Basic Crepes Recipe
Light, thin, and buttery, this crepe recipe is the perfect go-to whether you’re craving something sweet or savory. The batter blends effortlessly and cooks up into elegant, golden crepes.
From breakfast spreads to late-night desserts, crepes are a blank canvas for all your favorite toppings. This easy blender method ensures smooth, delicate crepes every time.
The Key Ingredients in This Crepe Recipe
- Milk – Provides moisture and richness, helping to create a tender, pliable crepe.
- Eggs – Add structure and help bind the batter for smooth, golden results.
- Unsalted butter – Gives crepes a subtle buttery flavor and prevents sticking in the pan.
- Granulated sugar – Just a touch for balance, enhancing sweetness without overpowering.
- Vanilla extract – Infuses warmth and aroma, especially perfect for sweet crepes.
- Salt – Rounds out flavors and keeps the sweetness from becoming too flat.
- All-purpose flour – The base of the batter, giving structure while keeping the texture light.
How to Make These Delicious Crepes
Making crepes at home is easier than you think! With just one blend and a little patience, you’ll have a stack of tender, versatile crepes.
Start by blending the milk, eggs, butter, sugar, vanilla, salt, and flour until the batter is silky smooth. Don’t skip the chilling—30 minutes in the fridge allows the flour to fully hydrate, resulting in better texture and flexibility.
Heat a nonstick skillet over medium-low and pour in a thin layer of batter. Immediately tilt and swirl the pan to coat the surface evenly. Cook until the bottom is lightly golden, flip, and briefly cook the other side.
Repeat until you’ve worked through the batter, stacking crepes as you go. Serve with your favorite toppings—from fresh berries and syrup to a spread of Nutella or even savory fillings.
Tips & Toppings: Unlocking Crepe Magic
Let the batter rest—this single step makes a noticeable difference in texture, helping to prevent tears and cracks while cooking. Use a nonstick or well-seasoned skillet and be sure it’s hot before adding the batter.
Stick with about 1/4 cup of batter per crepe to keep them thin and delicate. If you want perfectly round crepes, a little swirling practice goes a long way. Don’t be discouraged by the first one or two—they often act as tester crepes.
For toppings, the sky’s the limit: classic combinations like lemon juice and powdered sugar, sweetened ricotta with berries, or ham and cheese for a savory twist. You can even roll or fold them for different presentations.
Keep ‘Em Fresh: Storing Your Crepes Like a Pro
Crepes store beautifully, making them ideal for meal prep or weekend brunches. Stack them with parchment or wax paper between each layer and refrigerate for up to 3 days.
To freeze, layer with parchment and seal in a freezer-safe bag or container. They’ll keep well for up to 3 months. When ready to serve, thaw at room temperature, then warm gently in a skillet, microwave, or low oven until just heated through.
Basic Crepes Recipe
Ingredients
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 2 cups 2% milk
- 1½ cups all-purpose flour sifted if preferred
- ½ teaspoon fine sea salt or table salt
- 4 large eggs
- 3 tablespoons unsalted butter melted and slightly cooled
- For serving: fresh berries bananas, syrup, Nutella
Instructions
- Combine the milk, eggs, butter, sugar, vanilla, salt, and flour in a blender. Blend for 15 to 20 seconds, or until the mixture is smooth. Alternatively, the batter can be whisked together in a mixing bowl. Transfer the batter to the refrigerator and chill for at least 30 minutes or overnight for best results.
- Warm an 8-inch non-stick skillet over medium-low heat. Pour approximately ¼ cup of the batter into the pan, swirling immediately to coat the base evenly. Cook for about 1 minute on each side or until the surface is golden and lightly crisped. Stack cooked crepes on a plate until all are prepared.
- Serve warm, adorned with toppings of your choice such as fresh fruit, Nutella, syrup, or whipped cream.
Notes
Storage: Keep crepes in an airtight container or zip-top bag, placing parchment paper between each to prevent sticking. Refrigerate for 3 days or freeze for up to 3 months.
Reheating: Rewarm crepes in the microwave or on a skillet over low heat. Alternatively, place them in a 175°F oven for 5 minutes or until heated through.
