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Master this Crepes Recipe in minutes with just 6 ingredients! Then fill these French-style pancakes with your favorite toppings like berries, whipped cream, or Nutella.
It seems like every culture has its own version of a pancake. Be it blintzes, blinis, crepes, or dosas, people across the world enjoy round, thin cakes with toppings and fillings.
Crepes are the French interpretation and probably my favorite. Crepes flavors can be sweet (crêpes sucrées) with fillings like berries, whipped cream, bananas, caramel sauce, chocolate and Nutella. Or, they can be savory crepes (crêpes salées) with ham and cheese, bacon, chicken, eggs, or a vegetable blend inside. There’s no wrong way, or wrong mealtime, to crepe!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Flour: While crepes are traditionally made with buckwheat flour, even the French may substitute white flour (usually white wheat flour) for sweet crepes.
Step-by-step instructions
- In a medium bowl, whisk eggs until beaten, then whisk in powdered sugar until smooth.
- Add flour and whisk until smooth. Add the milk and vanilla, and whisky vigorously until completely smooth.
- In a 10 1/2-inch skillet over medium heat, heat ½ teaspoon butter until melted. Pour ½ cup batter in the center of the pan and tilt pan until evenly distributed.
- Cook on one side until set and lightly browned, about 1 minute 15 seconds.
- Flip and continue cooking until cooked through and browned on the second side, about 45 seconds longer.
- Remove from heat and stack on a plate to keep warm.
- Fold or roll and serve with fresh berries, (I love strawberries with them) and whipped cream if desired.
Recipe tips and variations
- Yield: This easy Crepes recipe makes 8 (10-inch) crepes.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The crepe batter can be made a day in advance and stored in the refrigerator. Whisk to recombine before cooking the crepes.
- Freezer: Stack cooled, unfilled crepes (laid flat) between sheets of parchment, wax paper, foil or white paper towels. Store in freezer-safe containers, label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a non-stick skillet.
Recipe FAQs
Pancakes are fluffier because they include a leavening agent in the batter such as baking powder. Ultra-thin crepes do not.
Those large, circular cooking surfaces at Crêperies certainly look impressive. But if you’re not cranking out hundreds of crepes per day, any non-stick skillet will do (a 10-½ inch pan is recommended for this recipe).
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Crepes Recipe
Ingredients
- 4 large eggs
- 1 cup powdered sugar
- 1 cup + 2 tablespoons all-purpose flour (see note 1)
- 2 cups milk
- 1/2 teaspoon vanilla extract
- 4 teaspoon butter
- fresh berries for serving
- whipped cream for serving
Instructions
- In a medium bowl, whisk eggs until beaten, then whisk in powdered sugar until smooth.
- Add flour and whisk until smooth. Add the milk and vanilla, and whisky vigorously until completely smooth.
- In a 10 1/2-inch skillet over medium heat, heat ½ teaspoon butter until melted. Add ½ cup batter and tilt pan until evenly distributed.
- Cook on one side until set and lightly browned, about 1 minute 15 seconds. Flip and continue cooking until cooked through and browned on the second side, about 45 seconds longer.
- Remove from heat. Fold or roll and serve with fresh berries and whipped cream if desired.
Recipe Video
Notes
- Flour: While crepes are traditionally made with buckwheat flour, even the French may substitute white flour (usually white wheat flour) for sweet crepes.
- Yield: This easy Crepes recipe makes 8 (10-inch) crepes.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The crepe batter can be made a day in advance and stored in the refrigerator. Whisk to recombine before cooking the crepes.
- Freezer: Stack cooled, unfilled crepes (laid flat) between sheets of parchment, wax paper, or white paper towels. Store in freezer-safe containers, label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a non-stick skillet.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Great recipe…my husband and I have been eating these for breakfast for two days! Will finish the last of
it tomorrow, next time will halve the recipe (well, because you know….but they’re soooooo good! Thank you.
Note: you forgot to say “add vanilla” in the recipe instructions.
Hi Linda, thank you so much for your comment! I’m so glad you both love them! Thank you also for pointing out the missing vanilla, I’ve fixed it properly this time. Happy cooking! – Meggan
Love crepes! Thank you for another great recipe! BTW I think you mean whisk the milk and vanilla. 🙂.
Thanks Tammy! – Meggan