Basic Crepe Recipe

This foolproof crepe recipe is super simple to make with just 8 pantry staples. I’m sharing 2 methods: a blender method and a whisk method.

Enjoy my time-tested recipe for delicately thin and lacy crepes.

There’re million and one crepe recipes out in the world.

• sweet and savory
• water-based or milk-based
• with and without yeast
• with different types of flour

While you can make it complicated, there’s absolutely no reason to. Basic crepes are a perfect canvas for layering different flavors!

Why you’ll love this crepe recipe:

1. Only 8 simple ingredients
2. No special tool required
3. Beautiful golden brown color
4. Lacy thin with million little holes
5. Delicately tender
6. Crispy edges

8 TIPS TO MAKE PERFECT CREPES:

1. Tepid milk yields delicately soft crepes.
2. With a little bit of vegetable oil in the batter, you don’t need to butter the pan for every crepe. It works like a magic!
3. Baking powder = million little holes!
4. Rest crepe batter for at least 10-15 minutes, or even overnight. That way, crepe batter spreads better on the skillet and crepes don’t tear easily.
5. Non-stick skillet is your friend!
6. Heat the skillet well before adding the batter. Crepes won’t stick to the hot pan and cook super quick, creating a lacy texture all over!
7. A large cookie scoop (a little less than 1/4 cup of batter) makes a perfect portion for 7-inch crepe.
8. And lastly, remember, the first crepe never turns out perfect. As Russians say, “Первый блин всегда комом!” Think of it as a cook’s treat and enjoy it!

How to shape and cook crepes:

1. Heat a 10-inch non-stick skillet over medium high heat.
2. Drop about 1/4 cup of batter and swirl the pan to spread the batter evenly to cover the bottom of the skillet.
3. Once the edges start browning, carefully run a spatula around the edges of the crepe. Then insert the spatula under the crepe and flip it over.
4. Cook it until nice and brown on other side, about 30 seconds. Transfer it onto a serving plate and continue with the rest of the batter.

HOW TO SERVE HOMEMADE CREPES:

Soft, thin and oh so delicate crepes are a perfect canvas for all kinds of toppings and fillings. Here’re my favorite fillings:

• Butter & jam is our go-to!
• Nutella with banana slices makes an indulgent treat.
• Homemade whipped cream with fresh berries are amazing too.
• Drizzle of honey, maple syrup or sweetened condensed milk also adds a nice touch.

HOW TO FREEZE CREPES:

Crepes are my kids’ favorite breakfast. So, I usually double the recipe and freeze some for later.

Here’s how I freeze crepes:

1. Make sure to completely cool the crepes first.
2. Roll each crepe into a tight tube.
3. Arrange on a baking sheet, lined with parchment or wax paper in one or two layers. Make sure to place a sheet of parchment paper in between layers. 
4. Freeze the crepes on the baking sheet until solid, for couple of hours.
5. Then transfer into a freezer bag and put it back to the freezer.

To thaw frozen crepes:

1. Take out as many frozen crepes as you need.
2. Let thaw on the counter for 10-15 minutes.
3. OR cover with plastic wrap and pop them in microwave for 30-45 seconds.

Hope you’ll make and enjoy these perfect crepes.

This recipe was originally published on November 2, 2015, and last updated on February 18, 2021.