Learn how to make homemade crepes with this easy recipe with ingredients you probably already have on hand. They are perfect for filling or topping with sweet or savory ingredients, the options are endless.
If there was one recipe (and there are many) I wish I would have learned to make from my Ukrainian grandma, it’s how to make homemade crepes. I remember her serving them on Easter holidays when we would visit when I was a child. I don’t recall my dad making them but he did tell me Grammy made them only for special occasions.
While I don’t have her recipe, this is probably the closest I have gotten to making them taste like I remember. Serving thin crepes with whipped cream and fresh berries can be both breakfast or dessert. I’m good with eating them for any meal or reason.
Table of Contents
- Why You’ll Love This Recipe
- What is a Crepe?
- Homemade Crepes
- Equipment
- Ingredients
- How to Make Easy Homemade Crepes
- Can You Make Crepes Ahead of Time?
- How to Store Crepes
- Tips, Tricks, and FAQs
- Printable Homemade Crepes Recipe
Why You’ll Love This Recipe
- Crepes may seem fancy but incredibly easy to make.
- Can be a sweet or savory treat or meal.
- Uses simple ingredients.
- Can be made in advance.
What is a Crepe?
Crepes are popular French-style pancakes and are delicate but not too fragile. The batter is similar to a pancake batter but without a rising agent such as baking powder. The thin pancakes can be filled with sweet or savory foods or topped with fresh fruit and whipped cream. The serving options are endless.
Homemade Crepes
Typically, crepe recipes use melted butter in the batter, but this one does not. It also uses milk and no water as many crepe recipes call for both. Using one egg allows for the crepe to be lighter in color.
I tinkered with this recipe several times before I called it delicious and perfect. I believe my Grammy would approve!
Crepes are popular because their versatility makes them fun to eat. Rolled up or folded, you can stuff and top them with just about anything.
Equipment
- handheld Electric Mixer
- small nonstick 8-inch skillet
- spatula
Ingredients
- 1 cup all-purpose flour
- 1 1/2 cups whole milk (plant-based milk works, too)
- 1 egg
- 1 tablespoon granulated sugar
- 1 tablespoon powdered sugar (for garnish)
- 2 cups fresh berries of your choice
- Cooking spray
How to Make Easy Homemade Crepes
Step 1
Add the flour, granulated sugar, and the egg into a medium mixing bowl and using an electric hand mixer beat for about 1 to 2 minutes. Gradually add the milk and continue to mix until smooth. The batter will be very thin.
Step 2
Spray an 8-inch non-stick skillet with cooking spray, or drizzle a little bit of oil and preheat on medium heat.
Step 3
Because you’re making one crepe at a time, that is really the longest part of the recipe. Use about 3 – 4 Tablespoons of batter per crepe. The less you use the thinner your crepe will be. You want to twirl the pan so the batter spreads thinly to all parts of the skillet. Crepes are meant to be very thin. Start with 3 tablespoons and make one or two to see if that’s enough batter. I wouldn’t use more than 4 tablespoons. Once the underside is lightly browned, flip and cook the other side. The crepes will cook for about a total 1 – 2 minutes on side one and about 30 seconds on the second side once you flip it. Don’t overcook the crepes or they will be tough.
Step 4
Once the crepe is done, remove it from the pan and place on a plate. Continue to make crepes until the batter is gone. You may need to respray the skillet with nonstick spray. If you’d like, you can separate the crepes with parchment paper so they don’t stick together.
Step 5
To serve, fold warm crepes into a triangle and place them on a serving plate. Dust with powdered sugar, if desired, and scatter fresh berries around the crepes. Top with whipped cream, if desired.
Can You Make Crepes Ahead of Time?
Yes, you can make the crepe batter the night before and store in the refrigerator. If you want to make crepes ahead of time, you can cook them and then allow them to cool and store in the refrigerator for up to 1-2 days. Reheat in the microwave or on a lined baking sheet (they can overlap). Cover with aluminum foil and warm in a 275-degree oven for 5-10 minutes.
How to Store Crepes
Leftover unfilled crepes will remain fresh in an airtight container in the refrigerator for 1 day or in the freezer for 1 month. It’s best to freeze each crepe between small sheets of parchment paper so they don’t stick and place in a large Ziplock bag. Thaw at room temperature before filling or eating.
Tips, Tricks, and FAQs
- Crepes are best served the same day but can be stored in the refrigerator or freezer.
- Add a teaspoon of vanilla extract to the batter if you’re making sweet crepes.
- Try substituting the milk with coconut milk or soy milk.
- Fill sweet crepes with fruit, whipped cream, Nutella, or jams for a sweet crepe.
- Fill savory crepes with scrambled eggs and ham, cooked chicken and broccoli with cheese, or smoked salmon and cream cheese for a few ideas.
- Crepes are meant to be very thin, spread the batter thinly in a prepared pan.
- Add crepes to a breakfast charcuterie board to feed a crowd.
- Enjoy crepes with breakfast and this delicious strawberry pink peppercorn smoothie.
Printable Homemade Crepes Recipe
How to Make Easy Homemade Crepes
Equipment
- handheld electric mixer
- small nonstick 8-inch skillet
- spatula
Ingredients
- 1 cup all purpose flour
- 1½ cups whole milk (plant based milk works, too)
- 1 tablespoon granulated sugar
- cooking spray
- 1 tablespoon powdered sugar (for garnish)
- 2 cups fresh berries of your choice
Instructions
- Add the flour, granulated sugar, and the egg into a medium mixing bowl and using an electric hand mixer beat for about 1 to 2 minutes. Gradually add the milk and continue to mix until smooth. The batter will be very thin.
- Spray an 8-inch non-stick skillet with cooking spray, or drizzle a little bit of oil and preheat on medium heat.
- Because you’re making one crepe at a time, that is really the longest part of the recipe. Use about 3 – 4 Tablespoons of batter per crepe. The less you use the thinner your crepe will be. You want to twirl the pan so the batter spreads thinly to all parts of the skillet. Crepes are meant to be very thin. Start with 3 tablespoons and make one or two to see if that’s enough batter. I wouldn’t use more than 4 tablespoons. Once the underside is lightly browned, flip and cook the other side. The crepes will cook for about a total 1 – 2 minutes on side one and about 30 seconds on the second side once you flip it. Don’t overcook the crepes or they will be tough.
- Once the crepe is done, remove it from the pan and place on a plate. Continue to make crepes until the batter is gone. You may need to respray the skillet with nonstick spray. If you’d like, you can separate the crepes with parchment paper so they don’t stick together.
- To serve, fold warm crepes into a triangle and place them on a serving plate. Dust with powdered sugar, if desired, and scatter fresh berries around the crepes. Top with whipped cream, if desired.
Notes
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