The BEST Crepes

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Unlock the secrets to achieving the best-ever Crepes, with the perfect thin texture, slightly crisp edges, and the perfect hint of sweetness! These expert tips and tricks from a French bakery will elevate your crepe-making skills to the next level!

Obsessed with breakfast like us? Try this Dutch Baby, Old-Fashioned Pancakes or Egg Skillet next!

Plateful of delicious crepes ready to be enjoyed.

Crepe Recipe From A French Bakery!

In high school, we hosted an adorable exchange student from France whose father was a pastry chef in their family-owned bakery. We eagerly asked her for her recipes and culinary secrets, which she generously shared with us.

And the one thing we drilled her on the most? Crepes. She expertly taught us how to make them and all her favorite ways to enjoy them. We pretty much had ‘crepe nights’ three times a week while she stayed with us! Today, I’m sharing an easy step-by-step guide, our favorite sweet and savory options, and some helpful tips.

Ingredients used in this delicious recipe.

What Is A Crepe?

A French crepe, known for its delicate texture, is made from a simple batter of flour, eggs, milk, sugar, vanilla, butter, and salt, and can be filled with various sweet or savory ingredients, making it a globally loved choice for breakfast or dessert. Learn more about crepe history here.

Crepes Ingredients

With just seven common household ingredients, you can whip up a delicious breakfast!

  • Whole Milk: Adds moisture and creaminess to the batter.
  • Flour: Provides the necessary structure and thickness to the mixture.
  • Sugar: Sweetens the batter, enhancing its flavor.
  • Salt: Balances the sweetness and enhances overall flavor.
  • Unsalted Butter: Enhances the richness and texture of the mixture.
  • Pure Vanilla Extract: Adds a yummy vanilla flavor to the batter.
  • Large Eggs: Holds the mixture together and contributes to its texture.

QUICK TIP

One of our favorite things about this recipe is that it makes a bunch of crepes, which is perfect for meal prepping or planning your week’s meals. They stay fresh in the fridge for 4-5 days, so you can easily grab a couple in the morning and whip up a quick and satisfying breakfast (or any meal or snack).

Breaking eggs into a blender, where other ingredients are already present, preparing for blending.

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.

The unmixed ingredients in a blender and the smooth, uniform batter after blending.

Tips For Success

  • Refrigerate the batter: Refrigerating batter is essential to allow the flour to fully hydrate, reduce bubbling, and enhance the flavor, resulting in smoother, better-textured crepes.
  • Heat: Gradually heat the pan to your desired temperature; avoid rapid heating.
  • Butter the pan: Ensure even coverage of butter on the bottom and sides of the pan; it should last for multiple crepes.
  • Don’t flip too soon: Wait until the crepe’s surface develops golden brown spots, the edges brown, and it’s no longer shiny before flipping to prevent tearing and undercooking.
  • Swirl the batter: Immediately distribute the 1/4-cup of batter evenly across the pan’s base to achieve a thin, delicious crepe.

QUICK TIP

That first test crepe that comes out a little crispy? It makes for a great treat to nibble on while cooking the rest of them!

Plate of three crepes with berries and syrup drizzled on top.

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:

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How to Make Crepes

5 from 2 votes
Discover the ultimate Crepes Recipe secrets: These tips and tricks, straight from a French bakery, will elevate your crepe game to the next level!
Plate of three crepes with berries and syrup drizzled on top.
Print Recipe

How to Make Crepes

Plate of three crepes with berries and syrup drizzled on top.
5 from 2 votes
Discover the ultimate Crepes Recipe secrets: These tips and tricks, straight from a French bakery, will elevate your crepe game to the next level!
Course Breakfast, Dessert, Main Course
Cuisine French, Vegetarian
Keyword banana crepes, crepes recipe, How to Make Crepes
Prep Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes
Servings 18 -22 crepes
Chelsea Lords
Calories 121kcal

Equipment

  • Parchment Paper, nonstick skillet, offset spatula (Note 1)

Ingredients

  • 2 and 1/2 cups milk (whole milk recommended)
  • 2 cups white all-purpose flour, measured by spooning & leveling
  • 1/4 cup granulated white sugar
  • 1/4 teaspoon fine sea salt
  • 4 tablespoons unsalted butter, melted & slightly cooled
  • 2 teaspoons pure vanilla extract
  • 4 large eggs
  • 2-3 tablespoons unsalted butter, melted (for cooking the crepes)
  • Optional: powdered sugar, syrup, whipped cream -- whatever you want to serve in or on top

Instructions

  • COMBINE: 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.
  • REFRIGERATE: 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 & to reduce bubbling).
  • PREP FOR COOKING: Cut small squares of parchment paper to place between crepes and prevent sticking after cooking.
  • HEAT SKILLET: Heat an 8 to 10-inch nonstick skillet over medium to medium-low heat. Stir the chilled batter and have a tray or platter ready nearby with a piece of parchment paper.
  • COOK: Lightly butter the skillet with melted butter using a pastry brush or a paper towel. Pour 1/4 cup of crepe batter into the pan, immediately tilting and swirling it to evenly coat the bottom. Return the skillet to the heat.
  • COOK, CONT.: 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 the crepe to the prepared plate/tray and cover it with parchment or wax paper.
  • FINISH COOKING: Repeat until all the batter is used. Adjust the burner temperature as needed to control cooking speed.
  • SERVE: Fill the crepes with your preferred fillings, fold them in half, and then half again to form triangles. Sprinkle with powdered sugar, add whipped cream, and drizzle syrup as desired.
  • STORAGE: Allow cooked crepes to cool completely, then transfer them to a large resealable plastic bag. Seal it without air and store in the fridge for up to 5 days or freeze in an airtight bag for up to 3 months.

Video

Recipe Notes

Note 1: Here's the exact pan I use.
Note 2: Cooking Tips: Ensure even coverage of butter on the bottom and sides of the pan; it should last for multiple crepes. Don't flip too soon: Wait until the crepe's surface develops golden brown spots and it's no longer shiny before flipping to prevent tearing and undercooking.
Nutritional information is for the crepes without any fillings or toppings.

Nutrition Facts

Calories: 121kcal | Carbohydrates: 15g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 63mg | Potassium: 76mg | Fiber: 1g | Sugar: 5g | Vitamin A: 193IU | Calcium: 47mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

 

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4 Comments

  1. 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?

    1. 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 🙂

  2. 5 stars
    I’ve always struggled with making crepes. You have some really great tips here, definitely giving them a try this weekend!

  3. 5 stars
    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!

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