Crepe Recipe (VIDEO) (2024)

Learn how to make Crepes from scratch! These delicate crepes are thin, buttery, and downright delicious. This is the only recipe you’ll ever need!

Be sure to fill them with our popular pie filling for amazing blueberry crepes and whipped chantilly creamor even some Nutella!

Recipe Details

I love these Crepes because they can be used to make a sweet dessert or a savory dish. It’s the perfect recipe for everyday meals and special occasions.

• TASTE: These crepes have a buttery, lightly sweet flavor. They also taste slightly egg-like because of the amount of eggs in them.
• TEXTURE: Thin and flat, these crepes are tender yet still springy to the touch. They are perfect for folding and rolling with sweet or savory fillings.
• TIME: This recipe will take about 1 hour and 15 minutes from start to finish
• EASE: Crepes may seem intimidating, but with this detailed recipe, you’ll be making and folding crepes like an expert.

What You’ll Need

Ingredient Notes

• Boiling water- This ingredient is what gives the crepes their light and delicate texture.
• Eggs- These provide structure to the crepes and bind all the other ingredients together. They also add a little flavor that works with both the sweet and savory fillings.

Add-ins and Substitutions

• Add fresh fruit- Diced strawberries, raspberries, blueberries, and sliced bananas make delicious toppings and fillings for crepes.
• Fill them- Jams, pie filling, Nutella, chocolate, and honey are all great fillings for crepes. You can also fill them with savory ingredients like in these Chicken and Mushroom Crepes.
• Add powdered sugar- These crepes can be sprinkled with powdered sugar when they’re done cooking for an added hit of sweetness.
• Make them gluten-free- Using gluten-free baking flour in place of the all-purpose flour will make these more allergen friendly.

How to Make Crepes

• Make the batter– All you need to do is add the eggs, milk, corn oil, vanilla, sugar, and salt into a blender. Then measure out your flour by spooning it into your measuring cup and leveling it off with the back of a knife (this is super important). Now add it to the blender and pulse it a few times.
• Add boiling water– Now boil a cup of water and quickly add it to the crepe batter and mix it again with a few pulses. Let the batter rest at room temperature for at least 30 minutes or for a few hours in the fridge. Do not skip this step. It is crucial to let the gluten relax and absorb the liquids.

• Butter the pan– You can grease your pan by melting some butter and brushing it onto the bottom of the pan. Or just add a tablespoon of butter and let it melt.
• Cook your crepes– Now heat your non-stick skillet to medium-low heat and pour in 1/4 cup of the batter using a ladle. Then quickly tilt and swirl the pan around to ensure that the batter covers the entire bottom of the skillet. Cook for 3-4 minutes, then flip with a thin spatula and cook for 2 more minutes.

Pro Tip: The best way to flip crepes is by knowing when they are ready to flip. Once the top loses its shine and you begin to see bubbles appear underneath, it’s most likely time to flip. Look for dry edges, then run along the sides of the pan with a thin rubber spatula, slide it under, and flip.

How To Fold Crepes

There’s more than one way to fold a crepe, but the most popular is the Suzette style. The pocket fold method and tuck and roll method are also used often. Here’s how to do them:

Suzette Fold

• Also known as the triangle fold, the Suzette fold is done by folding the crepe in half and then folding it in half again, so youend up with a simple triangle shape. That’s it!

Tuck and Roll Method

• For the tuck and roll method,you want to take one side and bring it towards the center, and then take the oppositesideand bring it towards the center as well. Then start from the end closest to you and roll the crepe up nice and tight like a burrito!

Pocket Fold

• For the pocket foldedcrepes I added some thinly sliced strawberriesand whipped cream. To fold the crepe,bring the left and right side of the crepetowards the center. Thenbring the bottom of the crepe over the whipped cream and berries and gently fold it over again so it’s seam side down.

Recipe Tips

• Use boiling water– Adding hot water to the crepes gives them a lighter and more delicate texture.
• Rest the batter- Letting the batter rest for at least 30 minutes allows the gluten to relax as the flour absorbs the liquids.
• No need for a fancy crepe pan– Any non-stick pan will work great for making crepes. I personally love using Gotham pans.
• Butter the pan often- Some people add butter to the pan between each crepe, but I find that buttering every 3-4 crepes works just as well. Make sure to use a heatproof brush.

FAQs

Serving Suggestions

These Crepes are versatile enough to be served with so many different fillings, toppings, and desserts.

• Fillings: These crepes are scrumptious with fillings of Blueberry Pie Filling, Peach Pie Filling, Homemade Strawberry Jam, Nutella, and Cream Cheese Fruit Dip.
• Toppings: Drizzle these crepes with Dulce de leche, Raspberry sauce, Chocolate ganache, or honey. Chantilly cream also makes a delicious topping.

Make Them in Advance

Make ahead: If you want to make the batter ahead of time, you can keep the uncooked batter in your fridge for up to 1 day (24 hours) in advance.

Storing: The best way to store homemade crepes is by stacking them on a plate, covering them with plastic wrap, and refrigerating them for about 1 week. Crepes can be reheated in two ways. You can soften them up in a microwave for about 10 seconds per crepe, or reheat them in a buttered skillet.

Freeze: Once the crepes are cooked and cooled, layer them between sheets of wax paper or parchment paper. Then carefully transfer the stack into a ziplock bag and keep frozen for up to 4 months. Thaw at room temperature before serving.

More Sweet Dishes!

Watch how to make them here:

Full Recipe Instructions