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+ servings

Homemade Crepes

These crepes are delicious and so easy to make at home.
a stack of homemade crepes on a plate with toppings
Print Recipe
5 from 2 votes


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

Suggested toppings:

  • Sliced strawberries or other fruit
  • Jam
  • Nutella
  • 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.


Calories: 112kcal, Carbohydrates: 12g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 28mg, Potassium: 71mg, Fiber: 1g, Sugar: 6g, Vitamin A: 225IU, Calcium: 46mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.