Easy Crepe Recipe

This easy crepe recipe lets you get fancy. Light, tender, and slightly sweet crepes filled with your favorite fresh fruit or Nutella make a great breakfast. Dusted with powdered sugar and served with a dollop of homemade whipped cream, it delivers the perfect Mother’s Day breakfast in bed.

There’s something really comforting about pancakes and crepes. Here in our house, we never skip a week without some sort of pancake. I usually alternate between African-style pancakes or my famous fluffy pancakes. My son approves. I can tell because he always cleans his plate.

But when Mother’s Day AND my birthday are approaching, I do pancakes my way. Fancy French pancakes, a.k.a. crepes, are now on the menu!

What Are Crepes?

Basically, they’re a French version of pancakes but thin and delicate. I was raised in a French-colonized country, which is why crepes bring back so many happy childhood memories. Interestingly, we didn’t have them for breakfast usually. It was more of an afternoon snack or dessert.

One thing I love about crepes is that you can fill them with just about anything! You can make them savory by stuffing them with eggs, spinach, ham, cheese, and bacon. Or, if you have a sweet tooth like me, you can fill them with Nutella, jam, strawberries, bananas, whipped cream – your call. The possibilities are endless!

How to Make Easy Crepes

1. Make the Batter – Mix in eggs, milk, vanilla, sugar, salt, water, flour, and butter in a blender. If you don’t have a blender, mix these ingredients by hand with a bowl and whisk. (Photo 1)
2. Rest – Let the batter rest in the refrigerator for about an hour or more or overnight. (Photo 2)
3. Heat a skillet over medium-high heat, then lightly coat the hot pan with vegetable oil, cooking spray, or clarified butter.
4. Pour in about a ⅓ cup of batter, depending on your frying pan’s size. 
5. Spread – Tilt the pan so that the batter spreads across the bottom of the pan. 
6. Cook the crepe for about 1½ minutes or until the bottom is light brown. (Photo 3)
7. Flip – Lift it with a spatula, turn it over, and cook it on the other side. (Photo 4)
8. Serve crepes warm with fresh fruit, whipped cream, and powdered sugar.

Recipe Variations

• This recipe is intended for sweet crepes. If you want savory ones, omit the sugar and vanilla and add ¼ teaspoon salt to the batter instead.
• Make gluten-free crepes by using a gluten-free all-purpose flour mix. 
• Make dairy-free crepes by using dairy-free milk and dairy-free butter substitutes. Coconut milk and coconut oil are two tasty substitutes that lend a tropical flavor to sweet crepes – trust me, it’s delish! 😁

Tips and Tricks

• Let the crepe batter rest for an hour (or overnight) in the fridge if you can. It creates a light and airy crepe that won’t easily tear when cooked and folded. This tip is especially helpful if you are cooking for a crowd. 
• Make sure to use a pan with a thick bottom so it heats evenly. Start by slowly heating the pan to the desired temperature. Before pouring the batter, make sure the pan is hot enough; otherwise, your crepe will end up sticking to it.

Pro Tip: Don’t flip the crepe too early. Wait till the bottom is light brown and the edges are starting to brown. That way, it won’t be as apt to tear.

Make-Ahead Instructions

This recipe is even better when you make the batter ahead of time! Mix it up and store it in the fridge for 1-2 days beforehand. When you are ready to make the crepes, give the batter a whisk before you start pouring it into the pan.

You can even cook the crepes ahead of time, although they taste better fresh. Simply cook them, allow them to cool, and store them in an airtight bag in the fridge for 3-4 days. Reheat them briefly in a skillet on medium heat before adding your filling of choice. 

Serving and Storage Instructions

Serve crepes fresh out of the pan. Add your choice of filling and roll or fold them up. Add a pretty garnish (powdered sugar for sweet crepes is beautiful 😍) and dig in!

Store any leftover crepes sans fillings in an airtight container in the fridge for 3-4 days. Microwaving these will make them rubbery and gross, so always reheat crepes on the stovetop. Put the skillet on medium heat and let the crepes heat back up for a minute or two on each side.

You can also freeze them for four months in a freezer-safe container. Just make sure to thaw them completely in the fridge before trying to do anything with them, as they will break.

FAQs

What to Serve With Crepes

Definitely top your crepes with some homemade whipped cream! You can also whip up your own caramel sauce to drizzle over them if you’re feeling extra fancy. 

I like to serve these guys with a special hot drink, too. Try a chai tea latte or a pumpkin spice latte for a truly decadent pairing. You could also opt for a simple cup of coffee or hot ginger tea; both are equally delicious. ☕️

Happy crepe-ing!

More Breakfast Recipes to Try

• Sweet Potato Pancakes
• Chocolate Chip Pancakes
• Banana Pancakes
• Bagel Recipe
• Butter Biscuits

By Imma

Watch How to Make It

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This blog post was originally published in April 2018 and has been updated with additional tips.