Homemade crepes are thin, delicate French pancakes that look fancy but are incredibly simple to make at home. You can fill them with sweet ingredients like fruit and chocolate, or savory ingredients like cheese and vegetables.
The Story of Homemade Crepes
Crepes come from Brittany, a region in France, where they have been enjoyed for hundreds of years. Unlike thick American pancakes, crepes are made without any baking powder, which allows them to stay wonderfully thin, light, and flexible.
This classic recipe uses basic pantry items that you likely already have in your kitchen. The secret to a perfect crepe is letting the batter rest for a little while before you start cooking. This helps the flour absorb the liquid completely, making the crepes soft and less likely to tear.
Making crepes is a fun and creative process. Once you master the simple swirling technique in the pan, you can host a crepe bar for your family and friends where everyone chooses their own delicious toppings.
Cooking Time and Servings
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Prep time: 10 minutes
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Resting time: 20 minutes
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Cook time: 15 minutes
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Total time: 45 minutes
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Yield: 10 crepes
Ingredients
Here are the simple ingredients you will need to make the crepe batter.
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1 cup of all purpose flour
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2 large eggs
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0.5 cup of milk
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0.5 cup of water
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2 tablespoons of melted butter
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0.25 teaspoon of salt
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1 tablespoon of sugar, optional for sweet crepes
How to Make Homemade Crepes
Follow these clear steps to achieve perfect, golden crepes.
Step 1: Blend the Batter
Put the flour, eggs, milk, water, melted butter, salt, and sugar into a blender. Blend on high speed for about thirty seconds until the mixture is completely smooth and bubbles form on top. If you do not have a blender, you can whisk the ingredients vigorously in a large bowl.
Step 2: Rest the Batter
Place the batter in the refrigerator to rest for at least twenty minutes. This step is important because it removes air bubbles and makes the crepes much easier to flip.
Step 3: Heat the Pan
Place a medium nonstick skillet or frying pan over medium heat. Lightly coat the surface with a tiny bit of melted butter or cooking spray.
Step 4: Pour and Swirl
Lift the hot pan off the heat slightly. Pour about a quarter cup of batter into the center of the pan. Immediately tilt and swirl the pan in a circle so the batter coats the entire bottom in a very thin, even layer.
Step 5: Cook the First Side
Place the pan back on the stove. Cook for about one minute until the edges look dry and start to lift away from the pan, and the bottom is lightly golden.
Step 6: Flip and Finish
Carefully slide a thin spatula under the crepe and flip it over. Cook the second side for just thirty seconds. Slide the finished crepe onto a warm plate and repeat the process with the remaining batter.
Important Recipe Notes
Pro Tip: Keep your cooked crepes warm by stacking them on top of each other on a plate and covering them with a clean kitchen towel while you finish the rest of the batch.
For a classic sweet crepe, fill the inside with sliced strawberries and a drizzle of chocolate hazelnut spread, then fold it into quarters. For a savory option, add shredded cheese and ham to the crepe while it is still in the pan so the cheese melts beautifully.
If your first crepe looks messy or tears, do not worry. Chefs often say that the first crepe is just for seasoning the pan and testing the heat. Adjust your stove temperature slightly if the pan feels too hot or too cold.
You can store leftover crepes in the refrigerator for up to three days. Place a piece of parchment paper between each crepe so they do not stick together, then wrap the stack tightly in plastic wrap.
Frequently Asked Questions
Can I use whole milk or plant based milk?
Yes, whole milk works best for a rich flavor, but low fat milk or unsweetened almond milk also work well in this recipe.
Why are my crepes rubbery?
Crepes can become rubbery if you overmix the batter by hand or if you skip the resting step. Letting the batter rest in the fridge fixes this issue completely.
Do I need a special crepe pan?
No, a standard ten inch nonstick skillet works perfectly. Just make sure the surface is smooth so the crepes can slide out easily.
Can I freeze cooked crepes?
Yes, you can freeze them for up to two months. Stack them with parchment paper in between, place them in a freezer bag, and thaw them in the fridge overnight before reheating.
Nutrition Facts
Here is the nutritional information for one plain crepe without toppings.
Nutrition Table per Serving
| Nutrient | Amount per Crepe |
| Calories | 95 |
| Total Fat | 4 grams |
| Saturated Fat | 2 grams |
| Sodium | 85 milligrams |
| Total Carbohydrates | 11 grams |
| Dietary Fiber | 0.4 grams |
| Total Sugars | 1.5 grams |
| Protein | 3 grams |
Disclaimer
Please enjoy these crepes in moderation as part of a balanced diet. This recipe contains common allergens including wheat, dairy, and eggs. Always ensure your guests do not have food sensitivities before serving.