crepes recipe

This recipe for sourdough crepes makes the most delicate, french-style pancake with the perfect crispy edges. Serve them stuffed with sweet or savory fillings for a delicious breakfast!

Sourdough Crepes Recipe

sourdough starter discard

butter

eggs

all-purpose flour (see notes)

milk (dairy

water

fine sea salt

granulated sugar (optional, for sweet crepes)

butter oil

Mix batter

Whisk the ingredients together in a large mixing bowl. Let rest for 1 hour in the fridge.

Heat pan

Heat a lightly greased, non-stick skillet over medium heat.

Cook batter

Pour 1/4 cup of the batter into the skillet and tilt the skillet in a circular motion to distribute the batter into a thin, even layer. Cook until the sides of the batter start to fold back from the skillet and the bottom starts to turn golden brown. About 60-90 seconds.

Flip

Gently turn the crepe over using a large spatula. Cook on the second side for 30-60 seconds or until golden brown. Repeat with remaining batter.

Stack cooked crepes on a serving platter. Serve warm or at room temperature.

Warm

Keep the crepes warm by stacking them on a baking sheet in a preheated 350°F (176°C) oven.

How to keep crepes warm

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This sourdough crepes recipe makes the most delicate, french-style pancake with perfect crispy edges! Thin, buttery and delicious with either sweet or savory fillings. They are easy to make with your sourdough discard

How to Make Sourdough Crepes

Russian Crepes Blini

flour

buttermilk

vegetable oil

0.5 tsp baking soda

tbsp sugar

salt

Add all ingredients in the order listed to the blender and blend until smooth.

For the Blender Method

In a large mixing bowl mix eggs, flour, 1 cup of buttermilk, baking soda, oil, sugar and salt with a whisk. It&#039;s important to incorporate liquid gradually to avoid lumps. When the mixture is smooth and lump free,  add remaining buttermilk.

For the bowl and whisk method

The consistency of the batter should be the same as of heavy cream. Let stand for 20 minutes. You should see small bubbles on the surface of your batter.

Preheat your non-stick frying pan on medium heat and grease it with an odourless oil. ( I usually put some oil on a paper towel and rub the frying pan with it to ensure even coating.)

With a ladle or a measuring cup pour 1/2 cup of batter in the pan and tilt the pan slightly so batter runs to the edges forming a thin and round crepe. Cook it until the top of the crepe looks dry, then flip with a spatula and cook for 1 minute longer. (See photos in post for reference.)

Remove to a platter and spread a little butter if desired. Repeat with the next crepe and continue cooking until all batter is used. Stack the crepes on top of each other.

Cooking Bini

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Learn to make thin and delicate Russian crepes Blini, that will become a family favourite and the biggest brunch attraction. Our easy, no fail recipe that's been tested over the years will guarantee success every time!

Consider yourself a breakfast artist when you use my simple How to Make Crepes recipe as a canvas to make your morning savory OR sweet.

How To Make Crepes Recipe

½ cups (12floz/340 milliliters) whole milk

(5 ounces 142 grams) all-purpose flour

(1 ounces 28 grams) sugar

(½floz/14 milliliters) butter, (melted)

vanilla extract

Place the milk, flour, sugar, eggs, butter, and vanilla in a blender and blend for about 30 seconds until batter is smooth. (You can also whisk this by hand if you don’t have a blender.)

Cover and chill the batter in the fridge for a minimum of 30 minutes.

When ready to cook the crepes, heat a wide, shallow frying pan on medium-low and once warm, brush with butter.

Slowly pour a ½ cup (4floz/115ml) of batter into the center of the pan and swirl the pan a bit or spread gently with the front edge of your spatula to create a thin circle of batter.

Let the crepe cook for a minute or two, until the bottom is golden and you see some small air bubbles forming on the surface.

Flip the crepe to let the other side cook for a minute or two. Repeat with the remaining batter.

Crepes can be stacked flat, rolled, or folded into fourths as you are done cooking them.

Serve warm with jam or powdered sugar and a sprinkle of lemon juice, and some fresh berries.

Store crepes in an airtight container in the refrigerator for up to 2 days. For longer storage, crepes can be wrapped and frozen in an airtight container for up to one month.

Easy Crepes Recipe for thin, airy crepes! Fill them with your favorite toppings like strawberries, whipped cream, Nutella and peanut butter.

Crepes Recipe

¾ cup half and half

club soda

sugar

vanilla

baking powder

Put the flour, eggs, half and half, club soda, sugar, vanilla, baking powder, and salt in the blender and mix until smooth. Refrigerate batter for 30 minutes.

Heat a crepe pan or a 10-inch pan with sloped sides over medium heat. Lift the pan from heat and spray with cooking spray.

Pour 1/4 cup of the crepe batter into the hot pan.

Quickly tilt and turn the pan so that the batter spreads evenly over the entire bottom of the pan.

Return the pan to the burner and cook until the edges start to pull away and the bottom starts to turn golden brown. This will only at 30 seconds – 1 minute.

Turn the crepe over. Continue cooking on the other side for 30 seconds – 1 minute until it starts to turn golden brown and then remove from the pan.

Serve with your favorite toppings.

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Quick and easy to make, these Healthy Almond Milk Crepes come together with just 3 ingredients! They&#39;re soft, buttery, naturally dairy-free, and can easily be made gluten-free!

Healthy Almond Milk Crepes

eggs*

almond milk ((or any other milk that you like))

whole wheat flour ((or sub with all-purpose or gluten-free all-purpose flour))

Oil,

cinnamon

Add eggs to a large mixing bowl and mix well using a hand whisk. Add almond milk and mix once again. At this point, mix in any desired add-ins.

Then, sift the flour into the bowl, and mix until a smooth batter is formed.

In a non-stick pan or a crepe pan, heat a little bit of oil (~½ tsp) over medium heat. Once the oil is hot (but not smoking), pour the batter and swirl it around immediately. Cook for 1 minute, or until bubbles appear and the edges look set. Then flip using a thin spatula and cook for another 30 seconds to 1 minute on the other side, until golden.

Repeat until all of the crepes are done. Serve right away with your favorite toppings! These crepes can be both sweet and savory!

Discover the ultimate Crepes Recipe secrets: These tips and tricks, straight from a French bakery, will elevate your crepe game to the next level!

How to Make Crepes

milk ((whole milk recommended))

white all-purpose flour, (measured by spooning & leveling)

white sugar

unsalted butter, (melted & slightly cooled)

unsalted butter, (melted (for cooking the crepes))

cream

COMBINE: In a high-powered blender, combine milk, flour, sugar, salt, melted butter (cooled), vanilla, and eggs. Pulse on low speed until smooth and without lumps, about 10-15 pulses. Avoid over-beating.

REFRIGERATE: Scrape any flour sticking to the blender&#39;s sides and bottom. Pulse a few more times if needed. Cover and refrigerate the batter for 1 hour or overnight (important for flavor &amp; to reduce bubbling).

PREP FOR COOKING: Cut small squares of parchment paper to place between crepes and prevent sticking after cooking.

HEAT SKILLET: Heat an 8 to 10-inch nonstick skillet over medium to medium-low heat. Stir the chilled batter and have a tray or platter ready nearby with a piece of parchment paper.

COOK: Lightly butter the skillet with melted butter using a pastry brush or a paper towel. Pour 1/4 cup of crepe batter into the pan, immediately tilting and swirling it to evenly coat the bottom. Return the skillet to the heat.

COOK, CONT.: Cook until the crepe is golden brown on the bottom (1-2 minutes). Lift an edge of the crepe with an offset spatula (or rubber spatula) and flip it. Cook until golden brown spots appear on the other side (another 1-2 minutes). Transfer the crepe to the prepared plate/tray and cover it with parchment or wax paper.

FINISH COOKING: Repeat until all the batter is used. Adjust the burner temperature as needed to control cooking speed.

SERVE: Fill the crepes with your preferred fillings, fold them in half, and then half again to form triangles. Sprinkle with powdered sugar, add whipped cream, and drizzle syrup as desired.

STORAGE: Allow cooked crepes to cool completely, then transfer them to a large resealable plastic bag. Seal it without air and store in the fridge for up to 5 days or freeze in an airtight bag for up to 3 months.

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Unlock the secrets to achieving the best-ever Crepes, with the perfect thin texture, slightly crisp edges, and the perfect hint of sweetness! These expert tips and tricks from a French bakery will elevate your crepe-making skills to the next level!

Crepes

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. 

Easy Crepe Recipe

milk

all-purpose flour

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.

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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

Gently turn the crepe over using a large spatula. Cook on the second side for 30-60 seconds or until golden brown. Repeat with remaining batter. Keep the crepes warm after they cook by stacking them on a baking sheet in a preheated 350°F (176°C) oven until ready to serve.

This recipe was great! Quick and easy! I used whole wheat spelt and had no issues with the batter or cooking. The only issue I ran into was my first crepe getting too toasty in the oven at 375 F (which did seem high but I tried it anyway). I turned the oven off and the residual heat was enough to keep the rest warm until serving. Thank you for sharing this delicious recipe - I can see myself making these crepes regularly :)

Delicious! I've made this recipe about a dozen times now. Fabulous way to use up discard. I triple the recipe. These crepes get eaten quickly!
We love a simple cinnamon sugar sprinkle and real maple syrup. Thanks for sharing this recipe.

The best sourdough crepes ever ! A hit in this house !

These are incredible! The crispy edges are so great. I added 2 tablespoons of sugar and it was the perfect sweetness for me. Super easy and high reward. Thank you!

Absolutely delicious! So easy to make. My family loved it. Can be eaten alone.

One of my very favorite discard recipes! Rave reviews from my whole family and it is frequently requested for Saturday mornings. Love the ability to make batter and even crepes  ahead. I often cook crepes a day ahead of when I plan to serve them, they store beautifully in fridge between parchment in an XL ziploc bag. I find that a triple batch fits perfectly in a 64 oz mason jar once mixed and gives our family of 4 all we want plus leftovers. We use the standard recipe for sweet (berry/banana/nutella) and savory (ham/good cheese/heavy cream). Looking forward to making the pumpkin and the lemon ricotta variations in the comments. Thanks for the phenomenal recipe!

absolutely fantastic. I have made them 3 different times now and each time it is consistently delicious. my husband is a huge fan. I do the sweet ones with extra sugar and I add a splash of vanilla. then hubby fills with a cream cheese filling i make and tops with strawberries, chocolate syrup, and whipped cream. I like it plain or just with sugar sprinkled best. yummm.

I never made crepes before, but what an easy versatile recipe and a great way to use discard! A little lemon ricotta filling and fresh berries made this one of the easiest and most elegant desserts I've enjoyed in a long while.  I mixed the batter up in a jar so that I could store leftover batter un the fridge for a day or two.

These are amazing! I used full fat coconut milk and stirred in ice cubes instead of water to chill it faster. We loved them!

SO GOOD! Super tasty and a great use of discard. I used about 1.5T sugar for a slightly sweet crepe and unsweetened almond milk.
I've never made crepes before so flipping them was a little tricky at first, but I got the hang of it. The ones that ripped still tasted delicious and I ate them plain while the others were cooking.

This is our new goto recipe for crepes. The family finds that they digest better than non-sourdough crepes. 

Because of dairy allergy, I use almond milk and non-dairy butter.

I quadrupled the recipe to make sure we had some leftovers.

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Sourdough Crepes Recipe

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Top 8 crepes recipe recipes from across the web

The most viewed crepes recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sourdough Crepes Recipe

Russian Crepes Blini

How To Make Crepes Recipe

Crepes Recipe

Healthy Almond Milk Crepes

How to Make Crepes

Easy Crepe Recipe

Sourdough Crepes Recipe

The most viewed crepes recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine