Print

The Best Homemade Crepes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 1 review

Learn how to make the best homemade crepes that are perfectly thin, buttery, and versatile. These crepes make a fantastic base for breakfast, brunch, kids’ snacks, desserts, or a fun DIY crepe party. With only six simple ingredients and easy-to-follow steps, you can create delicate crepes that can be enjoyed with a variety of sweet or savory toppings.

Ingredients

Crepe Batter

  • 1 cup cake flour (or all-purpose flour, leveled)
  • 1 Tbsp sugar
  • ½ tsp Diamond Crystal kosher salt
  • 2 large eggs (50 g each, room temperature)
  • 1½ cups milk (whole or reduced fat, room temperature)
  • 3 Tbsp unsalted butter (melted)

For Cooking the Crepes

  • 1 Tbsp neutral oil (for greasing the pan)

Optional Fillings and Toppings

  • Confectioners’ sugar
  • Lemon juice and slices
  • Nutella
  • Maple syrup
  • Honey
  • Banana slices
  • Strawberries
  • Blueberries
  • Chocolate syrup
  • 1 cup heavy whipping cream (for fresh whipped cream)
  • 2 Tbsp sugar (for fresh whipped cream)

Instructions

  1. Prepare Ingredients: Gather all ingredients and ensure milk and eggs are at room temperature. For quicker results, microwave milk briefly and place eggs in lukewarm water.
  2. Mix Dry Ingredients: In a large bowl, whisk together 1 cup cake flour, 1 Tbsp sugar, and ½ tsp kosher salt until combined.
  3. Beat Eggs: In a separate medium bowl, whisk 2 large eggs until smooth.
  4. Add Milk to Eggs: Gradually add 1½ cups milk to the eggs in thirds, whisking well after each addition for a smooth mixture.
  5. Combine Wet and Dry: Add one-third of the egg and milk mixture to the flour mixture, gently whisking to create a smooth paste.
  6. Incorporate Remaining Mixture: Add half of the remaining egg/milk mixture, whisk until incorporated, then add the remaining mixture, whisking until smooth. Optionally refrigerate the batter at this point.
  7. Add Butter: Whisk in 3 Tbsp melted unsalted butter. Keep the batter at room temperature to avoid solidification and graininess.
  8. Preheat and Grease Pan: Heat a 10-inch crepe pan or skillet over medium heat. Lightly grease with 1 Tbsp neutral oil using a brush or paper towel, wiping away excess oil until no streaks remain. Test heat by sprinkling water; it should sizzle and dance.
  9. Pour and Spread Batter: Pour ⅓ cup batter into pan center, swirl and tilt pan steeply to evenly coat surface, ensuring a thin layer. Shake pan gently to fill any holes while batter is still runny.
  10. Cook First Side: Cook until batter looks dry on top and edges begin browning, about 1–2 minutes.
  11. Flip Crepe: Slide a long spatula or chopstick under crepe edges to loosen, lift center, then quickly flip over using the utensil or fingertips.
  12. Cook Second Side: Cook for 15–20 seconds until golden brown, then slide crepe onto a plate with the nice side down.
  13. Repeat: Repeat cooking with remaining batter, wiping and lightly oiling pan between each crepe. Adjust heat to prevent burning. If crepes stick or burn, clean pan and restart.
  14. Serve or Fill: Serve crepes immediately with desired toppings or fillings. For fresh whipped cream, whip 1 cup heavy cream and 2 Tbsp sugar until medium peaks form, about 3–4 minutes, then use or refrigerate up to 24 hours.
  15. Optional Toppings Ideas: Try lemon sugar (sprinkle sugar and lemon juice, fold into quarters), Nutella banana (spread Nutella, add banana slices, fold and drizzle chocolate syrup), or Japanese-style crepes (fresh whipped cream, strawberries, banana, folded and rolled in cone shape).
  16. Storage: Cover crepes with an inverted plate and refrigerate up to 2 days. Reheat in microwave for 2 minutes before serving.

Notes

  • Allow eggs and milk to come to room temperature for best batter consistency.
  • Use a kitchen scale for best measurement accuracy, especially with flour.
  • Do not overmix the batter; it should be smooth but not grainy.
  • If your pan is not nonstick, be sure to grease well and use a spatula to avoid sticking.
  • Adjust stove heat as needed to avoid burning crepes.
  • Fresh whipped cream can be made ahead and stored covered in refrigerator for up to 24 hours.
  • Crepes are best served immediately but can be stored chilled and reheated gently.
  • Customize your crepes with a variety of sweet or savory fillings.

Find it online: https://bitezly.com/the-best-homemade-crepes-recipe/