Crêpes are probably our favorite quick and easy sweet breakfast treat. They come together faster than pancakes or waffles, and unlike those two other breakfast treats, crêpes are begging to be topped with more than just maple syrup. Fruit, Nutella, Gruyère, and mushroom gravy are just some of the amazing topping options at your fingertips. The secret to perfect crêpes? Let the batter rest at least 20 minutes at room temperature (an hour or more in the refrigerator is even better!).This allows the flour to absorb the liquid and gives the gluten a chance to relax so your crêpes will be tender instead of chewy. Read on for more tips and tricks on how to make the perfect crepes. What exactly is a crêpe? Hailing from the Brittany region in France, the crêpe (pronounced krEHp)is a French meal staple. Crêpes are soft, flat, round sheets of pan-fried batter that have a similar taste to pancakes, though slightly eggier. Almost every French household has a crêpe pan that’s perfect for whipping them up for breakfast, snacks, and dessert. Crêpes are often called thin pancakes because of their similar shape, color, and flavor, but they have less in common than you might think. Is crêpe batter the same as pancake batter? Not quite. While the ingredients are mostly the same—flour, eggs, milk, and a little salt—pancake batter has a higher proportion of flour to liquid and contains a rising agent like baking powder or baking soda, so they’ll cook up fluffy and thick. Crêpes, on the other hand, have a lower proportion of flour to liquid and do not contain any rising agent, which means they’ll turn out deliciously thin and delicate. If your crêpe batter looks runny, don’t worry—it’s supposed to be like that. How do I make sure my crêpe batter doesn’t have any lumps? Because crêpe batter is so thin, you want to be sure it’s lump-free. We find that most of the time, whisking the wet into the dry ingredients by hand works just fine, but if you find you have lumps, you can always whizz it up in a blender or a food processor. How do I make sweeter crêpe batter? With crêpes, we find that most of the sweetness comes from the fillings and toppings rather than the crepe batter itself. But if you’re making dessert crepes and you want the batter sweeter, feel free to up the sugar in the recipe from 1 to 2 tablespoons. My crêpe stuck and fell apart! What do I do? First, don’t panic! Everyone has had at least one crêpe that got stuck, ripped, or otherwise fell apart. Let your crêpe finish cooking through, then get it out of the pan as best you can. Once the pan’s empty, scrape out any stuck bits, add more butter and try again. The good news? Even a ripped crêpe tastes delicious. Made these? Let us know down below how you liked ’em in the comments below. Advertisement — Continue Reading Below
Ingredients
- 1 c.all-purpose flour
- 1 tbsp.granulated sugar
- 1/4 tsp.kosher salt
- 2large eggs
- 1 1/2 c.whole milk
- 1 tbsp.unsalted butter
- Powdered sugar and fresh fruit, for serving
Directions
-
- Step 1In a large bowl, whisk flour, granulated sugar, and salt to combine. Create a well in center of dry ingredients. Crack eggs into well. Gradually pour in milk, whisking from the center to incorporate dry ingredients. Let stand at room temperature until slightly bubbly on top, 15 to 20 minutes.
- Step 2In a small skillet over medium heat, melt butter. Drop about 1/4 cup batter into pan, then swirl pan to coat bottom in a thin, even layer.
- Step 3Cook until just set, about 2 minutes, then flip and continue to cook until second side is golden brown, about 1 minute more. Repeat with remaining batter.
- Step 4Dust crêpes with powdered sugar. Serve with fruit alongside.
Nutrition (per serving): 289 calories, 10 g protein, 43 g carbohydrates, 2 g fiber, 18 g sugar, 9 g fat, 4 g saturated fat, 219 mg sodium This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site. 
Parker Feierbach 
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site. For a dish that seems so fancy, crepes are surprisingly easy to make at home. After all, they are just thin pancakes – but oh, what pancakes!
Video: How to Make French Crêpes
How to Make French Crepes
Are Crêpes Really French?
The ancient origins of crêpes (which rhymes with «steps») are found in Brittany on the coast of France, where their popularity spread to make them one of today’s most beloved national dishes. Crêpes can veer sweet or savory with plenty of filling options for either. Forget about intimidating chef skills or fancy equipment. Crêpes require only patience. Once you get the hang of making them, there is no stopping you. Sally Vargas
How to Make Crêpe Batter From Scratch
Whip up the smooth batter of eggs, flour, and milk in a blender for best results. The batter should be the consistency of heavy cream when you begin cooking the crêpes. If it thickens too much while it sits, just stir in a bit more milk. (The flour will thicken the batter the longer it sits, just like with regular pancake batter.) The batter can also be prepared and kept refrigerated for up to three days, and you can use it cold straight from the fridge.
Sweet or Savory Batter? Your Call!
The crêpes I’m making with this recipe are sweetened with sugar, but if you’d like to make them savory, just omit the sugar. You could also experiment with adding other flours, such as a combination of white and whole wheat flour. Savory crêpes from Brittany are traditionally made with buckwheat flour! You may need to adjust the quantity of milk when working with whole grain flours to get the right consistency.
What Kind of Pan to Use for Crêpes
For the best results when making crêpes, use an 8- to 9-inch non-stick skillet or a seasoned crêpe pan. A stainless steel pan may present sticking problems unless it is very well seasoned. A seasoned cast-iron pan may work, but it is heavy and hard to manipulate quickly. Sally Vargas
How to Make French Crêpes in 5 Steps!
The technique for making crêpes is simple:
- Heat the pan over medium-high heat and rub it with butter from the end of a stick (to add flavor and color).
- Ladle about 1/3 cup of the batter into the pan, then immediately pick up the pan and tilt it to spread the batter over the bottom of the pan.
- Return the pan to the heat for one to two minutes, or just until the bottom of the crêpe is browned and the top surface looks set.
- Slide a rubber spatula around the edge of the pan to loosen the crêpe and flip it to the other side using either your fingers or the spatula.
- Another 30 seconds and your crêpe will be done.
As each crêpe is cooked, stack it on a plate with the others. Keep cooking until the batter is used, then eat!
How to Store Crêpes
Cooked and cooled crêpes can also be covered with plastic wrap and refrigerated for up to a week. Reheat them in the oven or in a hot pan before filling and serving. Sally Vargas
What Kind of Filling Do You Use?
Now comes the fun part: the filling! Hot from the pan, sweet crêpes can be simply slathered with butter and sprinkled with sugar and lemon juice. Or you could spread them with your favorite jam and roll up for a quick snack or breakfast treat. Some more sweet decadent filling ideas include:
- Sweetened ricotta and peaches
- Mascarpone and berries
- Nutella
- Peanut butter or nut butter
- Whipped cream and chocolate sauce
- Vanilla ice cream and candied pecans with maple syrup.
Fill savory crêpes with any of these ideas:
- Ham and cheese
- Cooked asparagus and cheese
- Mushrooms and shallots
- Bacon and eggs
- Brie and pear
- Smoked fish and potatoes
The list goes on. And on. If you can’t get to Paris and stop at every corner for a crêpe snack, you certainly can have your own little crêperie at home! Bon appetit!
More Delicious Batter-Based Recipes to Try!
- Oatmeal Buttermilk Pancakes
- How to Make Fluffy Buttermilk Pancakes
- Blueberry Buttermilk Pancakes
- Lemon Ricotta Pancakes
- Buckwheat Pancakes
Use whole milk for best flavor and color. For savory crêpes, skip the sugar and vanilla in the batter. For the strawberry crêpes pictured, blend 2 cups of hulled ripe strawberries with 3 tablespoons of strawberry jam to make a smooth sauce (add additional water as needed to thin). Serve crêpes with a scoop of vanilla ice cream, some fresh sliced strawberries, and a few spoonfuls of sauce drizzled over top.
- 3 large eggs
- 2 1/3 cups milk
- 1/4 cup sugar
- 1 teaspoon vanilla
- Pinch salt
- 2 1/3 cups (290g) all-purpose flour
- Butter, for the pan
- Make the crêpe batter:In a blender, pulse the eggs, milk, sugar, vanilla, salt and flour for 7 to 10 seconds, or until the batter is smooth. Pour into a bowl. (The batter can be refrigerated, covered, for up to 3 days. If the batter thickens too much, add additional milk before cooking to thin it to the consistency of heavy cream.)Sally Vargas
- Heat and grease the pan:Heat an 8- or 10-inch non-stick skillet or well-seasoned crêpe pan over medium heat until hot. Using one end of a stick of butter, coat the bottom of the pan with a thin layer of melted butter.
- Start cooking the crêpes:Pour 1/3 cup of batter into the center of the pan. Immediately pick up the pan and tilt and swirl it to spread the batter evenly over the bottom.Cook for 1 to 2 minutes, or until the crêpe is golden on the bottom. Sally Vargas
Sally Vargas - Flip the crêpe:Use a rubber spatula to loosen the edge of the crêpe all around. Hold the edge with your fingertips and gently, but quickly, flip the crêpe to the other side (or use a spatula if that feels more comfortable).
- Cook for another 30 seconds, or until the crêpe is golden on the bottom:Slide the finished crêpe onto a plate.Sally Vargas
- Repeat until all the batter is used, stacking the crêpes on top of each other on the plate
- Assemble the crêpes:Place one crêpe on a plate and fill it with your filling of choice. Either roll the crêpe or fold it into quarters and top with additional toppings if desired. Serve warm.If you’re not eating them right away, let the crêpes cool, then cover the stack with plastic wrap and refrigerate for up to 3 days. Reheat in a buttered skillet.
| Nutrition Facts (per serving) | |
|---|---|
| 310 | Calories |
| 7g | Fat |
| 50g | Carbs |
| 11g | Protein |
Show Full Nutrition Label
Hide Full Nutrition Label ×
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 310 |
| % Daily Value* | |
| Total Fat 7g | 9% |
| Saturated Fat 3g | 16% |
| Cholesterol 106mg | 35% |
| Sodium 118mg | 5% |
| Total Carbohydrate 50g | 18% |
| Dietary Fiber 1g | 5% |
| Total Sugars 13g | |
| Protein 11g | |
| Vitamin C 0mg | 1% |
| Calcium 136mg | 10% |
| Iron 3mg | 15% |
| Potassium 221mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included. We’re sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment.
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- Level:
Intermediate - Total:
1 hr 25 min
- Prep:
5 min - Inactive:
1 hr - Cook:
20 min
- Yield:
17 to 22 crepes - Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 56
- Total Fat
- 3 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 28 milligrams
- Sodium
- 13 milligrams
- Carbohydrates
- 6 grams
- Dietary Fiber
- 0 grams
- Protein
- 2 grams
- Sugar
- 1 grams
- Level:
Intermediate - Total:
1 hr 25 min
- Prep:
5 min - Inactive:
1 hr - Cook:
20 min
- Yield:
17 to 22 crepes - Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 56
- Total Fat
- 3 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 28 milligrams
- Sodium
- 13 milligrams
- Carbohydrates
- 6 grams
- Dietary Fiber
- 0 grams
- Protein
- 2 grams
- Sugar
- 1 grams
Deselect All 2 large eggs 3/4 cup milk 1/2 cup water 1 cup flour 3 tablespoons melted butter Butter, for coating the pan
- In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
- Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture. *Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture. Crepes are delicate French pancakes, but unlike fluffy breakfast pancakes, crepes are often served for lunch or dinner. Crepes don’t contain leavening, so the cooking process is quick. The batter and the final product will remain thin. While they are an excellent option for breakfast, crepes can be made for any meal, savory or sweet, and you can make these in advance and store them until they’re needed.
Blaine Moats
How to Make a Crepe
Below are step-by-step instructions that will show you how to make crepes at home.
Step 1: Combine the Ingredients
The items needed for a crepe batter include common ingredients you may already have on hand: eggs, all-purpose flour, oil, milk, and salt. For smaller batches, this mixture can be whisked by hand, but if you are increasing the recipe for a larger yield, using a blender to mix all the ingredients is a helpful way to make a smooth batter quickly. Make sure that the crepe batter is smooth to ensure it will spread evenly around the skillet while cooking. If you notice after mixing your ingredients that your crepe batter still has some lumps, strain the batter through a fine-mesh strainer before continuing.
Unless you are in a pinch for time, the batter works best if it sits covered for at least thirty minutes before cooking. This allows the flour in the batter to absorb the moisture completely and help dissipate any air bubbles that formed during the mixing process. Not only will this help the crepe maintain its light, thin quality, but it will also make it less likely to tear during cooking. The batter will thicken as it stands, which is a good sign that the flour has been fully absorbed.
Crepe batter can be made up to two days in advance, covered, and stored in the refrigerator until needed. If you refrigerate your crepe batter in advance, make sure you allow it to come up to room temperature (about 30 minutes) and mix lightly before cooking your crepes.
Step 2: Prepare Your Pan
Crepes can be made in a standard crepe pan or a medium nonstick skillet. You can determine the amount of batter needed per crepe by measuring the bottom of your pan or skillet. For a pan or skillet with a 6-inch bottom, use about two tablespoons of batter, and if the pan is larger (8-10 inch bottom), use a ¼ cup of batter per crepe.
With your crepe batter ready, place your pan over medium-high heat and lightly grease the pan with vegetable spray. The pan will be ready when the oil in the pan begins to smoke lightly. Be sure to keep the pan spray handy and use it between every crepe you cook to ensure each crepe will come out with ease.
Get the Recipe: Chicken-Spinach Crepes with Mushroom Cream Sauce
Step 3: Cook Your Crepe
Depending on the size of your pan, add the batter to the middle of the pan. Lift the pan, tilt, and rotate in all directions until the batter coats the bottom evenly. Return the pan to the heat and cook until the crepe begins to form bubbles and the bottom is lightly browned, which should only take about 1 – 1½ minutes.
Turn the crepes with a spatula (this task is best with a silicone spatula since they are heat resistant and won’t scratch any nonstick surface). Once the crepe is turned, cook the second side until lightly browned. Even though making a perfect crepe comes with practice, that skill is often developed after only a few tries; don’t be discouraged if the first one or two crepes you make don’t turn out quite right!
Cooling and Storage Options
Cool the crepes on a wire rack and let cool for several minutes. To keep crepes warm, arrange them on a baking sheet, overlapping slightly and using parchment paper between the layers. Keep these warm in a 200-degree oven for up to 30 minutes or until needed.
If you are making the crepes in advance, you can either refrigerate or freeze them for later use. Layer the cooled crepes with sheets of parchment or waxed paper in between and store them in an airtight container (up to three days in the refrigerator and up to four months in the freezer). When the frozen crepes are needed later, they are best thawed overnight in the fridge or at room temperature for about an hour before using.
How to Serve Crepes
Crepes are rarely served plain but are used to hold or be filled with various fillings and sauces. They are also a fantastic way to turn simple ingredients into a wonderful dish or dessert. Simply take the crepe, top the center with your desired addition, and roll up or fold in half or quarters. Consider savory combinations of your favorite meats, vegetables, and cheeses, or sweet options filled with seasonal preserves, whipped cream, fresh fruit, or nut butter. Think of this crepe recipe as your blank canvas and be as creative as you’d like for a light, memorable meal.
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