Delicious and authentic, this Easy Crepe Recipe will make you think you’re in France or strolling through a European Christmas Market. Fresh Berries complement them perfectly, but if they aren’t in season, you could make a delicious Homemade Danish Dessert berry glaze with frozen berries.
This recipe is my new favorite, and it’s all I can do not to declare everyday Crepes for dinner day! For a long time, I was intimidated by crepes or didn’t think I had the right kind of pan for them. Boy was I wrong. All you need is a good non-stick standard 10-inch frying pan, and you are good to go!
This recipe is made in the blender, but if you don’t have a blender, you could just use a whisk and make sure you get everything mixed super-duper well. I’m so excited for you to try this recipe. It is so simple and extremely delicious.
This recipe needs to be refrigerated for at least 1 hour for best results, and it can refrigerate for up to 24 hours. This is great news because you can whip it up the night before and have it ready to go first thing in the morning. On the other hand, if you want to have them for dinner, you can mix up the batter in the morning and then just grab the batter out when you are ready to start making the crepes. As for toppings, there are so many options, savory or sweet…
Savory Toppings and Filling Ideas for Crepes
- Scrambled Eggs
- Sautéed Spinach
- Sautéed Mushrooms
- Sautéed Onions or Peppers
- Green onions
- Hollandaise Sauce
Sweet Toppings and Filling Ideas for Crepes
- Whipped Cream
- Peanut Butter
- Crushed Graham Crackers
- Melted Chocolate
- Lemon Curd
- Apple Pie filling
- Butter and Cinnamon Sugar
- Powdered Sugar
- Fresh Lemon wedges (for juice)
- Maple Syrup
More Great Breakfast and Brunch Recipes
- Crustless Quiche Egg Casserole
- German Pancakes
- Diner Style Pancakes
- Crunchy Power Granola
- Easy Cheesy Breakfast Casserole
- The Best Easy Baked French Toast
Step by step pictures for how to make this Easy Crepe Recipe
Frequently Asked Questions about making this Easy Crepe Recipe
Can I cut this recipe in half?
Yes, this recipe works really well halved.
What’s the best way to butter the pan between each crepe?
If using a good non-stick pan, you don’t need much butter at all. I find that keeping a wrapped stick of butter unwrapped on one side and doing a quick smear with the stick between each one works well. As you cook the first couple, you will get a good feel for how much butter works best with your pan.
How many crepes will this recipe make?
This recipe will make around 24-28 crepes. This is just the right amount for a family my size (2 adults, 5 kids) since everyone wants to eat at least three each.
Can I make these with gluten-free flour?
I have never tried to make these with gluten-free flour. If you have a really good gluten-free flour blend that works well for other baked goods, it should work well with this recipe as well.
can I use milk instead of water?
Yes. It will change the consistency a bit, and make them a little thicker, but the crepes will still work.
What is the best way to store leftover crepes?
If you have leftover crepes, you can store them in an airtight Ziploc bag, just like you would tortillas.
Can I freeze leftover Crepes?
Technically, yes. Crepes may stick together though. I suggest putting a layer of wax paper between each crepe.
one more tip:
When cooking crepes, stack them as shown in the picture. This helps them stay warm and pliable. Serve immediately after making.
- 6 tbsp butter, melted
- 2 cups milk
- ½ cup water
- 2 tbsp sugar
- 4 eggs
- 1 tbsp vanilla
- 2 cups flour
- ¼ tsp salt
- butter for the pan while cooking
- Toppings of choice, see post for options.
- Combine ingredients in the order listed into a blender or mixing bowl--melted butter, milk, water, sugar, eggs, vanilla, flour, and salt. (The butter needs to go in first before the milk and water, so that it can cool off before the eggs are added.)
- If you are using a blender, blend on high until thoroughly incorporated. You may need to scrape the sides down halfway through mixing. If using a mixing bowl, vigorously whisk everything together until thoroughly incorporated.
- Refrigerate for at least one hour or up to 24 hours.
- When ready to cook, use a 10-inch skillet and heat it on medium to medium-high heat. Rub a thin amount of butter onto the hot skillet.
- Pour a scant ¼ cup of batter directly into the center of the pan. Pick up the pan and quickly tilt it around so that the batter runs evenly over the pan until the whole bottom is covered. You want the crepe to be as thin as possible, so this step needs to happen quickly before the batter begins to set. (This takes a little practice, but even if your crepes aren't perfect circles, they are still going to taste delicious.)
- Once the bottom of the pan is covered, return to heat and cook for 1-2 minutes or until the bottom is set and starting to brown. The top may start to bubble slightly as an indication that it is close to being ready to flip.
- Flip the crepe and cook for another 30-60 seconds or until the second side is slightly browned.
- Remove and stack on a plate. Repeat, starting with the step of rubbing the pan with a little butter, until batter is gone.
- To make this go faster, you can have two pans going at a time.
- Serve immediately with toppings of choice!
Rather Make Waffles?