Hi Bold Bakers!
Crepes are amazing in the fact that they are so versatile! How is it that one humble, simple crepes recipe can please anyone from a giant sweet tooth to the one who thinks dessert is just a second helping of a savory dinner.
If you’re wondering How To Make Crepes From Scratch, this easy crepes recipe will talk you through every step of the process of making the most delicious batter that will perfectly accompany strawberries and Nutella, mushrooms and swiss, and more!!
This “fancy not fancy” breakfast is super quick to make, and what’s even better is the cooking time is even faster! You don’t need any special equipment, except for a pan, and only 7 ingredients! They’re elegant, delicate, and always feel like a special breakfast in our home.
What Are Crepes?
Crepes are pancakes’ fancy French cousin. They’re super thin because the recipe doesn’t call for any leavening. The batter itself is straightforward, and it yields a thin pancake that has wonderfully buttery edges.
What makes them different is what you choose to fill them with, and really, the sky is the limit here! Crepes are a little bit country, a little bit rock & roll. You can fill them up with whipped cream and berries, or steak and eggs — they’re the perfect brunch option.
What You Need To Make Crepes
How To Make Crepes
If you thought you would only be able to eat crepes at a posh brunch stop, please read how easy this is (and don’t forget to get the full recipe with measurements, on the page down below.)!
- If you are using a blender, place the milk, flour, sugar, eggs, butter, and vanilla in the blender and blend for about 30 seconds until the batter is smooth. If you don’t have a blender, you can whisk this by hand in a bowl.
- Cover the batter and let it chill in the refrigerator for at least 30 seconds.
- Heat a wide, shallow frying pan on medium-low heat. Once it is warm, brush it with butter.
- Slowly, pour a ½ cup (4floz/115ml) of batter into the center of the pan, then swirl the pan slightly or gently use your spatula to create a thin circle of the batter.
- Cook the crepe for a minute or two, until the bottom is golden and some small air bubbles pop up on the surface. Flip the crepe and let the other side cook for another minute or two.
- Repeat this process with the remaining batter. You can stack the crepes flat, roll, or fold them into fourths as you finish cooking them.
- Serve warm with your choice of filling! Some ideas: jam, powdered sugar and a sprinkle of lemon juice, fresh berries.
Gemma’s Pro Chef Tips For Making Crepes
- Get creative! I’ve suggested a few ways to enjoy them, but, really, drizzle any sweet sauce you like and pair with your favorite fruit.
- You can use the batter right away, but since there is no leavening, it will keep well for up to one day. If you want to use it later, store the batter in an airtight container in the refrigerator.
- Keep your pan on medium-low heat for the easiest cooking. If it is too hot, the crepes will get too crispy.
- This recipe is easily doubled (or tripled) if you need more than 6.
How Do I Store Crepes?
Store any leftover crepes in an airtight container in the refrigerator for up to 2 days. If you’d like to keep them longer, wrap the crepes and freeze them in an airtight container for up to 1 month.
Make More Breakfast!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Consider yourself a breakfast artist when you use my simple How to Make Crepes recipe as a canvas to make your morning savory OR sweet.
Servings: 6 crepes
- 1 ½ cups (12floz/340ml) whole milk
- 1 cup (5oz/142g) all-purpose flour
- 2 tablespoons (1oz/28g) sugar
- 2 large eggs
- 1 tablespoon (½floz/14ml) butter, melted
- 1 teaspoon vanilla extract
- butter for the pan
Place the milk, flour, sugar, eggs, butter, and vanilla in a blender and blend for about 30 seconds until batter is smooth. (You can also whisk this by hand if you don’t have a blender.)
Cover and chill the batter in the fridge for a minimum of 30 minutes.
When ready to cook the crepes, heat a wide, shallow frying pan on medium-low and once warm, brush with butter.
Slowly pour a ½ cup (4floz/115ml) of batter into the center of the pan and swirl the pan a bit or spread gently with the front edge of your spatula to create a thin circle of batter.
Let the crepe cook for a minute or two, until the bottom is golden and you see some small air bubbles forming on the surface.
Flip the crepe to let the other side cook for a minute or two. Repeat with the remaining batter.
Crepes can be stacked flat, rolled, or folded into fourths as you are done cooking them.
Serve warm with jam or powdered sugar and a sprinkle of lemon juice, and some fresh berries.
Store crepes in an airtight container in the refrigerator for up to 2 days. For longer storage, crepes can be wrapped and frozen in an airtight container for up to one month.