Crepes are such an easy, versatile recipe that elevates any meal. I love them with some whipped cream, chocolate ganache and berries but they’re amazing on their own with a dusting of powdered sugar or for wrapping savory fillings like chicken salad! You don’t need a crepe pan but if you’re able to use one it helps.
What You’ll Need for This Recipe
Milk: Any milk will work for this recipe, you do not need to use cow’s milk.
Butter: If using salted butter then omit the added salt in this recipe
How to Make Crepes
1. Add the water, milk, eggs, melted butter, salt, sugar, and flour to your blender or food processor. You can also make crepes by hand using a whisk if desired.
2. Pulse for 10-2o seconds, or until smooth. If whisking by hand then you’ll beat until the lumps are gone.
3. Pour the batter into a bowl and cover with plastic wrap. Chill for at least an hour and up to 24 hours.
4. Melt 3-4 tablespoons of butter in a small bowl then heat a crepe pan or nonstick pan over medium heat until hot then brush melted butter over the surface. Be liberal with your butter on the first crepe. If you’re using a crepe tool then keep a bowl of water nearby to dip it in between crepes.
5. As soon as the batter is poured you’ll need to spread the crepe out. You can use a wooden crepe tool like you see above or just tilt the pan. Try to smooth into a circle but don’t worry about it being perfect, in this moment speed is key. The crepe will cook for between 30 and 60 seconds. It’s ready to flip when the top loses it’s shine and darkens slightly.
6. To flip the crepe either use a crepe spatula or an offset spatula to lift the crepe and turn it over. Cook for about 30 seconds or until there are golden bits underneath. Stack and cover as you complete the remaining crepes, and make sure to keep brushing butter on the pan.
Pro Tips for this Recipe
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Let your batter rest! I usually make the batter a day ahead and then let it hang out in the fridge so I can make my crepes in the morning with less hassle.
- It’s important for your pan to be nice and hot but not scorching. Once the batter goes in you need to move quickly so spread the crepe out either with a tool or by tilting the pan as soon as possible
- Your first crepe will probably not be pretty and that’s ok! Just keep going and make sure to brush with butter as you go.
- Cover the crepes and then warm in the oven or microwave before serving/ assembling.
- Have fun with toppings and fillings. You can use anything from Nutella and toasted nuts to fresh fruit, jam, berries or even savory fillings.
- Room temperature ingredients will work best. You don’t want the butter to cool and solidify before it mixes in.
Frequently Asked Questions
What is the difference between crepes and a pancakes?
Pancakes have a thicker batter with a leavening agent, which makes pancakes fluffy and thick. Crepes have a thinner batter with no leavening which makes them thin and tender.
What kind of milk do you use for crepes?
You can use any milk to make crepes! I enjoy using whole milk but oat, almond, soy etc will work well. You can even use all water in a pinch although that is not the tastiest option.
How can you keep them from getting rubbery?
The batter’s rest time gives the gluten an opportunity to relax, so leave it to chill for at least an hour. If you cook the crepes at a low temperature then they will dry out and loose that soft tender consistency so stick with a medium heat.
How thin should the batter be?
Your batter should be uniformly smooth with the consistency of heavy cream.
Do you need a crepe pan?
A crepe pan has a low side making it easy to flip but you can definitely use a nonstick skillet Instead. A crepe spreader and spatula are nice to have but you can use an offset spatula to flip and just tilt the pan to spread.
If you’ve tried this Crepe recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
- crepe pan or nonstick pan.
- blender, food processor or whisk.
- 3 tbsp unsalted butter melted and cooled plus more for the pan
- 1 cup all-purpose flour 120g
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 3/4 cup whole milk 180mL
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- Add the ingredients you your lender and pulse about 10 seconds or until smooth then pour into a bowl, cover with plastic and chill for at least an hour or up to a day.
- Melt 3-4 tablespoons of butter in a small bowl then warm your pan over medium heat. When the pan is hot brush with butter then pour about 1/4 cup of batter in the center. Immediately use a tool or tilt the pan to spread out. Cook for 30-60 seconds or until the top looses its shine then flip using a crepe or offset spatula and cook another 30 seconds. Brush with butter before each new crepe is poured.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Let your batter rest! I usually make the batter a day ahead then let it hand out in the fridge so I can make my crepes in the morning with less hassle.
- It's important for your pan to be nice and hot but not scorching. Once the batter goes in you need to move quickly so spread the crepe out either with a tool or by tilting the pan as soon as possible
- Your first crepe will probably not be pretty, that's ok! just keep going and make sure to brush with butter as you go.
- Cover the crepes and warm in the oven or microwave before serving/ assembling.
- Have fun with toppings and fillings, you can use anything from Nuttella and toasted nuts to fresh fruit, jam berries and even savory fillings.