Homemade Crepes

A photo of crepes on a plate with fresh whipped cream, blueberries, and strawberries on them.

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You only need 6 basic ingredients to make your own buttery homemade crepes at home. This recipe produces thin and delicate crepes with crisp edges that can be enjoyed with a simple dusting of powdered sugar or filled with sweet whipped cream. I've also included instructions for making savory crepes to fill with your favorite sandwich fillings. I am confident that you can make these crepes this without any special pans or equipment, and you'll find all of my best tips and tricks to be successful without any specific or advanced skills.

Prep Time15

Bake Time15

Resting Time30

Total Time1

Recipe Author Lynn April

Servings: 10 crepes

Ingredients

▢ 4 large eggs
▢ 1 cup (240mL) milk¹
▢ 2 Tablespoons (28g) unsalted butter melted; plus more for the pan
▢ 1 teaspoon vanilla extract
▢ 1 cup (120g) all-purpose flour
▢ ½ teaspoon salt

Instructions

In a medium size bowl, whisk the eggs. Add the milk, melted butter, and vanilla and whisk again to combine. Add the flour and salt and whisk vigorously to combine. If some lumps remain, that's ok. They will absorb as the batter rests. Alternatively, you can add all of the crepe ingredients to a blender and process until smooth.
4 large eggs, 1 cup (240mL) milk1, 2 Tablespoons (28g) unsalted butter, 1 teaspoon vanilla extract, 1 cup (120g) all-purpose flour, ½ teaspoon salt
Rest the batter: allow batter to rest at room temperature for 30 minutes, or covered in the refrigerator up to 2 days.
After 30 minutes, whisk the batter again to eliminate any remaining lumps of flour. Use a spatula to press out larger chunks, if you prefer.
Set out a large dinner plate or platter lined with parchment or wax paper.
Cook the crepes: heat a 9" nonstick skillet over medium heat. When skillet is hot, lightly coat it with butter. Pour ¼ cup of batter into the skillet (I like to use an ice cream scoop with a trigger), remove it from the heat, then quickly but gently swirl the batter around² to evenly coat the bottom of the skillet. Continue to rotate the pan until all of the batter is set.
Set the skillet back down on the heat and cook the crepe until the top is set and opaque but still slightly sticky (about 75 seconds). Use a silicone spatula to lift and slide the crepe out of the pan and quickly flip it over to cook the other side, only about 30 seconds.
Use the spatula to slide the crepe out of the pan and onto the prepared plate. If the crepe doesn't slide out of the pan easily, continue to cook for another 15-20 seconds.
Continue with the rest of the batter until you have about 8-10 crepes that are approximately 8" in diameter.
Fill your crepes: I like to use a basic homemade whipped cream for my filling and top with powdered sugar, fresh fruit, and/or a strawberry sauce. See the "fillings & toppings" sections (one for sweet and one for savory) in the post above for other filling and topping suggestions. Store crepes covered tightly in the refrigerator for up to 5 days. You can enjoy them cold or warm them up. Crepes freeze well, up to 3 months. Thaw in the refrigerator.

Video

Notes

Milk: I recommend full fat/whole milk. Using a lower fat milk runs the risk of your crepes tearing or ripping. If you want to make your crepes dairy-free, use a plant based butter or neutral oil instead, and I recommend using coconut cream in place of the milk so you still have a solid fat source. If you use a lower fat plant-based milk, you may just have to be extra careful with your flipping.
Swirling the batter: this can take practice! Even as much as I've made crepes, I still have to get the "feel" of the batter and the pan on the first try. Here's my best tip: I like to pretend I have a marble in my pan and I'm trying to roll it around just on the edges of the pan. Work quickly as the batter will thin out and start to cook immediately as it hits the hot pan, but work carefully as a smooth motion brings the best results. You can (and should!) remove the pan from the heat to do this. It will only take a few seconds to swirl. Don't worry if it's not a perfect circle! You will get the hang of it with practice.
Savory crepes: to make a savory crepe instead of a sweet one, omit the vanilla extract.

Adapted from King Arthur Flour

Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.