Perfect Crepes


I can’t take any credit for this recipe or post.  It is my hubby’s recipe and he made them!

Ok quick story…..

My hubby served an LDS mission in France.   When we started dating I loved that he could speak French and the first time he said the big I love you, it was in French.  That sealed the deal.  Anyway.  He would always talk about how he is an amazing crepe maker.   I absolutely love crepes!  Especially if they are stuffed with cream cheese goodness and fresh fruit.  I always beg my husband to make them.  So he found his little mission recipe book and made me a batch and I was in heaven!


He was so little!  This was in front of Chmbord.  That was 10 years ago. He said that they were so poor most of the time that they were always making crepes. They would have peanut butter and jelly crepes, hot dog crepes, the possibilities are endless! 🙂

21571_229440541990_4707333_nLuckily being married to The Recipe Critic has made him fill out a little more…  hehe 🙂

I have always been kind of intimidated to make crepes.  But like I said, they are one of my favorites!  It was kind of fun to watch my hubby make them.  And really they aren’t hard at all.  The first couple might take some practice, but as soon as you get the circular hand motion down, you will be a pro crepe maker in no time!

5.0 from 3 reviews
Perfect Crepes
Prep time
Cook time
Total time
A delicious and perfect french crepe recipe that my husband used in France.
Serves: 12
  • 2½ cups flour
  • 2 cups milk
  • ½ cup sugar
  • 4 eggs
  • 3 Tablespoons oil
  • 1 teaspoon vanilla
  • Optional Cream Cheese Filling:
  • 8 oz cream cheese
  • 2½ Tablespoons Powdered Sugar
  • 8 oz whipped topping
  1. Beat together flour, milk, sugar, eggs, oil and vanilla until the batter is completely smooth.
  2. Brush a medium size pan with olive oil. Heat the pan to medium heat. Once the pan is heated, add about ¼-1/2 cup batter to the pan.
  3. Using a circular hand motion, spread the batter thin and even into a circle. My hubby recommends a crepe spatula if you are wanting them really thin.
  4. Heat on the side for 30-40 seconds and then flip. The side will start to dry out and tiny bubbles will form. Repeat the process with the rest of the batter.
  5. If you are making the cream cheese filling, beat the cream cheese and powdered sugar together until smooth. Fold in the whipped topping. Place 2 Tablespoons on the crepe and roll up. Delicious served with fresh fruit on top.

Yeild 12 crepes


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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Oh my gosh Alyssa! I’m way in love with this post, so cute! That’s fun your hubby served in France and these crepes look PERFECT!

  2. Clarification- add half the batter, or half a cup of the batter?

    • Sorry I just fixed that! You will put 1/4 to 1/2 cup batter for each crepe depending on the size of crepe you want. 🙂

  3. These sound so yummy! Way to go hubby!

  4. They’re totally PERFECT indeed! Pinned! 🙂

  5. LOVE LOVE LOVE crepes,and that your hubby made them – ooh la la

  6. Been wanting to attempt creeps for awhile now! Would you recommend a nonstick pan?

  7. That’s so adorable that your hubby makes these for you – they look and sound perfect Alyssa! Love them 🙂

  8. Could you make the batter in a blender or would that ruin it? My mom’s hand mixer — well lets put it this way – it is pink, and older than I am. Like from the 1960’s old. But i was thinking to save her holding the beater.


  9. Hey sister! Love your site! So positive and fun! Can’t wait to try some of your recipes! I love crepes too! This recipe sounds so fantastic! God bless you and yours!

  10. Just made crepes with this recipe after finding it on pinterest and they were very good. I have a crepe maker and usually just use the recipe that came with it. I decided to try something different this time and am glad I did. This recipe makes much more than that one does which I like because I have a teenage son who eats a ton. With my crepe maker I got much more than 12 crepes and even had left over batter. I was out of vanilla extract which bummed me because I know they would’ve been even better with it. I have frozen strawberries from my garden which I warmed up with sugar for the filling, but will have to try the cream cheese recipe next time. I’ve had that at restaurants before and liked it, but never knew how to make it. I’ll be saving this to use again, thanks for sharing it.

  11. Oh, wanted to add that I mixed it in the blender which worked great.

  12. Hey, Alyssa. I used this recipe here (x) in my bookmarks of faves sweet recipes 🙂 Hope you don’t mind (or should I say, hope your hubby doesn’t mind? lol) love your blog ♥

    Lottie | Little Once Upon a Time

  13. Do I have to brush pan with olive oil for each crepe?

  14. I was quite nervous about making these, but after some practice I got the hang of it. They taste delicious and will now be my “go to” crepe recipe. Thanks so much!

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