Breakfast

How To Make Crepes From Scratch Perfectly

4.82 from 22 votes
Consider yourself a breakfast artist when you use my simple How to Make Crepes recipe as a canvas to make your morning savory OR sweet.
A stack of 3 crepes ready to eat.

Hi Bold Bakers!

Crepes are amazing in the fact that they are so versatile! How is it that one humble, simple crepes recipe can please anyone from a giant sweet tooth to the one who thinks dessert is just a second helping of a savory dinner. 

If you’re wondering How To Make Crepes From Scratch, this easy crepes recipe will talk you through every step of the process of making the most delicious batter that will perfectly accompany strawberries and Nutella, mushrooms and swiss, and more!! 

This “fancy not fancy” breakfast is super quick to make, and what’s even better is the cooking time is even faster! You don’t need any special equipment, except for a pan, and only 7 ingredients! They’re elegant, delicate, and always feel like a special breakfast in our home.

My Crepes recipe dusted in powdered sugar and topped with strawberries.

What Are Crepes?

Crepes are pancakes’ fancy French cousin. They’re super thin because the recipe doesn’t call for any leavening. The batter itself is straightforward, and it yields a thin pancake that has wonderfully buttery edges. 

What makes them different is what you choose to fill them with, and really, the sky is the limit here! Crepes are a little bit country, a little bit rock & roll. You can fill them up with whipped cream and berries, or steak and eggs — they’re the perfect brunch option. 

What You Need To Make Crepes

How To Make Crepes

If you thought you would only be able to eat crepes at a posh brunch stop, please read how easy this is (and don’t forget to get the full recipe with measurements, on the page down below.)!

  1. If you are using a blender, place the milk, flour, sugar, eggs, butter, and vanilla in the blender and blend for about 30 seconds until the batter is smooth. If you don’t have a blender, you can whisk this by hand in a bowl.
  2. Cover the batter and let it chill in the refrigerator for at least 30 minutes .
  3. Heat a wide, shallow frying pan on medium-low heat. Once it is warm, brush it with butter.
  4. Slowly, pour a ½ cup (4floz/115ml) of batter into the center of the pan, then swirl the pan slightly or gently use your spatula to create a thin circle of the batter.
  5. Cook the crepe for a minute or two, until the bottom is golden and some small air bubbles pop up on the surface. Flip the crepe and let the other side cook for another minute or two.
  6. Repeat this process with the remaining batter. You can stack the crepes flat, roll, or fold them into fourths as you finish cooking them.
  7. Serve warm with your choice of filling! Some ideas: jam, powdered sugar and a sprinkle of lemon juice, fresh berries.

A close-up of my folded crepes to show texture and consistency, topped with powdered sugar and berries. 

Gemma’s Pro Chef Tips For Making Crepes

  • Get creative! I’ve suggested a few ways to enjoy them, but, really, drizzle any sweet sauce you like and pair with your favorite fruit.
  • You can use the batter right away, but since there is no leavening, it will keep well for up to one day. If you want to use it later, store the batter in an airtight container in the refrigerator.
  • Keep your pan on medium-low heat for the easiest cooking. If it is too hot, the crepes will get too crispy.
  • This recipe is easily doubled (or tripled) if you need more than 6.

How Do I Store Crepes?

Store any leftover crepes in an airtight container in the refrigerator for up to 2 days. If you’d like to keep them longer, wrap the crepes and freeze them in an airtight container for up to 1 month. 

Make More Breakfast!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

How To Make Crepes Recipe

4.82 from 22 votes
Consider yourself a breakfast artist when you use my simple How to Make Crepes recipe as a canvas to make your morning savory OR sweet.
Author: Gemma Stafford
Servings: 6 crepes
Prep Time 15 mins
Cook Time 20 mins
Consider yourself a breakfast artist when you use my simple How to Make Crepes recipe as a canvas to make your morning savory OR sweet.
Author: Gemma Stafford
Servings: 6 crepes

Ingredients

  • 1 ½ cups (12floz/340ml) whole milk
  • 1 cup (5oz/142g) all-purpose flour
  • 2 tablespoons (1oz/28g) sugar
  • 2 large eggs
  • 1 tablespoon (½floz/14ml) butter, melted
  • 1 teaspoon vanilla extract
  • butter for the pan

Instructions

  • Place the milk, flour, sugar, eggs, butter, and vanilla in a blender and blend for about 30 seconds until batter is smooth. (You can also whisk this by hand if you don’t have a blender.)
  • Cover and chill the batter in the fridge for a minimum of 30 minutes.
  • When ready to cook the crepes, heat a wide, shallow frying pan on medium-low and once warm, brush with butter.
  • Slowly pour a ½ cup (4floz/115ml) of batter into the center of the pan and swirl the pan a bit or spread gently with the front edge of your spatula to create a thin circle of batter.
  • Let the crepe cook for a minute or two, until the bottom is golden and you see some small air bubbles forming on the surface.
  • Flip the crepe to let the other side cook for a minute or two. Repeat with the remaining batter.
  • Crepes can be stacked flat, rolled, or folded into fourths as you are done cooking them.
  • Serve warm with jam or powdered sugar and a sprinkle of lemon juice, and some fresh berries.
  • Store crepes in an airtight container in the refrigerator for up to 2 days. For longer storage, crepes can be wrapped and frozen in an airtight container for up to one month.

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Maria Bowdler

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margaret
6 months ago

hi, your website is amazing and what i like about is that it so many varieties of recipes that i love.

Jasmine
Jasmine
8 days ago

Can I use an gf flour like almond flour or oat flour?

Purple Critic
2 months ago

Hi Gemma! Can I use FULL CREAM MILK for this recipe?
I am from the Philippines, and I don’t see any Whole Milk in stores.

Please help.

Last edited 2 months ago by Purple Critic
Bunny
Bunny
2 months ago

Hey gemma, I hope you and your family are doing well. Had a couple questions about this one.
•Can I quarter this recipe? I only need 2 servings of crepes and I see this recipe makes a lot of them.

•Also which egg sustitute would you recommend for these crepes?

Noor Sida Bte Bte Abdullah
Noor Sida Bte Bte Abdullah
3 months ago

Hi Gemma! Thank you for sharing this. Can I use buttermilk instead of whole milk? What would the measurement be?

Karen
Karen
4 months ago

Just printed this crepe recipe and a few others. Can’t wait to try them!
AND, I ❤️ your plates in the photos, sigh…

Andrea Foster
Andrea Foster
5 months ago

I only have semi-skimmed milk is this ok

2020
5 months ago

can i store this batter in my fridge and use it later and for how long

Ekta.shah.n
6 months ago

Hi Gemma, I’d love to try this one out… they look delicious.. but could you please suggest which egg substitute would best suit this recipe?

Valerie
Valerie
6 months ago

Hi Gemma, I tried to get on your website http://www.betterbolderbaking.com but got a strange message saying the website was being sold. Do I have the incorrect address or are you being hacked? Thanks Valerie (Sydney, Australia)

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!