The Best Crepe Recipe (with Video)

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Crepes are versatile and unusual breakfast, brunch, dinner or dessert dishes and could not be easier to prepare. This tried-and-true crepe recipe lets you make these at home in just minutes using simple pantry ingredients and no special cooking equipment required. Enjoy sweet or savory crepes; They’re the ultimate customizable meal for the whole family. One of my favorite twists on this recipe is my Pumpkin Cheesecake Crepes. So perfect and delicious on a cold winter day!

What is a crepe?

A crepe is a version of a thin pancake originally from France. There are usually two ways to eat French crepes: with a savory filling or with a sweet filling. The savory version is filled with a variety of things including bacon, ham, cheese and/or mushrooms, among others. The sweet crepes can be filled with fresh fruit, Nutella and topped with powdered sugar, whipped cream or even ice cream.

Here is a selection of crepes to inspire you with your crepe filling needs: crepes with cinnamon vanilla crepes with pumpkin cream cheese topping, crepes with lemon cream filling and strawberries and crepes with pumpkin cream cheese filling.

Is crepe mix the same as pancake mix?

While I know there are people who think crepes are just thin, tender pancakes, that’s not the case! Crepes and pancakes are two completely different things and are not considered equivalent! Pancakes are thick and fluffy thanks to their thicker batter and baking powder. The combination of the thicker batter and the sourdough ensures that the pancakes rise properly. (You can find my fluffy pancake recipe here.)

Crepes have a much thinner batter made primarily from eggs and milk with no added leaven. Pancakes are primarily and traditionally served warm with butter and maple syrup, but crepes are larger, wafer-thin, and filled with almost everything from Nutella to fresh fruit and cream to simple sugar and lemon juice. While I can understand explaining crepes as “thin pancakes,” they are not the same.

How I make my crepe recipe

Crepes are made with a simple mix of ingredients you probably already have on hand! Complete these steps one by one. It’s simpler than you think! And don’t be frustrated if your first crepe doesn’t turn out well. It’s the sacrificial crepe that ensures the rest succeed perfectly. If you are looking for one gluten free crepe Try your favorite gluten-free, gummy-free, all-purpose flour.

Make the dough

Place the ingredients in a blender and blend until smooth. Scrape the edges and mix again briefly until the dough is free of lumps. Refrigerate for at least an hour, ideally 2 hours. For even better results, refrigerate the dough overnight.

Does the crepe batter have to rest?

For tender and soft crepes, it is highly recommended to let the crepe batter rest in the fridge for about 2 hours before frying. This allows the flour to be fully absorbed and the gluten to relax, resulting in a softer crepe. That’s not to say they aren’t good when fried fresh out of the blender without that residue; They just give you a more delicate crepe. In a perfect world, yes, let her be. But even in reality, you still get a good crepe right out of the mixer.

Heat pan + melt butter

Preheat a non-stick skillet or a cast-iron non-stick skillet on the stove. Grease the pan by melting some butter or oil Add the soil in and toss until covered.

Pour a very thin layer of batter into the hot pan

Pour in the crepe batter slowly and evenly place in the center of the preheated panby turning the pan over Spread the batter evenly over the base in one very thin layer. It takes some practice, but after 3 or 4 times you can get consistently consistent crepes.

Fry for 10-15 seconds per side

Cook the crepes for 10-15 seconds per side or until the crepe batter is no longer glossy; it should appear more frosted and the underside should be slightly tanned. Flip the crepe and cook for about 10 more seconds. Take out of the pan.

Repeat Repeat this process until there is no more dough left.

This recipe is easy and the method of pouring the batter into the pan takes some practice, but honestly, after a few tries, you’ll nail it and become a pro!

Tips for frying crepes

I think the most important thing to remember about making this crepe recipe at home is that you don’t need any special equipment to make it! When I was growing up, my mom just used two frying pans, taking turns pouring and flipping them! This is the pan I use and love for frying crepes. It’s not too heavy, non-stick, holds heat pretty well, and is a perfect 10-inch width. Here are a few more tips:

• Every cooker is different and frying crepes requires a fairly high temperature, but you’ll have to experiment to find what works best for you. Somewhere between medium and medium to high heat should be your favorite spot!
• Add the butter or oil to the hot pan and stir to coat the bottom. Pour in the batter and toss to coat the bottom with a thin layer. After 10-15 seconds you should be ready to flip.
• When your crepe is ready, remove it from the pan and add more crepe batter to the pan. You don’t have to add butter or oil every time. I can usually fry 2-3 crepes before needing more fat in the pan. (Why I love using a non-stick pan!)

I stack my crepes on a pie plate or dinner plate covered with some foil during cooking so they all stay warm, a trick my mom does. Serve immediately with your desired toppings.

Can you advance the dough?

This recipe is perfect for preparing the night before. For best results, Refrigerate your dough for no more than 2 days before preparing it. If you notice it starting to discolor (look a little gray) in the fridge, it’s bad and you should throw it away and make a new batch. Fry as instructed in the recipe card below.

store leftovers

I typically pack leftover crepes in an airtight container or ziplock bag and store in the fridge for up to 5 days.

Can I freeze crepes?

Yes, you can freeze crepes! Cook them fully, then stack them between wax paper and store in an airtight container. Freeze for up to two months!

To reheat, thaw the crepes in the refrigerator, then reheat in the microwave for 15-20 seconds (time may vary depending on how many crepes you are reheating). I do not recommend freezing the leftover dough.

Toppings and filling ideas for crepes

After reading tons of comments about what you all like about your crepes, I decided to share some of them in this post. So here are some sweet Topping and filling ideas from readers like you!

• Homemade whipped cream and strawberries – A classic choice, ideal for the holidays!
• Jam – Strawberry, raspberry, plum, apricot, whatever your heart desires.
• Cream cheese and fresh strawberries – I love the sweet and sour flavor idea!
• Fresh blueberries and pineapple – Whatever is in season, stack your fresh fruit high!
• Palacsinta: ricotta, nutmeg and lemon filling – a sweet family holiday tradition.
• Nutella – probably my favorite filling ever!
• Dulce de Leche a drool-worthy addition.
• Homemade Blackberry Syrup – If you can snag some fresh blackberries this summer, that’s just delicious! Frozen works well too.
• lemon juice and sugar – simple and delicate filling and yet so delicious!
• lemon curd – bought or homemade is perfect!

Do you love crepes? Try these other sweet treats:

I’ve written down all the tips I can think of to make this recipe a success in the printable version below. If you end up making these, I’d love to hear about them in the comments below.

Anyway, I hope you enjoy this crepe recipe as much as we do! It’s delicious 🙂