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.
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.
1/2 cup water
1/2 cup milk
1 cup all-purpose flour
2 tsp. sugar
1 tsp. vanilla extract
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.
|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.
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