Some of my favorite breakfast meals are crepes. This is a simple, the best crepes recipe! I love how easy they are to make, and how versatile they are. You can fill them with anything you like, sweet or savory. I always make a big batch of crepes on the weekend so we have them for breakfast during the week.
This the best crepes recipe is a well-loved breakfast food enjoyed by many around the world. They are versatile dishes that can be served with a variety of toppings, including fresh berries, concentrated milk, Nutella, bananas, or as a savory dish. Crepes can be eaten hot or cold and make great leftovers. The recipe for crepes is pretty much the same, no matter what culture it’s found in.
The first few crepes you make might not turn out perfectly. But don’t worry, with a little practice you’ll be flipping them like a pro in no time. If your first crepes are a little burnt, or too thick or thin, that’s okay! Just adjust the heat and cook time, and you’ll soon be making perfect crepes every time.
These crepes can be frozen, just by folding them into quarters and freezing each crepe individually on a baking sheet. The best crepes can then be placed all together in a large freezer-safe bag. Crepes can stay good for three months and can be defrosted in the microwave.
Ingredients to Make The Best Crepes Recipe
- All Purpose Flour
- Granulated Sugar
- Salt
- Eggs
- Milk
- Butter Melted
- Vanilla
- Baking Soda
How to Make The Best Crepes Recipe
In a bowl, mix together the flour, sugar, baking soda, and salt.
Put eggs in a blender and blend until they are light and fluffy. Add the milk, vanilla, and butter to the blender.
Blend for 1-2 minutes. After that, add the dry ingredients in thirds and blend for two minutes between each addition. Scrape the sides of the blender to properly mix all ingredients, if necessary.
Preheat a pan to medium heat and spray with cooking oil. Pour a small amount of batter from the blender onto the pan and tilt it around to distribute it evenly.
Cook the first side until golden brown, then flip and cook the other side until golden brown. After each pancake is cooked, apply more cooking spray to the pan.
The Best Crepes Recipe
Serve with your favorite topping and fruits.
You can serve with Homemade Raspberry Sauce
Can I make crepe batter ahead of time?
Yes! You can prepare the batter up to 24 hours in advance. Just store it covered in the refrigerator and stir it well before cooking, as some separation may occur.
Do I need a special crepe pan?
Not necessarily. A good nonstick skillet works just as well. The main thing is to have an even heat and a thin layer of batter spread quickly over the surface.
Why are my crepes sticking to the pan?
If your crepes stick, the pan might not be hot enough or needs a little butter or oil. Make sure to heat the pan over medium-high heat and lightly grease it before each crepe.
Can I make crepes without milk?
Yes, you can replace milk with plant-based alternatives like almond, oat, or soy milk. The texture will stay light and delicious.
Can I freeze crepes?
Absolutely. Stack cooled crepes with parchment paper between each one, place them in a ziplock bag, and freeze for up to 2 months. Thaw at room temperature or microwave gently before serving.
How do I keep crepes warm while making a large batch?
Place cooked crepes on a plate, cover with foil, and keep them in a low oven (around 100°C / 200°F) until ready to serve.
What fillings go best with crepes?
Sweet options include Nutella, fresh berries, whipped cream, or honey. For savory crepes, try ham and cheese, mushrooms, spinach, or smoked salmon with cream cheese.
How thin should crepe batter be?
It should have the consistency of heavy cream — thinner than pancake batter. If it feels too thick, add a tablespoon or two of milk or water to loosen it.
Can I use this recipe for both sweet and savory crepes?
Yes! Simply reduce the sugar in the batter (or omit it completely) if you plan to use savory fillings.
More Recipe
THE BEST CREPES RECIPE
Equipment
- Blender
- Frying pan
Ingredients
- 1½ cup All Purpose Flour
- 1 tbsp Granulated Sugar
- 3 Eggs
- 2 cups milk
- 3 tbsp Butter Melted
- 1 tsp Vanilla
- ½ tsp Baking Soda
Instructions
- In a bowl, mix together the flour, sugar, baking soda, and salt.
- Put eggs in a blender andblend until they are light and fluffy.
- Add the milk, vanilla, and butter to the blender. Blend for 1-2 minutes.
- Add the dry ingredients inthirds and blend for two minutes between each addition. Scrape the sides of the blender to properly mix all ingredients, if necessary.
- Preheat a pan to medium heat and spray with cooking oil.
- Pour a small amount of batter from the blender onto the pan and tilt it around to distribute itevenly.
- Cook the first side until golden brown, then flip and cook the other side until golden brown.
- After each pancake is cooked,apply more cooking spray to the pan.
- Serve with your favorite topping and fruits.
