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    Home » Best Crepe Recipe

    Best Crepe Recipe

    Published: Mar 25, 2022 · Modified: Aug 23, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    The best crepe recipe - they are buttery & thin with a rich vanilla flavor. This easy crepe recipe is made in 5 minutes with 6 ingredients and can be prepared in advance & stored in the refrigerator. Serve them with a variety of fillings (jam, whipped cream, etc.) a dusting of powdered sugar or a drizzle of maple syrup.

    6 crepes dusted with powdered sugar on a serving board with berries

    We like to make some sort of special, warm breakfast on Saturday mornings. Waffles and pancakes are great, but this crepe recipe is extra special.

    These homemade crepes are thin and buttery with a rich vanilla flavor. This easy crepe recipe comes together in 5 minutes with 6 ingredients

    Plus, the batter can be prepared days in advanced and stored in the refrigerator so you can cook them fresh in the mornings, either in a large batch or just enough for that day.

    Serve them with a variety of fillings (jam, homemade whipped cream, etc.) a dusting of powdered sugar or a drizzle of maple syrup.

    two crepes filled with whipped cream topped with berries

    Crepes Recipe: Ingredients & Substitutions

    overhead view of the ingredients in this Best Crepe Recipe
    • Whole milk. 2% milk and half and half both work well in this recipe.
    • Eggs. There are no substitutions for eggs.
    • Pure vanilla extract. I prefer that our crepes have a rich, vanilla flavor. You can reduce the amount or add in other extracts (almond, orange, etc.) to change the flavors. Vanilla bean paste or the seeds from one vanilla bean can be used in place of extract.
    • All-purpose flour. I don't suggest substituting the flour, although bread flour does work well.
    • Granulated sugar. honey can be used in place of granulated sugar.
    3 crepes on a plate folded into triangles

    How to make crepes

    The batter for this crepe recipe is really easy to make in 5 minutes (or less) in the blender. It does take some time to cook each individual crepe in a crepe pan or large nonstick pan, so keep that in mind. Here are some step-by-step instructions on how to make crepes, and don't forget to watch the video.

    Make the crepe batter

    Begin by making the batter. Simply add the ingredients in the order listed into the container of a blender.

    a photo showing How to Make Crepes in a blender - ingredients before blending

    Secure the lid and start blending on low speed, then increase to high and blend on high speed for 30-50 seconds until mixture is smooth.

    Transfer the batter to a glass bowl with a lid and let it chill in the refrigerator for at least one hour. You can also chill it overnight and for up to 5 days.

    a photo showing How to Make Crepes in a blender - ingredients after blending

    Cook

    Next, cook each crepe individually in a nonstick frying pan or crepe pan over medium heat.

    Start by melting 1 teaspoon of butter into the pan and swirl it around. Note: Cooking the crepes in butter (and not just greasing the pan with cooking spray) is critical for making the best crepes. The crispy butter outside is so delicious.

    photo showing How to Make Crepes - melting butter in a crepe pan

    Then, pour ¼ cup of batter in the center of the pan and swirl it around to evenly distribute it in a circle on the surface of the pan.

    Cook the crepe for 2-3 minutes on the first side, until parts of it are lightly golden brown and bubble form in the batter and the edges are set.

    two photos showing How to Make Crepes - pouring batter into a crepe pan and spreading it around

    Flip and cook on the second side for 2-3 minutes until lightly golden brown in some places. Transfer the cooked crepes to a large plate and cover them with a light tea towel.

    Repeat with a second ¼ cup portion of batter.

    Very important: After every 2 crepes, add another tsp of butter to the pan and swirl it around. Then cook 2 more, add another tsp of butter. etc. until all the batter is used. This recipe makes 15-16 crepes. The butter makes the crepes golden-brown and so delicious.

    a photo showing How to Make Crepes - cooked crepe in a pan

    To Make In Advance

    If you'd like to prepare these crepes in advance, you can do it in one of two ways:

    1. Make the batter the night before, then store it in the refrigerator overnight and cook in the morning.
    2. Make the batter and cook the crepes the day before you plan on enjoying them for breakfast. Then, reheat them in the morning. You can reheat an entire batch in a covered baking dish in the oven set to warm, or individually on the stovetop or in the microwave.

    I prefer to cook the crepes the night before we plan on eating them in the morning, since cooking 16 crepes individually for 5-6 minutes total takes a long time!

    10 crepes on a serving board with berries

    Serve

    Once the crepes are finished, serve them warm with your favorite fillings/toppings. here are some suggestions:

    • Jam
    • Nutella
    • Fresh berries
    • Homemade whipped cream
    • Dusting of powdered sugar
    • Drizzle of maple syrup.

    I love to see my family member's food personalities come out when they choose how to eat their crepes.

    6 crepes folded into triangles on a serving platter dusted with powdered sugar

    How to store homemade crepes

    Store leftover crepes in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop in a nonstick pan heated over low heat.

    How to freeze crepes

    Let the crepes cool completely. Then, layer them in an airtight container with wax paper in between each crepe. Freeze for up to 2 months.

    Transfer the frozen crepes to the refrigerator to thaw overnight before eating. Reheat in the microwave or on the stovetop in a nonstick pan heated over low heat.

    two crepes filled and drizzled with strawberry jam

    FAQs about this Crepe Recipe

    What is the secret to great crepes?

    The secrets that make this the best crepe recipe are: 1) extra vanilla in the batter and 2) cooking the crepes in butter.

    Does crepe batter need to rest?

    Yes, in this crepe recipe the batter needs to chill for at least one hour in the refrigerator. I almost always make it the night before and chill overnight.

    Can I double this recipe?

    Yes, you can double or halve this recipe with great results.

    two crepes filled with whipped cream topped with berries

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    Best Crepe Recipe

    Laura
    These homemade crepes are thin and buttery with a rich vanilla flavor. This easy crepe recipe comes together in 5 minutes with 6 ingredients and can be made days in advance, stored in the refrigerator and cooked in the morning. Serve them with a variety of fillings (jam, whipped cream, etc.) a dusting of powdered sugar or a drizzle of maple syrup.
    5 from 3 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 5 mins
    Cook Time 20 mins
    Chilling (batter) 1 hr
    Total Time 1 hr 25 mins
    Course Breakfast, brunch
    Cuisine American, French
    Servings 16 crepes
    Calories 127 kcal

    Equipment

    • Vitamix blender
    • measuring spoons
    • measuring cups
    • crepe pan
    • 12" Deep Nonstick Fry Pan

    Ingredients
     
     

    • 2 cups whole milk
    • 4 eggs
    • 2 tablespoons salted butter melted and cooled slightly
    • 2 teaspoons vanilla extract
    • 2 cups all-purpose flour
    • 1 tablespoon granulated sugar
    • ½ teaspoon sea salt

    For cooking

    • 3 tablespoons salted butter

    Instructions
     

    Make the crepe batter

    • Add the ingredients in the order listed into the container of a blender.
    • Start blending on low speed and increase to high.
    • Blend on high speed for 30-50 seconds until mixture is smooth.
    • Transfer the batter to a glass bowl with a lid and let it chill in the refrigerator for at least one hour. You can also chill it overnight and for up to 5 days.

    Cook the crepes

    • Heat a nonstick frying pan (or crepe pan) over medium heat.
    • Melt 1 tsp butter into the pan and swirl it around.
    • Pour ¼ cup of batter in the center of the pan and swirl it around to evenly distribute it in a circle on the surface of the pan.
    • Cook for 2-3 minutes on the first side, until parts of it are lightly golden brown and bubble form in the batter and the edges are set. Flip and cook on the second side for 2-3 minutes until lightly golden brown in some places (see photos).
    • Transfer the cooked crepe to a large plate and cover it with a light tea towel.
    • Repeat with a second ¼ cup portion of batter.
    • After every 2 crepes, add another tsp of butter to the pan and swirl it around. Then cook 2 more, add another tsp of butter. etc. until all the batter is used. This recipe makes 15-16 crepes.

    Serve

    • Serve warm with jam, Nutella, fresh berries, homemade whipped cream, etc.

    Video

    Notes

    You do not want the pan too hot; it may take a little playing around with your stove to determine the perfect setting to use to cook the crepes.
    Ingredient Substitutions
    • Whole milk. 2% milk and half and half both work well in this recipe.
    • Eggs. There are no substitutions for eggs.
    • Pure vanilla extract. I prefer that our crepes have a rich, vanilla flavor. You can reduce the amount or add in other extracts (almond, orange, etc.) to change the flavors. Vanilla bean paste or the seeds from one vanilla bean can be used in place of extract.
    • All-purpose flour. I don't suggest substituting the flour, although bread flour does work well.
    • Granulated sugar. honey can be used in place of granulated sugar.
    How to store homemade crepes
    Store leftover crepes in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop in a nonstick pan heated over low heat.
    How to freeze crepes
    Let the crepes cool completely. Then, layer them in an airtight container with wax paper in between each crepe. Freeze for up to 2 months.
    Transfer the frozen crepes to the refrigerator to thaw overnight before eating.Reheat in the microwave or on the stovetop in a nonstick pan heated over low heat.
    To Make In Advance
    If you'd like to prepare these crepes in advance, you can do it in one of two ways:
    1. Make the batter the night before, then store it in the refrigerator overnight and cook in the morning.
    2. Make the batter and cook the crepes the day before you plan on enjoying them for breakfast. Then, reheat them in the morning. You can reheat an entire batch in a covered baking dish in the oven set to warm, or individually on the stovetop or in the microwave.
    I prefer to cook the crepes the night before we plan on eating them in the morning, since cooking 16 crepes individually for 5-6 minutes total takes a long time!

    Nutrition

    Serving: 1crepeCalories: 127kcalCarbohydrates: 14gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 53mgSodium: 133mgPotassium: 74mgFiber: 1gSugar: 2gVitamin A: 218IUCalcium: 44mgIron: 1mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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    Reader Interactions

    Comments

    1. Kindra

      August 14, 2022 at 3:55 am

      5 stars
      Hi Laura! We're a farm family over here in Michigan and we tried your crepe recipe on our farmers market prep night! These are so yummy and we ate them fresh as I made them... even watched a utube on French crepes which made the kids even more crepe crazed, lol. Thanks for giving a little fun to our evening. Will make these again!

      Reply
      • Laura

        August 14, 2022 at 7:02 am

        Thank you so much Kindra! Thank you for all you do to provide food for families in the Midwest!

        Reply

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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