Like most French classics, crepes are a dish that will never go out of style. The thin, French-style pancakes are tender, light and extremely versatile. Fill them with ham and cheese for lunch or a light supper, top them with fruit and whipped cream for breakfast or dessert, or sample some of our other serving suggestions below.
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.
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Here are some more of our favorite crepe recipes!
- Black Pepper Crepes with Goat Cheese and Tomatoes
- Crepes with Berries and Ricotta
- Peaches & Cream Crepes
- Crepes Suzette
- Crepes with Raspberries and Whipped Cream
- Lemon Crepes with Strawberries, Jam & Mascarpone
102 comments
That looks delicious, after all its nice to get something to try now 🙂
crepe ohh my dear 😀
thanks you
I like it I think I’m hungry now 😀
Looks very tasty! I always suffered from excess weight, even drove myself into depression, ate everything I saw. The therapist https://trustsession.com/ helped me a lot, thanks to him I was able to improve my psychological attitude to food. Now I eat only what brings me true satisfaction. I’ll try to cook today according to your recipe.
Сlick here and you can find it
Ohh wow!!! yummy recipe, i love to make french crepes on tomorrow morning.
Love this, it’s really good i enjoyed making it, well didn’t the best but still a best french project for me.
What I loved about this .. is that, it is so sinfully delicious to look at your photos. The process has been explained in a simple style. Since dragonfruits are in season n my backyard, I thought I could make these crepes with dollop of fresh cottage cheese and stewed dragonfruits.
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I like to add almond extract to the batter then just sprinkle sugar on or, pour homemade lilac surprise on them! Yum!
Thank you for giving it a try!! I am glad the kids helped!
Great post thanks and beautiful crepes! You will need a body shaper after a few of these!
I can say this is a worthwhile post for anyone like me who likes recipes and especially trying new food. I read about crepes and this is what I am going to try in my kitchen. Thank you so much.
How To Make a Crepe in Home
Hello
Thankyou for sharing your method of making the perfect Crepe.
1. Can Crepes be frozen and any hints?
Than you for sharing the
Perfect Crepe Recipe
1x Question
How best too freeze Crepes ?
Thanks for the awesome recipe. I should try out on this.
I Wanna make some crepes that look like 6ix9ine.
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.
thanks a lot for the recipes. I love crepes.
I need to try crepes at home. Thanks for the receive. Its just what I needed now.
Recipe. Sorry for the typo error
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
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.
These are so easy to make and taste so great.
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
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.
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…
Can these be made ahead of time and frozen?
Can they be made the day before and wrapped
[…] article on the William Sonoma blog said that I should leave it on the skillet for about 1 minute and then using a thin spatula, flip […]
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. 🙂
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. 🙂
[…] William Sonoma: How to Make the Perfect Crepe (They also sell a cool Crepe making kit shown in the video) […]
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!
Thank you for sharing your recipe and video!!! We love crepes with Mascarpone Cheese and Strawberries!!
Strawberries and mascarpone? Sign us up!
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
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?
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!
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.
That sounds delightful. Thanks for sharing!
[…] decadent creamy filling. If you would like a more detailed “how-to” on making crepes, Williams-Sonoma has a great tutorial. […]
I Spend some time in Brittany years ago. There the crepes sometimes have an egg broken and spread around before the flip. Yum.
Yum indeed!
Can these be frozen
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.
[…] I love crepes! I first fell in love with them on a family trip to Mexico. Vendors have their little carts with their materials and make your crepe within minutes. I never thought about making them, till I made them in my culinary class in high school. And let me tell you, it is super simple. I have made them on a stove; however, I wanted to try to make them on my griddle. If you ever have the opportunity, buy a griddle! It is one of my favorite kitchen appliances. Anyways, back to the crepes. The recipe I used is from the following website :https://blog.williams-sonoma.com/how-to-make-the-perfect-crepe/. […]
[…] Yesterday was one of the best days I have had in several weeks. It’s been SO hard getting used to being an almost full time single mom. Chad is gone for school from 7am till 5pm. We get a few hours together as a family playing with Presley before bedtime & then Chad studies in his office for several hours every night. I understand he’s got to focus all of his time on his studies, but I miss him. Even though I get to spend time with him every day – it’s not husband and wife time like we used to have in the past. This was one of the things I was warned would happen when he started school – but sheesh its hard. It’s definitely made me SO appreciative of the little time we do get to spend together. SO, when Chad had a semi-relaxed Saturday, we took advantage of it. We started the day with a family walk to Walmart (3 blocks from us) to get whip cream for crepes. I LOVED this recipe. […]
[…] decadent creamy filling. If you would like a more detailed “how-to” on making crepes, Williams-Sonoma has a great tutorial. […]
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
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.
Thanks for chiming in! 🙂
Hi Brenda: The crepe pan featured above (which we love) is the deBuyer Crepe Pan, and the spatula is the Olivewood Crepe Lifter. You can buy both in select stores and online at the links below.
deBuyer Crepe Pan: http://bit.ly/1VURkcD
Olivewood Crepe Lifter: http://bit.ly/1pCijfk
Happy crepe-making!
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.
https://www.williams-sonoma.com/products/de-buyer-crepe-pan-kit/?cm_src=PIPRecentView#reviews
[…] Brunch 101: How to Make Light, Delicious Crepes […]
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.
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.
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
[…] Williams-Sonoma also has an incredibly helpful post about making these little critters. You can also find additional info on this post by The Kitchn, always a great source of advise. And if you’re feeling really motivated, you may want to make this amazing looking crepe cake I found on HuffPost Taste. Yum, right? […]
These crepes were so perfect! I have no need to ever look for another crepe recipe! Thank you.
no one cares show off
Why do you feel the need to be so rude?! You might not be bothered about some peoples opinions , but others are!
thank you leslie.
[…] Crepes […]
[…] Williams-sonoma – How to Make Crepes at Home […]
how many crepes does this mixture make?
I made these tonight and was able to make 12 crepes. The recipe says it serves 4 so 3 crepes per person.
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.
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
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.
no one cares what you used
Ha ha! That was a good one.
And you’re a chop.
Come on, be nice!
Caterina, Could you post the quantity of gluten free flours that you used.
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.
[…] the crepes recipe we […]
[…] How to Make Light, Delicious Crepes […]
Lovely crepes I just tryed them,any other amazing recipes you proud enough to share?thanks
i love crepes is
I love this thnx a lot it helped me making the crepes and it will help me do one tomorrow hopefully
If you replace water by beer it will be even better
how many calories are in this, other than that this is delicious
181 per serving as is – no toppings. The recipe says serves 4 and the batter makes 12 crepes, so 3 per person.
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).
[…] How to Make Light, Delicious Crepes Here’s a step-by-step guide to making the perfect crepe, whether you fill it with ham and cheese for a savory meal or top with fruit and whipped cream to satisfy your sweet tooth. by Olivia Ware Olivia grew up in Mississippi, where she cultivated a love of sweet potatoes, crawfish and cloth napkins at a young age. A passion for sharing food with friends and famil … Read more Tweet Category: Tips & Techniques […]
thanks alot nice recipes !! i will make it right now !! make party 😀
Thank you, I will make my first crepe following your recipe.
[…] Make a crepe (be sure to use the savory recipe version) and fill it up with all your favorite veggies and some cheese. Check out this chowhound forum for some savory crepe filling ideas. […]
hey, nice blog. please check out mine too,its on making crepes
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!
Thanks! We’re glad you found it so helpful.
crepes are great I can’t what to try them I just know they will work.
Did you make the crepes? How did they work out?
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.
I use my crepes in make manicotti they come out so tender but I only cook one side.
[…] crepes. Amazing. And, not too hard to make. I was inspired by this Williams Sonoma blog post. The sweet batter is pretty versatile and can be filled or finished with just about anything […]
Thank you! I am in charge of the crepe stand at a garden party, this will help me out a lot
Love crepes, thanks for sharing such a great recipe. I will try it this weekend.
it is a great recipe. Reminds me of this creative crepe decor https://www.youtube.com/watch?v=LcxbI9kvvJ0