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Master this Crepes Recipe in minutes with just 6 ingredients! Then fill these French-style pancakes with your favorite toppings like berries, whipped cream, or Nutella.
It seems like every culture has its own version of a pancake. Be it blintzes, blinis, crepes, or dosas, people across the world enjoy round, thin cakes with toppings and fillings.
Crepes are the French interpretation and probably my favorite. Crepes flavors can be sweet (crรชpes sucrรฉes) with fillings like berries, whipped cream, bananas, caramel sauce, chocolate and Nutella. Or, they can be savory crepes (crรชpes salรฉes) with ham and cheese, bacon, chicken, eggs, or a vegetable blend inside. Thereโs no wrong way, or wrong mealtime, to crepe!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Flour: While crepes are traditionally made with buckwheat flour, even the French may substitute white flour (usually white wheat flour) for sweet crepes.
Step-by-step instructions
- In a medium bowl, whisk eggs until beaten, then whisk in powdered sugar until smooth.
- Add flour and whisk until smooth. Add the milk and vanilla, and whisk vigorously until completely smooth.
- In a 10 1/2-inch skillet over medium heat, heat ยฝ teaspoon butter until melted. Pour ยฝ cup batter in the center of the pan and tilt pan until evenly distributed.
- Cook on one side until set and lightly browned, about 1 minute 15 seconds.
- Flip and continue cooking until cooked through and browned on the second side, about 45 seconds longer.
- Remove from heat and stack on a plate to keep warm.
- Fold or roll and serve with fresh berries, (I love strawberries with them) and whipped cream if desired.
What is the best crepe pan?
While you can use a non-stick skillet to make perfect crepes, when Iโm feeling fancy I like to use my Le Creuset Toughened Nonstick PRO Crepe Pan. The flat base ensures an even cook, which is why I dubbed it the best crepe pan. Itโs a little pricey at $95.95 at Amazon, but itโs so worth it if you want perfect crepes.
Recipe tips and variations
- Yield: This easy Crepes recipe makes 8 (10-inch) crepes.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The crepe batter can be made a day in advance and stored in the refrigerator. Whisk to recombine before cooking the crepes.
- Freezer: Stack cooled, unfilled crepes (laid flat) between sheets of parchment, wax paper, foil or white paper towels. Store in freezer-safe containers, label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a non-stick skillet.
- Strawberry crepes: Fill your crepes with glazed strawberries just like youโd get at a restaurant.
Frequently Asked Questions
Pancakes are fluffier because they include a leavening agent in the batter such as baking powder. Ultra-thin crepes do not.
Those large, circular cooking surfaces at Crรชperies certainly look impressive. But if youโre not cranking out hundreds of crepes per day, any non-stick skillet will do (a 10-ยฝ inch pan is recommended for this recipe).
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Crepes Recipe
Ingredientsย
- 4 eggs
- 1 cup powdered sugar
- 1 cup + 2 tablespoons all-purpose flour (see note 1)
- 2 cups milk
- 1/2 teaspoon vanilla extract
- 4 teaspoon butter
- fresh berries for serving
- whipped cream for serving
Instructionsย
- In a medium bowl, whisk eggs until beaten, then whisk in powdered sugar until smooth.
- Add flour and whisk until smooth. Add the milk and vanilla, and whisk vigorously until completely smooth.
- In a 10 1/2-inch skillet over medium heat, heat ยฝ teaspoon butter until melted. Add ยฝ cup batter and tilt pan until evenly distributed.
- Cook on one side until set and lightly browned, about 1 minute 15 seconds. Flip and continue cooking until cooked through and browned on the second side, about 45 seconds longer.
- Remove from heat. Fold or roll and serve with fresh berries and whipped cream if desired.
Recipe Video
Notes
- Flour: While crepes are traditionally made with buckwheat flour, even the French may substitute white flour (usually white wheat flour) for sweet crepes.
- Yield: This easy Crepes recipe makes 8 (10-inch) crepes.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Hi Meggan,
Your video shows adding baking powder to your crepesโฆ.. I donโt see that in the recipe, nor do they need that.
Nancy
Hi Nancy, sounds like some sort of disaster mistake. Iโll go back and review the recipe. I agree, they donโt need it. Iโm glad itโs not in the recipe! Iโll check the video. Thank you! -Meggan
how much whisky do I add, when do I add it, and what is the best whisky should I use. Also, it would be helpful if you would list the brands of ingredients that your using, different brands have different flavors. Especially vanilla.
Iโm so sorry, the whisky was a typo! It should be WHISK! Really sorry about that. Iโve corrected the typos. I appreciate the request to talk about vanilla, I didnโt know anyone was interested! Itโs true they have different flavors. Personally, Iโm using some Mexican vanilla I bought in Puerto Vallarta a few years ago. I donโt even know the brand name as I have it in a big jar now and I use it to refill a smaller bottle I keep in my cupboard. But, my favorite American brand is Spicely organic vanilla. I think I should probably do some taste-testing so I can talk about them a little bit more. Thanks for your comment and sorry again about the whisky situation. โ Meggan
Great recipeโฆmy husband and I have been eating these for breakfast for two days! Will finish the last of
it tomorrow, next time will halve the recipe (well, because you knowโฆ.but theyโre soooooo good! Thank you.
Note: you forgot to say โadd vanillaโ in the recipe instructions.
Hi Linda, thank you so much for your comment! Iโm so glad you both love them! Thank you also for pointing out the missing vanilla, Iโve fixed it properly this time. Happy cooking! โ Meggan
Love crepes! Thank you for another great recipe! BTW I think you mean whisk the milk and vanilla. ๐.
Thanks Tammy! โ Meggan