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Home » Learn » Basic Crepe Recipe

Basic Crepe Recipe

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By: Shinee Published: 2/18/2021Updated: 9/05/2021

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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!

Table of Contents

  • Why you’ll love this crepe recipe:
  • 8 TIPS TO MAKE PERFECT CREPES:
  • HOW TO MAKE CREPE BATTER:
  • How to shape and cook crepes:
  • DO I NEED A SPECIAL CREPE PAN TO MAKE CREPES?
  • HOW TO SERVE HOMEMADE CREPES:
  • HOW TO FREEZE CREPES:
  • Basic Crepe Recipe

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 MAKE CREPE BATTER:

Method #1: Bowl and whisk

  1. Whisk eggs, sugar, vanilla extract, and salt, then stir in half of the warm milk.
  2. Add flour and mix until smooth.
  3. Pour in the remaining milk and mix well. Cover and rest for at least 15 minutes, or refrigerate overnight.
  4. Stir in vegetable oil and baking powder.

Tip

Mixing the dry ingredients with half of the milk first helps to make the batter smooth and lump free.

METHOD #2: Blender

You don’t need blender to make this crepe recipe, but it sure makes it super easy!

  1. Add all the ingredients in the order they’re listed in a blender and process until smooth.
  2. Cover and rest for at least 15 minutes, or refrigerate overnight.

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.

Tip

Cooking crepes longer on low to medium heat will create tougher (chewy?) crepes.

So crank up that heat and work quickly!

DO I NEED A SPECIAL CREPE PAN TO MAKE CREPES?

No, it’s absolutely not necessary. Quite frankly, I have no experience with crepe pans, and there may be some advantages to them.

But I’ve been making this crepe recipe my entire life and any regular non-stick skillet worked just fine!

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.

Tip

If you microwave crepes without covering, they’ll dry out.

Genius way to freeze homemade crepes!!! #homemadecrepes #crepes

Hope you’ll make and enjoy these perfect crepes.

YouTube video
Watch How to Make This Below!

Basic Crepe Recipe

My go-to crepe recipe is super simple to make with just 8 pantry staples. I'm sharing 2 methods: a blender method and a whisk method.
5 from 5 votes
serves: 20 -25 crepes
Prep: 5 minutes
Cook: 30 minutes
Total : 50 minutes
Print
Leave a Review

Ingredients

  • 2 large eggs
  • 2 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon coarse kosher salt
  • 2 cups (480ml) warm milk Note 1
  • 1 ½ cups (190g) all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 teaspoon baking powder
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

Whisk Method:

  • In a medium bowl, whisk eggs, sugar, vanilla extract, and salt.
  • Stir in 1 cup of warm milk.
  • Add flour and mix until smooth and lump-free
  • Pour in the remaining 1 cup of milk and mix well.
  • Cover and rest for at least 15 minutes, or refrigerate overnight.
  • Stir in vegetable oil and baking powder. Mix until the batter is smooth, about a minute.

Blender Method:

  • In a blender, add all the ingredients in the order they’re listed and process until smooth.
  • Cover and rest for at least 15 minutes, or refrigerate overnight.

To shape and cook:

  • Heat a 10-inch non-stick skillet over medium high heat.
  • Pour scant of ¼ cup of batter into the hot pan and swirl the pan around, so the batter is evenly distributed. (TIP: Use large cookie scoop for measuring the batter.)
  • 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.
  • 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.
  • Serve the crepes warm with butter and jam, or Nutella, whipped cream, and/or fresh fruits.

Tips & Notes:

Note 1: I recommend using whole milk or at least 2% milk for the best flavor. Using tepid milk yields soft and tender crepes.
STORING TIPS: 
Store leftover crepes in refrigerator, covered, for up to 3 days. Warm it up in a microwave for a few seconds before serving.
Read the post above for freezing instructions.

Nutrition Facts:

Serving: 1crepe Calories: 73kcal (4%) Carbohydrates: 10g (3%) Protein: 2g (4%) Fat: 3g (5%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 1g Cholesterol: 19mg (6%) Sodium: 96mg (4%) Potassium: 49mg (1%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 63IU (1%) Calcium: 43mg (4%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Dessert
Cuisine:French
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
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This recipe was originally published on November 2, 2015, and last updated on February 18, 2021.

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  1. Rosie Real says

    Posted on 18 February 2022 at 12:21 pm

    5 stars
    Thank you so much for sharing the recipe..by far this has been the best crepes that I’ve made…I’ve omitted the vanilla for savory dish…My family and I enjoyed them. Thank you again for sharing!

    Reply
    • Shinee says

      Posted on 28 February 2022 at 10:10 am

      Yay, so, so happy you tried and loved it, Rosie!!! It’s our family favorite as well!! I really appreciate your rating and review!!

      Reply
  2. Hannah says

    Posted on 1 November 2021 at 3:50 am

    Is it important to heat up the milk? Why do you recommend heating it?

    Reply
    • Shinee says

      Posted on 19 November 2021 at 9:55 pm

      Heating the milk helps the flour absorb liquid faster and make the batter smoother.

      Reply
  3. Barbara says

    Posted on 9 October 2021 at 8:02 am

    5 stars
    Threw away all my previous crepe recipes. I can depend on every one of your recipes to be delicious! Not having to clarify the butter for the pan before making crepes is so much easier. Your directions are so detailed, sensible, and your tips for each recipe are great. I appreciate that.

    Reply
    • Shinee says

      Posted on 10 October 2021 at 8:52 pm

      Aww, thank you so much for your kind feedback, Barbara!! I’m happy you’re loving my recipes. Thank you so much!!!

      Reply
  4. Brenda says

    Posted on 12 July 2021 at 8:24 pm

    Hi,
    How do you warm the milk and to what temperature?
    Thanks

    Reply
    • Shinee says

      Posted on 13 July 2021 at 10:46 pm

      I just microwave it for 2 minutes. The temperature isn’t so important, just as long as it’s hot to touch. Hope this helps, Brenda. Thanks for reaching out.

      Reply
  5. Wendy Stoltz says

    Posted on 22 April 2020 at 3:52 am

    5 stars
    The best recipe ever. My children said it is the best after we tried a few! Thank you

    Reply
    • Shinee says

      Posted on 25 April 2020 at 2:18 pm

      Yay. So happy you and your kids loved it, Wendy!!! Thank you!

      Reply
    • Jes says

      Posted on 3 July 2022 at 8:08 pm

      5 stars
      Looks amazing! Thanks for the tips about heating the milk and adding baking soda, I will for sure try this!
      I am curious about rolling the crepes to freeze them. Do you unroll and fill them? Do they stick together and tear when you’re unrolling them? Or do you just serve them rolled up and add toppings that way?

      Reply
      • Shinee says

        Posted on 3 July 2022 at 11:36 pm

        Great questions, Jes!! Yes, I thaw the crepes and then unroll them before filling and serving the frozen crepes. I like to roll them up so that I can only take out as many as I need. And if you’re careful, they don’t tear as much. But even fresh crepes tear sometimes, because they’re so thin, but it doesn’t bother me a tall.

        Reply
  6. Mila says

    Posted on 12 June 2019 at 7:50 pm

    I make crepes often, it is my kids’ most requested breakfast. I usually eyeball the ingredients and it magically works out:) I haven’t tried baking powder in the batter but am going to try next time- love the texture of you crepes, Shinee! 

    Reply
    • Shinee says

      Posted on 12 June 2019 at 10:43 pm

      Baking powder helps to get tiny little holes, which I so love! Hope you’ll love it too. And you’re so brave with eyeballing the ingredients, but then again, if you make them often enough, it becomes like a second nature, right? 🙂 Thank you, Mila!

      Reply
  7. Michelle | A Dish of Daily Life says

    Posted on 12 November 2015 at 8:56 pm

    I’ve always been intimidated by the idea of making my own crepes, but these look amazing! I love that you included a video tutorial! Pinning!

    Reply
    • Shinee says

      Posted on 14 November 2015 at 7:30 pm

      Michelle, glad to hear the video was helpful. Hope you try it. Thanks for stopping by.

      Reply
  8. Jessy @ The Life Jolie says

    Posted on 9 November 2015 at 8:16 am

    I love crepes, but the idea of making them has always intimidated me- I’ll have to give these a try because they look delicious!

    I stopped by from Inspiration Monday.

    Reply
    • Shinee says

      Posted on 9 November 2015 at 9:55 am

      Thanks, Jessy. They’re just as easy as making pancakes. Hope you give them a try. 🙂

      Reply
  9. Beeta @ Mon Petit Four says

    Posted on 3 November 2015 at 3:25 pm

    I love crepes, and I love stuffing mine with jam too! Your crepes look sensational, and the video was so cute! Fantastic, Shinee <3

    Reply
    • Shinee says

      Posted on 4 November 2015 at 10:40 am

      Thanks so much, Beeta! ❤️

      Reply
  10. Kim - Liv Life says

    Posted on 2 November 2015 at 7:39 pm

    Pure crepe perfection!!! My daughter will do just about anything for crepes, and she makes them herself! I’m printing this for her. Maybe she will make some for me too!

    Reply
    • Shinee says

      Posted on 3 November 2015 at 10:28 am

      Kim, how awesome that your daughter can make crepes! I’m sure she’ll happily make you some! 😉

      Reply
  11. Medha @ Whisk & Shout says

    Posted on 2 November 2015 at 10:33 am

    These crepes look fabulous! So thin and crisp- delicious!

    Reply
    • Shinee says

      Posted on 3 November 2015 at 10:26 am

      Thank you, Medha!

      Reply

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Hi, I’m Shinee! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

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