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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: Enjoy humble crepes using this Easy Crepes Recipe (Ultimate Guide on How to Make Crepes)! Savory or sweet !
On those days when you want to make something quick and easy, what do you usually make? I love to whip up a batch of Crepes because I can fully customize my fillings – it’s very versatile and you don’t need a crepe pan!
This Easy Crepes Recipe went with a light and fruity theme, pairing my soft crepes with slices of lemon and fresh berries dusted with powdered sugar. It makes for a delicate breakfast, but feel free to bulk yours up with extra protein and vegetables or fruits and sweet spreads.
It does not take long to have a stack of delicious homemade Crepes waiting for you and your family to munch on. Try it out, and let me know how yours turns out!
Table Of Contents
- What Are Crepes
- Are Crepes The Same As Pancakes?
- Tools You Need To Make Crepes
- Ingredients You Need To Make Crepes
- How To Make Crepes
- Best Crepe Fillings
- Can I Make Crepes In Advance?
- How To Store Crepes
- FAQs
- Gemma’s Pro Chef Tips
- More Crepe Recipes
What Are Crepes?
Crepes or Crêpes (Pronounced: KR-ehps) are a thin type of pancake made of flour, eggs, milk, and butter. There are two varieties, including sweet crepes and savory crepes. Traditional crepes are often filled with fruits, vegetables, meats, cheeses, and spreads, but it all comes down to your liking.
Like many famous recipes, Crepes were discovered by accident! In the 13th century, a housewife in Brittany, France accidentally spilled buckwheat porridge from a kettle onto a flat cooking stone, creating crepes.
It wasn’t until around 1906 that a chef named Henri Charpentier would serve the first crepes in America. He was famous for creating Crepes Suzette, which were crepes filled with caramelized sugar and butter sauce, citrus juice, zest, and liquor flambeed tableside.
Are Crepes The Same As Pancakes?
To clear any confusion about whether Crepes are the same as pancakes, they are indeed not the same. While both consist of flour, milk, and eggs cooked on a pan, crepes do not contain any leavening agents. This is why crepes are thin and look more like a sheet of paper rather than a fluffy Buttermilk Pancake.
Tools You Need To Make Crepes:
- Measuring cups and spoons
- Mixing bowls
- Whisk
- Plastic wrap
- Non-stick pan
- Offset spatula or ladle
- Spatula
Ingredients You Need To Make Crepes:
- All-purpose flour: This type of flour is great for absorbing liquid and has lower gluten content than bread flour for making tender crepes.
- Granulated sugar: Granulated sugar, or white sugar, will give you the perfect amount of sweetness.
- Salt: A pinch of salt will enhance the flavors of your crepes!
- Eggs: Use good quality large eggs.
- Whole milk: I like to use some full-fat milk (a great source of calcium, vitamin and minerals) in my recipes for better flavor and nutrition.
- Butter: Butter adds richness and amazing flavor to your crepes. Make sure to save some on the side to grease your pan.
- Vanilla extract: Try making my Homemade Vanilla Extract from scratch!
- Powdered sugar: Dusting your crepes with Powdered Sugar makes all the difference in taste and appearance.
- Lemon: Spritz a bit of lemon for some brightness and a bit of acidity.
- Berries: Berries add a light and fruity touch to your delicious crepes and also provide us fiber and energy in the form of moderate amounts of carbohydrates.
How To Make Crepes:
- In a bowl, whisk flour, sugar, and salt.
- While whisking, add in the eggs, milk, butter, and vanilla extract until very smooth.
- Cover the bowl and refrigerate the batter.
- When ready to cook, heat a pan over medium-low heat.
- Melt butter on the bottom of the pan, and pour the batter in the center of the pan.
- Tilt the pan to swirl the batter into an even circle. You can use an offset spatula.
- After a few minutes, bubbles will form on the surface and begin to look a little dry. Flip the crepe over and cook the other side until brown.
- Transfer the crepe to a plate and repeat with the remaining batter, stacking as you go.
- Arrange crepes on a serving platter, dust them with powdered sugar, and serve with lemons and berries. Feel free to use other toppings and sauces.
Best Crepe Fillings
Need ideas for some Crepe fillings? Here are a few:
- Lemon and Sugar (What Gemma grew up with!)
- Ricotta, Raisins, Lemon and Sugar (Baked in the Italian way!)
- Peanut butter and Bananas (Might be Americans’ favorite!)
- Nutella
- Whipped Cream and Berries
- Cream Cheese and Vegetables
- Eggs, Ham, and Cheese
- Bacon, Spinach, and Cream
- Cinnamon and Sugar
- Maple Syrup
Don’t be afraid to mix and match! The sky’s the limit!
Can I Make Crepes Ahead Of Time?
Yes, you can! Whip up the batter as usual, and refrigerate for at least 30 minutes or up to overnight. Whenever you’re ready to cook off your Crepes, take the batter out of the refrigerator and use it as usual.
How To Store Crepes
If you have leftovers, store them covered in the fridge for up to 2 days. For longer storage, you can store your crepes in the freezer. Place a small piece of parchment paper between each crepe and freeze for up to 2 months in an airtight container.
Defrost at room temperature and reheat briefly in a hot skillet or in the microwave covered with a sheet of damp paper towel for 15-30 seconds.
FAQs
Why do I have to chill my crepe batter?
The secret to perfect crepes is all in letting your batter rest. Chilling it for 30 minutes up to overnight allows the flour to fully absorb all your liquid ingredients and gives the gluten some time to relax. This will give them that soft, melt-in-your-mouth texture.
Why are my Crepes rubbery?
Your Crepes may have turned out rubbery for several reasons: you used too much flour, you cooked them too long, you didn’t refrigerate the batter long enough, or you are adding too much butter to your pan.
How come my crepes are stiff?
If your pan is too hot and you cook them for too long, your crepes will turn stiff and break apart easily. Make sure to cook it at medium heat or medium-low heat for a minute or two, flipping once one side begins to dry up.
Can I make vegan crepes?
The short answer is yes – although the flavor and texture will be different. To substitute your eggs, check out my Eggs Substitute article for more information. For the milk, I suggest using almond, coconut, or oat milk. Finally, for the butter, you can use vegan butter, but make sure to use the tub version and not the spreadable version.
Can I make crepes using pancake mix?
Yes, you can technically make crepes using pancake mix. The biggest difference is that pancakes contain a leavening agent which causes them to rise and give you a thick and fluffy texture.
If you’re planning on using pancake mix, make sure you spread your batter very thin on your pan to mimic the thin and flat look of crepes. However, your crepe may be a bit thicker than a traditional crepe, but it shouldn’t be too noticeable if you lay down a thin layer. Try making a Homemade Buttermilk Pancakes Mix from Scratch!
Gemma’s Pro Chef Tips:
- For an extra quick, extra smooth batter, throw all the ingredients in a blender and blend on high for about 5 seconds.
- Resting the crepe batter allows the flour to fully absorb the liquid and lets the gluten relax – for the most delicate and delicious results!
- I use butter instead of cooking spray to grease the pan. If you’re used to the latter, choose a non-propellant one.
- If you want to use these crepes for a savory filling like scrambled eggs or ham and cheese, simply leave out the sugar.
- Make a classic lemon and sugar crepe by sprinkling a hot crepe with a tablespoon of granulated sugar and a squeeze of fresh lemon juice. Fold it into fourths and eat right away.
- For dessert crepes, fill these with Homemade Nutella, Dulce de Leche, or Salted Caramel Sauce. Add sliced bananas, and then top with a scoop of Homemade Vanilla Ice Cream!
For More Crepe Recipes, Check Out:
And don’t miss more everyday baking recipes in my NEW Bigger Bolder Baking Every Day Cookbook!
Try These Recipes!
Easy Crepes Recipe (Ultimate Guide on How to Make Crepes)
Ingredients
- 2 cups (10 oz/284 g) all-purpose flour
- ¼ cup (2 oz/57 g) granulated sugar
- ½ teaspoon salt
- 4 large eggs , at room temperature
- 3 cups (24 fl oz/720 ml) whole milk, at room temperature
- 2 tablespoons (1 oz/28 g) butter, melted
- 2 teaspoons vanilla extract
- Butter , for cooking
- Powdered sugar, lemon, berries , for serving
Instructions
- In a large mixing bowl add in the flour, sugar and salt.
- While whisking, add in the eggs, milk, butter and vanilla extract until very smooth.
- Cover the bowl and refrigerate the batter for at least 30 minutes or up to overnight.
- When ready to cook, heat a flat, non-stick pan over medium-low heat.
- Brush the pan with a little butter and pour ⅓ cup of batter into the center of the pan.
- Swirl the batter into a thin, even circle, about 10-inches (25 cm). You can also use an offset.
- After a minute or two, when there are a few bubbles on the surface and it begins to look a little dry, flip the crepe over and cook the other side for another minute until brown.
- Transfer to a plate and repeat with the remaining batter, stacking as you go.
- Arrange crepes on a serving platter, dust with powdered sugar and serve with lemon, powdered sugar, berries or whatever you like.
- Store leftovers covered in the refrigerator for up to 2 days. For longer storage, place a small piece of parchment between each crepe and freeze for up to 2 months. Defrost at room temperature and reheat briefly in a hot skillet or in the microwave covered with a sheet of damp paper towel for 15-30 seconds.
Boy, I just realized I haven’t made a crepe in exactly 45 years! My husband and I had become vegetarians and I made mushroom crepes once a week, every week, until, while I was pregnant, a butcher told me I’d better eat meat or else! It being my first pregnancy, I listened and started to eat meat again. Your photo looks so enticing and yummy, that I will give it a go again, just not the mushroom variety! Thanks, Gemma! Have a Happy Mother’s Day!
Beating the batter too long will also give a tough crepe (or pancake, as well).
This recipe makes 18 servings. How do I make only 4 crepes. A serving for 2.
Hi Gemma!
Can I substitute eggs in this recipe?
You know, if you use 4 cups of flour, 4 eggs, salt to taste, enogh milk (aprox. 1/2 galon), or water to mix, you get what the germans call Pfankuchen. This is a thicker verstion of Crape.