These easy homemade crepes are buttery, tender and so delicious! They're made by hand and you don't need a special crepe pan, an 10-inch nonstick pan works perfectly. They're delicious with savory or sweet fillings and you can have them for breakfast, lunch, dessert or an afternoon snack.
Making this recipe reminded me of how much I love crepes and how easy they are to make. Growing up, my mom often made a chicken and broccoli crepe dish that was so delicious that I was always excited when I came home from school and saw that she was making this dish. If you've never made crepes before don't hesitate to try. They're easier to make than you might think and are great for breakfast, lunch, dinner, or a snack. Try them as part of these delicious Cinnamon Apple Crepes and enjoy!
Why This Recipe Works
The basic crepe recipe has three ingredients - flour, milk, and eggs. The key to creating tender buttery crepes is to start with room temperature ingredients and to allow the batter to rest at least one hour in the refrigerator. Use a nonstick skillet and make sure to butter the pan before cooking each crepe to ensure beautiful browning of the crepe and an easy release from the pan.
The Key Ingredients for This Recipe
This is the basic recipe for savory crepes and it has the following ingredients:
- All-Purpose Flour. Provides the structure for the crepes
- Whole Milk. Whole milk is the main liquid. You also use 2% milk, almond milk or oat milk though it won't taste as rich.
- Eggs. Provide structure, fat and keep the crepes tender
- Unsalted Butter. Adds flavor, creates a softer texture and helps with browning
- Kosher Salt. Adds flavor to the batter and final crepes
If you want a sweet or dessert crepe I've added a second recipe for dessert crepes. The additional ingredients are sugar and vanilla extract. You can also add other flavors like almond extract, rum, or bourbon depending on what you're making.
How to Make These Crepes
This crepes recipe is very easy to make and requires only a bowl and a whisk.
In a large bowl, whisk the eggs. Add the milk and salt and whisk just until everything is combined. Using a fine-mesh strainer, sift the flour over the milk-egg mixture in two batches whisking after each addition to incorporate the flour.
After all the flour is added, cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour or overnight for 12 hours. I am very rarely this organized, so if I'm making crepes for breakfast I'm making the batter in the morning.
Don't skip the step to refrigerate the crepe batter for at least an hour. This step relaxes the gluten (so your crepes will be tender) and allows the flour to absorb the liquid. If you see little bits of flour in your batter before letting it rest, don't worry. After resting for an hour those little lumps of flour will disappear.
When you're ready to make the crepes, remove the crepe batter from the refrigerator and whisk it for a few seconds.
Some recipes use a blender to combined the ingredients. I prefer not to use a blender because that technique introduces air into the batter and increases gluten development. Using the blender does help mix in the flour, but sifting the flour directly into the wet ingredients and allowing the batter to rest also ensures that the flour gets absorbed and you have a smooth batter.
Cooking the Crepes
There are special crepe pans that you can use for making crepes, but I found that using a good 10-inch nonstick pan works really well. My favorite non-stick pan is the OXO Good Grips 10-inch Nonstick Pan. The batter spreads evenly over the surface and the crepes slide right out of the pan when they're done.
Heat the pan over medium heat. Test the pan by sprinkling it with water. If the water sizzles and jumps across the pan it is ready. Brush the cooking surface with a butter, just enough to lightly coat the surface.
Pour 1/4 cup of crepe batter in the center of the hot pan then tilt the pan in all directions to completely coat the bottom of the pan. When the crepe starts to bubble, the edges are lightly browned and the bottom has a light brown lacey pattern it is time to flip the crepe.
Use an offset spatula to loosen the edges, shake the pan back and forth to loosen the crepe then use a spatula or your fingers to flip the crepe. Or you can flip it over by a toss of the pan. It may take a few tries to master that technique.
How to Store Crepes
If making and eating the crepes on the same day, the crepes can be stored at room temperate until ready to serve.
To Refrigerate: Stack the crepes, wrap them in plastic wrap or foil, and store in the refrigerator for 2 to 3 days. Let them stand at room temperature one hour before serving. If you want warm crepes, place them on a single layer on a sheet pan in a 200°F oven and heat until just warm.
To Freeze: Stack the crepes with a piece of wax paper or parchment paper between each crepe. Place the crepes in a freezer storage bag or wrap in foil. When ready to use thaw them in the refrigerator 24 hours before serving and rewarm in a 200°F oven or serve at room temperature.
Pro Tips for Making This Recipe
- Use room temperature eggs and milk. Cold milk and eggs will cause the melted butter to start to solidify as it is added.
- Refrigerate the batter for at least one-hour. Gluten forms with the flour is mixed with the wet ingredients. Letting the batter rest will relax the gluten and give the flour time to absorb the liquid, which will result in tender crepes.
- The crepes are ready to flip when the edge of the crepe have started to lightly brown
- When you cook the second side, it will only be a spotty brown. This is the underside or non-public side of the crepe.
- Brush the cooking surface with melted butter for each crepe to make sure it releases.
Crepe Fillings and Toppings
Crepes are incredibly versatile and can be served with sweet or savory fillings. Growing up my mom made crepes with a chicken and broccoli filling. It was one of my favorite things to have for dinner. But I also love sweet crepes filled with whipped cream and fresh fruit.
Here are a few more ideas for crepe fillings:
- Lemon Curd and Fresh Berries
- Roasted Peaches
- Strawberries and Cream from Strawberry Shortcake Recipe
- Fresh Tomatoes, Mozzarella and Basil
- Scrambled Eggs, Ham and Cheese
Recipe - Frequently Asked Questions
The crepe batter should be runny and very liquid. It should be the consistency of heavy cream
Resting the batter allows the flour to absorb the liquid and the gluten to relax. It's the secret to tender, soft crepes.
Yes you can make the crepes dairy-free. You can replace the whole milk with almond milk or oat milk and replace the butter with vegetable oil.
Crepes are so versatile. They're perfect for breakfast, lunch, or dinner and they make the perfect portable snack - think ham and cheese or nutella and bananas. I hope you try this recipe. If you do please leave a comment and if you post on Instagram tag me @bakesbybrownsugar.
Bon Apetit!
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Crepes Recipe
Equipment
- Large Mixing Bowl
- Whisk
Ingredients
Savory Crepes
- 3 (150 grams) large eggs room temperature
- 2 cups (480 ml) whole milk room temperature
- 1 cup (141 grams) all-purpose flour
- 1/4 teaspoon kosher salt
- 3 tablespoons (42 grams) unsalted butter, melted plus extra for brushing the pan
Dessert Crepes
- 3 (150 grams) large eggs room temperature
- 2 cups (480 ml) whole milk room temperature
- 1 cup (141 grams) all-purpose flour
- 2 tablespoons (25 grams) granulated sugar
- 1/4 teaspoon kosher salt
- 3 tablespoons (42 grams) unsalted butter melted plus extra for the pan
- 1 teaspoon pure vanilla extra
Instructions
- Place the eggs in a large bowl and whisk until the yolks are broken up. Add the milk and kosher salt and whisk until well combined. If you’re making the sweet crepes add the sugar and whisk until the sugar is dissolved.
- Sift the flour into the liquid ingredients in two batches, gently whisking after each addition until the flour until it’s completely mixed.
- After all the flour is added, there may be small lumps of flour. That’s okay. Slowly drizzle in the melted butter whisking as the butter is added to the batter. The batter should be thin, about the consistency of heavy cream.
- Cover the bowl with plastic wrap and let it rest for at least 60 minutes or overnight. During this time the flour will will absorb the liquid and the littles lumps of flour will disappear. As soon as you pull the batter from the refrigerator, add the vanilla extract if making the Sweet Crepes.
- Heat an 8-inch non-stick skillet over medium-high heat. The pan is ready when you sprinkle water into the pan and the drops of water dance across the surface. Reduce the heat to medium. Brush the surface of the pan with melted butter, using a heatproof pastry brush.
- Pour 1/4 cup of batter (I use a 1/4 cup measuring cup) in the center of the pan and gently swirl in around until the batter completely covers the bottom of the pan in an even layer. Cook the crepe on the first side for 2-3 minutes until the edges are browned and the crepe has browned. As the crepe is cooking it will bubble up.
- Use an offset spatula to gently loosen the crepe from the pan and gently shake the pan back and forth to completely loosen the crepe. Use a thin spatula to flip the crepe over and cook on the other side for 45 to 60 seconds.
- Slide the crepe out of the pan onto a large baking sheet. Cook the rest of the crepes and place them on the same baking sheet overlapping the crepes.
How to Store the Crepes
- If you're making the crepes the same day you're eating them store them at room temperate.To store in the refrigerator, stack the crepes, wrap them in plastic and store them in the refrigerator for 2 to 3 days. To freeze the crepes, stack the crepes and place a piece of wax paper or parchment paper between each crepe (the paper will make it easier to separate the crepes). Place them in a freezer bag, and store on a flat spot in the freezer. Thaw in the refrigerator 24 hours before serving and warm them in a 200°F oven if you want them warm.
Mae says
This looks yummy! Can I make the batter the night before?
Cheryl Norris says
Hi Mae
Thanks for the compliment on this recipe. Yes, you can make the batter the night before. And thanks for asking the question. That is good information to add to the post and the recipe.
Kathy says
We made your crepes recipe with apples and cinnamon tonight for dessert and everything turned out great! It was a bit time consuming, but worth it for a taste of French cuisine! We're studying France at school, so it was as special treat. 😊
Cheryl Norris says
Hi Kathy
Thank you for trying this recipe. I'm so glad you enjoyed it. My goal was to maximize the flavor of these simple ingredients so I'm happy to read that you like the flavors. Since you're studying French also check out one of favorite French blog Le Chef's Wife. Bon Apetit!