Food & Cooking Recipes Crepe Recipes Simple Crepes 4.0 (660) This is our go-to crepe recipe. Making the crepe batter in a blender ensures it is smooth, not lumpy, and streamlines prep. Prep Time: 45 mins Total Time: 1 hr 15 mins Yield: Makes 12 (8-inch) crepes Jump to recipe Crepes are easier to make than you think. In fact, we believe they're easier than pancakes. They're also more versatile and can be dressed up with sweet or savory toppings and any number of flavorful fillings for breakfast, lunch, dinner, or dessert. Crepe batter is thinner than pancake batter because it doesn't contain leavener (that's why crepes are thin, flat, and delicate). The batter for our simple crepe recipe comes together in the blender, which ensures a smooth crepe batter that has the consistency of heavy cream. You don't need a special crepe pan to cook them, either—just use a nonstick skillet. Credit: Maxwell Cozzi What Is a Crepe? A crepe is a classic French dish made from a simple batter of flour, eggs, and milk. Crepes are similar to pancakes, but they are not made with a leavener—like the baking powder and baking soda used in pancakes—which results in a thinner batter and delicate crepes. Crepes can be served by themselves, or used as wafer-thin wrappings for a variety of foods. They are served for lunch or dinner, as an appetizer or the main course—and for dessert. Are Crepes Sweet or Savory? Crepes can be sweet or savory. Savory crepes might have fillings like ham and cheese or smoked salmon and crème fraîche, chicken or seafood in a cream sauce, and spinach and cheese. A little sugar may be added to the batter for a sweet crepe, or the crepe might be unsweetened but sprinkled with sugar and drizzled with a liqueur, or spread with chocolate and nuts, or berries and ice cream. The possibilities are endless. Our Favorite Crepe Filling Ideas, From Sweet to Savory What You Need to Make Crepes You don't need any fancy tools or ingredients to make crepes; they're much easier than you think and use items you probably already have in your kitchen. Essential Equipment Blender: Making the batter in a blender is key to crepe success. It ensures your batter is smooth. Nonstick pan: You don’t need a special crepe pan to make crepes, but if you already own one, do use it! We find the best vessel for making crepes is a nonstick skillet. Our recipe calls for an 8-inch nonstick skillet. Measure your pan across its base to check the size. Offset spatula: As we mentioned, crepes are delicate, and an offset spatula is our favorite tool for lifting one side of a crepe to turn it or remove it from the pan (your fingers are also an essential tool in this process). A plate and paper towels: You'll need these to stack cooked crepes on. Basic Ingredients All-purpose flourGranulated sugarWhole milkEggsSaltMelted butter We don't recommend making substitutions with this recipe. Try our gluten-free crepes recipe for an alternative. Tips For Crepe-Making Success In addition to making the batter in a blender, these are our secrets for perfect crepes every time: Let the batter rest: It's essential to refrigerate the batter for at least 30 minutes and as long as one day. This time allows the flour to absorb the other ingredients, which produces the most tender crepes. Always use a nonstick skillet: A cast-iron skillet—it's our go-to pan for most cooking, but not for crepes. They are delicate and can tear, so even if your cast-iron skillet is well seasoned, we recommend you use a nonstick skillet for crepes. Brush the skillet with butter: Even though you are using a nonstick skillet, lightly brush the skillet with melted butter before adding the batter. Pay attention when you're cooking crepes: Crepes are thin and tender and cook quickly; don't leave the stove while you are making them. It takes between one and two minutes for the first side to cook. And once you flip them, about 45 seconds for the second side. Stack cooked crepes to keep them soft and prevent them from drying out while you cook more: When cooked, slide each crepe onto a paper towel-lined plate, stacking the finished crepes directly on top of one another—this allows them to steam and stay soft and pliable. Directions Credit: Maxwell Cozzi Make crepe batter: In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using. Credit: Maxwell Cozzi Prep pan and add batter: Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Credit: Maxwell Cozzi Cook crepe and flip: Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Use an offset spatula to lift one edge of crepe, then use your fingers to gently flip crepe. Credit: Maxwell Cozzi Finish cooking crepe: Cook crepe on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate. Credit: Maxwell Cozzi Repeat steps to cook remaining crepe batter: Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using. How to Store Leftover Crepes You don't have to use the crepes when you make them, though we usually do because they are hard to resist and so delicious. If you are not using your cooked crepes immediately, let them cool completely and store them in the refrigerator or freezer. In the refrigerator: Stack the crepes with wax paper, wrap them in plastic wrap, and refrigerate for up to three days.In the freezer: Wrap the crepes in plastic wrap and freeze for up to one month. How to Fold a Crepe and Other Ways to Serve Them There are almost as many ways to fold, roll, and serve crepes as there are possible fillings. The easiest presentation is to spread a crepe with a light filling and roll it up like a cigarette. Crepes can be rolled around a substantial filling, similar to a burrito. Don't overfill them because they are tender and may tear. Folded in half, then folded again, a crepe forms a triangle—this presentation is popular for flambé crepes and crepes Suzette. Neatly folded into a rectangle that encases the filling is what the French call a pannequet. Many crepes layered with a filling (rather than folded) creates a crepe cake. Sweet and Savory Crepe Filling Ideas There are so many ways to fill a crepe, both sweet and savory. Try these ideas: Sweet Chocolate hazelnut spread and sliced bananas Strawberries and cream Sautéed apples or applesauce and raisins Sweetened whipped cream and fresh blueberries Peanut butter and jam (we love this combination spread on a crepe and then rolled up) Simply sprinkle a warm crepe with sugar and squeeze fresh orange juice over. Savory Ham and egg (the best brunch or lunch crepe) Chicken and Gruyère in béchamel sauce Sautéed mushrooms: either cremini, button, or a mix of fancier mushrooms like oyster and chanterelle Vegetables and goat cheese Steamed or roasted asparagus with thinly sliced ham or prosciutto Sautéed spinach or other greens with a cheese that melts well, such as Gruyère, or a creamy cheese like ricotta Frequently Asked Questions Is crepe batter the same as pancake batter? No crepe batter is not the same as pancake batter. Pancakes and crepes are similar, but there are differences. Pancake batter typically contains a leavening agent, such as baking powder and/or baking soda, and crêpe batter does not. Should crepe batter be runny or thick? Crepe batter should be thick not runny but it should also be pourable. We say it should have the same consistency as heavy cream. It is different from pancake batter, which is much thicker. Which flour is better for crepes? The best flour for crepes is unbleached all-purpose flour. It's a type of flour that most people have on hand. Other types of crepes are made with buckwheat flour and are also delicious—but use a different recipe. Should you let crepe batter rest? Yes, crepe batter should be allowed to rest after mixing. Resting the batter is important because it gives the flour chance to fully hydrate and the gluten has time to relax. These two things help to make the crepes tender. Our simple crepe batter needs to rest for a minimum of 30 minutes, but you can make it up to one day ahead. Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the decorvow recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.