Classic Crepes – Make this classic French treat right at home with just 6 simple ingredients. Serve with all of your favorite sweet and savory fillings!
Crepes are one of those treats that I couldn’t get enough of in France. I ate them everytime I found a place to get them and once I got back to the States, I was a regular at the local crepe shop. Recently, I have been on a kick of making them at home and since I have nailed the process and the recipe, I decided to share them with you guys!
Now all you need to make crepes are 6 simple ingredients – eggs, milk, flour, butter, sugar, and vanilla extract. If you have a crepe pan, use that but if not, use a large nonstick skillet. I used a blender to combine the ingredients but you can just mix the ingredients well with a whisk.
Common Questions About Making Crepes
What are crepes?
Crepes are a very thin, pancake that originated in France. They have fillings typically and can be sweet or savory.
What is the difference between pancakes and crepes?
While they have very similar batters, pancake batter has baking powder in it as a leavening agent and tend to be thicker.
What can I fill crepes with?
There are so many great crepe fillings to try!
- Fresh fruit
- Jam (strawberry, raspberry, blueberry, etc)
- Whipped cream
- Chocolate sauce
- Powdered sugar
- Sauteed mushrooms
- I used dairy milk but non-dairy should work instead.
- All-purpose flour is best for this recipe as we want a soft crepe.
- The eggs are going to bind our crepe together.
- The butter adds great richness and fat to our batter.
- The granulated sugar is going to sweeten the batter just slightly.
- The vanilla is going to add a subtle sweetness and vanilla flavor to the batter.
- Crepes can either be served rolled or folded into triangles – either way is delicious.
- Crepes can be used for virtually any meal from breakfast to dinner – including dessert.
Looking for more breakfast recipes? Check these out!
- Peach French Toast
- Chocolate Waffles
- Baked Vanilla Donuts
- Vanilla Bean Scones
- Old Fashioned Glazed Donuts
- 1 1/4 cups whole milk
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons melted butter (plus more to grease your pan)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- Add all of the ingredients to your blender. Blend on medium speed for 30 seconds. Scrape down the sides of the blender, making sure no large lumps of flour stick to the edges. Blend for an additional 30 seconds.
- Transfer the crepe batter to the fridge to rest for 60 minutes. This will help ensure that you have strong, yet soft crepes but it is optional so if you're in a hurry - feel free to skip it.
- Once the batter has rested, heat a large nonstick skillet over medium heat. Add a small pat of butter (about 1/2 tablespoon) and swirl it around the pan.
- Once the butter has melted, add 1/4 cup of crepe batter to the center of the pan.
- Immediately once you've added the batter, hold the pan at a 45 degree angle and swirl your wrist in a circle. This should help the crepe batter spread into a thin, even layer. Trust me, it takes some practice, but just keep swirling!
- Cook the crepe for 1-2 minutes per side, or until it is golden brown on both sides.
- Transfer the crepe to a plate and repeat steps 3-6 with the remaining batter.
- Garnish the crepes with your choice of toppings and enjoy warm or at room temperature. Store any leftover crepes in an airtight container in the fridge for up to three days.
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