I trained at a French culinary school, but it wasn’t there that I learned to make crepes. It was in Paris while working as an au pair for a family with three little boys, all of whom loved their crêpes au sucre and crêpes au Nutella. These thin, delicate pancakes, made from a mixture of flour, eggs, melted butter, salt, milk, and occasionally sugar and flavorings, are a common French street food. They’re simple to whip up at home—the batter comes together quickly in a blender, and each crepe takes just about a minute to cook.
Common Crepe Fillings
For Sweet Crepes:- Fruit and whipped cream, sweetened ricotta, Nutella, lemon curd, or chocolate sauce
- Butter and a sprinkling of sugar
- Lemon juice and a sprinkling of sugar
- Sautéed apples and cinnamon
- Butter and fruit jam or preserves (my homemade fig jam would be wonderful)
- Peanut (or any other nut) butter and jam
- For a bit of texture, you can top off crepes with something crunchy (i.e., sliced almonds, candied pecans, granola, toasted coconut)
- Ham or prosciutto and cheese
- Chicken or turkey and mushrooms
- Spinach and cheese
- Smoked salmon and schmear (cream cheese)
- Ratatouille and goat cheese
- Sautéed or roasted veggies and cheese
- Scrambled eggs and cheese, with or without bacon (for perfectly crispy bacon, learn how to cook bacon in the oven)
- Pesto sauce with chicken and greens
- Chicken or turkey with avocado
What You’ll Need To Make Crepes
- Milk: Provides the liquid base for the batter. Whole milk makes the crepes richer, while 2 percent milk offers a slightly lighter option.
- Eggs: Bind the batter together, ensuring a delicate structure and contributing to the crepes’ tender texture.
- Sugar: Adds a hint of sweetness, complementing sweet fillings or toppings. For savory crepes, cut the sugar in half.
- Vanilla extract: Infuses the batter with a warm, aromatic depth, perfect for complementing sweet variations. Omit for savory variations.
- All-purpose flour: Provides the structure for the crepes.
- Butter: Used in the batter for richness and flavor, and also for greasing the pan to cook the crepes, giving them a lacy golden surface and slightly crispy edges.
Key Equipment
Step-by-Step Instructions
Step 1: Make the BatterPlace the milk, eggs, sugar, vanilla, and salt into a blender. Whiz for a few seconds to blend until smooth. Remove the lid and add the flour.
Cover and blend again until completely smooth, about 30 seconds. Remove the lid, pour in the melted butter, cover, and blend until combined, about 10 seconds more.
Step 2: Let the Batter Rest
Transfer the batter to a separate container and let it rest in the refrigerator for at least 30 minutes or up to 24 hours. Resting provides time for the flour to absorb the liquid and for the gluten to “relax,” resulting in delicate crepes that aren’t rubbery.
Step 3: Cook the Crepes
Heat a crepe pan or 8 to 10-inch nonstick skillet (see note) over medium heat. Grease the pan lightly and evenly with butter. Cooking the crepes in a little butter gives them a golden-brown, lacy surface.
Pour about ¼ cup of batter into the center of the pan.
Immediately lift the pan off the heat and swirl the batter so that it forms a thin, even circle on the bottom of the pan.
Keep turning the pan until the batter is evenly spread.
Cook for about 1 minute, until the top is set, the edges are dry, and the crepe is golden on the bottom.
Lift the crepe with an offset spatula or butter knife, taking care not to scratch the pan with the utensil, and flip with your fingertips; cook the other side for about 20 seconds, or until slightly golden and spotted.
Transfer the cooked crepe to a plate. Repeat with the remaining batter, greasing the pan with a bit of butter each time and adjusting the heat as necessary. Place the cooked crepes in a stack on the plate. Cover with plastic wrap until ready to serve.
Crepes
- 2¼ cups whole or 2 percent milk
- 4 large eggs
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1½ cups all-purpose flour, spooned into measuring cup and leveled off
- 4 tablespoons butter, melted and slightly cooled, plus more for cooking the crepes
Place the milk, eggs, sugar, vanilla, and salt into a blender. Whiz for 5 to 10 seconds to blend until smooth. Remove the lid, add the flour, cover, and blend again until completely smooth, about 30 seconds. Remove the lid, pour in the melted butter, cover, and blend until combined, about 10 seconds more. Transfer the batter to a bowl or separate container and let it rest in the refrigerator for at least 30 minutes or up to 24 hours.
Heat a crepe pan or 8 to 10-inch nonstick skillet (see note) over medium heat. Grease the pan lightly and evenly with butter. Pour about ¼ cup of crepe batter into the center of the pan (you can use a ¼-cup dry measuring cup to “ladle” the batter into the pan). Immediately lift the pan off the heat and swirl the batter so that it forms a thin, even circle on the bottom of the pan. Cook for about 1 minute, until the top is set, the edges are dry, and the crepe is golden on the bottom. Lift the crepe with an offset spatula or butter knife, taking care not to scratch the pan with the utensil, and flip with your fingertips; cook the other side for about 20 seconds, or until slightly golden and spotted. Transfer the cooked crepe to a plate. Repeat with the remaining batter, greasing the pan with a bit of butter each time and adjusting the heat as necessary. Place the cooked crepes in a stack on the plate. Cover with plastic wrap until ready to serve. (Note that the first crepe is rarely perfect; it “seasons” the pan so the remaining crepes are easy to cook, and it also tells you if the pan’s temperature is right.)
To serve: Warm the crepes using one of the methods below and fill with your favorite fillings. Roll the crepes or fold in half or into quarters, and top with your favorite toppings.
Note: This recipe contains sugar and vanilla for a sweet version of a crepe. If you’d like to make savory crepes, reduce the sugar to one tablespoon, omit the vanilla extract, and add some fresh chives or other herbs if you like. A bit of finely grated Parmigiano Reggiano is good, too.
Note: You can cook crepes in any 8 to 10-inch nonstick pan (the base of the pan should have the same diameter that you want for your crepes), but the ideal pan for making crepes is a traditional French crepe pan.
Make-Ahead/Freezer-Friendly Instructions: Wrap the stacked crepes in plastic wrap and store in refrigerator for up to three days.
To freeze, separate each crepe with wax or parchment paper, wrap tightly in plastic wrap, and freeze for up to 1 month. Thaw the stack overnight in the refrigerator before using, or just remove the crepes one by one as needed and thaw at room temperature before reheating.
Reheating Instructions: The best way to reheat individual crepes is in a crepe pan or nonstick skillet. You can use a tiny bit of butter and heat over medium heat until warm and slightly crisp on the edges, about 30 seconds. To reheat a stack of crepes, wrap the crepes in aluminum foil and heat in a 350 F-oven until warmed through, 5 to 10 minutes.
Nutrition Information
Serving size: 1 crepe
Calories: 127, Fat: 7 g, Saturated fat: 4 g, Carbohydrates: 12 g, Sugar: 3 g, Fiber: 0 g, Protein: 4 g, Sodium: 106 mg, Cholesterol: 61 mg
