homemade crepes

<em>This basic crepe recipe is perfect for your favorite crepe fillings and toppings. Before beginning, watch the helpful video tutorial above and read the instructions and recipe notes below.</em>

Homemade Crepes

Tablespoons (43 grams) unsalted butter,

(125 grams) all-purpose flour (spoon & leveled)

sugar

salt

(180 milliliters) whole milk,

(120 milliliters) room temperature water

eggs,

vanilla extract

Review my success tips and watch my video above before beginning.

Melt 3 Tablespoons of butter in the microwave or on the stove. Cool for about 5 minutes before using in the next step. The remaining butter is for the skillet.

Combine the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla to a blender or large food processor.  If you don&#8217;t have a blender or food processor, use a large mixing bowl and whisk by hand. Blend on medium-high speed for 20-30 seconds until everything is combined. The mixture will be silky smooth and the consistency of cream. Cover the blender tightly or pour into a medium bowl, cover tightly, and chill in the refrigerator for 30-60 minutes and up to 1 day.

Cook the crepes

Use the remaining butter for greasing the pan between each crepe. Place an 8-inch skillet over medium heat and generously grease it with some of the reserved butter. If you don&#8217;t have a skillet this size, use a larger one but make sure you keep the crepes thin. Once the skillet is hot, pour 3-4 Tablespoons (closer to 3 is best) of batter into the center of the pan. Tilt/twirl the pan so the batter stretches as far as it will go. The thinner the crepe, the better the texture. Cook for 1-2 minutes, then flip as soon as the bottom is set. Don&#8217;t wait too long to flip crepes or else they will taste rubbery. Cook the other side for 30 seconds until set. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. If desired, separate each crepe with parchment paper so they do not stick together. Though, if using enough butter in your pan, the crepes won’t stick.

Fill the crepes. I love serving them warm, but they&#8217;re excellent at room temperature too. See my filling suggestions above this recipe or my recipe notes below. Place a few spoonfuls of your filling ingredient(s) in the center of the crepe. Fold both sides over the filling. Crepes are delicious with toppings, too, such as a drizzle of melted chocolate, melted peanut butter, or a dusting of confectioners&#8217; sugar. Or a savory sauce like pesto or hollandaise.

Leftover unfilled crepes remain fresh in an airtight container in the refrigerator for 1 day or in the freezer for 1 month. Freeze each between small sheets of parchment paper so they don&#8217;t stick. (I usually layer them with parchment and freeze in a large zipped-top bag.) Thaw at room temperature before filling/enjoying. See reheating instructions in my Make Ahead Instructions recipe note below.

Fabulously delicious!!!
My husband loves crepes and he gobbled these up.  A smaller pan would have helped them be perfect.  Not beautiful but delicious!!  Sally thanks for sharing and thank you for letting me get what’s going on in this word off my mind for a little...

Delicious! Took some trial and error with my glass cooktop stove to figure out perfect temperature. My boys and I loved them! Time consuming but worth it!

Delicious crepes! The recipe is similar to many others but what sets it apart is the presentation! Great photos, a super helpful video, exact times to cook each side, toppings to try. Top notch 
and thorough recipe writing. I love your site and return again and again. Thank you!

These are excellent and super easy to make.  My 9-year old had no problems with them.  Will definitely make again

These were delicious and we ate them too fast to get a pic
   The crepes didn’t look as pretty as yours .because they started to stick as soon as i placed the 1st tablespoon into the pan.. not sure if the heat was too high because i did place in lots of butter 

More importantly , I’m cooking for 2 and I have a lot of batter leftover 
     Should i make the  crepes to use it up
Or can i just freeze the batter?

Thank you

These are so good i have been looking for a recipe to make crepes for a while and none of them are thin and crispy and soft but I finally found a delicious recipe thank u Sally also I'm 12 and I love your recipes

My 10 year old daughter made these all by herself! They were delicious! We chose to fill them with nutella and sliced strawberries.

The best Crepes ever,I printed the recipe and put it on fridge!They came out beautiful golden ,well rounded  and so delicious !We used a pancake shaker to mix the batter, and a nonstick pan.I wish I can post a photo.They really are gorgeous!I like them with a honey, whipped cream and crushed walnuts!
Thank you for an amazing breakfast ,no more crepes from a box!

Super easy to follow, great tips and tricks. My crepes came out great. Sally is wonderful at what she does, you can really see her passion shine.

I made these crepes this morning (I am guilty of using low fat milk despite your advisory). They turned out absolutely delicious and smooth and thin!! I am so thrilled. I ate it with melted chocolate and honey. I have a few stored up to be reheated tomorrow. Just one question - should the crepes brown a lot or slight growing is enough?

This is another fantastic Sally recipe. After making them for the baking challenge they have become my daughter's favorite breakfast food and they are requested weekly! I love how fast and easy the ingredients come together and as always the recipe has clear steps.

I loved this recipe!  I picked out this recipe because a previous one my hubby tried didn’t turn out good-tasting crepes. He made Sally’s recipe for me for Mother’s Day breakfast. He opted to use a large pan and they came out wonderfully. I put sliced strawberries with powdered sugar in mine and he likes his with cinnamon sugar. Delicious!

Made this recipe for Mother’s Day. My daughter loves crepes, but we usually only get them as a treat when we go to Epcot. They turned out perfect. First thing my daughter said this morning was, “I wish we had more crepes.” It’s definitely a new family favorite. Thank you so much!!

Hi Sally,
I made these crepes on a stainless steel pan which has no non-stick coating. 
I put just enough butter to coat the pan and I had no problem flipping the crepe.  Crepes are delicious! Thank you very much.

Super easy and delicious! Bookmarked your recipe for the future and plan to make these regularly. Thank you for the recipe and the detailed step-by-step process.

*I used 2% milk as it was the only thing I had on hand. They turned out perfectly.

My family cannot wait for the weekends because that means we get crepes! So delicious, can't get enough of it!

Delicious crepes.  If I can make them anyone can (not a good cook).  This was my first time ever making crepes.  I followed your instructions every step of the way, they turned out great.  I am amazed that I made crepes, yeah!!!

WOW - I have crepe recipes and have had many crepes in France.  This recipe is "top notch" and perfect.  Have not make them in years but will ONLY make this recipe.  Thank you Sally - it is a great video and all the selections for toppings.  My husband couldn't eat them fast enough and then wanted to "help" in the cooking prep.  Will be making these again and again for sure.  Never to make pancakes again!!!!!!

These came out awesome. I happened to have a brand new 8" ceramic pan  wherein, truly, nothing sticks....so that made it an even better experience.
I did use whole wheat flour, sifted, non-fat milk, and Earth Balance (butter substitute), no salt bc already in butter, and 1/2 tsp vanilla. They came out excellent.
Sauteed spinach, onion, mushrooms in olive oil; light salt
Suateed chicken strips, cut small,  in sesame oil with salt and pepper
Add all to crepes, roll
Made Knorr hollandaise sauce to top
Yummy!

the crepes turned out amazing! and so simple! i  love the precision with which you describe your methods and explain the significance of each ingredient.
i played around with a bunch of fillings...
chocolate ganache + orange rind with a Bailey's sauce
shredded coconut cooked out in palm sugar 
apricot puree+orange rind with chocolate sauce
apple pie filling
they all turned out soooo good!!

https://www.youtube.com/watch?v=gZN5UNTUgZw

This basic crepe recipe is perfect for your favorite crepe fillings and toppings. Before beginning, watch the helpful video tutorial above and read the instructions and recipe notes below.

Ingredients
3 Tablespoons (43g) unsalted butter, plus 3-4 more Tablespoons for the pan
1 cup (125g) all-purpose flour (spoon & leveled)
1 Tablespoon granulated sugar
1/8 teaspoon salt
3/4 cup (180ml) whole milk, at room temperature*
1/2 cup (120ml) room temperature water
2 large eggs, at room temperature
1 and 1/2 teaspoons pure vanilla extract

Get the full recipe: https://sallysbakingaddiction.com/make-crepes/

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#baking #recipes #crepes

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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How to Make Crepes | Sally's Baking Addiction

The Best Crepes Recipe. An easy homemade crepe recipe made with simple ingredients -- milk, flour, eggs, sugar, water, and butter. Simple 6-ingredient crepe recipe! 

The Best Crepes Recipe

Milk

Water *

Eggs

Tablespoons Sugar

Tablespoons Melted Butter

Flour

Salt

In a blender, add milk, water, eggs, sugar, melted butter, flour, and salt. Blend until it is completely smooth. Make sure to check the sides of the blender to ensure no flour has clumped on the sides.

Heat a non-stick skillet or crepe pan over medium or medium-low heat. Once it has warmed, add a pat of butter or spray non-stick cooking spray all over the pan.

Pour batter into the center and then lift up the skillet and quickly move it around until the batter has reached the edges of the pan. You want to watch for the batter to start to become opaque. 

Take a spatula and run it along the edges of the pan. Once the crepe looks set, carefully flip to the other side. The other side only needs about 30 seconds to cook. Remove from the pan and place on a plate.

Serve warm and top with your favorite toppings. See the post for toppings ideas.

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.

Top 3 homemade crepes recipes from across the web

The most viewed homemade crepes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Homemade Crepes

The Best Crepes Recipe

Healthy Almond Milk Crepes

Top 3 homemade crepes recipes from across the web

The most viewed homemade crepes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Crepes

The Best Crepes Recipe

Healthy Almond Milk Crepes

The most viewed homemade crepes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine