crepe recipe

Want to look learn how to make crepes like your favorite French café? These classic crepes are so much easier to make at home than you think. No blender required. Get the recipe from Delish.com.

Easy Crêpes

c. all-purpose flour

eggs

sugar

kosher salt

c. whole milk

butter

fruit,

Powdered sugar,

Great recipe. But would change the order of the ingredients added so the batter is easer to make. Add eggs, salt and sugar and whisk. Now slowly add a bit of flour and milk at the same time until smooth. Continue alternating between flour and milk until all is incorporated.

amazing, just one thing: i would add at least another half cup of milk just to get that perfect smooth crepe batter.

Great recipe. I tried it and my crepes came out great.

It turned out great but i would add the milk first

I liked it because I like cooking, but this recipe is awesome!

im 11, very easy recipe and taste good 10/10 recommend 😎👌

Not a huge fan. I KNOW that mixing eggs into flour first creates lumps. I did it anyways as the instructions said. Created a very lumpy batter that I had to run through my blender to eliminate the lumps (more dishes!!) I added vanilla to the mix as well as we were doing a sweet crepe morning and I like the addition. I thought this was the same recipe I used last weekend that gave me PERFECT crepes. It indeed was not the same one. 

do not recommend:)

Very good!I enjoyed taking bites out of these crepes.As I take a bite into these delicious crepes, I enjoy every flavor of fruit and want more.I add 1 tsp of vanilla to the crepes which make it enjoyable.It can be a sweet savory or a salty breakfast.

It was a very useful recipe. my relatives and me use it all the time to make really tasty crepes. and also, how do you pronounce crepes? i would give this recipe 5 stars!!!!

the batter folded up and to much butter on the recipe

i had trouble flipping at first, but got the hang of it, make them with a 1/3 cup for easier flipping, they will be a bit thicker though

My family and I loved these. I used a blender to remove the clumps as recommended and added vanilla. Thank you!

Lumpiest recipe I’ve ever come across. Eggs straight into flour? Are you kidding me? I ended up with a lump of dough and the lumpiest crepes I’ve ever come across.the ingredients may be good but the technique is off, and I seldom have recipes fail! YOU SHOULD NOT HAVE TO PUT THIS IN A BLENDER TO GET IT SMOOTH!

Simple and delicious
Adding a teaspoon vanilla to the mix makes it even better

this recipe worked out really good for me!! love it 💕

but its a terrible idea to mix egg with flour first. maybe fix that?

https://streaming.hearstdigitalstudios.com/4d038937-54b9-4956-9b87-ad202cb97734/video_rover_16x9_1080p_hd_1603295464_10193.mp4

Easy Crepes Couldn't Be Simpler

Classic crepes layered with sweet raspberry cream with a hint of almond sandwiched in between the layers creating a beautiful crepe cake

Raspberry Cream Crepe Cake

milk

vanilla

almond extract

salt

flour, sifted

raspberries

lemon juice (the juice of about 1 lemon)

heavy whipping cream

cream cheese

lemon

whipped cream mixture

raspberry sauce

Nutella Crepe Recipe is an easy crepe recipe with a rich chocolate hazelnut spread. Great recipe for how to make crepes, with step by step instructions.&nbsp;

Nutella Crepes Recipe & 3 Ways to Fold Them

Tbsp sugar

all-purpose flour

Nutella

Toasted Almond Flakes

nonstick pan

rubber spatula

To make with a blender or a mixer: To a blender or a mixer add 6 eggs, 1 Tbsp sugar, 1 tsp salt &amp; 1½ cups flour. Turn on high and let it blend until combined. 

Through the top opening in the lid slowly add 4cups milk until the batter is of homogeneous consistency, stopping the blender and scraping the flour off the sides of the blender cup as needed. 

Lastly, add 1/4 cup oil and whiz for about 30 seconds. At this point, the batter can be used right away, or put in the fridge and used the next day. If using right away, skim off the foam from the top and discard. If using next day, stir thoroughly for about 30 seconds before using.

To make with a whisk and a bowl: add 6 eggs, 1 Tbsp sugar, 1 tsp salt &amp; 1½ cups flour to a large bowl and whisk until thick batter forms. Slowly add the milk about ½ cup at a time, whisking each time to form a smooth, clump-free batter before adding more milk. Once all milk has been added, pour in 1/4 cup melted butter or oil and whisk for about 1 minute for the oil to be fully incorporated.

How to make the Nutella Crepe Batter:

Using nonstick skillet:&nbsp;Thoroughly heat a nonstick skillet over medium heat. Once the pan is hot, tilt the skillet at a 45-degree angle and ladle the batter over the raised side trying to cover the top, while allowing it drizzle down as you pour. Swirl the pan around until the bottom is covered with batter, adding more to cover any gaps. Do not pour too much at a time or the crepe will be too thick. You want to just barely coat the bottom of the pan. It might take a couple ladles to figure out how much you will need per your size of the pan, but once you have, just continue pouring about the same amount.&nbsp;

When the sides of the crepe have started to lift away from the pan, go around the pan with a rubber spatula releasing the side of the crepe. Then gently slide the spatula under the middle of the crepe and flip it over. Cook for about 20-30 seconds and invert onto a dish. Cook the rest of them in the above manner.

Using a regular skillet:&nbsp;If you do not have a nonstick skillet, heat your regular skillet thoroughly on medium-high heat. Using a pastry brush, brush the bottom with oil. Add the batter in an above-described manner and continue cooking the same way as you would with a nonstick skillet (see instructions above). After the first crepe, reduce heat to medium and cook the rest of the batter over medium heat.

* Tip:&nbsp;if you want the crepes to have a lacey appearance with lots of tiny holes, brush the hot skillet with an oiled brush right before pouring the batter.

How to Cook the Crepe Batter:

Hexagon Overlapping Fold – spread filling in a thin layer in the middle of the crepe leaving about a 2-3 inch unfilled space around the edges. Fold the unfilled edge towards the middle, now go around the crepe and fold towards the middle 5 more times, creating an overlap with each fold.

Tuck &amp; Roll Crepe - Spread filling all over the crepe. Fold the right and left side towards the middle overlapping slightly. Start rolling away from yourself until you have a roll.

Crepe Suzette Style Fold - Spread filling all over the crepe. Fold the crepe in half. Now fold it in half one more time. You can leave it as is, or fold it in half one more time.

Folding Methods:

The best homemade crepes ever. Easy crepe recipe that anyone can make at home. No crepe maker needed, just a nonstick pan and a blender. So simple and delicious!

Crepe Recipe

unsalted butter, melted

In a blender, combine the flour, sugar, salt,...

In a blender, combine the flour, sugar, salt, milk, eggs, and butter. If you don't have a blender, mix everything together using a whisk.

Puree until the mixture is smooth and bubbles...

Puree until the mixture is smooth and bubbles form on top, about 30 seconds.

Heat a 12-inch nonstick skillet or pan over...

Heat a 12-inch nonstick skillet or pan over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet, the crepe should be about 8-inch in diameter. Cook until underside of crepe is golden brown and the edges turn crispy, about 2 to 3 minutes.

Loosen the edge of crepe with a rubber...

Loosen the edge of crepe with a rubber spatula and quickly flip it over. Cook for 1 minute. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)

Fold the crepes over, serve immediately with powdered...

Fold the crepes over, serve immediately with powdered sugar, maple syrup, Nutella or chocolate sauce. Add berries of your choice, if you like.

How to make Perfect Crepes! This blender crepe recipe is easy and perfect every time. The ingredients are simple and you don&#039;t need any fancy equipment. You can achieve beautiful, lacy, and delicious homemade French crepes.

Easy Crepe Recipe

water

milk (warm)

unsalted butter (melted, plus more to sauté)

sea salt

Add the ingredients into a blender in the order they are listed, starting with the wet ingredients. Blend on low speed until combined then set aside for a few minutes for the bubbles to go down.

Melt a dot of butter in a 10-inch non-stick skillet over medium heat (2 skillets make the process go faster). Pour about 1/4 cup batter into the skillet, or enough to coat the bottom of the pan. As you are pouring the batter into the skillet, swirl the batter to evenly coat the bottom. Fill any gaps with a little more batter.

Once the edges are golden, flip the crepe using a thin-edged spatula to easily get under the crepe. Sautee another 30 seconds or until the second side turns golden then turn the crepe out onto a clean cutting board.

Repeat with the remaining batter, adding butter as needed. Once crepes are at room temp, they can be stacked.

https://www.youtube.com/watch?v=uA4KRfE_MNM

How to make the perfect crepes! This blender crepes recipe couldn't easier and they turn out perfect every time. The ingredients are simple and no need for any fancy equipment to make beautiful and tasty French crepes.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

CREPE RECIPE INGREDIENTS: 
►½ cup lukewarm water
►1 cup milk, warm
►4 large eggs
►4 Tbsp unsalted butter, melted. Plus more to sauté.
►1 cup all-purpose flour
►2 Tbsp sugar
►Pinch of Salt

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How to make Crepes | Easy Crepe Recipe

This easy crepe recipe will make your weekends extra special! Make sweet or savory crepes with all your favorite fillings.

Easy Homemade Crepes

all-purpose flour (0.07)

salt (0.02)

eggs, room temperature* (0.46)

milk, warmed* (0.20)

Tbsp butter

water (0.00)

Tbsp cooking oil,

Add the flour, salt, eggs, milk, melted butter, and water together in a large bowl until it forms a smooth and slightly thick batter.

Let the batter rest at room temperature for 30 minutes, or cover and refrigerate up to two days.

When ready to make your crepes, heat a 10-inch skillet over medium heat. Once hot, brush with about ½ tsp oil.

Pour about ⅓ cup of the batter into the skillet and begin to tilt the skillet in a circular motion to allow the batter to evenly cover the surface of the skillet.

Allow the batter to cook until mostly set, then flip and cook until golden brown on the second side. The total cook time for each side will vary depending on your skillet and stove top. You may need to adjust the heat up or down as you go.

Repeat with the rest of the batter, adding more oil between crepes as needed. As you cook the crepes, stack them on a clean plate and cover with a towel to keep warm. Once all of the crepes are cooked, fill, fold, or roll the crepes then serve.

Making Crepes is faster, simpler and way easier than you think! Made with only 6 ingredients, this Crepe Recipe is even better than the ones you&#039;d find in Paris!

The BEST Crepe Recipe

eggs (room temperature)

all purpose flour

butter (or canola oil)

Place all ingredients in order as listed in a blender and blitz until smooth, about 1 minute. Scrape the sides and blend again briefly until the batter is lump-free. Refrigerate at least 1 hour, but 2 is ideal.

Place nonstick or cast iron skillet over medium to medium-high heat* to preheat. Melt a little butter or oil in the bottom of the pan and swirl to coat. With the hot skillet in one hand and the batter in the other, slowly and steadily pour crepe batter into the center of the pan, tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times, you can get consistently even crepes.

After 10-15 seconds, the crepe batter shouldn’t look shiny anymore, it should appear more matte, and the bottom should be lightly browned. So, flip it over using an offset spatula and cook another 10 seconds or so. Remove from pan and repeat this process until no more batter remains.

I like to pile my crepes into a pie plate covered with some foil or plastic wrap throughout the cooking process to keep them all warm, a trick my Mom does. Serve immediately with whatever toppings you desire.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1690242928/abnehceiqdfdwelhnkwq.mp4

Crepes are a versatile and fancy breakfast, brunch, dinner, or dessert, and they couldn’t be easier to make.

Love Unicorn food? These Galaxy crepes are super easy to make with an easy crepe recipe and the galaxy colors are so visually pretty! Then top it all off with this delicious Golden Glitter Buttermilk syrup.

Galaxy crepes with golden glittery buttermilk syrup recipe and video

C whole milk

C all-purpose flour

gel food colors (fuchsia, navy, violet and turquoise)

oz full fat cream cheese (softened)

C sugar

C full fat sour cream

C buttermilk

C butter

corn syrup

tsp baking soda

super gold luster dust

Put everything into a blender and mix until smooth.

Refrigerate the batter for an hour to let the bubbles settle and the batter with thicken a bit.

Divide the batter into 4 bowls and dye each bowl a different color

Add even amounts of each color to a ¼ cup measuring cup (about 1 Tbsp each)

heat a large flat skillet on med high and once it's hot pour the batter into the center of the pan then QUICKLY tilt the pan in a circle so the batter spreads to cover the bottom.

I cook it for about 40 seconds on each side, the batter will go from shiny to dull and you’ll see small bubbles develop. Use a spatula to loosen the edge and flip the crepe. The time will depends on how hot your pan is.

Turn the lower to slow it down a little, or higher to cook a little faster

serve right away, or let the crepes cool, stack, refrigerate and serve the next day!

Galaxy crepes

Beat the cream cheese until smooth

add everything else and beat smooth again!

Keep extra refrigerated and it will last a few more days!

Tart cream cheese filling

Combine the buttermilk, butter, sugar and syrup in a LARGE sauce pan.

Bring the mixture to a boil on medium heat and boil for 5 mins, stirring constantly.

Remove it from the heat and continue stirring and add the vanilla and baking soda (the mixture will get HUGE when you add the soda, just keep stirring and it will go back down).

Add the gold luster dust and stir together

serve warm, keep refrigerated.

Golden glitter Buttermilk syrup

https://www.youtube.com/watch?v=7I1KunUvYAY

These Galaxy crepes are super easy to make with an easy crepe recipe and the galaxy colors are so visually pretty! Then top it all off with this delicious Golden Glitter Buttermilk syrup.  
_↓↓↓↓↓↓ CLICK "SHOW MORE" TO GET RECIPE ↓↓↓↓↓↓↓↓ _
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This is the second video from my daughters Galaxy Themed party - see the Galaxy Unicorn cake here https://youtu.be/fEMXSXUMCB8

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GALAXY CREPES RECIPE
3 C whole milk
6 eggs
4 Tbsp butter melted
1 tsp vanilla
2 1/2 C all-purpose flour
4 Tbsp granulated sugar
pinch of salt
4 gel food colors – fuchsia, navy, violet and turquoise 
Put everything into a blender and mix until smooth. 
Refrigerate the batter for an hour to let the bubbles settle and the batter with thicken a bit.
Divide the batter into 4 bowls and dye each bowl a different color
Add even amounts of each color to a ¼ cup measuring cup (about 1 Tbsp each)
heat a large flat skillet on med high and once it's hot pour the batter into the center of the pan then QUICKLY tilt the pan in a circle so the batter spreads to cover the bottom. 
I cook it for about 40 seconds on each side, the batter will go from shiny to dull and you’ll see small bubbles develop. Use a spatula to loosen the edge and flip the crepe. The time will depends on how hot your pan is. 
Turn the lower to slow it down a little, or higher to cook a little faster
serve right away, or let the crepes cool, stack, refrigerate and serve the next day!

TART CREAM CHEESE FILLING
16 oz full fat cream cheese softened
1 1/2 C powdered sugar
2/3 C full fat sour cream
1 tsp vanilla 
Beat the cream cheese until smooth
add everything else and beat smooth again!  
Keep extra refrigerated and it will last a few more days!

GOLDEN GLITTER BUTTERMILK SYRUP
1 C buttermilk
1 C butter
2 C granulated sugar
1 Tbsp light corn syrup
1 tsp vanilla
1 tsp baking soda
1-2 grams Gold luster dust
Combine the buttermilk, butter, sugar and syrup in a LARGE sauce pan.
Bring the mixture to a boil on medium heat and boil for 5 mins, stirring constantly.
Remove it from the heat and continue stirring and add the vanilla and baking soda (the mixture will get HUGE when you add the soda, just keep stirring and it will go back down).
Add the gold luster dust and stir together
serve warm, keep refrigerated.

MORE BREAKFAST VIDEOS
bacon spinach artichoke quiche https://youtu.be/Fs198t4XAWU
Cinnamon Rolls 5 ways https://youtu.be/_6QUNu-OXLw
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German Pancakes https://youtu.be/XjChOo0U2iY
Pain Au Chocolat https://youtu.be/QHZ6RkVYQMU
scones 2 ways - LIVE - https://youtu.be/DqFar2NsnAA

ASHLEE MARIE - I'm all about from scratch recipes, cake decorating tutorials and fun themed foods.  I believe anyone can cook with the right tips and tricks.  I love creating delicious food at home and enjoy sharing my recipes with you.  I'm self taught and if I can do it you can do it! I hope that my videos help you learn to make the dishes and desserts you've always dreamed of making

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Galaxy Crepes with Glitter Buttermilk Syrup Recipe

An easy crepe batter with seven ingredients made in the blender in less than five minutes. Fill with whipped cream and mixed fresh berries, or sprinkle with powdered sugar and drizzle with warm maple syrup. For savory crepes, try smoked salmon with eggs, shallots, and smoked gouda. 

vanilla extract

Add milk, eggs, melted butter, vanilla extract, sugar, salt, and flour to a blender. Blend for 2-3 seconds.  Refrigerate for 30-60  minutes.

Heat a 10 inch nonstick skillet over medium heat.  Melt 1/4 tablespoon butter in the skillet. Pour 1/4  cup of batter into the pan and swirl to coat evenly.  Cook for 1 minute; or until lightly browned. Flip and cook the other side for 30 seconds; or until lightly browned.

You make them look so easy to prepare! I love crepes and my nephews love these as much as I do! I'd love to do a cookout with them soon and this will be dessert for sure!

Gosh, these crepes were delicious! I used to love it when my neighbor would make them for us. Now I can make them for her. Thanks for the great recipe, Beth!

We love a good crepe, the recipe is easy to follow and we all enjoyed making these and adding our toppings. They turned out so tasty and make a lovely treat for pudding.

I've never really made crepes before. These sound really yummy and thinner than the pancakes that I'd normally make. I do love that this batter can be made in a blender for extra convenience.

I love these crepes! They are easy to prepare and delicious every time. Crepes also make an ideal brunch meal!

Great recipe. I can't wait to try it myself. I never thought of freezing crepes, but sounds like a good idea.

I love this recipe. I'm a huge fan of crepes, but I've always been afraid to make them. This recipe made it so much easier than I would have thought.

omg I love crepes. It reminds me of my childhood, they're delicious...Thank you so much for the recipe, I love so many of your recipes.

I was very intimidated to try making crepes for the first time but I followed the instructions exactly and they turned out so good! Thank you!

These crepes were absolutely perfect! The batter was simple to make, and they cooked up thin and golden. Whether I filled them with sweet or savory ingredients, they were a hit with everyone at the table.

The versatility of this recipe is truly impressive.The texture was spot-on - light and delicate, yet sturdy enough to hold the fillings without tearing.

https://content.jwplatform.com/videos/UuPHSNae.mp4

This Easy Crepe Recipe is made with six ingredients in a blender. You can mix it up to a day in advance and store in the refrigerator. Combine with fresh fruit and whipped cream for a fun breakfast or dessert treat. Stuff with chicken, spinach and cream sauce for an easy delectable supper.

Easy Crepes

How to make deliciously thin, buttery, and easy crepes inspired by Paris, France right at home. The flavor and filling options are endless! Can be made ahead of time.

Homemade Crepes

(127 grams) all-purpose flour, (measured correctly)

granulated sugar ((omit for savory crepes))

vanilla extract ((omit for savory crepes))

butter, (melted,

Nutella, caramel, chocolate

Fruit

Whipped cream

In a blender, combine all the ingredients and blend for 10 seconds. Cover and refrigerate the batter for at least 1 hour or up to 48 hours.

Set a 9-inch nonstick skillet* over medium heat. Add enough butter to grease the entire pan. Add a 1/4-cup of batter to the center of the pan and immediately but gently tilt and swirl the pan to spread the batter out evenly. Cook until the crepe begins to bubble and is lightly browned and the batter is set, about 45 seconds to 1 minute.

Use a small spatula to lift the crepe up and off the pan then quickly flip the crepe over. Don’t worry if you don’t flip perfectly, you’re just going to roll the crepes up anyway. You just want to be sure you don&#39;t create any large holes in the crepes. Use your fingers quickly and carefully, if necessary, to get a sturdy grip on the crepe before flipping. Cook until the other side is lightly browned and set, about another 10 seconds.

Lay the cooked crepes flat on a plate. Continue the process, greasing the pan with more butter as you cook each crepe, until the batter is gone. Fill with desired fillings and serve, or store plain crepes in an airtight container in the fridge for up to 2 days or in the freezer for up to 2 months. Thaw frozen crepes before gently peeling apart, reheating, filling, and serving.

I made these tonight and it was my first time making them. The recipe is easy to follow and tastes amazing!! 10/10 and I will be making these again soon!

Great recipe. It’s hard to screw these up and they’re yummy.

Great recipe. I used the gluten-free flour blend suggested in parentheses because my store-bought blend had xantham gum in it and didn’t come out right. I also appreciate the grams because I had smaller eggs (needed three eggs and a yoke for 150g).

I was too impatient to let the milk get to room temperature, and the butter started to reform in the batter, so I stuck it in a blender and that seemed to do the trick. 

The crepes came out great once I got the hang of them.

https://www.youtube.com/watch?v=zlrNYQkLR6E

Crepes are so much easier than you may think, plus they can be made ahead of time! I love to fill mine with Nutella + strawberries or bananas + caramel.  Learn how to make crepes from scratch, no need to travel to France to get paper-thin, perfect crepes ready to be filled with anything!

Visit https://handletheheat.com/make-crepes/ for a printable version of the recipe plus filling ideas.

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How to Make Crepes | Valentine's Day Recipe

Egg-Free Crepes

375 ml (1 1/2 cups) milk

250 ml (1 cup) unbleached all-purpose flour

ml (2 tbsp) canola oil

ml (1 tbsp) sugar

ml (1/4 tsp) vanilla extract

ml (1/4 tsp) salt

butter,

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In a blender or in a bowl with a whisk, combine all the ingredients. Add more liquid, if needed.

In a 23 cm (9-inch) non-stick skillet, brushed with butter, cook the crepes, one at a time, with about 45 ml (3 tbsp) of the batter until golden brown on each side. Place the cooked crepes on a plate, cover with foil and keep warm.

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