Homemade crepes are an impressive treat for brunch. This classic French crepe recipe is surprisingly forgiving and easy to make.
If you like this recipe, check out my French Strawberry Cake next!
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I was intimidated to try making a basic crepe recipe at home. I’m not sure why now that I’ve successfully made more than one batch. If you want to treat yourself to perfect crepes at home, keep reading. Just a few basic ingredients turn into beautiful, delicate crepes that are sure to impress! I’m providing complete instructions and a video tutorial.
More recipes with inspiration from France
Ingredients for classic French crepe recipe
- Eggs – Two large eggs for one crepe recipe, which makes eight crepes (thin pancakes).
- Milk and Water – One recipe uses half cup whole milk and half cup water. Whole milk provides the necessary fat for tender and pliable crepes. The water is a crucial thinning agent to achieve light and delicate thin crepes.
- Melted Butter – Two tablespoons of melted butter adds rich flavor and prevents sticking to the pan.
- Flour – This recipe is not gluten-free, as it uses all-purpose flour.
- Sugar and Vanilla – This is a recipe for sweet crepes. Omit the sugar and vanilla extract if you are wanting to make savory crepes.
- Salt – A little salt enhances the delicate sweetness of this crepe recipe. If you prefer savory crepes, omit the sugar and vanilla and add 1/2 teaspoon more salt to the batter.
Instructions for the best crepes
I prefer to mix the crepe batter in a high speed blender. If you choose to whisk the liquid and dry ingredients together in a large mixing bowl, that’s OK too. But be sure to put some effort into it, for a completely smooth texture.
Once the batter is made, heat a 10-inch nonstick skillet over medium heat. Use a measuring scoop and pour 1/3 cup batter into the pan. Gently swirl the pan so it’s evenly coated. Allow the crepe to cook for 1 1/2 minutes, or until small bubbles are formed and the top looks glossy but mostly cooked.
Use a nonstick spatula or two spatulas to gently flip the crepe. Cook for just about 15 more seconds. And remove from the pan. You can roll or fold each crepe into quarters. Or leave them flat until serving. It’s up to you.
Be sure and scroll to the bottom for my free printable recipe card. And a video showing how to make a crepe.
Expert tips
- Tools matter when making crepes at home! I have linked the pan and spatula set I used for this recipe, so keep scrolling.
- With a nonstick pan, it is not necessary to add additional melted butter to the skillet. I tested it, and the hot butter results in ruffled, messy edges on the crepe. It also makes the batter seize up so it’s not easy to gently swirl to get an even thickness. No extra butter yields pretty, perfect crepes!
- You can prep crepes ahead of time. Stack room temperature crepes between layers of wax paper to prevent sticking. Seal the crepes in an airtight container. They will stay fresh for 1 – 3 months. They will stay fresh in the fridge for 3 days. Reheat the crepes in the microwave or a hot skillet.
- If your small skillet is only 8-inches instead of ten, use just three to four tablespoons of batter per crepe.
Serving suggestions
I love sweet crêpes served with fresh berries and whipped cream. Or a crepe filling of Nutella and sliced bananas (great for dessert). Here’s a few more of my recipes to serve alongside crepes for a casual brunch –
You could also choose to go the savory route and fill them with favorite toppings like cooked mushrooms, sautéed spinach, ricotta cheese, ham or smoked salmon.
Kitchen tools
- Vitamix blender for blending the batter
- Caraway 10 inch non-stick frying pan
- Set of two small nonstick spatulas
Crepe Recipe
Equipment
- 1 10-inch nonstick skillet or 8-inch
- 1 high speed blender
Ingredients
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup water
- 1 cup all-purpose flour
- 2 tbsp unsalted butter melted
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Add the eggs, milk, water, flour, melted butter, sugar, vanilla and salt to a high speed blender. Blend on high until smooth, pausing and scraping down the sides if needed. Pour the smooth batter into a small mixing bowl.
- Heat a 10-inch nonstick skillet over medium heat. Use 1/3 cup measuring scoop to pour the batter into the hot pan. Gently swirl the pan so the batter gets to the edges.
- Let it cook for 1 1/2 minutes, or until the edges have bubbles and the top is glossy but mostly cooked through.
- Gently slide two small nonstick spatulas underneath either side of the crepe. And flip it over. Allow to cook for about 15 more seconds and then remove it from the pan. Repeat the process. This recipe should make 8 crepes.
- Be sure and watch the video to see a crepe being made!
Video
Nutrition
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