A Step-by-Step Guide to Perfect Crepes at Home

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How to Make Crepes at HomeCrepes 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. 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.




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.

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90 comments about “A Step-by-Step Guide to Perfect Crepes at Home

  1. Leash

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

  2. crêpes sucrées « savorygourmet

  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.

    1. Janice

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

  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!

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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).

    1. Ivonne

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

  8. Iammayse

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

  9. Tamera

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

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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.

    1. Cheryl

      Caterina, Could you post the quantity of gluten free flours that you used.

    2. Lisa

      Thank you for sharing. Cooking gluten free is a challenge. It is wonderful knowing how to get it right the first time. The knowledge that these crepes can be frozen and used later in other recipes, IE such as a stand-in for manicotti as posted by another respondent, means that they can be a tool in meeting my dietary restrictions.

  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

  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.

    1. Ivonne

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

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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.

      1. Lesley

        Why do you feel the need to be so rude?! You might not be bothered about some peoples opinions , but others are!

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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

  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.

  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.

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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

    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.

    2. Marit

      I got this pan set a few years ago after my visit to France. It is a little different, mine had crepe mix with it and the pan doesn’t have a red handle, but I believe it is the same set. I absolutely love the crepe flipper with it!
      I swirl around butter after the pan has been heated up and put on about 1/4 cup batter. I typically put on more butter after each crepe. I hand wash it only when it gets really dirty, other wise I just take an old kitchen rag or paper towels to wipe the grease off. I store it in the box still. I probably wouldn’t have to, but I do.
      Williams-Sonoma sells this one, too. I saw they also have the crepe mix available separately.


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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.

  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.

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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.

  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?

    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!

  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

  32. Donna Roth

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

  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!

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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. 🙂

  36. Kate

    I’m craving the savory crepes from the Crepe Cafe & Wine Bar (http://crepesandwine.com) across from my old apartment in Seattle. My favorite is made with Black Forest ham & swiss, Béchamel sauce & asparagus… I’m not sure I can do the recipe justice, but I’m sure going to try. 🙂

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  38. Maureen

    Sorry but this recipe was a waste of my time. I replaced regular milk by almond milk and I dont know if that was the issue, but it was a complete mess. I regret trying this recipe.

    1. Debi

      It sounds like you actually altered the recipe, thereby NOT following the recipe provided. Maybe try following the exact recipe before leaving a negative comment as each ingredient plays a vital role in the end product. Everyone else seemed to have had positive results…

  39. Lauren

    Melt a little butter while crepes are hot straight off the pan put some brown sugar 😋 boy do i miss my memere also fresh maple syrup

  40. Tina Lawson

    The recipe I used was similar but it called for 4 eggs, 1 cup milk, 2 tsp sugar, 1/2 tsp vanilla and 2 tbsp butter. I changed it to make breakfast wraps.
    I used 3 eggs, 1 cup plain unsweetened almond milk ( 35 calories), 1/4 cup water, 2/3 cup almond flour and 1/3 cup regular flour to lower the carbs and leave out the sugar and vanilla and I used Olive Oil spray instead of butter. I use them as breakfast wraps. Wrap 2 slices of bacon and a slice of cheese, halved and placed lengthwise on top of bacon, fold sides over to make wrap and heat for 40 seconds to melt cheese. They are really good. I have also used them like tortilla shells to make Taco flavored Hummus wraps with cheese and hot sauce. I love these.

  41. Laurel Lawler

    Call them crepes if you want but they are Swedish pancakes to me. I grew up without flapjack style and did not know what I was missing. I need this dedicated pan, probably will get 2. Did you know that Al Johnson’s Swedish Restaurant in Door County WI makes rectangular Swedish pancakes, to accommodate their demand? (see their You Tube). But I like the traditional round “crepe” and this pan looks perfect

  42. James

    I love crepes and this is a wonderful recipe. Thanks for posting. It will be helpful for me every time I want to make my crepes.

  43. Lynne

    Thankyou for sharing your method of making the perfect Crepe.

    1. Can Crepes be frozen and any hints?

    1. Lynne

      Than you for sharing the
      Perfect Crepe Recipe

      1x Question
      How best too freeze Crepes ?


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