How to Make Crepes

Plate of three crepes with berries and syrup drizzled on top.

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5 from 2 votes

Unlock the secrets to perfect crepes with tips straight from a French bakery—elevate your crepe expertise in no time!

Prep Time10

Chilling Time1

Total Time1 10

Course: Breakfast, Dessert, Dinner

Cuisine: French, Vegetarian

Keyword: banana crepes, crepes recipe, How to Make Crepes

Servings: crepes

Author: Chelsea Lords

Cost: $4.07

Equipment

Blender
Parchment paper
Pan 8 to 10-inch, nonstick, see note 1
Offset spatula or rubber spatula

Ingredients

2-1/2 cups milk whole milk recommended
2 cups all-purpose flour measured by spooning and leveling
1/4 cup granulated sugar
1/4 teaspoon salt
4 tablespoons unsalted butter melted and slightly cooled
2 teaspoons vanilla extract
4 large eggs
2 to 3 tablespoons unsalted butter melted, for cooking the crepes
Toppings as desired see note 2

US - Metric

Instructions

In a high-powered blender, combine milk, flour, sugar, salt, melted butter (cooled), vanilla, and eggs. Pulse on low speed until smooth and without lumps, about 10–15 pulses. Avoid over-beating.
Scrape any flour sticking to the blender’s sides and bottom. Pulse a few more times if needed. Cover and refrigerate the batter for 1 hour or overnight (important for flavor and to reduce bubbling).
Cut small squares of parchment paper to place between crepes and prevent sticking after cooking.
Heat an 8 to 10-inch nonstick pan over medium to medium-low heat. Stir chilled batter and have a tray or platter nearby with a piece of parchment paper.
Lightly butter the pan with melted butter using a pastry brush or a paper towel. Pour 1/4 cup crepe batter into the pan, immediately tilting and swirling it to evenly coat the bottom. Return the pan to the heat.
Cook until the crepe is golden brown on the bottom (1–2 minutes). Lift an edge of the crepe with an offset spatula (or rubber spatula) and flip it. Cook until golden brown spots appear on the other side (another 1–2 minutes). Transfer crepe to the prepared plate/tray and cover it with parchment or wax paper.
Repeat until all batter is used. Adjust the burner temperature as needed to control cooking speed.
Fill the crepes with your preferred fillings, fold them in half, then in half again to form triangles. Sprinkle with powdered sugar, add whipped cream, and drizzle syrup as desired.

Video

Notes

Note 1: Here’s the exact pan I use.

Note 2: Try some of these toppings: powdered sugar, syrup, whipped cream—whatever you want to serve in or on top.

Note 3: Cooking Tips: Ensure even coverage of butter on the bottom and sides of the pan; it should last for multiple crepes. Don’t flip too soon: Wait until the crepe’s surface develops golden brown spots and it’s no longer shiny before flipping to prevent tearing and undercooking.

Nutrition Note: Nutritional information is for the crepes without any fillings or toppings.

Storage: Allow cooked crepes to cool completely, then transfer them to a large resealable plastic bag. Seal without air and store in the fridge for up to 5 days, or freeze in an airtight bag for up to 3 months.

Nutrition