Let me show you how easy it is to make delicious homemade crepes on your own!
Homemade crepes are a favorite in our house! My kids love them with nutella, jam, or thinly sliced strawberries, and they request them regularly for breakfast.
Crepes used to be a dish I would make only for special occasions. But since I’ve developed this easy crepe recipe that comes together in seconds in the blender and rests overnight in the fridge, we’re having crepes all the time! Homemade crepes are perfect for holidays, lazy weekends, and even everyday weekday mornings.
Ingredients you’ll need
Here’s everything you’ll need to make crepes at home (full recipe below):
- Milk— whole milk is preferred, but 2% is okay
- Granulated sugar
- All-purpose flour
- Vanilla extract
- Desired toppings like nutella, jam, fruit, etc.
No special equipment needed!
There are special pans and tools you can buy to make crepes at home, but they’re definitely not necessary (and I personally really dislike purchasing single-use kitchen items). I use a 9-inch stainless skillet, but a 9-inch nonstick skillet is also a good choice, especially if you’re new to making crepes.
If you do want to purchase equipment to make crepe-making even easier, I like this shallow nonstick pan with wooden spreader.
How to make homemade crepes
- Melt butter. Melt better over medium-low heat in the same skillet you plant to cook the crepes in.
- Combine ingredients in a blender. This is the easiest and fastest way to get a lump-free crepe batter! Skip the bowl and whisk, and combine all ingredients in a blender for about 20-30 seconds.
- Chill (optional). You can make the crepes immediately after combining the batter, but letting it rest will relax the gluten and improve flavor.
- Add batter to pan and swirl. This video helps to demonstrate what I mean. As you add ¼ cup of batter to the pan, tilt and swirl the pan to spread the batter evenly over the bottom.
- Cook until golden. Cook on the first side for about 2 minutes until edges just barely start to turn golden. Start loosening up the edges with a spatula.
- Flip. Once you’ve loosened the edges of the crepe, carefully work your spatula under the crepe about halfway and flip it. This will take practice! Once flipped, cook on the second side for about 1 more minute until golden.
- Stack and repeat. Flip the cooked crepe out onto a plate and repeat with remaining batter, stacking crepes on top of each other on the plate as you go.
- Enjoy! Add your favorite toppings and/or fillings (suggestions below) and enjoy crepes warm or at room temperature.
Tips for making crepes at home
- Cooking crepes at home takes practice! The first one (or few) you make may not come out in one piece, but you’ll get the hang of it. The nice thing about a batch of crepes, is that even if a few don’t work out, there’s still plenty of batter for more.
- This short video is very helpful in demonstrating how to slowly add batter to the pan as you tilt and swirl it around.
- Do not add more than approximately ¼ cup batter to a 9-inch skillet, or crepe will be too thick and harder to work with.
- My crepes come out with lacey edges, as you can see in my photos. This comes from super-thin batter at the edges, and I don’t mind them. The edges soften as the cooked crepes stack on top of each other, but even if they stay a little crispy, I love the contrast. If you want a cleaner edge, practice not being so wild in your pan twirling as me 😊, or simply push them into the center with your spatula immediately after adding and twirling the batter to the pan.
- Remember, how your crepes look doesn’t matter as much as how they taste. And if you follow this recipe, your crepes will taste amazing regardless!
- Chilling the batter is not required, but does help to relax gluten and improve flavor. I like to prepare the batter the night before I plan to make and serve the crepes. Prepared crepe batter should be used within about 24 hours for best results.
- Crepes can be made several days in advance and kept in the fridge.
Crepe toppings and fillings
You can add almost anything you like to your crepe— both sweet and savory. Here are a few of our favorites!
- Sliced strawberries and bananas
- Squeeze of lemon juice and dusting of powdered sugar
- Whipped cream
Shop tools for this recipe
For the crepes:
- 4 tablespoons unsalted butter (¼ cup, 56 grams)
- 1 ½ cups whole milk (375 ml)
- 3 large eggs
- ¾ cup all-purpose flour (90 grams)
- ¼ cup granulated sugar (50 grams)
- ½ teaspoon vanilla
- Pinch of salt
- Sliced strawberries or other fruit
- Whipped cream
- Squeeze of lemon juice
- Powdered sugar
To make the crepes:
- Melt the butter in a 9-inch stainless or nonstick skillet over medium low heat.
- In a blender, combine the butter, milk, eggs, flour, sugar, vanilla, and salt until combined and no lumps remain, about 20-30 seconds.
- Add 1/4 cup crepe batter while tiling the pan and swirl to coat the bottom of the pan as needed. Let cook for about 2 minutes minutes, until lightly browned, loosening the edges and center with a spatula as it cooks.
- Flip and cook on the other side for an additional minute. Flip out onto a plate and repeat with remaining batter.
- Flip cooked crepe out onto a plate and repeat with remaining batter.
- Serve with desired toppings. Crepes can be served warm or at room temperature.
- The batter can be made in advance and stored in the fridge for up to 24 hours. I like to make crepe batter the night before for easy crepe-making in the morning.
- Whole milk is preferred, but 2% will work okay too.
- This video helpfully demonstrates how to tilt and swirl the pan when adding batter.