Crepes straight from a real French bakery—light, delicate, and perfectly sweetened.
A Crepe Recipe From A French Bakery!
Back in high school, we hosted the cutest exchange student from France—her dad was a pastry chef at their family’s bakery. Of course, we begged for all their recipes.
The one we obsessed over most? Crepes. She showed us exactly how to make them and shared all her favorite ways to eat them. Safe to say, crepe nights became a regular thing—like, three times a week kind of regular.
Now I’m sharing a super easy step-by-step, all our go-to sweet and savory combos, and a few tips she taught us along the way.
What Is A Crepe?
Crepes are thin French pancakes with a soft, delicate texture. You can fill them with sweet or savory toppings, which makes them perfect for breakfast, brunch, or dessert. Learn more about crepe history here.
Crepes Ingredients
- Milk: I like using whole milk—it makes the crepes richer and creamier.
- Flour: Just regular all-purpose flour works great.
- Sugar: Adds a little sweetness. Stick to white sugar here.
- Salt: Helps balance the sweet and brings out flavors.
- Butter: Adds rich flavor. I use unsalted so I can control the salt.
- Vanilla: Adds a sweet flavor.
- Eggs: Holds everything together and adds flavor and texture.
Quick Tip
One of the best parts of this recipe? It makes a bunch of crepes! Great for meal prep—they stay good in the fridge for 4–5 days. Just grab a few and make a fast breakfast (or snack) anytime.
How To Make Crepes
- Blend: Combine milk, flour, sugar, salt, butter, vanilla, and eggs in a blender for about 10 seconds.
- Scrape: Scrape down the blender sides and blend a few more seconds if needed.
- Chill: Refrigerate the batter for at least an hour or overnight.
- Heat: Lightly butter a skillet. Heat it, pour 1/4 cup batter, swirl to coat, flip when golden brown (about 1 minute per side).
- Enjoy: Add fillings, fold in half, then in half again, or roll it up like a burrito or fold into triangles.
Crepe Filling And Topping Ideas
Savory
- Garden delight: Fill them with warm artichoke hearts, tomatoes, baby spinach, and Parmesan cheese.
- Italian: Fill it with tomatoes, pesto, and mozzarella cheese.
- Traditional breakfast: Fill with ham, scrambled eggs, and pepper jack cheese.
- Good morning: Fill with bacon, eggs, a drizzle of syrup, and Cheddar cheese.
- TBA: Fill with turkey, bacon, avocado, mayo, and Swiss cheese.
Sweet
- Nutella: Give our delicious Nutella Crepes a try.
- Dulce de Leche: Fill with Dulce de Leche, bananas, walnuts, and whipped cream.
- S’mores: Fill with marshmallow creme, chocolate sauce, and crushed graham crackers.
- Berry: Fill with whipped cream and berries. Add a drizzle of vanilla sauce or blueberry syrup.
- Simple: Spread a little butter on a crepe and add a sprinkle of powdered sugar.
- Custard delight: Fill with homemade custard, caramel sauce, and strawberries.
- Banana: These Banana Crepes are always a hit.
- Lemon lover: Fill with lemon curd, raspberries, and blueberries or blackberries.
Tips For Success
- Chill the batter: Let the batter sit in the fridge so the flour can soak up the liquid. This helps with flavor, cuts down on bubbles, and makes the crepes smoother.
- Warm the pan slowly: Don’t blast the heat—let the pan warm up slowly to the right temp.
- Add butter: Lightly coat the bottom and sides of the pan with butter. You don’t need to add more after each crepe.
- Wait to flip: Don’t flip too early. Wait until the crepe has brown spots, the edges look golden, and the top isn’t shiny.
- Swirl the batter: Right after pouring in about 1/4 cup of batter, swirl it around to spread it into a thin layer.
Quick Tip
That first crepe that comes out a little crispy? It’s the perfect snack while you cook the rest!
Crepes FAQs
How Do I Keep Crepes From Sticking To The Pan?
To prevent crepes from sticking, thoroughly grease the pan with butter, coating the entire surface and sides, before heating. Using a nonstick pan also aids in preventing sticking.
How Do I Store Crepes?
Allow the cooked crepes to cool completely, then transfer them to a large resealable plastic bag. Seal the bag without any air inside and store it in the fridge for up to 5 days.
Can You Freeze Crepes?
Yes, you can freeze crepes. Cool them, stack with wax paper in between, wrap tightly, and store in the freezer for up to two months. Thaw in the fridge or at room temperature and reheat before serving.
More Breakfast Favorites:
- French Toast with a four ingredient syrup
- Ham and Cheese Quiche the easiest recipe ever
- Bread Pudding Recipe with berries
- Easy Banana Bread with a hint of cinnamon
- Chocolate Muffins bakery style
How to Make Crepes
Equipment
- Pan 8 to 10-inch, nonstick, see note 1
- Offset spatula or rubber spatula
Ingredients
- 2-1/2 cups milk whole milk recommended
- 2 cups all-purpose flour measured by spooning and leveling
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter melted and slightly cooled
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 to 3 tablespoons unsalted butter melted, for cooking the crepes
- Toppings as desired see note 2
Instructions
- In a high-powered blender, combine milk, flour, sugar, salt, melted butter (cooled), vanilla, and eggs. Pulse on low speed until smooth and without lumps, about 10–15 pulses. Avoid over-beating.
- Scrape any flour sticking to the blender’s sides and bottom. Pulse a few more times if needed. Cover and refrigerate the batter for 1 hour or overnight (important for flavor and to reduce bubbling).
- Cut small squares of parchment paper to place between crepes and prevent sticking after cooking.
- Heat an 8 to 10-inch nonstick pan over medium to medium-low heat. Stir chilled batter and have a tray or platter nearby with a piece of parchment paper.
- Lightly butter the pan with melted butter using a pastry brush or a paper towel. Pour 1/4 cup crepe batter into the pan, immediately tilting and swirling it to evenly coat the bottom. Return the pan to the heat.
- Cook until the crepe is golden brown on the bottom (1–2 minutes). Lift an edge of the crepe with an offset spatula (or rubber spatula) and flip it. Cook until golden brown spots appear on the other side (another 1–2 minutes). Transfer crepe to the prepared plate/tray and cover it with parchment or wax paper.
- Repeat until all batter is used. Adjust the burner temperature as needed to control cooking speed.
- Fill the crepes with your preferred fillings, fold them in half, then in half again to form triangles. Sprinkle with powdered sugar, add whipped cream, and drizzle syrup as desired.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These crepes look delicious and I can hardly wait to make them for my hubby and kids this weekend! Thank you! ❤️
Yay! Can’t wait to hear what you think!
We used to bug my dad to make these every cold, rainy Sunday evening as children!
The best topping? Sprinkled with lemon & sugar then rolled.
Thanks for that wonderful walk down memory lane Chelsea!
I love how food can bring back so many memories! Thanks for your comment Megs!
Recipe please
If you scroll down or click the skip to recipe button you will find it on this post! 🙂
I’ve always thought these were hard to make but loved how you broke down the whole process. The only hard part was waiting for the batter to be refrigerated for that hour, lol. We were dying to dig in!
I’ve always struggled with making crepes. You have some really great tips here, definitely giving them a try this weekend!
First, these look authentic AF. Second, I really appreciate the effort you put in to explaining how to make something so seemingly simple, so good! Pinned for this weekend! 🙂
Ps. Since I don’t have a blender, can I use a food processor or mix the batter by hand/with a stand mixer?
Thanks so much Kirsti! I really appreciate your comment 🙂 I haven’t ever used a food processor, but if it’s a powerful one I think that would be the best alternative! Hope you love these 🙂