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    Oh My Veggies » Vegetarian Recipes » Vegetarian Breakfast Recipes

    How to Make Perfect Crepes

    Published: Aug 19, 2014 · by Nicole · Updated: Jan 19, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    homemade crepes
    homemade crepes
    Photos by Rikki Snyder
    Jump to:
    • Ingredients for Crepes
    • Step 1 - Blend the Batter
    • Step 2 - Chill the Crepe Batter
    • Step 3 - Grease Your Pan Well!
    • Step 4 - Swirl the Batter in the Pan
    • Step 5 - Flip the Crepe Over (Carefully!)
    • Crepe Variations
    • The Best Crepe Fillings
    • Storing Crepes for Later
    • Recipe
    • Comments

    Crepes are the little black dress of the food world. In a word: versatile. They're great for breakfast, lunch or dinner. They can be made sweet or savory. They're great straight up, with nothing but a little sprinkle of sugar to embellish them- and they're also fabulous with the fanciest fillings you can dream up.

    Crepes are also one of those recipes that can be very intimidating if you've never made them before. But trust me, they're easier than you think!

    I've broken it down step by step so that learning how to make crepes -- nay, how to make perfect crepes -- will be a cinch.

    Ingredients for Crepes

    Crepe Ingredients on a countertop

    Pretty much all crepe recipes start with the same basic formula: milk, eggs, melted butter, flour and water. You'll also need a bit of extra butter for greasing the pan.

    Once you've got a basic crepe recipe down, you may want to expand your horizons, experimenting with other types of flour (buckwheat crepes are amazing!) or even with vegan crepes.

    For now, we've started with a 100% reliable basic crepe recipe.

    Step 1 - Blend the Batter

    crepe batter in a blender

    Using a blender is the easiest way to get a beautifully smooth crepe batter. Simply place all of the ingredients into your blender, pulse a few times to combine, then whirl for a moment until smooth.

    Don't have a blender? No problem. A bowl, a whisk and a little elbow grease will do the trick. Whisk vigorously until the batter is free from any lumps.

    Step 2 - Chill the Crepe Batter

    homemade crepe batter in a mixing bowl

    Next, you'll want to refrigerate your crepe batter and allow it to chill. This allows the flour to fully absorb into the liquid and will result in much more tender crepes than if you were to cook them right away.

    Your batter should rest in the fridge for at least one hour. You can even make your crepe batter the night before and let it rest overnight in the fridge.

    When you're ready to make crepes, give the batter a good stir as the flour will have settled to the bottom of the bowl.

    Step 3 - Grease Your Pan Well!

    greasing a pan with butter for making crepes

    When you're ready to start making your crepes, heat a nonstick pan over medium-high heat. A crepe pan is the perfect tool if you have one - as the shape makes them really easy to flip.

    Don't have a crepe pan? Don't worry!  A non-stick pan will work perfectly well for crepe making, or a well-seasoned cast iron pan will do the trick too.

    After the pan is heated, you'll need to grease it with butter for the first crepe or two. After that the pan should be sufficiently hot and 'seasoned' with the first couple of crepes. If you find that subsequent crepes are sticking, a little top-up of butter should get things moving.

    Step 4 - Swirl the Batter in the Pan

    swirling crepe batter in a pan

    Add a small amount of batter, about two tablespoons, to the center of your pan, and swirl to coat. It may take a few tries to figure out the perfect amount of batter. It should fully cover the bottom of the pan, but should be uniformly thin. If your crepe turns out a bit too thick, add a little less batter next time. Crepe too thin? Add a touch more batter.

    The first couple of crepes are rarely beautiful, even for seasoned crepe-makers. Consider them a cook's snack!

    Step 5 - Flip the Crepe Over (Carefully!)

    Flipping a  Crepe

    Your crepe will cook for about 30-40 seconds on the first side. You'll know it's ready to flip when the edges start to lift from the pan. Carefully slide a spatula under the crepe and flip! Cook for another 10-20 seconds or so on the second side. Remember that the next crepe will cook faster, as the pan gets hotter!

    Remove the finished crepe from the pan and onto a waiting plate, cutting board, or wire rack to cool. Repeat for all the remaining crepes!

    Crepe Variations

    For sweeter crepes, try adding any of these mix-ins to the crepe batter:

    • 2 tbsp sugar - I like brown sugar crepes!
    • 1 tsp vanilla extract
    • 2 tbsp of sweet liqueur
    • 1-2 tbsp cocoa powder - for chocolate crepes.

    For savory crepes, experiment with these tasty additions:

    • ¼ tsp salt
    • 2 tbsp chopped herbs such as dill or rosemary
    • ⅛ tsp chili powder - for spicy crepes!

    The Best Crepe Fillings

    homemade crepes stuffed with fruit and topped with whipped cream

    Now it's time to serve your crepes! You can make them as plain or as fancy as you like. Just a sprinkle of powdered sugar is fine, or you can get creative. Here are some of my favorite ways to top crepes:

    Sweet Crepe Fillings:

    • Strawberries and whipped cream
    • Nutella and sliced banana
    • Caramelized bananas
    • Peaches and cream
    • Apples and cinnamon
    • Ricotta and lemon

    Savory Crepe Fillings:

    • Spinach and Gruyere
    • Scrambled eggs and cheese
    • Tomato and basil
    • Sautéed mushrooms
    • Spinach and ricotta
    • Broccoli and cheddar

    Storing Crepes for Later

    If you're making your crepes for later, you can stack them between sheets of parchment paper to keep them from sticking together. When they're completely cooled, put them in a large zip-top freezer bag.

    Crepes will last for 3-5 days in the refrigerator and 2-3 months in the freezer. When ready to serve, they'll heat up in a few seconds in a non-stick pan or in the microwave.

    Recipe

    homemade crepes

    Perfect Homemade Crepes

    These easy homemade crepes come out perfectly every single time!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Chilling Time: 1 hour
    Total Time: 1 hour 20 minutes
    Course: Breakfast, Dessert
    Cuisine: French
    Diet: Vegetarian
    Keyword: homemade crepes, how to make crepes, how to make perfect crepes
    Servings: 18 crepes
    Calories: 40kcal
    Author: Oh My Veggies

    Ingredients

    • 2 eggs large
    • ¾ cup whole milk
    • ½ cup water
    • 1 cup all purpose flour
    • 2 tbsp butter melted
    • ¼ tsp salt optional, for more savory crepes
    • 1 tsp vanilla extract optional, for sweeter crepes
    • extra butter for greasing the pan
    • see article above for crepe filling ideas!
    US Customary - Metric

    Instructions

    • Add all of the ingredients to a blender or food processor, and process until just smooth. Put the crepe batter into the fridge to chill for at least one hour.
    • Heat a nonstick pan over medium heat. Add a small dab of butter, allowing it to melt and coat the pan.
    • When the pan is hot, pour a small amount of batter (approximately 2 tbsp) into the center of the pan, similar to making a pancake. Cook the crepe for 30-45 seconds. Flip the crepe over, and cook for another 10-20 seconds. Remove the cooked crepe from the pan and set it aside to cool. Repeat for the remaining crepes.

    Notes

    You can make this crepe batter up to 24 hours in advance. Cooked crepes can be stored in the refrigerator for 2-3 days or frozen for 2-3 months.

    Nutrition

    Calories: 40kcalCarbohydrates: 6gProtein: 2gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.002gCholesterol: 20mgSodium: 45mgPotassium: 32mgFiber: 0.2gSugar: 1gVitamin A: 46IUCalcium: 18mgIron: 0.4mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Dessert Recipes, Vegetarian Breakfast Recipes, Vegetarian Recipes crepes

    Reader Interactions

    Comments

    1. Kelli @ The Corner Kitchen says

      August 19, 2014 at 11:36 am

      Crepes are the best!! Such a great tutorial!

      Reply
      • Katie Trant says

        August 20, 2014 at 1:03 am

        Thank you 🙂

        Reply
    2. Caroline says

      August 19, 2014 at 12:41 pm

      Try a crepe with just butter on it. Just like people love them in Brittany France... You'll love it! 🙂

      Reply
      • Katie Trant says

        August 20, 2014 at 1:04 am

        Mmmmm, sounds delicious. Simple, and perfect.

        Reply
    3. Rivki Locker says

      August 19, 2014 at 9:06 pm

      What beautiful photos. Love how you illustrated this process. My family adores crepes, but they are such an effort, we usually save them for (very) special occasions. Your photos are tempting me to make them soon!

      Reply
      • Katie Trant says

        August 20, 2014 at 1:05 am

        Rikki takes beautiful photos, doesn't she! Crepes are great for special occasions, but if you cook up a big batch and freeze them (instructions at the end of the post) you've got crepes on hand for whenever you like!

        Reply
    4. Maria says

      August 20, 2014 at 12:55 am

      I like mine with thin-sliced strawberries, a splash of cognac, sprinkle with shaved dark chocolate and thin-sliced almonds. My other favorite is just a splash of Grand Marnier and sprinkle with shaved dark chocolate. Deeeeelish!

      Reply
      • Katie Trant says

        August 20, 2014 at 1:06 am

        Strawberries and cognac! Grand Marnier with dark chocolate! You've just kicked things up a notch! What great ideas, I'll have to try them out next time I make crepes.

        Reply
    5. Millie | Add A Little says

      August 20, 2014 at 2:23 am

      I love crepes! These look so perfect!
      I better get practising on my technique haha!

      Reply
      • Katie Trant says

        August 22, 2014 at 10:13 am

        Get practicing!

        Reply
    6. Nicole @ Foodie Loves Fitness says

      August 20, 2014 at 4:04 pm

      Sweet, I'm bookmarking this for sure. Usually when I try to make crepes, they turn out more like pancakes, so I could definitely use this tutorial!

      Reply
      • Katie Trant says

        August 21, 2014 at 1:23 am

        It's a bit of a trick getting the right about of batter in the pan, but start with a hot pan, a small amount of batter, and a good swirl to coat. Just keep practicing until you get the perfect crepe!

        Reply
    7. Joanne says

      August 21, 2014 at 11:05 pm

      Crepes are a fairly new foodie love of mine! I even got a special electric crepe maker just so I could make them without fear...but now I feel very tempted to try them out on one of my regular nonstick pans!

      Reply
      • Katie Trant says

        August 22, 2014 at 10:13 am

        Electric crepe maker?! You lucky girl!

        Reply
    8. Kim @ Hungry Healthy Girl says

      August 23, 2014 at 8:49 pm

      I've been wanting to give crepes a try for awhile. Thanks for the great tutorial.... can't wait to give it a try!

      Reply
      • Katie Trant says

        August 24, 2014 at 2:36 am

        It's easier than you think! Be sure to let us know how your crepes turn out 🙂

        Reply
    9. Laura (Tutti Dolci) says

      August 24, 2014 at 2:51 pm

      Gorgeous crepes, I love the peach filling!

      Reply
    10. PJ Emm says

      February 16, 2020 at 1:22 am

      Am I missing the actual recipe measurements?

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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