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!
Perfect homemade crepe recipe
When it comes to making homemade crepes from scratch most people find it intimidating. This easy recipe will guarantee perfect thin crepes without the risk of them ripping. The secret is to let the batter rest for at least 30 minutes so that the gluten has time to relax as the flour absorbs the liquids. I also add boiling water to the batter. Adding hot water to crepes gives them a lighter and more delicate texture.
What ingredients go into crepes?
All you really need in this recipe is 8 simple ingredients, that you probably already have at home! And guess what, you don’t need a fancy crepe pan. Any non-stick pan will work great. I personally love using Gotham pans.
DRY INGREDIENTS: our go-to thickening agent is all-purpose flour, and then you’ll need some salt for flavor and granulated sugar for sweetness.
WET INGREDIENTS: You’ll need 6 large eggs, milk (whole or 2% works), vanilla extract, hot water, unsalted butter (to coat the pan), and corn oil (or any other light tasing 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 ad let it melt.
- Cook your crepes– Now heat your non-stick skillet to medium-low heat and pour 1/4 cup of the batter usuing 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.
Should I rest crepe batter?
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, make 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 bush 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 under, it’s more likely time to flip. This 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.
Why did they turn out crispy?
One of the main reasons that your crepe came out crispy, is because the heat was too high. The crepe ends up cooking too fast and drying out.
Filling options for crepes
- Dulce de Leche
- raspberry sauce
- Chantilly cream
- chocolate ganache
- strawberries, bananas, blueberries, etc.
- homemade blueberry pie filling, peach pie filling
- Honey or maple syrup
- different kind of fruit jams
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.
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 creps, or reheat them in a buttered skillet.
Watch how to make them here:
How to make crepes (perfect every time!)
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 heat proof, just place 1/2 tablespoon of butter and swirl it around until fully melted.
Ladle and pour the batter into the hot pan and cook each side.
- 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.