This recipe is coming from a longtime crepe enthusiast. I’m so pleased to share my tried-and-true crepe recipe today. You might assume that crepes are difficult to make or require special equipment, but fortunately, it’s not true! In fact, these crepes are a cinch to whip together in a blender. From start to finish, they come together in under 30 minutes.
This recipe is easy to make in a regular skillet. These crepes are a more manageable size to make at home than the large traditional crepes you’ll find at a real creperie. This recipe is quite versatile, too. Use it to make sweet crepes or savory crepes, with regular flour or buckwheat flour. You’ll find all of my tips below, plus a short video that shows the cooking method.
Crepes are similar to pancakes, but thinner and much lighter. You could say that they’re more sophisticated. They are indisputably lower in carbohydrates. And they’re definitely a lovely option for Mother’s Day brunch or any weekend breakfast or lunch.
As an American, my first taste of crepes took place in high school, when Madame Gordy showed us how to make them in French class. During my college semester in France, I sampled crepes across Bordeaux and Paris, with one particularly memorable experience by a fountain in the Latin Quarter.
These days, I satisfy my crepe cravings at one of our favorite local restaurants, French Market, or I make them at home with this recipe! Our toddler loves crepes with Greek yogurt and sliced banana. I hope you enjoy these crepes as much as we do.
These classic crepes are made with just five basic ingredients, not counting salt and optional vanilla extract. Here’s what you’ll need:
1) Flour (3 options)
This crepe recipe works equally well with any of these flours, or any combination of them.
- All-purpose flour yields the most “standard” crepe. These crepes are tender and custard-like—you can taste the egg in the absence of a flavorful flour.
- Whole wheat flour is unconventional but I love the lightly nutty flavor. To me, these crepes taste a little more interesting, and they are slightly more nutritious. Note that whole wheat flour should never taste bitter. If it smells off or tastes bitter, your flour is old and should be replaced.
- Buckwheat crepes are often called Breton gallettes in France, due to their popularity in the Brittany region. Buckwheat flour offers robust, nutty flavor that traditionally favors savory fillings. I personally love buckwheat crepes for both savory and sweet crepes, and request buckwheat crepes whenever possible. As a bonus, crepes made with 100 percent buckwheat flour are gluten free.
2) A tiny bit of sugar
A small amount of sugar offers a faint sweetness, but more importantly, it helps prevent the crepes from burning against the skillet. For savory crepes (or versatile crepes that can go sweet or savory depending on the toppings), start with the lower amount offered in the recipe. If you’d prefer your crepes to be on the sweeter side, use the full amount. Either way, it’s not much sugar.
3) Milk of choice
This recipe will work well with any variety of milk. I tested these crepes with whole milk and cashew milk, and both variations turned out beautifully.
Eggs provide the characteristic custard flavor that you’ll find in classic crepes. They also help bind the ingredients together, especially in regard to the buckwheat crepes.
Melted butter offers some fat that helps the crepes stay nice and tender. We’ll use a little more to grease the pan between each crepe.
Watch How to Make Crepes
You’ll find my simple recipe below. Here are a few tips before you get started:
Use a blender, if you have one.
The blender is ideal because it introduces tiny bubbles into the batter, and the bubbles make crepes more fun to eat in my professional opinion. For buckwheat crepes, using a blender or food processor will really help distribute the flour more evenly through the batter.
Use a stainless steel skillet or non-stick skillet.
The trick to making beautiful crepes in a stainless steel skillet is to let the skillet get nice and warm before you get started. Non-stick skillets also work well. The electric crepe makers used in France have cast iron tops, but cast iron skillets are very heavy, so they’re difficult to lift and swirl with one hand.
Lightly butter the skillet between each crepe.
Without enough butter, your crepes won’t develop any bubbles. Too much butter, and the crepe won’t gain traction. You are using too much butter if the crepe slides all around the pan.
Constantly monitor your temperature.
When you get into a rhythm of making the crepes, you’ll begin to notice when the pan is getting too hot or cold. I always start at about medium heat and continuously tweak the temperature as I go (usually lower). You want the temperature warm enough that the crepes turn lightly golden in spots and produce bubbles as they cook.
How do you know if your pan is the right temperature? The crepe should begin to cook as it hits the pan. Your pan is too hot if you can’t give it a proper swirl before the crepe solidifies (runners shooting off the side of your crepes is a sign that the pan is too hot). If the butter is sizzling and smoking upon impact, your pan is definitely too hot and you need to give it a rest.
Crêpe Topping Suggestions
Sweet crepes are typically enjoyed during breakfast or as dessert. They’re also a fun afternoon treat.
- Butter or honey butter
- Fruit: Sliced apple, pears, peaches, strawberries and other berries, bananas
- Chocolate: Finely grated or melted chocolate sauce
- Coconut (shredded) or coconut butter
- Jam, preserves, applesauce or compote
- Honey, maple syrup or powdered sugar
- Lemon curd or a squeeze of lemon juice
- Nuts, including sliced almonds or chopped toasted walnuts or pecans
- Nut butters, like peanut or almond butter
- Nutella (hazelnut chocolate spread)
- Whipped cream, Greek yogurt or custard
Savory crepes are typically served for breakfast or lunch. For savory crepes, you might prefer to top the crepes while they are still in the warm pan. This gives cheese time to melt. Simply start to top the crepe as it turns more matte than shiny (skip the flipping step). Slide the completed crepe onto a plate, then roll or fold it into quarters.
- Arugula or fresh herbs, including chives, parsley or basil
- Cheese: Gruyère, cheddar, Emmental, goat, Swiss
- Scrambled or fried eggs
- Vegetables: artichoke, roasted asparagus, sautéed mushrooms, fresh or roasted tomatoes
Please let me know how your crepes turn out in the comments! I love hearing from you.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 crêpes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Learn how to make crêpes at home with this foolproof crêpe recipe! Crêpes are easier to make than you might think. This versatile recipe works with several kinds of flour: all-purpose flour, whole wheat flour or buckwheat flour. Make them sweeter by using the full amount of sugar, or keep them more savory on the lower end. Recipe yields 8 crêpes.
- ¾ cup all-purpose, whole wheat or buckwheat flour
- 2 teaspoons sugar (up to 1 ½ tablespoons for sweeter crepes)
- Optional: 1 teaspoon vanilla extract (for sweet crepes)
- ¼ teaspoon salt
- ¾ cup milk of choice
- 2 large eggs
- 1 tablespoon unsalted butter, melted (plus more butter for greasing the pan)
- In a blender, food processor or big bowl, combine all of the ingredients. Blend, process or whisk by hand until the mixture is completely smooth, pausing to scrape down the sides at least once. Once you are certain that there are no big lumps of flour, set the bowl aside.
- Heat a medium-sized skillet, either stainless steel or non-stick, over medium heat. Once the pan is hot, add a small pat of butter. Use a clean rag or paper towel to quickly spread the butter into an even, very light layer.
- Use a ¼ cup measuring cup to ladle batter into the pan. Tilt the pan to about 45 degrees toward you as you pour in the batter, then immediately swirl the batter around in so it evenly covers the entire surface of the base.
- Cook the crepe until the top surface has turned from shiny to matte and the bottom is speckled with brown spots, less than 1 minute. Loosen the edges and flip the crepe to cook on the other side (I used a large silicone spatula for this step). Once the crepe is lightly speckled on the other side, slide it onto a plate.
- Repeat until you have no more batter, adding a small pat of butter and wiping the skillet between each one. To serve, top one crepe at a time as desired, and either roll it up or fold it into quarters. Enjoy! Leftover crepes will keep well for up to 4 days in the refrigerator, stacked and covered (add toppings just before serving). Or freeze them for up to 3 months, with parchment paper layered between the crepes to prevent them from freezing together.
Recipe adapted from my Buckwheat and Spelt Crepes.
Make it gluten free: Use certified gluten-free buckwheat flour.
Make it dairy free: Use non-dairy milk and vegan butter or coconut oil instead of butter.
I grew up on crepes as as a veggie lover I like to blend in spinach or beets to make colored crepes. Why not? They are also wonderful to use n soups! Just serve the noodles on the side and let people put their noodles in the bowl when they are ready to eat. They break down relatively quickly….but so delicious. We called this pancake soup in our house. A kid favorite!
That’s a great idea! I hadn’t thought to add veggies. I’ll try that the next time I cook crepes for our toddler. And I definitely didn’t think to add crepes to soup! How fun! Thank you!
I am from Brittany – haven’t tried your recipe yet but galettes (buckwheat) are typically for your main course – I recommend smoked salmon, crème fraîche and dill + lemon juice (just a few drops)
For crêpes (sweet with milk) try a crêpe flambée – add calvados to apples and light it up!
Grand Marnier and rhum are great too – look up recipes, I am sure you can find a variety of options – we have kids so we Don’t use alcohol but I will order at a crêperie and can testify it’s yummy!
And the drink that usually accompanies crepes and galettes : cider. ( Martinellis is good for kids)- we call it the champagne of the poor
My girls like crêpes with jam and whipped cream, my oldest favors granulated sugar
You fold it half and then quarters -fold the bottom up
When i was little, we would simply sprinkle Nesquik on the crêpes: yum!
My grandma was a farmer, no time for fancy toppings!
Tip: I don’t usually flip the crêpes because i don’t like mine too cooked – my father told me they don’t stick if cooked longer – I like mine better even though they do stick a little … we use medium heat- I cover a spoon w/ paper towel and dip in vegetable oil – line the frying pan every other crepe once you get going (as needed)
Anne-Claire, thank you so much for your thoughts! All of your suggested topping sounds so good that I’m tempted to whip up another batch of crepes right now. Love your method for the oiled paper around a spoon, too. Have a wonderful day!
The best filling for sweet crepes is roasted strawberries and honey I stole from the crostini in your book (p.115). Pair that with Nutella and an optional banana and it’s heaven!
Oh my, that sounds absolutely perfect. And strawberry season is upon us! Thanks Jen!
How nice to see your buckwheat crepe recipe.
when i began transitioning to a nutritarian type diet i learned to buy
the groats and grind them with an immersian blender then immediately adding the nut milk, egg and a drop of olive oil and into an iron pan.
These buckwheat crepes are nice for snacking too. More fun is the buckwheat honey i located in my area. It has a powerful taste, perhaps not for the conventional palate.
What a lovely piece you wrote about the passing of your Cookie, thank you.
Thank you. I’ve just recently learned to make my own buckwheat flour from groats in my blender. It has a lighter flavor than the store-bought flour. I’m not sure if I’ve tasted buckwheat honey—I’ll try to hunt some down! Have a lovely weekend.
I had never made crepes before thinking it needed a special pan and some sort of flipping expertise. So I was both surprised and delighted at how easy this recipe was to make and how perfect were the results. I used a stainless steel skillet that easily released the crepe. I especially appreciated the tips on controlling the temperature. Of all the sites I follow, Cookie and Kate are the best at providing clear instructions and helpful visuals. Brava!
Thank you, Mic! Your comment truly made my day. :)
Hi Kate, when trying to watch the crepe video it only shows about half of it and then switches into a video on how to make a Tom Collins cocktail. Thanks.
Hi Dani, thank you so much for bringing this to my attention. The same thing just happened to me. I’m contacting my tech support to straighten this out. Hope you have a great day.
Great recipe! My daughter made a double batch this morning. Do you have any tips for storing leftovers? Happy Mother’s Day, Kate! Thanks for all of your yummy and healthful recipes!
Thank you, Lisa! I’m sorry, I’m realizing I need to add storage suggestions for leftovers and I’m probably too late for your crepes. They keep well in the fridge for several days, stacked and covered. You can also freeze them for later, though they sometimes stick together. Probably best to layer with parchment paper.
Your email about the crepe recipe came at the right time. I was planning to make my wife some savory crepes for Mother’s Day (Happy Mother’s Day to you!), and compared your recipe to the one that I have always used. My recipe called for equal parts cold water/cold milk (1 of each) and no sugar. I decided to use your recipe 3X and it made eight 9 – 10 inch crepes. They held together much better and handled being wrapped better. Always enjoy your emails with new things to cook, just know that I always add some kind of meat and or cheese. Thanks for your hard work, keep it up!
Thank you for your encouragement, Brett! Delighted to hear that my recipe turned out better for you. Please do add whatever you want! I just want my recipes to work well for you.
Can you recommend a good way to save leftover crepes? ‘m only cookng for two
Hi K! They refrigerate well for a few days, or you can even freeze them. Sometimes they stick together, though. You could layer parchment paper between them in a freezer bag.
I had some mushrooms languishing in the fridge and thought I’d try the buckwheat version of these crepes. I fried up the mushrooms with some onion and some finely shredded left over kale and added some whole wheat flour, milk and a little white wine with a little swiss cheese to make a bechamel sauce. The crepe recipe worked perfectly and I made the best dinner I’ve eaten in a long time! I love finding a way to make a few leftover veggies turn into a gourmet feast! Thank you for such a great recipe!
Patricia, your crepes sound marvelous! Thanks so much for sharing!
BH hi kate i made the crepe recipe and it was a big hit! Delicious with whatever filling i used! Made it with spelt flour. Thanks for all your wonderful (kosher) recipes. Sincerely blumah w
Thank you, Blumah! So glad to hear that this recipe worked for you.