Easy Crepes Recipe (Better Than Paris!)

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Crepes are a versatile yet fancy breakfast, brunch, dinner, or dessert, and they couldn’t be easier to make. I first shared this recipe way back in 2016 after visiting France, and since then, it has received hundreds of favorable reviews, earning its place in your recipe boxes and your hearts. This easy crepe recipe is one of my most popular breakfast recipes because they really are “better than Paris”.

 

Table of Contents

Why You’ll Love This Crepe Recipe

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 sweet or savory crepes; they are the ultimate customizable meal for the whole family. These crepes are better than the ones I had in Paris!!

What is a Crepe?

A Crepe is a version of a thin pancake that originated in France. Usually, people eat French crepes in two ways: with savory fillings or sweet fillings. The savory kind is filled with a variety of things, including but not limited to bacon, ham, cheese, and/or mushrooms. The sweet crepes can be filled with fresh fruit, Nutella, and topped with powdered sugar, whipped cream, or even ice cream.

How Are Crepes Different From Pancakes?

While I know there are people out there thinking crepes are just thin, delicate 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.

Ingredient Notes

As I mentioned before, most likely you have all of the needed simple ingredients needed to make this crepe recipe. Check your pantry and fridge for:

• Eggs– give the crepes structure and help create that soft, tender texture.
• Milk– thins out the batter and keeps the crepes light and delicate.
• All-Purpose Flour– is the base of the batter, holding everything together while still keeping it thin.
• Granulated Sugar– A little sugar adds just enough sweetness without overpowering your fillings.
• Butter– adds rich flavor and helps prevent the crepes from sticking as they cook.
• Salt– A pinch of salt balances the sweetness and enhances the overall flavor.

What is the Best Flour For Crepes?

The best flour for making crepes is all-purpose flour, resulting in a good balance between having enough protein to provide structure to the crepe while still maintaining a delicate texture.

How to Make Crepes

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 recipe, try using your favorite gluten-free and gum-free multi-purpose flour.

Step 1: Make the Batter

Add the ingredients to a blender and blend until smooth. Scrape down the sides, then blend again briefly to make sure the batter is completely lump-free (you can also use a whisk if you prefer a hands-on method for smoothing it out).

Transfer the batter to the fridge and chill for at least 1 hour, though 2 hours is better. For best results, let it rest overnight so the texture turns out extra smooth and tender.

The Secret to Great Crepes: Let Crepe Batter 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. This is the secret to a good crepe! That’s not to say they aren’t good when cooked 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.

Step 2: Heat Pan + Melt Butter

Preheat a nonstick pan or cast-iron nonstick skillet on the stove. Grease pan by melting a little butter or oil in the bottom of it and swirl to coat.

Step 3: Pour Thin Layer of Crepe Batter

Slowly and steadily pour crepe batter into the center of the preheated 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.

Step 4: Cook Crepes for 10-15 Seconds on Each Side

Cook 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 the crepe and cook another 10 seconds or so. Remove from the 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!

Can You Make Crepe Batter Ahead?

This recipe is perfect for making 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.

Tools You’ll Need

You don’t need anything fancy for this crepes recipe, but having the right tools makes the process easier and helps you get consistent results every time:

• Nonstick pan – I use this to cook crepes evenly and prevent sticking, making flipping much easier
• Blender or whisk – either works to create a smooth, lump-free batter depending on what I have on hand
• Measuring cups & spoons – these help keep the batter ratios accurate for consistent texture every time
• Prep bowls – I like having a few ready to keep ingredients organized and streamline the process

Recipe Tips for Success

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 the perfect size. Here are a few more tips:

• Temperature: 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 heat and medium-high heat should be your sweet spot!
• Grease: 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.
• Batching: 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. Serve immediately with whatever toppings you desire.

What to Serve with Crepes (Topping and Filling Ideas)

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!
• Nutella and Bananas – the perfect combo.
• Dulce de Lechè – a drool-worthy addition.
• Homemade Blackberry Syrup – if you can get your hands on some fresh blackberries this summer, this is downright delicious! Frozen also works well.
• Lemon Juice, Lemon Zest and Sugar – simple and delicate filling, yet so so tasty!
• Lemon Curd – store-bought or homemade is perfect!
• Cranberry Sauce – a great way to use up Thanksgiving leftovers!

Storage and Reheating

I usually stack leftover crepes in an airtight container or zip top 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!

How to Reheat Crepes

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 remaining batter.

FAQ

Variations

These easy crepes can be adapted right in the batter for different flavors and dietary needs:

• Chocolate Crepes – Add cocoa powder to the batter for a rich, dessert-style crepe
• Vanilla Crepes – Mix in vanilla extract or vanilla bean paste for a warm, classic flavor
• Gluten-Free Crepes – Use a 1:1 gluten-free flour blend for a celiac-friendly option
• Dairy-Free Crepes – Replace milk with almond, oat, or coconut milk
• Protein Crepes – Add a scoop of protein powder and slightly adjust the milk for consistency
• Matcha Crepes – Whisk in a teaspoon of matcha powder for a subtle earthy flavor
• Cinnamon Crepes – Add ground cinnamon to the batter for a cozy, spiced twist
• Extra Thin Crepes – Add a splash more milk to make the batter slightly thinner for delicate crepes

More Recipes to Try

• Banana Nut Bread Recipe
• Pumpkin Cheesecake Crepes
• Cinnamon Streusel Coffee Cake Recipe
• Cinnamon Swirl Donut Bread
• Homemade Elephant Ears
• Easy Belgian Waffles

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… and please give it a star rating. I hope you enjoy this crepe recipe as much as we do! It’s a tasty one. 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.