Crepes are thin and delicate French pancakes served with endless topping options such as fruit, sauces, and whipped cream. The batter is easily blended and cooked into tender foldable perfect crepes.
This crepe recipe is a tried and true breakfast that always comes out perfect. After years of making these, they still remain our favorite! If you love sweet breakfast foods try this incredible blueberry breakfast cake, the best German pancake, or my quick cinnamon rolls.
The Perfect Crepe Recipe
If you are intimidated to make crepes, this recipe will change your mind. The ingredients come together quickly in the blender, and I add tips for cooking them perfectly every time. I can’t take all the credit for this recipe because my husband taught me all the tricks. It takes practice, but as soon as you get the circular hand motion down, you will be a pro crepe maker in no time!
Crepes are by far one of my favorite breakfast items to make. I also love crepes for dessert! Nothing beats a tender sweet crepe filled with fresh berries and whipped cream. You are going to love the thin pancake that can easily wrap around all of your favorite toppings. You can serve them with my homemade blueberry syrup or this incredible strawberry sauce, but homemade whipped cream is a must!
Ingredients Needed For Crepes
These perfect crepes require simple ingredients that are right in your pantry and ready to go! What is the difference between crepes and pancakes? Unlike pancakes, crepe batter does not have a raising agent in the batter. Pancake recipes use baking powder or baking soda as a raising agent. Pancakes are thick and fluffy, and crepes are thin and flat. This makes them ideal for rolling or wrapping!
- All-purpose flour: This is the best flour to use for crepes.
- Milk: It adds creaminess and helps blend into a pourable batter.
- Eggs: I always use large eggs.
- Sugar: For added sweet flavor.
- Butter or Oil: This recipe uses cooled and melted butter or oil.
- Vanilla Extract: A splash of vanilla extract really enhances the sweet flavor if these crepes.
Cream Cheese Filling
- Cream Cheese: The tangy cream cheese combined with sugar makes this filling so delicious.
- Powdered Sugar: This helps to thicken the filling and adds some sweetness.
- Whipped Topping: Adds fluffiness to the filling.
How To Make Crepes
You are going to LOVE these perfect crepes! It is simple to make and fun to do as a family! My girls love to help me blend it in the blender and pour the batter into the skillet. This crepe batter is ready in minutes and has all the flavor it needs with a few simple ingredients.
- Blend the Batter: Blend the flour, milk, sugar, eggs, oil, and vanilla until the batter is completely smooth. I use a blender and pulse until smooth, but you can also whisk it together in a bowl.
- Prepare the Skillet: Brush a medium-sized nonstick skillet with oil. Heat the pan to medium heat. Once the pan is heated, add about 1/4-½ cup of batter to the pan.
- Add the Batter to the Skillet: Pour the batter into the center of the pan. Using a circular hand motion, move the pan to spread the batter into a thin and even circle. I recommend a crepe spatula if you are wanting them really thin.
- Cook: Heat on one side for 30-40 seconds and then flip. The side will start to dry out and tiny bubbles will form. Repeat the process with the rest of the batter.
- Cream Cheese Filling: If you make the cream cheese filling, beat the cream cheese and powdered sugar until smooth. Fold in the whipped topping. Place 2 tablespoons on the crepe and roll it up.
Tips and Tricks
Crepes are so simple to make! Don’t get discouraged with your first few crepes. They may not look your best, but they will still taste incredible! Here are some tips and tricks to make perfect crepes for you in your home!
- Use a Hot Pan: Be sure your pan is very hot when you pour your batter on it.
- Use a Small Amount of Batter: Only pour just enough batter into the pan. It will coat the batter on the bottom completely before it sets.
- Swirl the Pan Quickly: Tilt the pan quickly but also very carefully to distribute the batter evenly.
- Batter Tip: The batter is ready when there are quite a few bubbles on top of the blender. If you don’t, tap the side of the blender, and the bubbles should rise to the top.
- Chill the Batter: Refrigerate your batter for at least 30 minutes for perfect crepes.
- Make Ahead: Crepes are great to make ahead of time! The batter will last in the refrigerator for 1 day.
- Topping Ideas: Berries and whipped topping is classic but bananas, Nutella, or lemon curd are my favorite toppings!
- Savory Crepes: Leave out the sugar and make your crepes savory! Simply add your favorite savory fillings like ham, cheese, or veggies.
Here’s a quick story about my husband! He served an LDS mission in France. When we started dating, I loved that he could speak French. The first time he said the big I love you, it was in French and that sealed the deal! He would always talk about how he is an amazing crepe maker. I absolutely love crepes, especially if they are stuffed with cream cheese goodness and fresh fruit. I always beg my husband to make them. So when he found his little mission recipe book and made me a batch, I was in heaven!
This picture was in taken in front of Chmbord. He said they were so poor that most of the time they would just make crepes. They would have peanut butter and jelly crepes or hot dog crepes!
Crepes store really well and still taste fresh and delicious when reheated. You can freeze or refrigerate crepes and enjoy them warmed up in minutes! I also like to keep the crepes warm and covered with a towel before serving.
- In the Refrigerator: Layer wax paper or parchment paper in-between cooked crepes. Seal them in a zip lock bag or airtight container. Place in the refrigerator for 2 to 3 days.
- In the Freezer: These freeze surprisingly well! Prepare them the same as leftovers and these will last about 1 month.
- To Reheat: Warm up in a microwave or skillet for 1 to 2 minutes.
Optional Cream Cheese Filling:
Beat together flour, milk, sugar, eggs, oil and vanilla until the batter is completely smooth. I use a blender and pulse until smooth.
Brush a medium size pan with olive oil. Heat the pan to medium heat. Once the pan is heated, add about 1/4-½ cup batter to the pan.
Using a circular hand motion, swirl the batter into a thin and even circle. A crepe spatula is helpful here if you have one.
Heat on the side for 30-40 seconds and then flip. The side will start to dry out and tiny bubbles will form. Repeat the process with the rest of the batter.
If you are making the cream cheese filling, beat the cream cheese and powdered sugar together until smooth. Fold in the whipped topping. Place 2 tablespoons of filling on the crepe. Fold or roll up the crepe and enjoy!
Serve crepes with fresh fruit, spreads, jams, or dust with powdered sugar!
Calories268kcal (13%)Carbohydrates29g (10%)Protein5g (10%)Fat14g (22%)Saturated Fat9g (45%)Cholesterol36mg (12%)Sodium128mg (5%)Potassium128mg (4%)Fiber1g (4%)Sugar13g (14%)Vitamin A460IU (9%)Calcium88mg (9%)Iron1mg (6%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.