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!
Table Of Contents
I love these Crepes because they can be used to make a sweet dessert or a savory dish. It’s the perfect recipe for everyday meals and special occasions.
- TASTE: These crepes have a buttery, lightly sweet flavor. They also taste slightly egg-like because of the amount of eggs in them.
- TEXTURE: Thin and flat, these crepes are tender yet still springy to the touch. They are perfect for folding and rolling with sweet or savory fillings.
- TIME: This recipe will take about 1 hour and 15 minutes from start to finish
- EASE: Crepes may seem intimidating, but with this detailed recipe, you’ll be making and folding crepes like an expert.
What You’ll Need
- Boiling water- This ingredient is what gives the crepes their light and delicate texture.
- Eggs- These provide structure to the crepes and bind all the other ingredients together. They also add a little flavor that works with both the sweet and savory fillings.
Add-ins and Substitutions
- Add fresh fruit- Diced strawberries, raspberries, blueberries, and sliced bananas make delicious toppings and fillings for crepes.
- Fill them- Jams, pie filling, Nutella, chocolate, and honey are all great fillings for crepes. You can also fill them with savory ingredients like in these Chicken and Mushroom Crepes.
- Add powdered sugar- These crepes can be sprinkled with powdered sugar when they’re done cooking for an added hit of sweetness.
- Make them gluten-free- Using gluten-free baking flour in place of the all-purpose flour will make these more allergen friendly.
How to Make Crepes
- 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.
Pro Tip: The best way to flip crepes 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. Look for dry edges, then run along the sides of the pan with a thin rubber spatula, slide it under, and flip.
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:
- 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!
- 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.
- 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.
- Butter the pan often- Some people add butter to the pan between each crepe, but I find that buttering every 3-4 crepes works just as well. Make sure to use a heatproof brush.
The main difference between crepes and pancakes is that the pancake batter has a leavening agent in it, like baking powder or baking soda. This means that pancakes are fluffy and thick, while crepes are thin and lay flat.
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.
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.
These Crepes are versatile enough to be served with so many different fillings, toppings, and desserts.
- Fillings: These crepes are scrumptious with fillings of Blueberry Pie Filling, Peach Pie Filling, Homemade Strawberry Jam, Nutella, and Cream Cheese Fruit Dip.
- Toppings: Drizzle these crepes with Dulce de leche, Raspberry sauce, Chocolate ganache, or honey. Chantilly cream also makes a delicious topping.
Make Them in Advance
Make ahead: 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.
Storing: 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. 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.
Freeze: 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.
More Sweet Dishes!
Watch how to make them here:
Full Recipe Instructions
How To Make Crepes
- 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!
- 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.