Homemade Crepes

These homemade crepes come together quickly with simple ingredients. Not too sweet and with a light vanilla flavor these are perfect with fruit and whipped cream for a breakfast or dessert that will leave you wanting more!

overhead of crepes with fresh berries, whipped cream and powdered sugar


 

What is a crepe?

A crepe is a very thin pancake. It is made with the same ingredients as a basic pancake recipe; however it has a higher liquid to flour ratio and contains no leaveners.

pile of crepes on a white plate

It can be sweet or savory and is usually rolled or folded and served with a variety of fillings.

When filled with savory fillings the crepes are served hot and are equally great for breakfast, lunch or dinner. When filled with sweet fillings, crepes are generally served for breakfast or dessert and can be served hot or cold.

crepes filled with whipped cream
Crepes with Fresh Fruit and Whipped Cream

Crepe Recipe Ingredients

Crepes look fancy, but they are actually made with very basic pantry ingredients.

ingredients for crepes

You will need:

  • Eggs
  • Milk
  • Water
  • Butter
  • Salt
  • Flour
  • Sugar
  • Vanilla

If you are making savory crepes, omit the sugar and vanilla

close up of folded crepe

How to Make Crepes

Begin by adding the eggs, milk, water, melted butter and vanilla extract to a large bowl. Whisk until smooth.

plate of plain folded crepes

Next, add the sugar and salt and slowly whisk in the flour. Whisk until the batter is very smooth with no lumps.

If you prefer, you can add all the ingredients to a blender and blend until smooth. Once you’ve mixed the batter, place it in the refrigerator for a minimum of 30 minutes. 

PRO TIP:  Don’t skip the resting phase. This allows the bubbles that formed while mixing to dissipate and the flour to hydrate resulting in a better texture crepe.

Remove the batter from the refrigerator and give it a gentle stir to reincorporate any ingredients that have separated. Heat a 9-inch skillet over medium heat and brush with butter. 

how to make crepes

Lift the pan off the heat and add just under ¼ cup of batter to the center of the pan. Gently swirl the pan so the batter evenly coats the bottom and return the pan to the heat.

Allow the crepe to cook for 45-60 seconds. The edges should look dry and there should be some large bubbles starting to rise up in the center. Flip the crepe and cook 15-20 seconds longer

Remove the crepes to a plate and cover with a clean tea towel to keep them warm. Repeat the process until all batter has been used.

crepes filled with lemon curd and fresh raspberries
Crepes with Lemon Curd

To serve, they can be folded into quarters, liked pictured, or rolled like a burrito.

Crepe Filling Ideas

The choice of crepe fillings and toppings is only limited by your imagination. However, there are a few fillings that are common and will always please a crowd.

For sweet crepes you may want to try one (or a few) of the following:

fruit crepes on a plate

For savory crepes:

  • Diced ham
  • Shredded cheese
  • Sautéed mushrooms
  • Wilted spinach
  • Caramelized onions
  • Feta cheese
  • Goat cheese

French Heritage

Crêpes originate from Brittany, which is a region in the northwest of France. The crêpe was first created around the 12th century and was originally made with buckwheat flour.

It wasn’t until the 20th century when wheat flour became the common ingredient used for crêpes. 

homemade crepe recipe

Since their first introduction in the 12th century, crêpes have made their way across France and are considered the national dish. To celebrate this delectable dish, February 2nd has been designated The Day of the Crepe (le jour des crêpes).

Traditionally they are made on a French cooktop with a thin wooden tool called a crepe spatula or crepe spreader. There is a magical dance watching professional crepe makers thin them out and flip them. Using a nonstick skillet is much easier, just be mindful to not make them too thick!

homemade crepe recipe for pinterest

More breakfast pastries you will enjoy:

overhead shot of baked monkey bread on a plate

Easy Monkey Bread Recipe

This Easy Monkey Bread is made with only 4 ingredients and goes from the fridge to the oven in 5 minutes! This Monkey Bread with biscuits is perfect to make last minute and serve as an appetizer or dessert at brunch.
See The Recipe!
close up of stuffed french toast slices

Strawberry Stuffed French Toast Recipe

Strawberry Stuffed French Toast is made with mascarpone, vanilla syrup, fresh strawberries, and buttery brioche, for a delicious breakfast or brunch.
See The Recipe!
Cannoli Pancakes are stuffed with a rich, delicious cannoli filling. This breakfast cannoli is perfect for special breakfasts and brunches. #cannolipancakes #breakfastcannoli #cannolifilling www.savoryexperiments.com

Cannoli Pancakes

These Cannoli Pancakes are the ultimate decadent but fun pancake recipe. Loaded with sweet, creamy cannoli filling this breakfast cannoli is like starting your day with dessert!
See The Recipe!
close up of crepes with powdered sugar for pinterest
overhead of whipped cream and crepes

Homemade Crepes

4.63 from 8 votes
These homemade crepes come together quickly with simple ingredients. Not too sweet and with a light vanilla flavor these are perfect with fruit and whipped cream for a breakfast or dessert that will leave you wanting more!
Prep Time: 5 minutes
Cook Time: 20 minutes
Resting Time: 30 minutes
Total Time: 55 minutes
Servings: 14

Ingredients

Instructions

  • Place eggs, milk, water, butter, and vanilla in a large bowl and whisk until smooth.
  • Add the sugar, salt then slowly whisk the flour into the wet ingredients. Whisk well until the batter is smooth and contains no lumps.
    crepe batter in a mixing bowl
  • Alternatively, place all ingredients in a blender and blend until smooth.
  • Place mixed batter in the refrigerator to rest for a minimum of 30 minutes or overnight.
  • When ready to cook, remove the batter from the fridge and give a gentle stir to reincorporate any ingredients that have separated.
  • Heat a 9-inch non-stick skillet or crepe pan over medium heat. When the pan is hot, lightly brush with butter.
  • Lift pan off the heat and add just under ¼ cup of batter to the middle of the pan. Quickly tilt the pan and swirl to coat the entire bottom of the pan with batter. Return to heat.
    crepe in a nonstick skillet
  • Cook for 45-60 seconds until edges look dry and there are large bubbles forming in the middle.
  • Carefully flip and cook an additional 15-20 seconds then remove from the pan and place on a plate. Cover with a clean tea towel.
  • Repeat process until you have used all the batter.
  • Serve with desired fillings.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings!

Notes

Nutritional Information is for a crepe only, no filling or topping included. 

Nutrition

Calories: 81 kcal, Carbohydrates: 10 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 42 mg, Sodium: 106 mg, Potassium: 51 mg, Fiber: 1 g, Sugar: 3 g, Vitamin A: 136 IU, Calcium: 31 mg, Iron: 1 mg
Author: Deanna Hill
Calories: 81
Course: Breakfast, Dessert
Cuisine: French
Keyword: homemade crepes, how to make crepes
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
close up of folded crepes with strawberries
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

4.63 from 8 votes (2 ratings without comment)

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Recipe Rating




Questions and Reviews

  1. 5 stars
    I didn’t have time to let the batter rest and these were still fantastic. Looking forward to making these for company!

  2. 5 stars
    I’ve always wanted to learn how to make thin and silky crepes and this recipe is perfect! Love how you’ve also added savoury options to change things up. Thanks for sharing!

  3. 5 stars
    Whipped these up for a weekend breakfast with nutella and bananas – they were loved by all! Thanks for the great recipe!

  4. 5 stars
    I can have this platter everyday for Breakfast. Looks super delicious and yum. Kids to feast on it.