Let’s talk about how to make crepes! We love these easy-to-make crépes! Fill them with Nutella, fresh fruit, or warm fruit compote. They warm up easily for breakfasts thru out the week! Get the family to help make by having them roll them up! Make a crepe bar for brunch by putting out a variety of fillings and toppings!
Published February 20, 2022
Modified March 24, 2025
It takes only 7 ingredients, and a couple of pans, and you will have crepes in no time! And if you want to serve them with warm blueberry compote, get the recipe HERE!
3 Reasons to Love This Crepe Recipe
- Delicate and Versatile Texture:
- The balanced batter creates thin, soft, and pliable crepes that are perfect for both sweet and savory fillings.
- Easy-to-Follow Process:
- Straightforward steps and simple ingredients make this recipe approachable for beginners and quick to prepare.
- Customizable and Crowd-Pleasing:
- Serve with fresh fruit, compotes, whipped cream, or savory toppings—perfect for breakfast, dessert, or even dinner!
Ingredients for Crepes
- Flour: Forms the base structure, creating the delicate, flexible texture essential for crepes.
- Salt: Enhances the flavors of the other ingredients.
- Baking Powder: Provides a slight lift, ensuring the crepes are light and airy.
- Powdered Sugar: Adds a touch of sweetness and contributes to the smooth batter consistency.
- Eggs: Bind the ingredients together and lend richness and elasticity to the crepes.
- Milk: Adds moisture and ensures a thin, pourable batter.
- Water: Further thins the batter for the signature crepe consistency.
- Vanilla Extract: Infuses a subtle, sweet aroma and flavor.
- Butter (for greasing): Prevents sticking and adds a rich, golden finish to the crepes.
Steps for Making French Crepes
- Prepare the Dry Ingredients:
- Whisk together flour, salt, baking powder, and powdered sugar in a bowl until smooth and lump-free.
- Combine the Wet Ingredients:
- In a separate bowl, whisk the eggs.
- Add milk, water, and vanilla extract, then whisk until fully blended.
- Mix the Batter:
- Gradually pour the dry ingredients into the wet mixture. Whisk until the batter is smooth and liquid with no lumps.
- Let the batter rest for 20 minutes to relax the gluten and enhance texture.
- Heat and Grease the Pans:
- Preheat two 9-inch nonstick pans over medium heat.
- Grease the pans by rubbing a stick of butter around the surface.
- Cook the Crepes:
- Pour about ¼ cup of batter into each pan.
- Swirl the pans to evenly coat the bottoms with batter.
- Cook until the underside is lightly browned, then flip to cook the other side until golden.
- Finish and Keep Warm:
- Slide the cooked crepes onto a plate and roll them into cigar shapes.
- Place the rolled crepes on a warm pan in the oven to keep them warm.
- Serve:
- Enjoy with fresh strawberries and blueberry compote for a delightful topping.
How to Store Crepes:
Refrigerator (Short-Term Storage)
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Stack crepes with parchment paper or wax paper between each to prevent sticking.
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Place them in an airtight container or wrap the stack tightly in plastic wrap.
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Store in the fridge for up to 3 days.
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Reheat in a dry skillet over low heat or in the microwave for 10-15 seconds.
Freezer (Long-Term Storage)
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Once cooled, stack with parchment paper in between.
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Wrap the stack in plastic wrap and then in foil or place it in a zip-top freezer bag.
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Store for up to 2 months.
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Thaw in the fridge overnight or at room temperature for about 30 minutes before reheating.
Tips for the Best Crepes:
✔️ Rest the batter – Let it sit for 30 minutes (or up to overnight in the fridge) to get tender, evenly cooked crepes.
✔️ Use a nonstick or cast iron skillet – This prevents sticking and ensures an even cook.
✔️ Butter between crepes – If stacking fresh, lightly butter them to prevent sticking.
✔️ Reheat gently – Use low heat to prevent them from drying out or becoming too crispy.
✔️ Fill after reheating – If freezing, add fillings after reheating for the best texture.
Sweet Crepe Fillings:
🍋 Classic Sugar & Lemon – Sprinkle with sugar, squeeze fresh lemon juice, and roll up.
🍫 Nutella & Banana – Spread Nutella and add sliced bananas for a rich, creamy combo.
🍓 Berries & Cream – Fill with whipped cream and fresh berries (strawberries, raspberries, blueberries).
🥜 Peanut Butter & Honey – Spread peanut butter, drizzle honey, and sprinkle with chopped nuts.
🥥 Coconut & Chocolate – Toasted coconut with melted dark chocolate is a tropical treat.
🧀 Ricotta & Honey – Mix ricotta with honey and a little cinnamon for a creamy, lightly sweet filling.
🍎 Apple Cinnamon – Sautéed apples with brown sugar and cinnamon make a warm, comforting filling.
Savory Crepe Fillings:
🧀 Ham & Cheese – Classic with melted Gruyère or cheddar and thinly sliced ham.
🍄 Mushroom & Spinach – Sautéed mushrooms and spinach with goat cheese or ricotta.
🥓 Bacon & Egg – Perfect for breakfast—scrambled eggs, crispy bacon, and a little cheese.
🐟 Smoked Salmon & Cream Cheese – Spread with cream cheese, add smoked salmon, and top with fresh dill.
🥑 Avocado & Turkey – Sliced turkey, avocado, and a touch of Dijon mustard for a fresh, protein-packed meal.
🌿 Pesto & Mozzarella – A drizzle of pesto with fresh mozzarella and sun-dried tomatoes.
Serving Ideas:
✨ Folded Triangle Style – Fold in half, then in half again for an easy-to-hold crepe.
🥞 Rolled Up – Spread the filling and roll like a burrito for a classic French look.
🎂 Crepe Cake – Stack crepes with layers of whipped cream or custard for a stunning dessert.
🔥 Flambé (Crêpes Suzette) – Cook with a buttery orange sauce and a splash of brandy for a showstopper.
Equipment
- mixing bowl
- Whisk
- Measuring spoons
- measuring cups
- pan
Ingredients
Instructions
- Directions for making crepes:
- In a bowl, whisk the flour, salt, baking powder and powdered sugar until no lumps are visible.1 ½ cups flour, 1 teaspoon salt, 2 teaspoon baking powder, 4 tbls powdered sugar
- Whisk the eggs in a separate bowl. Add milk, water and vanilla to the eggs and whisk to blend. Pour flour mixture over egg mixture and whisk until no lumps exist. Batter should be liquid and smooth. Set batter aside and allow to rest for 20 minutes.4 eggs, 1 ⅓ cups milk, ⅔ cup water, 1 teaspoon vanilla extract
- After the batter has rested, heat 2 9-inch nonstick pans on the stove top. When pans are hot, grease them by rubbing a stick of butter around the pan. Pour ¼ cup of the batter into each pan. Swirl the batter around in the pan to create an even layer in the bottom of the pan. Cook until the underside is a light brown and flip over. Cook on the other side until it is also golden brown. Slide onto a plate and repeat. Roll the cooked crepe into a cigar shape and place onto a pan in a warm oven.4 tablespoons butter
- Serve with fresh strawberries and blueberry compote.
Nutrition
Give a few more of our breakfast and brunch recipes a try:
Lemon Ricotta Pancakes with Warm Blueberry Compote
My daughter and I had so much fun making this recipe together! It was surprisingly easy and I’m excited to add this to my breakfast rotation.
Kat,
This just melts our hearts! We are so happy that this was a hit over at your house!!
Best,
Dina and Bruce
We love the idea of a crepe bar, that could be so much fun!
Thanks for another great recipe!
Elaine and James,
A crepe bar is so much fun! Lot’s of toppings both savory and sweet! Gonna have to do this next time Sam and Elisabeth come to town!
Have a great day!
Dina and Bruce