This Delicious Crepes Recipe produces ultra-thin, delicate French-style pancakes with signature buttery crisp edges. Using just eight basic ingredients and a standard blender, you can create restaurant-quality crepes in your own kitchen without any specialty equipment.
Table of Contents
Why You Will Love This Recipe
You will love this recipe because it is incredibly versatile and much easier than it looks. Whether you prefer a sweet breakfast filled with Nutella and berries or a savory dinner featuring ham and cheese, this batter serves as the perfect foundation. Because it uses a simple blender method and a standard 8-inch skillet, you can achieve professional results without needing a dedicated crepe maker.
Ingredients
- 3 Tablespoons (43g) unsalted butter, melted and cooled (plus extra for the pan)
- 1 cup (125g) all-purpose flour, spooned and leveled
- 1 Tablespoon granulated sugar
- 1/8 teaspoon salt
- 3/4 cup (180ml) whole milk, at room temperature
- 1/2 cup (120ml) water, at room temperature
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
Step-by-Step Instructions
- Melt the Butter: Melt 3 tablespoons of unsalted butter and allow it to cool for approximately 5 minutes so it does not scramble the eggs when added to the batter.
- Blend the Ingredients: Place the cooled butter, flour, sugar, salt, milk, water, eggs, and vanilla into a blender or food processor. Blend on medium-high speed for 20–30 seconds until the mixture is silky-smooth and has the consistency of heavy cream.
- Chill the Batter: Cover the batter tightly and refrigerate for at least 30 to 60 minutes. This step is crucial as it allows the flour to hydrate and the gluten to relax for a delicate texture. You can even chill it overnight.
- Prepare the Skillet: Heat an 8-inch skillet over medium heat. Generously grease the pan with a small amount of the extra butter.
- Pour and Twirl: Pour about 3 to 4 tablespoons of batter into the center of the hot skillet. Immediately lift the pan and twirl it in a circular motion so the batter stretches to the edges in a very thin layer.
- Cook and Flip: Cook for 1–2 minutes until the bottom is golden and the edges are set. Flip the crepe carefully and cook the other side for about 30 seconds.
- Repeat: Transfer the finished crepe to a plate and repeat the process, making sure to butter the pan between every single crepe to ensure they do not stick and develop crisp edges.
Expert Tips / Pro Tips
The secret to the best Delicious Crepes Recipe is the resting period. Do not skip the 30-minute refrigeration time, or your crepes may turn out rubbery rather than delicate. Additionally, make sure your skillet is properly heated before adding the batter; if the pan is too cold, the crepe will not develop those beautiful lacy edges. Finally, always use a thin silicone spatula to gently lift the edges before flipping to avoid tearing the delicate fabric of the crepe.
Variations & Substitutions
For Savory Crepes, simply omit the vanilla extract and granulated sugar from the batter. You can add a pinch of cracked black pepper or a tablespoon of fresh chopped herbs like chives or parsley directly into the blender. If you need a dairy-free option, you can substitute the whole milk with full-fat oat milk or almond milk, though the texture may be slightly less rich.
Serving Suggestions
Crepes are a blank canvas for your favorite flavors. For a sweet version, fill them with fresh berries and whipped cream, lemon curd, or a drizzle of salted caramel. For a decadent treat, try a S’mores variation with Nutella, mini marshmallows, and crushed graham crackers. If you prefer savory options, fill your crepes with sautéed mushrooms and spinach, or scrambled eggs and smoked salmon.
Storage, Freezing & Reheating
Leftover unfilled crepes stay fresh in an airtight container in the refrigerator for up to 2 days. To freeze them, stack the crepes with a piece of parchment paper between each one to prevent sticking, then place the stack in a freezer-safe zip-top bag for up to one month. To reheat, place them in a 275°F (135°C) oven for 5–10 minutes covered with foil, or microwave them for 30 seconds under a damp paper towel to keep them moist.
Nutrition Information
| Nutrient | Amount Per Serving (1 Crepe) |
| Calories | 120 kcal |
| Total Fat | 6g |
| Cholesterol | 45mg |
| Sodium | 35mg |
| Total Carbohydrates | 12g |
| Protein | 4g |
Delicious Crepes Recipe
Ingredients
Equipment
Method
- Melt the Butter: Melt 3 tablespoons of unsalted butter and allow it to cool for approximately 5 minutes so it does not scramble the eggs when added to the batter.3 Tablespoons unsalted butter
- Blend the Ingredients: Place the cooled butter, flour, sugar, salt, milk, water, eggs, and vanilla into a blender or food processor. Blend on medium-high speed for 20–30 seconds until the mixture is silky-smooth and has the consistency of heavy cream.3 Tablespoons unsalted butter, 1 cup all-purpose flour, 1 Tablespoon granulated sugar, 1/8 teaspoon salt, 3/4 cup whole milk, 1/2 cup water, 2 large eggs, 1 1/2 teaspoons pure vanilla extract
- Chill the Batter: Cover the batter tightly and refrigerate for at least 30 to 60 minutes. This step is crucial as it allows the flour to hydrate and the gluten to relax for a delicate texture. You can even chill it overnight.
- Prepare the Skillet: Heat an 8-inch skillet over medium heat. Generously grease the pan with a small amount of the extra butter.
- Pour and Twirl: Pour about 3 to 4 tablespoons of batter into the center of the hot skillet. Immediately lift the pan and twirl it in a circular motion so the batter stretches to the edges in a very thin layer.
- Cook and Flip: Cook for 1–2 minutes until the bottom is golden and the edges are set. Flip the crepe carefully and cook the other side for about 30 seconds.
- Repeat: Transfer the finished crepe to a plate and repeat the process, making sure to butter the pan between every single crepe to ensure they do not stick and develop crisp edges.
Notes
Pan Heat: Make sure your skillet is properly heated before adding the batter; if the pan is too cold, the crepe will not develop those beautiful lacy edges.
Tools: Always use a thin silicone spatula to gently lift the edges before flipping to avoid tearing the delicate fabric of the crepe. Variations Savory Crepes: Omit the vanilla extract and granulated sugar. Add a pinch of black pepper or fresh herbs like chives to the blender.
Dairy-Free: Substitute whole milk with full-fat oat milk or almond milk (texture may be less rich). Storage & Reheating Fridge: Store in an airtight container for up to 2 days.
Freeze: Stack with parchment paper between layers and freeze in a zip-top bag for up to one month.
Reheat: 275°F (135°C) oven for 5–10 minutes covered with foil, or microwave for 30 seconds under a damp paper towel.
FAQ
Can I make the crepe batter by hand?
Yes, if you do not have a blender, you can use a large mixing bowl and a whisk. Be sure to whisk the wet ingredients into the dry ingredients gradually to minimize lumps, and consider pouring the final batter through a fine-mesh strainer to ensure it is perfectly smooth.
Why are my crepes sticking to the pan?
Crepes usually stick if the pan is not sufficiently buttered or if the pan is not non-stick. Ensure you apply a fresh coating of butter between every single crepe and wait for the edges to fully set before attempting to flip them.
Is it possible to make these gluten-free?
While the traditional recipe uses all-purpose flour for structure, many home cooks have had success using a high-quality 1-to-1 gluten-free flour blend. Note that the texture may be slightly less elastic than the original version.