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A plate of crepes with whipped cream and berries on top.

Crepes Recipe

Master homemade Crepes in minutes with just 6 ingredients! Then fill these French-style pancakes with your favorite toppings like berries, whipped cream, or Nutella.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 servings (1 crepe each)
Calories 270kcal



  • 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 1/2 teaspoon butter until melted. Add 1/2 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.



  1. Flour: While crepes are traditionally made with buckwheat flour, even the French may substitute white flour (usually white wheat flour) for sweet crepes.
  2. Yield: This easy Crepes recipe makes 8 (10-inch) crepes.
  3. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  4. Make ahead: The crepe batter can be made a day in advance and stored in the refrigerator. Whisk to recombine before cooking the crepes.
  5. 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.


Serving: 1crepe | Calories: 270kcal | Carbohydrates: 43g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 76mg | Potassium: 163mg | Fiber: 1g | Sugar: 18g | Vitamin A: 296IU | Calcium: 95mg | Iron: 2mg