How to Make Crepes

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You’ll love how quick and easy this crepe batter recipe is! Everything you need to know about how to make crepes, plus ideas for both sweet crepes and savory crepes.

how to make crepes

How to Make Crepes

About two years ago I visited a creperie for the first time. It was a little restaurant on Anna Maria Island that was known for their authentic crepes. They seriously had crepes with just about any filling you could imagine! I love taking a basic recipe and turning it into something sweet or savory, chocolatey or fruity…all depending on my mood for the day. Today we’re talking all about crepes!

What is the difference between a pancake and a crepe?

Pancakes and crepes are both traditional breakfast recipes. Pancakes are fluffier and thicker than crepes because they have a rising agent (either baking soda or baking powder) in them. Crepes are thin and do not rise at all.

How to Make Crepes

Making crepes is very similar to making pancakes. Mix the dry ingredients together in one bowl. Mix the wet ingredients in another bowl. Combine them and beat until the mixture is smooth.

You do not have to have a crepe maker to make crepes! Simply get a skillet hot on the stovetop and spray it with cooking spray. Use a ladle or measuring cup to pour in batter. Use a spoon to spread the liquid (it will be very thin) or tip the pan around so that the crepe batter runs all over the pan. Similar to pancakes, heat the batter just until it starts to bubble on top. Because the batter is so thin, it won’t take long.

Use a thin spatula to flip the crepe over and cook for not much more than a minute. It won’t take long for the crepe to be cooked through so watch it closely.

The amount of crepes you get will depend on how big you make the crepes.

what ingredients are in crepes

Crepe Fillings

One thing I love about crepes is that they are so versatile. This recipe calls for just a touch of sugar which makes them lightly sweet. You can leave out the sugar if you’d like, but the recipe as written works well as both sweet crepes and savory crepes.

Sweet Crepes

  • Fruit (Bananas, strawberries or pineapple
  • Cannoli Cream
  • Whipped Cream
  • Nutella and Bananas
  • Apple Pie Filling
  • Mascarpone Cheese
  • Greek Yogurt (your favorite flavor..and add fruit!)
  • Cream Cheese Filling
  • Peaches and Cream
  • Use crepes to make a cake, layering crepes and frostings

Savory Crepes

  • Meat & Spinach (either chicken or steak is great)
  • Smoked Salmon
  • Pulled Pork
  • Scrambled eggs, ham, bacon, sausage
  • Sausage Gravy
  • Ground beef, salsa, Mexican cheese, avocado
  • 4 Cheese (choose your favorites!)

how to cook crepesToppings for Crepes

Tools to Make Crepes

easy breakfast crepe with cherries
easy breakfast crepe with cherries

How to Make Crepes

5 from 1 vote
You'll love how quick and easy this crepe batter recipe is! Everything you need to know about how to make crepes, plus ideas for both sweet crepes and savory crepes.
Servings 8
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 15 minutes

Ingredients
 

  • 1 cup all-purpose flour
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 2 large eggs (room temperature)
  • 1/2 cup water (room temperature)
  • 1/2 cup 2% milk (room temperature)
  • 2 tablespoons melted butter

Instructions
 

  • Place the flour, sugar and salt in a medium bowl. Whisk together.
  • In another bowl, whisk together the eggs, water, milk and melted butter. 
  • Slowly pour the egg mixture into the flour, beating on low speed with a mixer until you've added all of the liquids and the mixture is smooth.
  • Cover the bowl with the mixture and let it rest for 20 minutes.
  • Heat skillet over medium low heat and spray lightly with cooking spray. Pour out a small amount of batter and spread it around with a wooden spoon or spatula. You can also lift the pan and gently tilt it to spread the batter around the bottom of the pan. You want the crepes to be thin.
  • Lightly cook on the first side. The crepe is ready to flip when the top starts to bubble lightly (similar to a pancake), and a spatula can slide under the crepe easily. Cook on the second side. 
  • If you'd like, you can store the batter in the refrigerator for several days and cook the crepes as you need them.
  • Fill or top the crepes with whatever you'd like!
  • Recipe makes 6-10 crepes depending on size made.
Author Julie Clark
Course Breakfast
Cuisine American

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Emily @ Love, Pasta and a Tool Belt
4 years ago

Ok I have to save this! When I went to Thailand there was a crepe stand by our hotel and it was so so delicious. My cousin and I have been trying to recreate the crepes ever since!

Linda
3 years ago

I want to try these, but I don’t know what type of butter to use. Do I use salted or unsalted?