Learn how to make crepes from scratch! These delicate crepes are thin, buttery, and downright delicious. This is the only recipe you’ll ever need!
Be sure to fill them with our popular pie filling for amazing blueberry crepes and whipped chantilly cream or even some Nutella!
Table Of Contents
- Why This Crepe Recipe Works
- What ingredients go into crepes?
- How to make perfect homemade crepes
- How To Fold Crepes
- Should I rest crepe batter?
- How often should I butter the pan?
- How to flip a crepe without breaking it
- Why do my crepes turn out rubbery?
- Why did they turn out crispy?
- Filling options for crepes
- How to store them
- How long can I keep crepe batter in the fridge?
- How to freeze them
- Best way to reheat crepes
- More sweet and savory recipes to try!
- Full Recipe Instructions
Why This Crepe Recipe Works
- Use boiling water– Adding hot water to the crepes gives them a lighter and more delicate texture.
- Rest the batter- Letting the batter rest for at least 30 minutes allows the gluten to relax as the flour absorbs the liquids.
- No need for a fancy crepe pan– Any non-stick pan will work great for making crepes. I personally love using Gotham pans.
- Simple ingredients– All you really need for homemade crepes is 8 simple ingredients that you probably already have at home!
What ingredients go into crepes?
- Dry Ingredients- All-purpose flour, Salt, and Granulated sugar
- Wet Ingredients- Eggs, Milk, Vanilla extract, Water, Unsalted butter, and Corn oil
How to make perfect homemade crepes
This is a brief rundown. The full recipe and measurements are at the bottom of this post in the recipe card.
- Make the batter– All you need to do is add the eggs, milk, corn oil, vanilla, sugar, and salt into a blender. Then measure out your flour by spooning it into your measuring cup and leveling it off with the back of a knife (this is super important). Now add it to the blender and pulse it a few times.
- Add boiling water– Now boil a cup of water and quickly add it to the crepe batter and mix it again with a few pulses. Let the batter rest at room temperature for at least 30 minutes or for a few hours in the fridge. Do not skip this step. It is crucial to let the gluten relax and absorb the liquids.
- Butter the pan– You can grease your pan by melting some butter and brushing it onto the bottom of the pan. Or just add a tablespoon of butter and let it melt.
- Cook your crepes– Now heat your non-stick skillet to medium-low heat and pour in 1/4 cup of the batter using a ladle. Then quickly tilt and swirl the pan around to ensure that the batter covers the entire bottom of the skillet. Cook for 3-4 minutes, then flip with a thin spatula and cook for 2 more minutes.
How To Fold Crepes
There’s more than one way to fold a crepe, but the most popular is the Suzette style. The pocket fold method and tuck and roll method are also used often. Here’s how to do them:
Suzette Fold
Also known as the triangle fold, the Suzette fold is done by folding the crepe in half and then folding it in half again, so you end up with a simple triangle shape. That’s it!
Tuck and Roll Method
For the tuck and roll method, you want to take one side and bring it towards the center, and then take the opposite side and bring it towards the center as well. Then start from the end closest to you and roll the crepe up nice and tight like a burrito!
Pocket Fold
For the pocket folded crepes I added some thinly sliced strawberries and whipped cream. To fold the crepe, bring the left and right side of the crepe towards the center. Then bring the bottom of the crepe over the whipped cream and berries and gently fold it over again so it’s seam side down.
Should I rest crepe batter?
Yes, I highly recommend resting your batter for about 30 minutes. I know you want to make the crepes right away, but please do not rush this step. Resting will ensure the gluten has adequate time to relax and the flour will absorb the liquids, making it easier to pour and work with later.
How often should I butter the pan?
Some people add butter to the pan between each crepe. I find that buttering every 3-4 crepes works just as well. Just make sure you’re using a heatproof brush when buttering a hot skillet.
How to flip a crepe without breaking it
The best way to flip them is by knowing when they are ready to flip. Once the top loses its shine and you begin to see bubbles appear underneath, it’s most likely time to flip. The biggest indicator is the dry edges. Once you see the edges dry up, run along the sides of the pan with a thin rubber spatula. Then slide the spatula under the crepe and flip over.
Why do my crepes turn out rubbery?
This could happen for one of two reasons. Either you put too much flour in the batter or your skillet heat was too low. Try raising the heat to see if the next one comes out less rubbery. But if it’s the batter, you’ll need to either thin it out with a second, thinner batch of batter, or start fresh.
Why did they turn out crispy?
One of the main reasons that your crepe came out crispy is because the heat was too high. They end up cooking too fast and drying out. Lower the heat and allow the pan to cool to the right temperature before adding the crepe batter back in.
Filling options for crepes
- Dulce de leche
- Raspberry sauce
- Chantilly cream
- Chocolate ganache
- Nutella
- Fresh fruit- strawberries, bananas, blueberries, etc.
- Pie filling- homemade blueberry pie filling, peach pie filling, cherry pie filling, etc.
- Honey or Maple syrup
- Jams- such as Strawberry jam or any other kind you like
How to store them
The best way to store homemade crepes is by stacking them on a plate, covering them with plastic wrap, and refrigerating them for about 1 week.
How long can I keep crepe batter in the fridge?
If you want to make the batter ahead of time, you can keep the uncooked batter in your fridge for up to 1 day (24 hours) in advance.
How to freeze them
Once the crepes are cooked and cooled, layer them between sheets of wax paper or parchment paper. Then carefully transfer the stack into a ziplock bag and keep frozen for up to 4 months. Thaw at room temperature before serving.
Best way to reheat crepes
Crepes can be reheated in two ways. You can soften them up in a microwave for about 10 seconds per crepe, or reheat them in a buttered skillet.
More sweet and savory recipes to try!
- The Best Brioche French Toast
- Dutch Baby Pancake Recipe
- Cheese Blintz Recipe
- Blueberry Ricotta Pancakes
- Savory Crepes with Chicken and Mushroom Filling
Watch how to make them here:
Full Recipe Instructions
How To Make Crepes
Ingredients
- 6 eggs
- 2 cups milk 2 % or whole
- 1/4 cup corn oil
- 1/2 tsp vanilla extract
- 1/4 cup granulated sugar
- Pinch of salt
- 2 cups all-purpose flour
- 1 cup boiling water
- 2 tablespoons unsalted butter for pan
- Nutella, jam or strawberries and cream for filling
Instructions
- Blend everything in a blender– In a blender add 6 large eggs, 2 cups milk, 1/4 cup corn oil, 1/2 teaspoon vanilla extract, 1/4 cup granulated sugar, a pinch of salt, and 2 cups of flour (spooned and leveled off with a knife).
- Now turn the blender on low speed and slowly add 1 cup of boiling water. Boiling water helps make the crepes extra light and delicate.
- Once you’ve added the hot water, turn the blender off, pour the crepe batter into a large bowl. Let it rest for at least 30 minutes at room temperature to let the gluten relax as the flour absorbs the liquids.
- Butter your pan– Bring a 9 inch nonstick pan over medium heat and brush a little bit of unsalted melted butter on top. If your pastry brush is not heatproof, just place 1/2 tablespoon of butter and swirl it around until fully melted.
- Then use a ladle to pour about 1/4 cup of the crepe batter into the pan. Tilt and swirl your pan to distribute the batter as evenly as possible.
- After about 2-3 minutes, scrape the edges of the crepe with a thin spatula and flip over the crepe and cook for another 1-2 minutes.
- Transfer the finished crepe onto a plate and continue doing this with the remaining of the batter. You should get about 35 crepes from this recipe.
How To Fold A Suzette Crepe
- For the Suzette folded crepe, I added a thin layer of homemade strawberry jam. To fold it, all you have to do is fold it in half and then fold it in half again so you end up with a simple triangle shape. That's it!
Tuck and Roll Method
- For the tuck and roll method, you want to take one side, bring it towards the center and then take the opposite side and bring it towards the center as well. Then start from the end closest to you and roll up the crepe nice and tight like a burrito!
Pocket Fold
- For the pocket folded crepes I added some thinly sliced strawberries and whipped cream. To fold the crepe, bring the left and right side of the crepe towards the center. Then bring the bottom of the crepe over the whipped cream and berries and gently fold it over again so it's seam side down.
Notes
Storing crepes
The best way to store homemade crepes is by stacking them on a plate, covering them with plastic wrap and refrigerating them for about 1 week. Filling variations- Dulce de Leche
- raspberry sauce
- Chantilly cream
- chocolate ganache
- Nutella
- strawberries, bananas, blueberries, etc.
- homemade blueberry pie filling, peach pie filling
- Honey or maple syrup
- different kind of fruit jams
Nutrition
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Rabia says
Hi. Can I halve the recipe?
simplyhomecooked says
Hi 🙂 Yes, you can do half of this crepe recipe. I hope you love these crepes! Please let me know how they turn out 🙂
Marina Bratkov says
They are really good I made them couple days ago👌
simplyhomecooked says
Thank you so much Marina for your feedback! So happy that you enjoyed this homemade crepe recipe 🙂
Zhenya says
I have tried dozens of crepe recipes and some were good, but this one is the BEST. I made these now about 4 times and they turn out to be excellent every time. THANK YOU! This recipe is the only one I need!
simplyhomecooked says
Wow Zhenya! That is so amazing to hear. That truly warms my heart. Thank you so much for taking the time to write such a nice comment!