How to make crepes

Crepes 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, crepes are begging to be topped with more than just maple syrup. Fruit, nutella, gruyere cheese and mushroom gravy are just some of the amazing topping options at your finger tips.

The secret to perfect crepes? 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 crepes will be tender instead of chewy. Read on for more tips and tricks on how to make the perfect crepes.

How do I make crepe batter?

It’s super simple! Just whisk up your dry ingredients, create a well in the middle of them, and whisk in your eggs and milk. Nothing to it.

Is crepe batter the same as pancake batter?

Not quite. While the ingredients are mostly the same—flour, eggs, milk, 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. Crepes, 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 crepe batter looks runny, don’t worry—it’s supposed to be like that.

How do I make sure my crepe batter doesn’t have any lumps?

Because crepe 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.

Can I make these crepes with gluten-free flour? What about whole wheat?

Absolutely. You can substitute any one-for-one gluten-free flour mix for the all-purpose flour in this recipe. You can also substitute in all whole-wheat flour if you like (and it will give your crepes a deliciously nutty flavor!), but they will also be slightly thicker than they would be with all-purpose flour. For best results, we recommend trying half whole-wheat and half all-purpose flour at first—that way you get that deliciously nutty flavor while still keeping the thin, delicate texture.

How do I make sweeter crepe batter?

With crepes, 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.

How do I cook these crepes?

The key to cooking crepes well is using a small pan that’s preheated over medium heat and well-greased with butter. We recommend dropping the batter into the center using a ¼-cup measuring cup, then gently tilting the pan to help the batter spread evenly. After the batter is spread, leave it be until it’s golden brown on the bottom, then slide a spatula around the sides to make sure it’s not sticking before you flip it.

My crepe stuck and fell apart! What do I do?

First, don’t panic! Everyone has had at least one crepe that got stuck, ripped, or otherwise fell apart. Let your crepe 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 crepe tastes delicious 😉

What do I fill my crepes with?

The short answer? Anything you want! Fresh strawberries and whipped cream or bananas and chocolate are a few of our favorite combos. Or if savory’s more your thing, try mushrooms and spinach or cheddar and sausage.

If you’re now addicted to crepes, be sure to check out this Rainbow Crepe Cake.

Made these? Let us know down below how you liked ’em in the comments below.

Homemade French crêpes are so much fun and surprisingly easy to make using a simple blender batter and a nonstick skillet. They can go sweet or savory, depending on your preference!

Sally is the author of four cookbooks and is a regular correspondent for the Boston Globe Wednesday Food Section. She also is a food photographer.

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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.

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.

How to Make French Crêpes in 5 Steps!

The technique for making crêpes is simple:

  1. Heat the pan over medium-high heat and rub it with butter from the end of a stick (to add flavor and color).
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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!

Crepes are easier to make than you think. These French street-food staples can be dressed up with sweet or savory toppings and any number of flavorful fillings.


Recipe Summary


  • 1 cup unbleached all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups whole milk, room temperature
  • 4 large eggs, room temperature
  • 3 tablespoons unsalted butter, melted, plus more for brushing
  • Step 1

In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using.

Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate.

Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using, wrapping in plastic wrap and refrigerating up to 5 days, or freezing up to 1 month.

Cook's Notes

Using a blender ensures a smooth crepe batter that has the consistency of heavy cream. If not using immediately, stack cooked, cooled crepes with wax paper and refrigerate, up to 3 days.

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Homemade Crepes are a staple recipe! They are perfectly thin and tender, deliciously buttery and delicate and cooked to golden brown speckled perfection.

These easy crepes are just as good as you’ll find at your local crêpery! And the topping or filling possibilities are endless!

What is a Crepe?

A crepe is a very thin, pancake-like pastry, typically served for breakfast or dessert. They trace their roots to the Greeks and then after that to the French.

If you visit France, be sure to visit the many crêperies that are found in Brittany.

Crepes typically come in a sweet and savory version. (I’ve included a recipe for savory below). And people of all ages love them!

What are Crepes Made of?

Traditional French crepes are made up of simple ingredients such as flour, milk or water, eggs, and salt then frequently they’ll also include butter or oil, and vanilla. No leavening agent (like baking soda or baking powder) is required, these are a wafer thin, flat and delicate pastry.

Best Crepe Batter Ratio

This is the ratio I like for crepes, 1 cup flour, 1 1/2 cups milk, and 3 eggs. Some may say it’s 1 too many eggs but they give the crepes a better overall structure/texture and they hold together better and aren’t tearing as much.

I’ve tested with both 2 and 3 eggs, go for 3. Also why use water when you can use milk? It gives more flavor as does a hint of vanilla.

Best Equipment to Mix Crepe Batter

For crepes my favorite method for mixing the made from scratch batter is just to use the blender for a smooth lump free batter (plus bonus, it’s the quickest mixing method). Then to let the batter settle and to allow the liquids to saturate the starches you need to let the batter rest for 1 hour (in a rush 30 minutes will probably do).

Do I Need a Crepe Maker or Crepe Pan?

I’ve never owned a crepe maker or crepe pan so don’t worry about buying a special pan just to make crepes. Just a non-stick pan with a good non-stick coating will do (I just don’t recommend use a pan where the coating has started to wear off, the crepes may stick).

Crepe Recipe Ingredients

For these easy crepes you’ll only need 7 basic ingredients:

  • Milk: I like to use 2% milk here for the best consistency. Whole milk will works too but I like to add an extra tablespoon or two since it has a thicker consistency.
  • Flour: All-purpose flour works best here to build up the structure. Nothing too delicate and nothing too protein rich (which would make the crepes overly chewy).
  • Sugar: This makes the crepes a little more tender and adds a hint of sweet flavor.
  • Salt: Don’t skip this ingredient, it really brings out the flavor in the crepes so they aren’t flat.
  • Butter: Though not every recipes uses this I see it as a must. It adds rich flavor, makes them more tender, and it prevents them from sticking to the pan.
  • Vanilla: Used to add a light background flavor. If you are making savory crepes you can omit this.
  • Eggs: Eggs are a crucial ingredient in crepes. They bind everything together.

Scroll down for ingredient amounts, directions and print option.

How to Make Crepes

  • Blend ingredients in blender: Add milk, flour, sugar, salt, butter, vanilla and eggs to a blender, then blend on low speed until well combined, about 10 seconds.
  • Scrape sides and bottom of blender if there’s any flour sticking and blend a few seconds longer.
  • Rest batter: Cover and chill 1 hour (or overnight if desired).
  • Preheat skillet: Heat a 10-inch non-stick skillet over medium heat.
  • Gently stir batter with a spoon just to blend separated layers.
  • Pour batter into buttered skillet: Lightly butter skillet then lift pan and pour a scant 1/4 cup batter into pan, immediately tilt and swirl pan in circular motion to evenly coat entire bottom portion of pan with batter.
  • Cook until set: Cook until golden brown brown on bottom then use an offset spatula to lift an edge of the crepe, grab the edge of the crepe with your fingertips and flip crepe to opposite side. Cook until golden brown spots appear on bottom.
  • Transfer to a wire rack.
  • Repeat cooking process: Repeat until all of the batter has been used up (if needed reduce burner temperature slightly).
  • Top as wrap as desired!

Watch How Easy Crepes are in this Video:

Crepe Filling Ideas

Crepes are the perfect base for all your favorite filling and toppings. Here’s a few ideas to get you started:

  • Nutella and diced strawberries
  • Sliced bananas and caramel sauce
  • Sweetened cream cheese or mascarpone and berry fruit compote (or try THIS whipped cheesecake topping!)
  • Lemon curd
  • Sweetened whipped cream and fresh fruit (peaches, strawberries, blueberries, raspberries)
  • Yogurt
  • Maple syrup
  • Or go the savory route (omit the sugar and vanilla) and fill with ham or bacon and eggs (like THESE)

Tips for the Best Crepes Every Time:

  • Use a blender to mix the batter, this ensures thorough mixing and prevents lumps.
  • Let batter rest at least 1 hour. This helps gluten develop leaving you with soft and tender crepes.
  • Use a non-stick pan! And heavy bottom is preferred. This allows even heat and no sticking.
  • Cook over medium heat. These are delicate and you don’t want to burn over a hotter setting.
  • Use butter to grease the pan, butter equals better flavor vs. using oil or a non-stick spray.
  • Measure out the portion of batter, that way your crepes won’t be too thin or too thick. You’ll have just the right amount of batter.
  • Get ready to tilt and swirl! The pan will be warm so you’ll want to immediately start swirling around so the batter doesn’t just settle and cook in the middle.
  • Serve them warm. You can cover cooked crepes with a clean kitchen towel so they stay warm while you cook the remainder.

I used to be too intimidated to try and make crepes but then one day I gave it a go, then of course I realized how easy it was and now I’m hooked. It really is a must have recipe!

Try this recipe for yourself and tell me what you think in the comments below. Do you think it’s the best crepe recipe too??

You just need the right pan with sloped sides to make crepes. Use them for cheese blintzes, tender manicotti, or try rolling them up with jam or fresh fruit for breakfast. I always make mine with 100% whole wheat pastry flour and they are nice and soft. Crepes can be made ahead and stacked for later use. – Jenny Jones

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Makes: 10-12 crepes

  • 1 1/4 cups milk (I use 1% or 2% low fat milk)
  • 2 eggs
  • 1 cup flour (can be whole wheat pastry flour, all purpose, or a combination of both)
  • 2 teaspoons vegetable oil
  • a stick of butter for greasing pan
  1. Whisk milk, eggs, flour, and oil in a bowl until smooth.
  2. Heat a non-stick pan over medium-high heat.
  3. For each crepe, lightly rub the pan with a stick of butter.
  4. Add about 1/4 cup of batter and tilt the pan to spread.
  5. Cook for about a minute until it loosens and turn over.
  6. Cook for another 10 – 15 seconds.


22 Comments on “Crepes”

Love your recipes and videos…they r the best!

I love watching your videos and then trying these recipes. We don’t buy bread anymore since I watched your 90 minute Whole wheat bread video. I love to get up early and bake a loaf of this bread for my wife, Nothing makes a woman happier than waking up to the smell of fresh bread that her husband has made, especially if the kitchen is all cleaned up.
Thank you
Colin sheldon

Just want you to know you’re doing a fantastic job your recipes are wonderful no matter what I always go back to yours they just come out perfect you explain them to perfection keep them coming Ginny you are a great person helping all the housewives series of great meals during our busy weeks thank you and God bless you

Love these. My Mom made nalesniki with a little jelly smeared inside before rolling them up. I made them for my kids. They called them “sneakies” and loved them as much as I did. Thanks for the reminder – I may make some tomorrow..

I have not made this recipe, but have made hundreds of crepes and IHMO there is one “mistake” in the video. Do not butter or oil the pan. Doing so prevents the crepe (or pancake, same principle) from uniformly browning, instead you will have brown spots here and there where the butter pooled. Try it, you will be amazed. This is also the trick to uniform brown pancakes….

Your recipes are all great but it’s your enjoyment of food that makes them great. Now that I entered my 70s, I find that I am baking more. Your recipes will be the first I make; which will be bread. Thank you!

Hi Jenny, I tired the Whole Wheat Pastry Flour, and my crepes turned out great!! I had to used a hand blender though to blend all the ingredients otherwise I had big flour clumps in my batter. I also found much better results cooking the crepes with my cast iron pan instead of non-stick.

Jenny: My mother was Slovak and my father Czech and I grew up with lots of peasant food. I love your recipes and your style. I am now age 84 and enjoy your recipe reminders of when I was a child. We lived in Polish neighborhoods. Thank you so much. Mema

OMG! Jenny, your pierogi recipe is to die for! I told my husband today, he’ll never have to eat hard, store bought pierogi again.

I’ve also made your Lemon and Black Forest Brownies; an absolute hit!
What can I say? Who knew that baking was this easy, eh?

I can wait to try your other recipes, especially “Makowiec,” my favourite cake from my childhood. Dziekuje bardzo; jestem naprawde zachwycona. 🙂

These were enjoyable and made way more than I had thought. I did make them with whole wheat pastry flour instead of 1/2 and 1/2. And while I really liked the flavor, I think I will try the 1/2 and 1/2 when I make them again this weekend for my ohsopicky 11 yr old. We were recently told by her doctor that her cholesterol levels were elevated, so I am revamping OUR diets, and it’s FUN! Thank you for all the wonderful recipes!!

Also, in your video you use 1 tbsp of oil, but your directions state 2 tsp of oil. Does it really make a difference? It’s only a matter of an additional tsp, correct? I ended up using 2 tsp of Canola.

Thank you for noticing this because I did not realize the recipe didn’t match the video. Sometimes I adjust a recipe and forget that I can’t change the video. It doesn’t make much difference how much oil is used, probably more would be better with whole wheat flour and less with all-purpose. I’ve adjusted the printable recipe to say “2-3 teaspoons oil” and thank you for bringing this to my attention. (OMG that’s an old video – I should redo it!)

Thanks Jenny.
I’m just now getting down how to make the flat bread so now I’m ready to move onto this.

Pretty much like making an omelet. I just wonder if you can roll the cheese or whatever in the pan before bringing them off the heat?

I think you would have to cook both sides of the crepe first. But if you put the filling in and fold it over, the filling will likely be cold. If you keep it in the pan to heat the filling inside, it could work but the cheese, as it warms up, may soften and seep out from the edges. I don’t know…. that’s my 2-cents.

What should I use if I don’t have olive oil? It can be replaced?

You can use any vegetable oil, even melted butter.

Thanks for your video. I am so interested to make a try on it but I am not sure how many ml of milk do I need to add. Could you help me on that?

Hope to see more of your video in future. Thank you!

There is a metric conversion chart in my blog and I believe 1 1/4 cups of milk would be 300 ml. Here is a link to the chart:

easy to make and so delicious … thanks Jenny!!

I appreciate this video Jenny. A few weeks ago I found out (again) about Crepés and fell in love with them. I grew up eating them in Puerto Rico but forgot all about them ’till my mom reminded me. lol

You are missed and appreciate for all your hard work on television. Now we can see that you continue to educate people about the health benefits of food. We can all eat, but there are those who do not know what and how to eat. I hope you can reach them!