Go Back
A beautifully plated crepe with a dusting of powdered sugar and a side of fresh fruit.

Homemade Crepe Recipe

Learn how to make perfect homemade crepes with this easy recipe. Discover tips for thin, delicate crepes, sweet and savory filling ideas, and storage tips.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine French
Servings 8
Calories 120 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 1/4 cup milk
  • 2 tbsp melted butter
  • A pinch of salt

Optional:

  • 1 tbsp sugar for sweet crepes
  • 1 tbsp vanilla extract

Instructions
 

  • Whisk flour and salt in a bowl. Create a well and add eggs, milk, and melted butter. Mix until smooth.
  • Let the batter rest for 30 minutes.
  • Heat a non-stick skillet over medium heat. Lightly grease with butter.
  • Pour 1/4 cup batter into the pan, swirling to coat evenly.
  • Cook for 1-2 minutes, then flip and cook for another 30 seconds.
  • Repeat with the remaining batter.

Notes

  1. Batter Consistency:
    • The batter should be thin, similar to heavy cream. If it’s too thick, add a splash of milk and whisk until smooth.
  2. Resting the Batter:
    • Letting the batter rest for at least 30 minutes ensures the flour hydrates fully, resulting in tender crepes. You can even refrigerate it overnight for convenience.
  3. Cooking Temperature:
    • Use medium heat for cooking crepes. If the pan is too hot, the crepes will brown too quickly and become brittle.
  4. Flipping Crepes:
    • Wait until the edges of the crepe lift easily from the pan before flipping. Use a thin spatula or your fingers (carefully!) to flip.
  5. Sweet vs. Savory:
    • For sweet crepes, add 1 tablespoon of sugar and 1 teaspoon of vanilla extract to the batter.
    • For savory crepes, omit the sugar and vanilla, and consider adding herbs like thyme or chives to the batter.
  6. Storing Crepes:
    • Stack cooked crepes with parchment paper in between to prevent sticking. Store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
  7. Reheating Crepes:
    • Warm crepes in a skillet over low heat or microwave them for 10-15 seconds. Avoid overheating, as they can dry out.
  8. Common Issues:
    • Tearing Crepes: This usually happens if the batter is too thick or the pan isn’t properly greased. Adjust the batter consistency and lightly grease the pan before each crepe.
    • Sticking to the Pan: Ensure your pan is non-stick and properly heated before adding the batter.
  9. Creative Variations:
    • Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
    • Dairy-Free: Use almond milk or oat milk and replace butter with coconut oil.
    • Protein Boost: Add a scoop of protein powder to the batter for a healthier twist.
  10. Serving Suggestions:
    • Serve crepes warm with your favorite toppings. For a fancy touch, dust with powdered sugar or drizzle with chocolate sauce.
Keyword crepe batter, crepe fillings, French crepes, homemade crepe recipe, savory crepes, sweet crepes