This Crepes Recipe is the best! Tender and golden on the outside and delicate on the inside. Perfect for a sweet breakfast or decadent dessert.
I don’t know about you – but I sure love going out and enjoying a fancy breakfast every now and then. But we dine out less and less these days.
While that can be a good thing, that doesn’t mean the craving for a special breakfast goes away. This is why we make more and more of our dining-out favorites here at home – like this Crepes Recipe.
We really love these and they aren’t as difficult as they appear. It’s really all about getting that batter thin and even. Not all that different from making pancakes – just so much thinner.
I promise once you give these a try you’ll want to stay in and enjoy these in the comfort of your own home instead of having to get ready and go out. They are soft, buttery, and soooooo delicious!
Here are some commonly asked questions
What Are Crepes?
Crepes are a type of thin pancake that originates from France. They can be made sweet or savory, and are often filled with various toppings. Crepes are typically made with wheat flour, eggs, milk, and butter.
How do I know when the pan is hot enough?
The best way to test the temperature of your pan is to sprinkle a few drops of water on it. If the water sizzles and evaporates immediately, then the pan is ready.
What if my crepes are too thin or too thick?
If your crepes are too thin, you may be using too much batter. Try using less batter next time.
If your crepes are too thick, you may not be spreading the batter evenly. Make sure to tilt the pan so that the batter covers the entire surface.
How do I know when my crepe is done cooking?
After you flip the crepe, let it cook for about one minute before checking it. The Crepe should be golden brown on both sides. If it’s not quite done, you can let it cook for a few seconds longer.
Crepes Ingredients
- whole milk
- all-purpose flour
- large eggs
- butter – melted
- granulated sugar
- pure vanilla extract
Ingredient Notes
- I opted for whole milk because it’s what I had on hand– use whatever you like!
- Non-dairy milks should work with this recipe but I haven’t tried them so I can’t say 100%.
- All-purpose flour is best for this recipe as we want a soft and simple crepe.
- The eggs are going to bind our crepe together.
- Butter adds great richness and fat to our batter.
- The granulated sugar is going to sweeten the batter just slightly.
- Vanilla is going to add a subtle sweetness and vanilla flavor to the batter.
Easy Crepe Recipe
- Add the milk, flour, eggs, butter, sugar, and vanilla to your blender.
- Blend on medium speed for 30 seconds.
- Scrape down the sides of the blender, making sure no large lumps of flour stick to the edges. Blend for an additional 30 seconds.
- Transfer the crepe batter to the fridge to rest for 1 hour. This will help ensure that you have strong, yet soft crepes but it is optional so if you’re in a hurry– feel free to skip it!
- Once the batter has rested, heat a large nonstick skillet over medium heat.
- Add a small pat of butter (about ½ tablespoon) and swirl it around the pan.
- Once the butter has melted, add ¼ cup of crepe batter to the center of the pan.
- Immediately after you’ve added the batter, hold the pan at a 45-degree angle and swirl your wrist in a circle. This should help the crepe batter spread into a thin, even layer in the pan. Trust me, it takes some practice, but just keep swirling!
- Cook the crepe for 1-2 minutes per side, or until it is golden brown on both sides.
- Transfer the crepe to a plate using a thin spatula and repeat steps 3-6 with the remaining batter.
- Garnish the crepes with your choice of topping and enjoy warm or at room temperature.
- Store any leftover crepes in an airtight container in the fridge for up to three days.
What to serve with these crepes
We love to make a big breakfast when making these crepes. Here are some of our favorite recipes to include with them.
- over-easy eggs
- matcha shake
- scrambled eggs
- cinnamon honey butter
- easy poached eggs
- fruit salad
- soft-boiled eggs
- perfect oven-cooked bacon
What are some good toppings for crepes?
There are endless possibilities when it comes to toppings for crepes. Nutella and bananas are always a good choice, or you could try something savory like ham and cheese. Get creative and have fun!
Serving Notes
- Crepes can either be served rolled or folded into triangles– either way is delicious!
- These can be used for virtually any meal from breakfast to dinner– including dessert.
- The possibilities are endless! My favorite breakfast combination is fresh fruit and whipped cream, my favorite lunch combination is brie and sautéed mushrooms, and my favorite dessert crepe is stuffed with Nutella!
crepes homemade
Products I love when making crepes…
This crepe recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade crepes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)
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If you love this easy crepe recipe, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
Other Delicious Breakfast Treats
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Crepes Recipe
Ingredients
- 1 ¼ cups whole milk
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons butter melted (plus more to grease your pan)
- 1 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
Instructions
- Add the milk, flour, eggs, butter, sugar and vanilla to your blender.
- Blend on medium speed for 30 seconds.
- Scrape down the sides of the blender, making sure no large lumps of flour stick to the edges. Blend for an additional 30 seconds.
- Transfer the crepe batter to the fridge to rest for 1 hour. This will help ensure that you have strong, yet soft crepes but it is optional so if you’re in a hurry– feel free to skip it!
- Once the batter has rested, heat a large nonstick skillet over medium heat.
- Add a small pat of butter (about ½ tablespoon) and swirl it around the pan.
- Once the butter has melted, add ¼ cup of crepe batter to the center of the pan.
- Immediately after you’ve added the batter, hold the pan at a 45 degree angle and swirl your wrist in a circle. This should help the crepe batter spread into a thin, even layer in the pan. Trust me, it takes some practice, but just keep swirling!
- Cook the crepe for 1-2 minutes per side, or until it is golden brown on both sides.
- Transfer the crepe to a plate using a thin spatula and repeat steps 3-6 with the remaining batter.
- Garnish the crepes with your choice of topping and enjoy warm or at room temperature.
- Store any leftover crepes in an airtight container in the fridge for up to three days.
Notes
- I opted for whole milk because it’s what I had on hand– use whatever you like! Non-dairy milks should work with this recipe but I haven’t tried them so I can’t say 100%.
- All-purpose flour is best for this recipe as we want a soft and simple crepe.
- Crepes can either be served rolled or folded into triangles– either way is delicious!
- Crepes can be used for virtually any meal from breakfast to dinner– including dessert.
- The possibilities are endless! My favorite breakfast combination is fresh fruit and whipped cream, my favorite lunch combination is brie and sautéed mushrooms, and my favorite dessert crepe is stuffed with Nutella.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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