Mastering the art of making crepes from scratch is easier than you think, and the results are utterly divine. With just 15 minutes of prep and 20 minutes of cooking, you’ll create delicate, golden-brown crepes that are light as air yet satisfyingly rich. Their silky texture pairs beautifully with sweet or savory fillings, making them perfect for any meal or occasion.
Each bite offers a subtle crispness on the edges and a tender, melt-in-your-mouth center that’s simply irresistible. Whether you’re craving a classic Nutella drizzle or a savory ham and cheese combo, these crepes are versatile and elegant. Once you try this recipe, you’ll wonder why you ever settled for anything less.
Ingredients for Perfect Crepes
- 1 ½ cups (12floz/340ml) whole milk (can substitute with almond or oat milk for a dairy-free option)
- 1 cup (5oz/142g) all-purpose flour (sifted for a smoother batter)
- 2 tablespoons (1oz/28g) sugar (adjust to taste or use honey as an alternative)
- 2 large eggs (room temperature for better blending)
- 1 tablespoon (½floz/14ml) butter, melted (unsalted preferred)
- 1 teaspoon vanilla extract (optional, but adds a lovely flavor)
- Butter for the pan (or use a non-stick spray)
Step-by-Step Instructions for Making Crepes
- Prepare the batter: Place the milk, flour, sugar, eggs, melted butter, and vanilla extract in a blender. Blend for about 30 seconds until the batter is smooth. (Alternatively, whisk by hand until no lumps remain.)
- Chill the batter: Cover the batter and refrigerate for at least 30 minutes. This helps the flour hydrate and ensures a better texture.
- Heat the pan: Heat a wide, shallow frying pan over medium-low heat. Once warm, lightly brush the pan with butter.
- Cook the crepes: Slowly pour about ½ cup (4floz/115ml) of batter into the center of the pan. Swirl the pan gently or use a spatula to spread the batter into a thin, even circle.
- Check for doneness: Cook for 1-2 minutes, or until the bottom is golden and small air bubbles form on the surface.
- Flip and cook: Carefully flip the crepe and cook the other side for another 1-2 minutes until lightly golden.
- Repeat: Continue with the remaining batter, brushing the pan with butter as needed.
- Serve: Stack, roll, or fold the crepes. Serve warm with your choice of toppings, such as jam, powdered sugar, lemon juice, or fresh berries.
- Store: Keep crepes in an airtight container in the fridge for up to 2 days or freeze for up to 1 month.
Delicious Toppings & Fillings to Elevate Your Crepes
Crepes are incredibly versatile! For a sweet treat, try spreading them with Nutella, drizzling with caramel sauce, or topping with whipped cream and fresh berries. For a savory twist, fill them with ham and cheese, spinach and feta, or sautéed mushrooms. The possibilities are endless!
How to Store & Reheat Crepes Like a Pro
Store your crepes in an airtight container in the fridge for up to 2 days. To freeze, layer them between parchment paper and seal in a freezer-safe bag for up to a month. Reheat in a skillet over low heat or microwave for 10-15 seconds for a quick warm-up.
Time-Saving Tips for Busy Crepe Makers
Prepare the batter the night before and let it chill overnight—this saves time and enhances the flavor. Use a non-stick pan to minimize butter use and speed up cooking. If you’re making a large batch, keep cooked crepes warm in a low oven (200°F/95°C) while you finish the rest.
Essential Equipment for Perfect Crepes Every Time
A wide, shallow frying pan or crepe pan is key for even cooking. A blender makes the batter smooth and quick to prepare, but a whisk works just fine. Keep a thin spatula handy for easy flipping, and a pastry brush helps evenly coat the pan with butter.
Common Questions About Making Crepes
Why chill the batter? Chilling relaxes the gluten, resulting in tender crepes. Can I use a different type of milk? Yes, almond or oat milk works, but the texture may vary slightly. How do I prevent tearing? Ensure your pan is well-buttered and the batter is thin enough to swirl easily.
How To Make Crepes From Scratch Perfectly
Ingredients
- 1 ½ cups whole milk
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 large eggs
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- butter for the pan
Instructions
- Place the milk, flour, sugar, eggs, butter, and vanilla in a blender and blend for about 30 seconds until batter is smooth. (You can also whisk this by hand if you don’t have a blender.)
- Cover and chill the batter in the fridge for a minimum of 30 minutes.
- When ready to cook the crepes, heat a wide, shallow frying pan on medium-low and once warm, brush with butter.
- Slowly pour a ½ cup (4floz/115ml) of batter into the center of the pan and swirl the pan a bit or spread gently with the front edge of your spatula to create a thin circle of batter.
- Let the crepe cook for a minute or two, until the bottom is golden and you see some small air bubbles forming on the surface.
- Flip the crepe to let the other side cook for a minute or two. Repeat with the remaining batter.
- Crepes can be stacked flat, rolled, or folded into fourths as you are done cooking them.
- Serve warm with jam or powdered sugar and a sprinkle of lemon juice, and some fresh berries.
- Store crepes in an airtight container in the refrigerator for up to 2 days. For longer storage, crepes can be wrapped and frozen in an airtight container for up to one month.
