Homemade crepes are one of those fantastic breakfasts that make you feel all sophisticated eating them.
With this easy crepe recipe, you will be making crepes from scratch in no time. Do you like them sweet? Savory? There are so many possible ways to eat them. I am a lover of sweets so I will focus mainly on sweet crepes in this post/recipe.
Next time you make breakfast for the family, someone special, friends, or yourself make some of these, you won’t be disappointed. Make sure to include a variety of toppings like strawberries, syrup, whipped cream, blackberries, raspberries, etc.
Now it is time to show you how to make them, they are super easy to do, if I can do it, you can do it! Let’s get started. 🙂
Step 1: Gather the ingredients
In order to make crepes at home you need a handful of ingredients:
- Flour – Make sure to use all-purpose flour and not self-rising flour.
- Oil or Melted butter
- Vanilla extract
Step 2: How to Make Homemade Crepes
First, some people might opt to use a blender which you certainly can use. In that case, just add all the ingredients to that and blend it all together. I usually use a big bowl and hand mixer.
Add your eggs, milk, and oil (or you can use 1 tablespoon of butter which you will melt before adding). Then turn on your mixer until it is well blended.
Step 3: Add rest of the homemade crepes ingredients
Now we add our flour, salt, and if we are making sweet crepes, 1 tsp. of vanilla extract and 1 tablespoon of sugar. If you are making a savory crepe, don’t add the vanilla extract or the sugar, and add an extra 1/4 tsp. of salt.
Next, mix it all together until nice and runny.
Note – you may want to add those dry ingredients together in a sifter, depending on how lumpy your flour gets.
Once your crepe batter is ready, some people will allow the batter to rest which allows the gluten to relax and also causes the air bubbles to dissipate. This produces a thin delicate crepe that isn’t prone to tearing.
To do this, place the bowl of crepe batter into the fridge and cover it with plastic wrap or a lid. Then let it rest for at least 1 hour or even over night.
I rarely do that because I am impatient and my homemade crepes always turn out fine. But if you have some extra time put the batter in the fridge and let it rest you won’t be disappointed. I encourage you to do your own experiment. Once the crepe batter is ready make a few crepes with the batter right away.
Then let the crepe batter rest and make the rest and see which ones you prefer and if you can tell the difference.
Step 4: Add butter to the skillet before cooking the crepes
Next, we raise the pan off the heat and tilt it. I like to use a ladle for this next part. My ladle holds about 1/4 cup of batter, pour some batter onto the pan.
Pour it in the middle of the pan and then tilt the pan in a circle like motion, so the crepe batter covers the whole bottom of the pan, then just place the pan on the heat again. We will cook it for about 1 minute or so on this side until the top gets nice and dry.
Step 5: Flip homemade crepes over
Next, we flip it over after a minute or so and then cook the other side for about 10 to 20 seconds, then flip it one more time and you will see nice cook marks on your crepe.
Now you are done and you can stack them on a plate. They won’t stick together so don’t worry about that.
Step 6: Toppings – Method 1 – Triangle Crepes
Now it is time to add some toppings! A classic method is to add some Nutella to the crepe then fold it over once and then over one more time making a triangle shape. Then you can top it off with powdered sugar, whipped cream, syrup, or just eat it as is.
Step 7: Toppings – Method 2 – Rolled Up Crepe
Another method is to add whatever you like to the inside, in this case, cool whip and strawberries, then you roll up the crepe. Then top it off with whatever you like. There you go, super easy to make crepes which taste amazing! Enjoy!
How long do homemade crepes last?
You can store the crepes stacked with pieces of wax paper in between them in an airtight container or ziplock bag for 4 to 5 days. You may also freeze them for a few months. Thaw them out in the microwave for 10 to 15 seconds.
Can I save the unused crepe batter?
Yes, you can store the leftover crepe batter in the refrigerator for a few days. For best results after storing it, let it come to room temp and add additional milk or water to thin out the batter.
Check out my other breakfast recipes here.
- Non-stick skillet or crepe pan
- Crepe maker
- Hand mixer or whisk
- 2 large eggs
- 1 1/2 cups of milk 2%, 1%, Whole (355ml)
- 1 tsp. of canola or vegetable oil or one Tbsp. of butter, melted (5ml)
- 1 cup of all-purpose flour (plain) 120g
- 1/4 tsp. of salt (1g) or 1/2 tsp. for savory (2g)
- 1 tsp. vanilla extract for sweet (5ml)
- 1 Tbsp. of granulated sugar for sweet (12.5g)
- strawberries, whipped cream, raspberries, Nutella, powdered sugar, etc.
- If using a blender, put all the ingredients in the blender and blend on medium speed until well combined, about 30 seconds to a minute.
- If using a mixer, add the eggs, milk, and oil to a bowl and whisk or mix them really well. Add a tablespoon of melted butter instead of the oil if you like.Then pour in the flour, sugar, vanilla extract, and salt. If making savory crepes leave out the vanilla extract and the sugar. Mix until well combined. If the batter isn't runny add a bit more milk or some water to thin it out.
- Cover the bowl of crepe batter and place it in the fridge for 1 hour to allow the gluten to relax. Or you can skip this step if you don't have the time. The resting period produces a more tender and delicate crepe which isn't prone to tearing on the pan.
- Turn the burner on the stovetop to medium heat. Add some butter to a non-stick skillet or crepe pan or optionally crepe maker and let it melt.Raise the pan off the heat and tilt it, pour about 1/4 cup of batter onto the middle of the pan. Tilt the pan in a circular motion, so the batter covers the whole bottom of the pan. Place the pan on the heat again. Cook the crepe for about 1 minute or so on this side, until the top gets nice and dry.
- Flip it over and then cook the other side for about 10 to 20 seconds, then flip it one more time and you will see nice cook marks on your crepe.Next stack them on a plate.
- Time to add some toppings! There are a variety of toppings and fillings you can use, Nutella, fruit, powdered sugar, whipped cream, maple syrup, etc. Fold the crepe in half and then half again creating a triangle and top with your favorite toppings.Or place the toppings in the center and roll them up. Then place some more on top. It is totally up to you.
- There you go, super easy homemade crepes which taste amazing! Enjoy!
Do you like the recipe? Please give it a rating and comment down below, I really appreciate it. 🙂 If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.
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