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Crepes are a versatile and fancy breakfast, brunch, dinner or dessert but couldn’t be easier. With this tried and true Crepe Recipe, you can make these at home with simple pantry ingredients in just a few minutes with no special cooking equipment required. Enjoy savory or sweet; crepes are the ultimate customizable meal. One of my favorite variations to this recipe is my Pumpkin Cheesecake Crepes. So perfect and tasty on a cold winter day!
What is a Crepe?
A Crepe is a version of a thin pancake that originated in France. Usually, people eat crepes in two ways, savory or sweet. The savory kind is filled with a variety of things including but not limited to: bacon, ham, cheese, and/or mushrooms. The sweet can be filled with fresh fruit, Nutella, and topped with powdered sugar, whipped cream, or even ice cream.
Here’s a variety of crepes to help inspire your crepe filling needs: Pumpkin Cream Cheese Topped Cinnamon Vanilla Crepes, Lemon Cream-filled Crepes with Strawberries & Pumpkin Cream Cheese Filled Crepes.
Is Crepe Mix the Same As Pancake Mix?
While I know there are people out there thinking crepes are just thin pancakes, they are not! Crepes and Pancakes are two totally different beasts and are not considered equal! Pancakes are thick and fluffy thanks to their thicker batter and baking powder. The combination of the thicker batter plus the leavening gives pancakes that big rise. (See my fluffy pancake recipe here.)
Crepes have a much thinner batter made with mostly eggs and milk with no leavening added. Pancakes are primarily and traditionally served warm with butter and maple syrup but Crepes are larger, paper-thin, and filled with just about anything from Nutella to fresh fruit and cream to simple sugar and lemon juice. While I can understand explaining crepes as ‘thin pancakes’, they are not the same.
How to Make My Crepe Recipe
Crepes are made with a simple mixture of ingredients that you probably already have on hand! Take these steps one at a time. It’s easier than you think! And don’t get frustrated if your first crepe doesn’t turn out. It’s the sacrificial crepe that makes the rest of them turn out perfectly. If you are looking for a gluten-free crepe try using your favorite gluten-free and gum-free multi-purpose flour.
Make the Batter
Place ingredients into a blender and blitz until smooth. Scrape the sides and blend again briefly until the batter is lump-free. Refrigerate for at least an hour…ideally 2 hours.
Does Crepe Batter Need to Rest?
For tender and soft crepes, it is highly recommended to let the crepe batter rest in the fridge for about 2 hours before frying. This allows the flour to get absorbed completely and lets the gluten relax, yielding a softer crepe. That’s not to say they aren’t good when fried fresh from the blender without that rest; they just give you a more tender crepe. In a perfect world, yes, let them rest. But in the real world, you’ll still get a good crepe straight from the blender.
Heat Pan + Melt Butter
Preheat a nonstick pan or cast-iron skillet on the stove. Melt a little butter or oil in the bottom of the pan and swirl to coat.
Pour a Very Thin Layer of Batter into the Hot Pan
Slowly and steadily pour crepe batter into the center of the pan, tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times, you can get consistently even crepes.
Fry for 10-15 Seconds Per Side
Fry crepes for 10-15 seconds per side or until the crepe batter doesn’t look shiny anymore; it should appear more matte and the bottom should be lightly browned. Flip crepe and cook another 10 seconds or so. Remove from pan.
Repeat this process until no more batter remains.
This recipe is simple and the method for pouring the batter into the pan takes some practice, but honestly, after a few tries, you’ll get it down and become a pro!
Tips for Frying Crepes
I think the most important thing to remember about making this crepe recipe at home is you don’t need any special equipment to do it! Growing up, my mom simply used two frying pans alternating pouring and flipping between the two! This is the pan I’ve come to use and love for frying crepes. It’s not too heavy, is nonstick, holds its heat pretty well, and is a perfect 10 inches across. Here are a few more tips:
- Every stove is different and frying crepes takes a pretty high temperature, but you’ll have to experiment to see what is best for you. Anywhere between medium and medium high should be your sweet spot!
- Add butter or oil to the hot pan and swirl to coat the bottom. Add your batter in and swirl it around to coat the bottom in a thin layer. After 10-15 seconds, you should be ready to flip.
- When your crepe is done, pull it out of the pan and add more crepe batter to the pan. No need to add butter or oil every time. I can usually fry 2-3 crepes before needing more fat in the pan. (Why I love using a nonstick pan!)
I pile my crepes into a pie plate or dinner plate covered with some foil throughout the cooking process to keep them all warm, a trick my Mom does. Serve immediately with whatever toppings you desire.
Can You Make the Batter Ahead?
This recipe is perfect to make ahead the night before. For best results, refrigerate your batter no more than 2 days before you make them. If you notice it starting to get discolored (starting to look a little grey) in the fridge, it’s bad and you should throw it out and make a fresh batch. Fry as directed in the recipe card below.
I usually stack leftover crepes in an airtight container or ziplock bag and keep them in the fridge for up to 5 days.
Can I Freeze Crepes?
Yes, you can freeze crepes! Fully cook them, then stack them in between wax paper and store them in an airtight container. Freeze for up to two months!
To reheat, thaw crepes in the fridge and then reheat them in the microwave for 15-20 seconds (depending on how many crepes you’re reheating time may vary). I do not recommend freezing the batter.
Toppings and Filling Ideas for Crepes
After reading a ton of comments about what you all like with your crepes, I decided to publish some of them in this post. So here are some sweet topping and filling ideas from readers like you!
- Homemade Whipped Cream and Strawberries- a classic choice great for the holidays!
- Jam – strawberry, raspberry, plum, apricot, whatever your heart desires.
- Cream Cheese and Fresh Strawberries – I love the sweet-tart flavor idea!
- Fresh Blueberries and Pineapple – whatever is in season, pile your fresh fruit high!
- Palacsinta: Ricotta, Nutmeg, and Lemon Filling – a sweet holiday family tradition.
- Nutella – probably my favorite filling ever!
- Dulce de Leche – a drool-worthy addition.
- Homemade Blackberry Syrup – incase you can get your hands on some fresh blackberries this summer, this is downright delicious! Frozen also works well.
- Lemon Juice and Sugar – simple and delicate filling, yet so so tasty!
- Lemon Curd – store bought or homemade is perfect!
Love Crepes? Try These Other Sweet Treats:
- Banana Nut Bread Recipe
- Pancake Mix Recipe
- Cinnamon Streusel Coffee Cake Recipe
- Fluffy Pancake Recipe
- Cinnamon Swirl Donut Bread
- Nutella Crepes
I’ve written out all the tips I can think of to ensure success for this recipe in the printable version below. If you end up making these, I would love to hear about it in the comments below.
Anyways, I hope you enjoy this crepe recipe as much we do! It’s a tasty one 🙂
Easy Crepe Recipe
- Place all ingredients in order as listed in a blender and blitz until smooth, about 1 minute. Scrape the sides and blend again briefly until batter is lump-free. Refrigerate at least 1 hour, but 2 is ideal.
- Place nonstick or cast iron skillet over medium to medium-high heat* to preheat. Melt a little butter or oil in the bottom of the pan and swirl to coat. With the hot skillet in one hand and the batter in the other, slowly and steadily pour crepe batter into the center of the pan, tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times, you can get consistently even crepes.
- After 10-15 seconds, the crepe batter shouldn’t look shiny anymore, it should appear more matte and the bottom should be lightly browned. So, flip it over and cook another 10 seconds or so. Remove from pan and repeat this process until no more batter remains.
- I like to pile my crepes into a pie plate covered with some foil throughout the cooking process to keep them all warm, a trick my Mom does. Serve immediately with whatever toppings you desire.