Breakfast

Crepes

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Homemade crepes are one of those fantastic breakfasts that make you feel all sophisticated eating them.

Sure you can have pancakes, cinnamon rolls, or waffles for breakfast, but a nicely rolled crepe with Nutella, strawberries, and whipped cream is hard to beat.

With this easy crepe recipe, you will be making crepes from scratch in no time. Do you like them sweet? Savory? There are so many possible ways to eat them. I am a lover of sweets so I will focus mainly on sweet crepes in this post/recipe.

homemade sweet crepes with Nutella, powdered sugar, and sliced strawberries on a white plate

Next time you make breakfast for the family, someone special, friends, or yourself make some of these, you won’t be disappointed. Make sure to include a variety of toppings like strawberries, syrup, whipped cream, blackberries, raspberries, etc.

Now it is time to show you how to make them, they are super easy to do, if I can do it, you can do it! Let’s get started. 🙂

Step 1: Gather the ingredients

A bunch of crepe ingredients in bowls on a wooden table.

In order to make crepes at home you need a handful of ingredients:

  • Eggs
  • Milk
  • Flour – Make sure to use all-purpose flour and not self-rising flour.
  • Oil or Melted butter
  • Salt
  • Vanilla extract
  • Sugar

Step 2: How to Make Homemade Crepes

First, some people might opt to use a blender which you certainly can use. In that case, just add all the ingredients to that and blend it all together. I usually use a big bowl and hand mixer.

Add your eggs, milk, and oil (or you can use 1 tablespoon of butter which you will melt before adding). Then turn on your mixer until it is well blended.

Hand mixer blending up milk and eggs in a large glass bowl

Step 3: Add rest of the homemade crepes ingredients

Now we add our flour, salt, and if we are making sweet crepes, 1 tsp. of vanilla extract and 1 tablespoon of sugar. If you are making a savory crepe, don’t add the vanilla extract or the sugar, and add an extra 1/4 tsp. of salt.

Next, mix it all together until nice and runny.

Note – you may want to add those dry ingredients together in a sifter, depending on how lumpy your flour gets.

Large glass bowl with homemade crepes batter and text that reads "Resting allows the gluten to relax."

Once your crepe batter is ready, some people will allow the batter to rest which allows the gluten to relax and also causes the air bubbles to dissipate. This produces a thin delicate crepe that isn’t prone to tearing.

To do this, place the bowl of crepe batter into the fridge and cover it with plastic wrap or a lid. Then let it rest for at least 1 hour or even over night.

I rarely do that because I am impatient and my homemade crepes always turn out fine. But if you have some extra time put the batter in the fridge and let it rest you won’t be disappointed. I encourage you to do your own experiment. Once the crepe batter is ready make a few crepes with the batter right away.

Then let the crepe batter rest and make the rest and see which ones you prefer and if you can tell the difference.

Step 4: Add butter to the skillet before cooking the crepes

Turn the heat on your burner to medium. Now we add a little bit of butter to our non-stick skillet or crepe pan or optionally a crepe maker.

Next, we raise the pan off the heat and tilt it. I like to use a ladle for this next part. My ladle holds about 1/4 cup of batter, pour some batter onto the pan.

Hand holding a black ladle pouring crepes batter onto a black skillet over a stovetop.

Pour it in the middle of the pan and then tilt the pan in a circle like motion, so the crepe batter covers the whole bottom of the pan, then just place the pan on the heat again. We will cook it for about 1 minute or so on this side until the top gets nice and dry.

Step 5: Flip homemade crepes over

Next, we flip it over after a minute or so and then cook the other side for about 10 to 20 seconds, then flip it one more time and you will see nice cook marks on your crepe.

Now you are done and you can stack them on a plate. They won’t stick together so don’t worry about that.

Cooked crepe in a black skillet on top of a stove.

Step 6: Toppings – Method 1 – Triangle Crepes

Now it is time to add some toppings! A classic method is to add some Nutella to the crepe then fold it over once and then over one more time making a triangle shape. Then you can top it off with powdered sugar, whipped cream, syrup, or just eat it as is.

Triangle shaped folded crepe on a white plate

Step 7: Toppings – Method 2 – Rolled Up Crepe

Another method is to add whatever you like to the inside, in this case, cool whip and strawberries, then you roll up the crepe. Then top it off with whatever you like. There you go, super easy to make crepes which taste amazing! Enjoy!

Rolled crepes on a plate with Nutella and strawberries on top.

How long do homemade crepes last?

You can store the crepes stacked with pieces of wax paper in between them in an airtight container or ziplock bag for 4 to 5 days. You may also freeze them for a few months. Thaw them out in the microwave for 10 to 15 seconds.

Can I save the unused crepe batter?

Yes, you can store the leftover crepe batter in the refrigerator for a few days. For best results after storing it, let it come to room temp and add additional milk or water to thin out the batter.

Check out my other breakfast recipes here.

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4.91 from 21 votes

Crepes

I love eating crepes for breakfast. With this easy crepe recipe you will be making crepes in no time. What is your favorite way to eat crepes? Sweet? Savory? There are so many possible ways to eat crepes.
Prep Time10 mins
Cook Time10 mins
Resting time (optional)1 hr
Total Time1 hr 20 mins
Course: Breakfast
Cuisine: American, French
Keyword: basic, easy, soft, sweet
Servings: 8 crepes
Calories: 112kcal
Author: Matt Taylor

Equipment

  • Non-stick skillet or crepe pan
  • Crepe maker
  • Hand mixer or whisk
  • Bowl
  • Spatula

Ingredients

Crepe Batter

  • 2 large eggs
  • 1 1/2 cups of milk 2%, 1%, Whole (355ml)
  • 1 tsp. of canola or vegetable oil or one Tbsp. of butter, melted (5ml)
  • 1 cup of all-purpose flour (plain) 120g
  • 1/4 tsp. of salt (1g) or 1/2 tsp. for savory (2g)
  • 1 tsp. vanilla extract for sweet (5ml)
  • 1 Tbsp. of granulated sugar for sweet (12.5g)

Toppings

  • strawberries, whipped cream, raspberries, Nutella, powdered sugar, etc.

Instructions

  • If using a blender, put all the ingredients in the blender and blend on medium speed until well combined, about 30 seconds to a minute.
  • If using a mixer, add the eggs, milk, and oil to a bowl and whisk or mix them really well. Add a tablespoon of melted butter instead of the oil if you like.
    Then pour in the flour, sugar, vanilla extract, and salt. If making savory crepes leave out the vanilla extract and the sugar. Mix until well combined. If the batter isn't runny add a bit more milk or some water to thin it out.
  • Cover the bowl of crepe batter and place it in the fridge for 1 hour to allow the gluten to relax. Or you can skip this step if you don't have the time. The resting period produces a more tender and delicate crepe which isn't prone to tearing on the pan.
  • Turn the burner on the stovetop to medium heat. Add some butter to a non-stick skillet or crepe pan or optionally crepe maker and let it melt.
    Raise the pan off the heat and tilt it, pour about 1/4 cup of batter onto the middle of the pan. Tilt the pan in a circular motion, so the batter covers the whole bottom of the pan. Place the pan on the heat again. Cook the crepe for about 1 minute or so on this side, until the top gets nice and dry.
  • Flip it over and then cook the other side for about 10 to 20 seconds, then flip it one more time and you will see nice cook marks on your crepe.
    Next stack them on a plate.
  • Time to add some toppings! There are a variety of toppings and fillings you can use, Nutella, fruit, powdered sugar, whipped cream, maple syrup, etc. Fold the crepe in half and then half again creating a triangle and top with your favorite toppings.
    Or place the toppings in the center and roll them up. Then place some more on top. It is totally up to you.
  • There you go, super easy homemade crepes which taste amazing! Enjoy!

Notes

Note – These nutritional facts are based on a plain crepe. They will be higher depending on what toppings you use. 

Do you like the recipe? Please give it a rating and comment down below, I really appreciate it. 🙂 If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.

Here are a few other recipes and posts you may enjoy:

Homemade Corn Dogs

The Best Chocolate Chip Cookies

How to Process Acorns to Eat

Homemade Glazed Donuts

Chocolate Crepes

Homemade crepes pin for Pinterest
(Pin it!)

58 Comments

  1. What a wonderful breakfast I had this morning. I had these with raspberry jam. I made the chocolate version as well and they too were delicious. Very simple to make. Great taste and texture. Thanks Matt!

  2. 5 stars
    Thank you so much they turned out PERFECT ?

  3. 5 stars
    Great recipe for my first time making crepes theu turned out perfect

  4. 4 stars
    Sounds like a pretty professional recipe! I haven’t made it yet but my brother loves crepes and as a baker, it’s my responsibility to make them for him. He bought me the right pan, and I’m ready to start. But I want to know, are they like, super delicate? I’m not the most gentle kid in the world. Well, thanks for the recipe!

    • You are welcome! Good luck, make sure to use a little butter or oil in the pan, that will help them to not stick. They are very thin, so you have to be careful, so you don’t tear them. But you can do it!

  5. 5 stars
    I loved these they were super simple and delicious! I would highly recommend these if you are looking for a perfect crepe easy for a nice morning treat! Thank you so much for this. If you are thinking about trying these I would recommend. I have had and made so many crepes but I find these the best! ❤️❤️❤️❤️

  6. 5 stars
    Can u use self raising flour

  7. 5 stars
    Matt, you had me at “CREPES!!!” You make the best recipes. This is one I really need to make. Thanks for sharing the steps.

  8. I think crepes are such a fun breakfast/brunch dish. I never made them myself before but I want to.

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