake. In fact, that’s what they are, a french style pancake, pure and simple! They don’t take long at all, but I definitely like to enjoy them at a leisurely pace, especially when sharing a meal with loved ones.
These perfect crepes are made with 6 simple ingredients but with no leavening agent, such as baking powder or baking soda, so the results are ultra thin pancakes cakes that are flexible enough to bend without breaking. Crepe batter comes together quickly and is versatile and totally customizable. Serve them as a savory crepe alongside sausage, scrambled eggs, and potatoes for a delicious brunch, with sautéed veggies, cheese, and herbs for dinner, or as a sweet whipped cream and fruit compote filled crepe for breakfast or dessert.
Why this recipe works:
- Simple to make but they look fancy.
- Customizable and versatile which means you can dress it up any way you want for any meal you want.
- A hit for a crowd because who doesn’t love a DIY crepe station?
- They freeze really well so make lots and freeze some. Save yourself some time down the road!
- Quick and easy like these sheet pan pancakes.
Ingredients/shopping list
- All-purpose flour – The foundation for crepes. All-purpose is great for keeping its shape but also allowing for flexibility.
- Salt – Needed to bring out the flavors of other ingredients.
- Large eggs – You’ll need 3 for this recipe.
- Milk – The higher the fat content of your milk the more rich your batter will be, however you can use what you have.
- Oil – Canola oil is what I used.
- Vanilla extract – An optional ingredient that gives it a nice aromatic warming flavor.
How to Make Crepes at Home
This crepe recipe comes together in minutes and is the perfect recipe for beginners.
Step 1: Combine flour and salt in a small bowl. Whisk eggs in a separate medium bowl and add the milk and vanilla and mix to combine.
Step 2: Slowly add the dry ingredients into the wet ingredients to form a thin batter. Whisk gently until the batter no longer has lumps.
Step 3: Heat a nonstick skillet over medium heat and lightly grease with butter or oil. Pour about ¼ cup of the batter into the center of the hot pan and shake slightly in a circular motion to spread the batter thinly around the bottom of the pan.
Step 4: Cook until golden brown on both sides, about 2-3 minutes per side.
Serve immediately with your favorite toppings or sweet fillings – fresh fruit, powdered sugar, maple syrup, chocolate sauce, whipped cream or fruit jelly!
Variations/Substitutions
Variation 1: Roll your crepes with a variety of fillings like cottage cheese, Nutella or jellies and jams and top with powdered sugar, maple syrup or chocolate syrup.
Variation 2: Fill them with eggs, cheese and bacon or sausage for a more savory version.
Variation 3: Fill them with sautéed vegetables, like mushrooms, onions, red peppers and/or spinach and top with a little balsamic vinaigrette.
Best Toppings & Fillings for Crepes
The only limit to what you put in, on, or around your crepes is your imagination. Below are some sweet and savory options. Feel free to mix and match as you please!
Sweet crepes / Dessert crepes
- Whipped cream
- Fresh berries and fruit
- Caramel sauce
- Chocolate sauce
- Maple syrup
- Honey
- Fruit compote
- Strawberry sauce
- Powder sugar
- Lemon curd
- Your favorite jams
- Cottage Cheese
- Sweet cream cheese filling
Savory Crepes
- Nut butter (peanut, almond, cashew)
- Seed butter (pumpkin, sunflower, sesame)
- Scrambled eggs
- Tomatoes
- Sausage
- Parmesan
- Shredded cheese
- Sautéed veggies
- Chives
- Bacon
- Chicken
- Pesto
Tips
- Use a blender or food processor to mix ingredients for an extra smooth crepe batter.
- Let the batter rest for up to an hour to let the flavors meld.
- Add a tablespoon of granulated sugar for a little extra sweetness.
- Substitute almond milk for regular milk if desired.
- Make them gluten-free by using a one-to-one flour like Bob’s Red Mill.
- Use multiple skillets if you have them for quicker preparation.
- Use melted butter instead of canola oil.
- If the batter is too thick, add a tablespoon of milk at a time.
- Add a pinch of cinnamon to the batter if desired.
- Keep cooked crepes warm in the oven separated with pieces of parchment paper to avoid sticking together.
- Use a silicone spatula for easy flipping without tearing.
FAQ’s
Stack cooled crepes in a Ziploc or airtight container, each separated by parchment paper or paper towels. They will keep in he fridge for up to 5 days but they also freeze really well for up to 2 months.
Reheat your crepes in the microwave or in a skillet to warm through. You can actually enjoy crepes cold or at room temperature as well.
Definitely! Since they keep in the fridge for 5 days, you can make a batch and reheat when you’re ready to serve them.
If you like this recipe, please leave us a comment and rate the recipe below. You can also find us on Facebook, Pinterest, Twitter and Instagram!
Easy Homemade Crepes Recipe
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon salt
- 3 large eggs
- 1 ⅓ cup milk (use almond milk if desired)
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract optional
Instructions
- In a small bowl, add the flour and salt and stir to combine.
- In a medium mixing bowl, add the eggs and whisk.
- Add the milk, oil (and vanilla if using) and mix to combine well.
- Slowly add the flour and salt mixture into a batter and whisk gently until there are no clumps. (The batter should be smooth)
- Heat a medium-sized nonstick pan over medium heat add lightly grease with butter or oil.
- Pour ¼ cup of batter into the center of the pan. (shake the pan slightly to spread the batter thin)
- Cook for 2-3 minutes or until the starts to get firm.
- Flip the crepe and cook for additional 2 minutes until golden brown.
- Serve immediately with favorite toppings – sliced fresh fruit, powdered sugar, maple syrup, melted chocolate, jelly.
Leave a Reply