Perfect Crepes are a light and thin pancakes that is simply blended batter that makes a sweet or savory breakfast for any day. The toppings are endless!
A tried and true breakfast that comes out perfect every time. If you love breakfast food that is sweet and savory like we do try this Incredible Blueberry Buttermilk Breakfast Cake, Best Ever German Oven Pancake or Quick 45 Minute Cinnamon Rolls.
Crepes are by far one of my favorite breakfast and even dessert foods!
Whenever I travel I always try and find a good creperie to enjoy while I am on vacation.
I knew that I had to start making them at home when I started craving them one night.
I have always been kind of intimidated to make crepes.
But like I said, they are one of my favorites!
I can’t take all the credit for this recipe or post. It is my hubby’s recipe and he help me make them!
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!
What is the difference between crepes and pancakes?
The main difference between a pancake and crepes is in the batter. A pancake uses baking powder or baking soda for a raising agent.
Crepe batter does not have a raising agent in the batter.
Pancakes are thicker and fluffier and crepes are thin and flat.
What you need to make crepes
Simple ingredients that are right in your pantry and ready to go!
For a sweeter more dessert like crepe add in a bit more sugar for a sweeter flavor.
- All purpose flour: sticks the batter together.
- Milk: makes it more creamy.
- Sugar: for a sweeter flavor.
- Butter or oil: add in a buttery flavor.
- Vanilla: just a dash!
Optional Cream Cheese Filling:
- Cream cheese: the main ingredient!
- Powdered Sugar: thickens and sweetens.
- Whipped topping: fold this in softly.
How do you make crepes?
This is a tried and true recipe that you are going to love.
It is simple to make and fun to do as a family.
My girls love to help me blend it in the blender and pour on the skillet.
This batter is ready in minutes and has all the flavor it needs with a few simple ingredients.
- Beat or blend together: flour, milk, sugar, eggs, oil and vanilla until the batter is completely smooth. I use a blender and pulse until smooth.
- Prepare your skillet: Brush a medium size pan with olive oil. Heat the pan to medium heat. Once the pan is heated, add about 1/4-½ cup batter to the pan.
- Spread the batter in a circle: 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.
- Cook your crepe: 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.
- Cream cheese filling: 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.
What toppings to put on crepes
The options are endless!
I mean, seriously! You can have a sweet or savory breakfast, dessert or even a cake!
You can mix and match any and all toppings in each category.
It is amazing all the ideas that you can come up with!
How do you like your crepes?!
More ideas with eggs, meat, vegetables and cheese.
- Mozzarella cheese, tomatoes and basil
- Spinach, Bacon and eggs
- Ham and cheese
- Bacon and eggs
- Chicken, pesto and mozzarella
- Spinach, mushroom and parmesan
Fruit, sweet sauces, nuts, whipped topping and spreadable butters.
- Fresh Fruit with sugar
- Nutella and strawberries
- Peanut butter and bananas
- Chocolate or hot fudge with fruit
- Mascarpone with fruit
- Cream cheese and peaches
Crepes store really well and still taste fresh and delicious when reheated.
You can freeze or refrigerate crepes and enjoy them warmed up in minutes!
Keep warm while cooking: preheat your oven to 175 degrees Fahrenheit and place your cooked crepes on a baking sheet until ready to serve.
Leftovers: Layer wax or parchment paper in-between cooked crepes and seal them in a zip lock bag. Place in fridge for 2 to 3 days.
To freeze: These freeze surprisingly well! Prepare them the same as left overs and these will last about 1 month.
Reheating: Warm up in a microwave or skillet for 1 to 2 minutes.
Tips for making crepes
Crepes are so simple to make there are not too many variations you can have with them.
Don’t get discouraged with your first few crepes. They may not look your best but they will still taste incredible!
Here are some tips and tricks that can make the perfect crepes for you in your own home!
- Be sure your pan is very hot when you pour your batter on it.
- Only pour just enough batter on the pan. It will coat the batter on the bottom completely before it sets.
- Tilt the pan quickly but also very carefully to distribute the batter evenly.
- When blending your batter, to know when it is done, there will be quite a few bubbles on top of the blender. If you don’t, tap the side off the blender and the bubbles should rise to the top.
- Refrigerating your batter for at least 30 minutes for a perfect crepe.
- You do not need to flip a crepe. They are thin enough that they will cook through.
- These are great made ahead even! The batter will last in the refrigerator for 1 day.
Here are more breakfast recipes to enjoy:
- Breakfast Tacos
- Tater Tot Breakfast Casserole
- Denver Omelet Breakfast Muffins
- Breakfast Sausage Avocado Burritos
- Slow Cooker Breakfast Casserole
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! 🙂
Luckily being married to The Recipe Critic has made him fill out a little more… hehe 🙂
- 2 cups all purpose flour
- 2 1/4 cups milk
- 1/4 cup sugar
- 4 eggs
- 1/4 cup melted butter or oil
- 1 teaspoon vanilla
Optional Cream Cheese Filling:
- 8 oz cream cheese
- 2 1/2 Tablespoons Powdered Sugar
- 8 oz whipped topping
- Beat together flour, milk, sugar, eggs, oil and vanilla until the batter is completely smooth. I use a blender and pulse until smooth.
- Brush a medium size pan with olive oil. Heat the pan to medium heat. Once the pan is heated, add about 1/4-½ cup batter to the pan.
- 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.
- 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.
- 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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
These crepes are absolutely wonderful. How do you think they would work using Bob’s Red Mill Gluten-Free All-Purpose Baking Flour or Bob’s Red Mill Super-Fine Almond Flour? I wanted to make crepes to take to a brunch Sunday but just learned the host’s husband is gluten intolerant.
I haven’t tried that before but I imagine that it would work well! Let me know how it turns out!
I love crepes, but they’re so fragile that I’m afraid of having a huge mess of batter in the middle of my pan. I’ll definitely have to try this batter! I love the flavors in the Kufi dessert. I may just make that on it’s own sometime
You re not gonna’ believe this, but you can make perfectly delicious crepes by frying corn tortillas like French toast (i.e., with an egg/cream wash). I know, I know–screams of “impossible,” etc. Hint: TRY TI!
Place crepe on dinner plate and brush with melted butter and sprinkle with sugar. do this til you have a stack. DELICIOUS
I taught a semester abroad in France, and I, too, fell in love with the crepe. I can’t wait to try your recipe!
As an aside, where we were, savory crepes were made with buckwheat flour — it’s a little heavier and holds things like meat, cheese, and veggies really well.
We loved to do two batches: a savory followed by a sweet.
Thanks for the great post!
The article here written by Allysa is good. The recipe is very helpful.