Homemade Crepes: Sweet and Savory Recipes for Any Meal

Why I Love This Recipe

Whether you remember a warm crepe eaten on a Paris street or you simply enjoy a homemade version at the breakfast table, crepes have a way of feeling special. They cook quickly, are wonderfully thin, and can be filled with anything from chocolate and berries to savory cheese and ham.

The first time I tasted an authentic crepe I fell in love—light, airy, and perfectly thin, filled with strawberries and cream. Best of all, you don’t need specialized equipment. The basic batter of flour, eggs, melted butter, and milk is blended smooth in seconds and can be made in advance.

We often make extra to stack into a crepe cake for a show-stopping dessert, but they’re just as welcome at weekend brunch or as an easy weekday treat.

Pantry Ingredients You Will Need

This recipe uses a handful of common ingredients. You can easily tweak quantities and a few items for sweet or savory variations.

• Dairy – Half-and-half gives a richer flavor than plain milk, but whole milk or dairy alternatives like almond, oat, or soy milk will also work. Expect a slightly thinner batter with non-dairy milks.
• Eggs – Large eggs at room temperature.
• Water – Room temperature water helps loosen the batter.
• Flour – All-purpose flour is standard; you can substitute whole wheat or a gluten-free blend if desired.
• Butter – Unsalted butter, melted. If using salted butter, reduce the added salt accordingly.
• Salt – Kosher salt is recommended, a small amount enhances the flavor.

See the recipe card below for exact measurements and the full method.

How to Make Crepes

This is a reliable, simple crepe recipe that works every time. Expect the first crepe to be a tester — once you get the heat and timing right the rest will follow.

1. Make the batter. Combine the milk, melted butter, eggs, flour, salt, and water in a blender and blend until smooth.
2. Rest the batter. Let it rest briefly so bubbles settle. Cover and refrigerate if making ahead. Bring the batter to room temperature before cooking for best results.
3. Cook the crepes. Heat a nonstick skillet or crepe pan over medium heat. Melt a little butter, pour a small amount of batter into the center, and swirl to form a thin layer. Cook until edges dry and the bottom is golden, flip with a spatula, and cook a few more seconds. Transfer to a platter and keep warm.
4. Serve. Dust with powdered sugar, add fresh fruit, or fill with whipped cream, jam, Nutella, or savory fillings.

Kellie’s Tips for Perfect Crepes

• Wipe the pan with a paper towel between crepes to remove excess butter and avoid over-browning.
• Don’t skip the rest period—letting the batter relax improves texture. Make the batter the night before for an easy morning.
• For gluten-free crepes, swap in your preferred gluten-free flour; the texture is very similar when done correctly.

What is a Crepe?

A crepe is a very thin French-style pancake made without a leavening agent. Crepes can be sweet or savory and are typically filled or topped with ingredients ranging from a simple sprinkle of sugar or fruit to more elaborate preparations like crepe suzette.

They’re also used as the layers in crepe cakes — thin, stacked crepes with fillings between each layer create an elegant, airy dessert.

The Difference Between a Crepe and a Pancake

The main difference is texture and rise: pancakes use a leavening agent such as baking powder or baking soda, which makes them thick and fluffy. Crepes contain no leavening, so they remain flat, thin, and pliable — ideal for rolling or folding around fillings.

Other tasty pairings include tomato jam with cheese, or the toppings you might use for fruit crostini—crepes take almost anything you enjoy on toast or desserts and make them portable and elegant.

How to Store Leftovers

Stack cooled crepes with a sheet of parchment between each one and store in an airtight container in the refrigerator to prevent sticking. They’ll keep for several days, or freeze them flat in a sealed bag for up to two months. Thaw frozen crepes on a cooling rack before separating carefully.

More Easy Crepe and Pancake Recipes

• Strawberry and Cream Crepe Cake
• The Best Lemon Ricotta Pancakes
• The Best Buttermilk Pancakes
• Blueberry Pancakes
• Lemon Mascarpone Crepe Cake