These delicate, golden crepes are incredibly easy to make and perfect for any meal, from breakfast to dessert.
Packed with protein from eggs and healthy fats from butter, they offer a satisfying, nutrient-rich start to your day.
Quick to prepare, versatile, and fiber-friendly when paired with fruits, they’re an ideal choice for everyday cooking or meal prep.
Homemade Crepe
Equipment
- 1 blender (or whisk and bowl)
- 8-inch non-stick frying pan
- Measuring Cups and Spoons
- spatula
- Refrigeration container for batter
Ingredients
- 2 cups milk 2% or your preference
- 4 large eggs
- 3 tablespoons unsalted butter melted and slightly cooled
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt or table salt
- 1½ cups all-purpose flour sifted if desired
- For serving optional: berries, bananas, syrup, Nutella, whipped cream
Instructions
- Prepare the blender batter: Add the milk, eggs, melted butter, sugar, vanilla extract, and salt into a blender. Then carefully add the flour on top to prevent lumps. Blend on medium-high speed for about 15–20 seconds until the batter becomes smooth, thin, and lump-free. If you do not have a blender, whisk thoroughly in a large mixing bowl until no streaks of flour remain. This step ensures the crepes cook evenly and stay delicate.
- Chill the batter for better texture: Transfer the batter to a bowl or container and cover it with a lid or plastic wrap. Refrigerate for at least 30 minutes or as long as overnight. Resting the batter allows the flour to fully hydrate and the gluten to relax, producing tender, flexible crepes that do not tear during cooking.
- Preheat and grease the pan: Place a non-stick frying pan, preferably 8 inches, over medium-low heat. Let the pan heat gradually until evenly warm. Lightly coat the surface with a thin layer of butter or cooking spray, wiping away any excess. A well-heated pan with just enough grease prevents sticking and gives the crepes a lightly golden surface.
- Pour and spread the batter: Measure about ¼ cup of chilled batter and pour it into the center of the hot pan. Immediately lift the pan and swirl it in a circular motion to spread the batter thinly and evenly across the surface. The thinner the crepe, the softer and more delicate the result will be.
- Cook the first side gently: Let the crepe cook undisturbed for about 60 seconds. You will notice the edges begin to lift and the surface lose its shine. The underside should be lightly golden but not crisp. Cooking on medium-low heat ensures the crepes remain soft and pliable rather than dry.
- Flip and finish the second side: Using a thin spatula, gently lift one edge of the crepe. Once the bottom is lightly browned, flip the crepe carefully. Cook for another 30–60 seconds on the second side until lightly golden. Avoid pressing down, as this can toughen the crepe.
- Stack and keep warm: Transfer the cooked crepe onto a plate and cover with a clean kitchen towel to keep it warm and soft. Continue cooking with the remaining batter, lightly greasing the pan as needed. Stack the crepes neatly to prevent drying out, layering with parchment paper if preparing ahead.
- Serve with toppings of choice: Enjoy the crepes right away with your favorite additions. Sweet toppings like berries, bananas, Nutella, whipped cream, or syrup are classic options. For a savory twist, fill with cheese, eggs, or vegetables. The versatility of crepes makes them suitable for breakfast, brunch, snacks, or dessert.
- Store and reheat leftovers: Once completely cooled, layer crepes with parchment or wax paper and store in an airtight container. Keep in the refrigerator for up to three days or freeze for up to three months. To reheat, place in a skillet over low heat, in the oven at 175°F for 5 minutes, or in the microwave for 15–20 seconds until just warm.
Notes
- Always sift the flour for a smoother batter, but if you’re short on time, whisking thoroughly works as well.
- Chill the batter for at least 30 minutes; overnight refrigeration enhances flavor and texture.
- Use medium-low heat when cooking to prevent burning and ensure even browning.
- Lightly grease the pan between crepes if necessary, but avoid over-buttering.
- Crepes are highly versatile—experiment with sweet or savory fillings to suit any meal.
Chef’s Secrets: Achieving Perfect Crepes Everytime
The key to flawless crepes is a smooth, lump-free batter and patience during cooking.
Letting the batter rest in the fridge allows the flour to hydrate and the gluten to relax, resulting in tender, pliable crepes.
Using medium-low heat ensures even browning without crispiness.
A thin layer of butter or oil in the pan prevents sticking while keeping the crepes delicate.
Tilt the pan immediately after pouring to spread the batter evenly; practice makes perfect, and soon you’ll be able to pour and flip crepes with ease.
Serving Suggestions: Delicious Ways To Enjoy
Crepes are a blank canvas for creativity.
For a classic breakfast, top with fresh berries, banana slices, or a drizzle of maple syrup.
Nutella, almond butter, or a light dusting of powdered sugar add indulgent flavor.
Savory options include scrambled eggs, smoked salmon, sautéed vegetables, or a sprinkle of cheese.
They also make excellent make-ahead snacks for brunch gatherings.
Stack them with parchment paper for a visually appealing presentation and easy serving.
Storage Tips: Keeping Crepes Fresh Longer
Cooked crepes can be stored in the refrigerator for up to three days.
Layer each crepe with parchment or wax paper to prevent sticking, and keep them in an airtight container or zip-top bag.
For longer storage, freeze crepes for up to three months, maintaining the same layering method.
To reheat, warm gently in a skillet over low heat, in a microwave for 15–20 seconds, or in the oven at 175°F for 5 minutes.
Proper storage ensures they retain softness and flavor, ready for any meal.
Frequently Asked Questions
1. Can I make the batter ahead?
Yes! The batter can be made up to 24 hours in advance and stored in the refrigerator. Chilling enhances texture and flavor, making the crepes even more tender when cooked.
2. What type of milk works best?
2% milk is recommended for a balance of creaminess and lightness. Whole milk gives richer crepes, while plant-based alternatives like almond or oat milk can be used for a dairy-free option.
3. How do I prevent crepes from sticking?
Ensure the pan is properly heated and lightly greased. Tilt the pan immediately after pouring the batter to spread it evenly. Use a non-stick or well-seasoned pan for best results.
4. Can I make savory crepes with this recipe?
Absolutely! Simply omit the sugar from the batter for savory crepes. Fill with ingredients like cheese, sautéed vegetables, eggs, or smoked salmon for a versatile meal option.
5. What’s the best way to reheat leftover crepes?
For the softest texture, heat crepes gently in a skillet over low heat or in the oven at 175°F for 5 minutes. You can also microwave them for 15–20 seconds. Layering with parchment prevents sticking and keeps them intact.
