Crepes at Home: They’re Easier Than You Think

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How to Make Crepes at Home

Crepes are extremely versatile, perfect for brunch, lunch, a light supper—and definitely dessert. The thin, French-style pancakes can be filled with ham and cheese and paired with a green salad for a savory version, or topped with fruit and whipped cream to satisfy your sweet tooth.

 

Making French crepes at home might sound daunting, but with a little bit of practice, you’ll be a pro in no time. Head to one of our stores this weekend for free crepe-making classes. Or, if you feel ready to take a stab at it on your own, tune in to our instructional video below to get a sense of how to flip crepes, then keep scrolling for an illustrated, step-by-step guide to making the perfect thin pancake.

 

 

Making the Perfect Crepe: A Step-by-Step Guide

 

To make savory instead of sweet crepes, omit the sugar and vanilla extract in this recipe, and add a pinch of salt. Fill savory crepes with vegetables, cheese or meat mixtures.

 

Crepes-sweet

 

Sweet Crepes

 

1/2 cup water

1/2 cup milk

1 cup all-purpose flour

2 tsp. sugar

1 tsp. vanilla extract

2 eggs

Melted unsalted butter for greasing pan

 

Prepare crepes according to the directions below. Serves 4.

 

Add ingredients to the blender
To make the crepe batter, in a blender, combine water, milk, flour, sugar and vanilla. Crack the eggs into a small bowl. Check for shells and then add the eggs to the blender.

 

Blend until smooth
Blend the mixture until very smooth and free of lumps. Pour the batter into a large liquid measuring cup or a bowl, cover and refrigerate for at least 1 hour or up to 1 day.

 

Grease the pan
Using a pastry brush dipped in melted butter, lightly grease the entire surface of a 9-inch crepe panor nonstick fry pan and place over medium heat.

 

Swirl the batter in the pan
Fill a 1/4-cup ladle with batter to just below the lip. Holding the pan at an angle above the burner, pour the batter into the pan close to one edge. Quickly swirl the pan so the batter covers the entire bottom of the pan. This should happen very fast since the batter will start to cook upon contact with the hot pan.

 

Cook the crepe
Cook, shaking the pan from time to time, until the crepe begins to bubble, the bottom is lightly browned and the batter looks set, about 1 minute.

 

Flip the crepe
Use a small offset spatula to lift the edge of the crepe, then carefully grasp the edge and quickly flip the crepe over in the pan. Cook until the second side is slightly browned and set, about 10 seconds more.

 

Stack the crepes.
Transfer the finished crepe to a plate. Repeat to cook the remaining batter, greasing the pan with more butter each time. Stack the cooked crepes on the plate between squares of wax paper.

See more crepe recipes rated highly by our users below:

Crepes-savory

60 comments about “Crepes at Home: They’re Easier Than You Think

  1. Leash

    Thank you! I am in charge of the crepe stand at a garden party, this will help me out a lot

    Reply
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  3. Kirsten

    Great recipe! I finally made my first crepe at a Chopping Block class and was amazed at how easy it was, it’s something everyone should try.

    Reply
    1. Janice

      I use my crepes in make manicotti they come out so tender but I only cook one side.

      Reply
  4. Heather's Simple Crepe Recipe

    I love how your crepes have come out so thin. You’ve also come up with a good idea stacking the crepes using wax paper – I never would have thought of that. Not to mention the instructional pictures are incredibly helpful. Great work!

    Reply
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  7. Natashka

    Made them this morning! It was tough to get them thin but they were really good (even without leaving them in the fridge for an hour – I just blended it and threw it in the pan).

    Reply
    1. Ivonne

      181 per serving as is – no toppings. The recipe says serves 4 and the batter makes 12 crepes, so 3 per person.

      Reply
  8. Iammayse

    I love this thnx a lot it helped me making the crepes and it will help me do one tomorrow hopefully

    Reply
  9. Tamera

    Lovely crepes I just tryed them,any other amazing recipes you proud enough to share?thanks

    Reply
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  12. Caterina

    The crêpes turned out great! I used gluten free flour, (cassava, coconut flour, and potato starch mix) just had to use about a teaspoon more of the liquids, but other then that it was a perfect recipe.

    Reply
  13. Max

    Thank-you, I just purchased a crepe maker, {it’s on the way}….however was unable to find crepe receipts ..
    …I will try this. thank-you and blessings, Max

    Reply
  14. Natasha D'silva

    I made them this morning – my very first time – and they turned out absolutely perfect. I rolled it with blueberry jam and cottage cheese. My husband couldn’t get enough of it. Thank you very much. =) This has made our day today.

    Reply
    1. Ivonne

      I made these tonight and was able to make 12 crepes. The recipe says it serves 4 so 3 crepes per person.

      Reply
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  17. Patrycia Dube

    These crepes were so perfect! I have no need to ever look for another crepe recipe! Thank you.

    Reply
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  19. Brooke

    Hi my name is brooke I am 13 years old and I decided to make these for my dad’s birthday! They were amazing and really easy to make! I would recommend these to everyone

    Reply
  20. Wanda Mingo

    I just made these! Excellent and so easy. I wanted to put ham and cheese in them so I added a teaspoon of salt instead of the sugar and vanilla.

    Reply
  21. jenny

    You can use buckwheat flour for gluten free, it’s what was used to make crepes before all purpose flour came about. Plus no need to stack them between wax paper, they come apart from one another easily if you stack them on top of each other.

    Reply
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  23. Brenda N Castillo

    Hi everyone,

    The crepe recipe photos look great. Now, my question is what brand of crepe pan do you recommend? I could purchase a good crepe pan. What about spatula or other kind stick or something?

    thank you for your response.

    Brenda Castillo of San Diego, CA

    Reply
    1. Emma

      The crepe pan she is advertising/using is by deBuyer and the “flipping spatula” are both available at Willams-Sonoma. In stores and on-line.

      Reply
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    1. Williams-Sonoma Editors Post author

      Hi Shannon: Absolutely, and many people do! Just let them cool completely on a baking sheet, then stack them with pieces of parchment or plastic wrap between them. Put them in a sealable plastic bag or wrap the stack tightly in plastic wrap and they’ll be good in the freezer for a couple of months.

      Reply
  27. Betsy Koss

    I Spend some time in Brittany years ago. There the crepes sometimes have an egg broken and spread around before the flip. Yum.

    Reply
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  29. Lisa

    My favorite crepes have sizzled blueberries and powdered sugar. Makes me drool just thinking about it. If you don’t want to make sizzled blueberries, just use a can of blueberry pie filling that you heated up! Super easy. Top them with powdered sugar.

    Reply
  30. SJK

    If you put the batter in the fridge overnight, should you blend it a little again right before making the crepes? Or just go straight from the fridge to the pan?

    Reply
    1. Williams-Sonoma Editors Post author

      It probably won’t need to be stirred—the flour will have absorbed the liquid, and the batter shouldn’t separate out like a vinaigrette. That said, it won’t hurt to give it a quick stir with a spoon. However, we wouldn’t suggest sticking it back in the blender or whisking it vigorously, because either of those could introduce air bubbles into the batter, which will have dissipated overnight, and bubbles in the batter can result in a less uniform crepe. Hope this helps!

      Reply
  31. Dolores Suzanne

    Blender makes the crepes elastic. We simply use a whisk (can be a double head whisk/electric). Don’t whisk for too long.
    And for savoury crepes (called Galettes in Brittany – where crepes come from) it’s buckwheat flour that we use.

    From La Maison Bretonnne

    Reply
  32. Donna Roth

    Thank you for sharing your recipe and video!!! We love crepes with Mascarpone Cheese and Strawberries!!

    Reply
  33. Silva Klein

    Looks so easy. If I make my crepes the night before and store them in the fridge, can I put the filling in the morning right away without heating the crepes up? Thanks!

    Reply
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  35. Vl

    Thanks, made the creeps this morning.
    Followed the instruction religisly and all is good but I only got 7 creeps oit of it. They are thin, and I have a standard 9in creep pan.

    All that a side my dotghter loved it. 🙂

    Reply

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