This post may contain affiliate links. Please see disclosure policy here.
This crepe recipe produces crepes that are thin and delicate, just like the ones they make in France. Fill them with your favorite crepe filling whether sweet or savory!
I have been fortunate to have visited France multiple times. Each time I arrive, the first thing I do is find the nearest crepe street vendor! The next best thing to enjoying a delicious crepe on the streets of Paris is enjoying one in your own home. Making crepes at home is a lot easier than you may think it is! With a basic blender crepe batter, some delicious fillings and some kind of pan you’ve got everything you need!
Ingredients Needed
- All Purpose Flour
- Eggs
- Canola Oil
- Milk
- Salt
How to Make Crepes
- Use a blender or food processor.
- Add in all ingredients and pulse until it is nice and smooth. No one likes lumps in their crepes!
- Pour the blender crepe batter into a bowl and cover with plastic wrap and refrigerate until ready to use it. I usually make it the night before.
- Heat up your crepe pan or whatever you are using over medium high heat.
- Grease the pan for the first crepe but I find that you don’t have to grease it after that. Many times the first crepe doesn’t turn out, that’s normal. Consider it practice!
- Use either 1/4 cup or a 1/3 cup to measure my batter, depending on the size crepe you want. Pour the batter into the middle of my pan or crepe maker.
- Use your crepe spreader to twirl the batter into a circle. This may take a little practice, it’s all in the wrist. I hold onto the end of the crepe spreader between my thumb and first finger and pull the spreader behind my hand in a circular motion, turning my wrist as I go.
- Watch your crepe and when little bubbles form on the surface, carefully lift the edges of the crepe and turn it over. You want it to be a very light golden brown.
- Cook for an additional 1-2 minutes until lightly golden brown.
- Remove the crepe and place it on a plate.
Tip
- Cover the finished crepes with wax paper or a cotton towel to keep them from drying out.
Serve With:
Sweet Crepes:
- Sweetened whipped cream
- Nutella
- Fruit
- Lemon Curd
- White Chocolate Mousse
- Yogurt
Savory Crepes
- Ham, Chicken, Turkey, or Crab
- Brie, Gruyere, Goat Cheese, or any cheese that melts well
- Eggs
- Sautéed Vegetables
Frequently Asked Questions
Do I need a special crepe pan to make crepes?
No, any non stick pan will work. A crepe pan can make the job a little easier. My favorite is the Crepe Pro, but for years I made my crepes in my cast iron pan.
Can I make crepes ahead of time?
Yes, you can make crepes up to five days ahead. Place the pile of crepes between two pieces of wax paper and then in a zippered plastic bag. Store them in the refrigerator. Bring crepes to room temperature before serving.
What is the best way to reheat a crepe?
You can quickly reheat the crepe by placing it back in the pan or on crepe maker and warming it quickly on both sides. You can also reheat the crepes in the microwave.
Can I freeze crepes?
A stack of cooked crepes, placed between layers of wax paper and placed in a zippered plastic bag, can be stored in the freezer for up to two months. When ready use, thaw in the refrigerator.
Check out these other crepe recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Crepe Recipe
Ingredients
- 2 cups flour
- 3 eggs
- 1 Tbsp canola oil
- 2 cups milk
- pinch of salt
Instructions
- Combine all the ingredients and a blender and pulse until smooth.
- Store batter covered in the refrigerator until ready to use.
- Heat the crepe pan or frying pan over medium high heat.
- Pour 1/4 – 1/3 cup batter into middle of pan and using a crepe spreader, spread into a thin layer.
- Flip and cook on the other side until just lightly golden brown.
- Cover crepes with a towel or wax paper as you cook the rest to keep them from drying out.
- Crepes can be refrigerated until ready to use.
Recommended Products
Nutrition Facts:
Leave a Review