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The Best Crepe Recipe

4.96 from 74 votes

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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!

crepes with powdered sugar

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.

crepe ingredients

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!

crepes batter

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.

frying crepes

Storing Leftovers

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!
how to make crepes

Love Crepes? Try These Other Sweet Treats:

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 ๐Ÿ™‚

Crepes on a plate
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4.96 from 74 votes

Easy Crepe Recipe

Making Crepes is faster, simpler and way easier than you think! Made with only 6 ingredients, this Crepe Recipe is even better than the ones you'd find in Paris!
servings 16 crepes, depending on pan size
Prep Time 2 hrs
Cook Time 20 mins
Total Time 2 hrs 20 mins


  • 4 large eggs
  • 2 1/4 cups milk
  • 2 cups all purpose flour
  • 1 tablespoon sugar
  • 1/4 cup melted butter or canola oil
  • good pinch of salt


  • 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.



– A few notes about making crepes: The first one usually doesn’t work perfectly. I don’t know why. Just eat this one as a quick snack and continue on. No one needs to know ๐Ÿ˜‰
– You only need to add more butter or oil to the hot pan every 3 crepes or so to ensure the crepes flipping perfectly, although adding it every time certainly isn’t a bad thing!
– Practice makes perfect.*The medium to medium-high heat is an approximation because all stovetops are different. If your crepes are cooking in about 30 seconds total, you are at the right temperature.


Calories: 127kcal | Carbohydrates: 14g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 44mg | Sodium: 30mg | Potassium: 77mg | Sugar: 2g | Vitamin A: 115IU | Calcium: 47mg | Iron: 0.9mg
Course: Breakfast, Dessert
Cuisine: French
Keyword: Crepe Recipe, Crepes, How to Make Crepes

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Recipe Rating

172 Responses
  1. Jacquelyn Murphy

    I have never made my own crepes ๐Ÿคญ๐Ÿคญ but this looks so easy I have to try! I love a good simple crepe

  2. Tracey

    This recipe sounded so delicious, I made crepes for the first (but not last) time. So good with both sweet and savory fillings!! I’m hosting brunch and guess what we are having…๐Ÿ™‚

  3. Kierra

    5 stars
    Tried it and absolutely loved it. Substituted almond milk instead of regular milk and olive oil instead of butter/canola oil and they were unbelievably soft, fluffy and tasty. I used a ladle for each crepe to make the sizes kind of even then stuffed savory ones with eggs, avocado, tomatoes, and seasoning. Stuffed the sweet ones with Nutella and chopped strawberries and bananas. I think keeping the batter in the fridge for a while is what made them taste amazing. Hubby loved it and this is our new go-to brunch recipe ๐Ÿ™‚

  4. Diana

    5 stars
    I used to make crepes all the time lost the recipes. These were delish. I canโ€™t remember French crepes but these are good no matter where they are from

  5. Christy H

    My grandma would make these for us when she visited when I was a child. She would spread butter and sprinkle cinnamon and sugar on each crepe, stack them high, then cut like a pie and serve. They were sooooooo yummy!

  6. Vere

    Thank you. I usually read comments on people’s blogs and on their recipes. You are the first person who actually gave some serious advice about cooking pans. Appreciate.

  7. Jessica

    5 stars
    These were great! I added Nutella and thinly sliced banana, and spinach, mushroom and Swiss for a savory batch. These were so easy! Very light and not too chewy. Thank you for sharing!

  8. Alexandra Richeson

    2 stars
    I made the recipe exactly as it said to but was not impressed with the result. The crepes came tough and chewy. I had to use a sharp knife to cut and eat it and even then they were not the soft texture I expected. They worked well with eggs and veggies because I ate it like a burrito, but with fruit and creme it was unpleasant. I am unsure what went wrong with mine because everyone else seemed to be happy with the recipe. Maybe I over mixed them or over cooked them? I am at a loss.

    1. Lauren

      I’m guessing you over mixed and really had a lot of gluten built up in there. Did you use a blender? If so, next time try using a bowl and whisk. I think the results will be better ๐Ÿ™‚

  9. Cecilia

    5 stars
    My daughter & I just made these. She made hers with strawberries & Nutella. I made mine with bananas & dulce de leche (caramel). We absolutely loved the crepes & yes they are the best! They are perfect, flavorful & moist.

  10. Melissa

    5 stars
    Iโ€™ve made these numerous times and they always turn out so well!! We enjoy them with fresh berries, nutella and bananas. We usually have extras so then we also use them for savory crepes with meat and cheese. Delish!!! Thanks for the great recipe. I want to try to make a crepe cake next with this recipe. Bet it will be amazing!

  11. Jessmin Ann

    Hi! how many crepes can you make on your recipe? I am planning to make a Crepe cake with chocolate cream cheese in it. You think chocolate cream cheese will be a good combo in your recipe?

  12. Michele Pelkonen

    Just saw this. I use a much simpler, Norwegian crepe recipe, but this one looks great! Can’t wait to try it tomorrow morning. Also, about that first crepe always being a mistake? We say that the first crepe must be sacrificed to the crepe god so that the subsequent ones will be good. ๐Ÿ™‚

  13. Lauren Morrison

    My family loves crepes but are skeptical of savory ones. I am going to try this recipe and see if I can convince them otherwise!

  14. Fabian Escobedo

    5 stars
    This was amazing, I would definitely recommend these to my friends. They are also really good with strawberry jam. You should really try them,

  15. Betsy Hvide

    Another comment. We served them with sugar in a shaker and roll them up by a fork hooked on the edge after opening them up….fingers are a good tool to open…lol
    We also use a dollop of sour cream and raspberry jam.

  16. Betsy Hvide

    Similar to my Norwegian Pannekake except I add Cardemon to the batter. Try it ! My second tip is to put a pot of water on the stove to simmer and put a plate on top. I fold my crepes into quarters and put on the plate under foil. I have done this for 47 years ! Right you are about the first crepe, the pan needs to be quite hot for success.
    Love your blog and recipes.

  17. Danielle B

    I am missing my fam reunion due to my work schedule. My stepmom would analysis make crepes on Sunday and we would eat off the nice china. I think Iโ€™m going to do the same this Sunday… although I might give my 3 year old a plastic plate.

  18. Rachel

    5 stars
    I absolutely love your recipe and my sister in law actually has celiacs so I was wondering if youโ€™ve ever tried the recipe with a gluten free flour? If so would they still work out the same? Please advise and thank you!

    1. Lauren

      I’ve never tried making these with gf flour so I have no idea if it would work or not. You are welcome to try! I have a hunch that pamela’s all purpose baking blend would work nicely! (It’s my favorite gf flour.)

  19. Diana T

    5 stars
    Loves these! They turned out perfect. We came home from swimming at the pool, mixed these up for dinner. Thanks ๐Ÿ™‚

  20. Debi Wilburn

    5 stars
    My daughter’s birthday is next week. She said, “Mom, I have a special request for my birthday (She is turning 37). Would you make me crepes like you did when we were little for my bday breakfast?” I can’t tell you how that touched my heart. This morning I made a dry run with this recipe and it was great!! She loves hers filled with strawberry yogurt. So now that I know I haven’t lost my touch, and grateful for this easy recipe, she will have a strawberry yogurt filled plate of crepes for her birthday breakfast.

  21. Natalie Jensen

    It’s a family traditions to make crepes for breakfast on conference weekend and I am always up to try to recipes of crepe batter, so I am excited to try this one in April if not before! Thanks for sharing!

  22. Sheena

    5 stars
    Made these again this past weekend! My family loved them! Was too impatient to wait so used the batter after 30 minutes. Still were amazing!

  23. Lisa

    Any idea if this would work with almond milk? I’m guessing goat milk would work better, but i fear the goaty flavor might ruin the crepe for me….we can’t do dairy at our house so we always substitute goat milk or almond milk.

  24. Olyvia

    5 stars
    I made these his now and I don’t know why but they made my stomach upset, might just be because i ate to many, but it was worth it!