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Get ready for the Best Crepe Recipe! Thin homemade crepes with utterly buttery crisp edges and they’re so simple to make. Stuff them with your favorite sweet or savory fillings!

Top down shot of crepes on a white plate.
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This Best Crepe recipe serve up French restaurant style crepes right at home! The great thing is that they’re so easy to make! You can whip these up for a weekday treat or weekend feast. Go savory or go sweet with your toppings and filling, these golden crepes are great for breakfast, brunch, lunch or dessert.

If you’re looking for more breakfast ideas, why not also try my Pumpkin Spice Pancakes with Chocolate Chips and my Low Carb Breakfast Potato Skillet!

Why you’ll love The Best Crepe recipe!

  • Perfect crepes. Crispy edged, moist and delicate these crepes will bowl you away!
  • Easy crepes. Only a handful of kitchen staple ingredients, these homemade crepes go from pantry to table in 20 mins.
  • Versatile. You can have crepes for almost any meal! They go with sweet filling, like jam or Nutella or savory filling like spinach, mushrooms and cheese such as ricotta.

Ingredients you’ll need

  • AP Flour
  • Eggs
  • Whole Milk
  • Oil
  • Salt
  • Vanilla Extract
  • Butter
Ingredients needed for the best crepe recipe.

How to make The Best Crepe recipe

  • Make your batter – Whisk together your wet ingredients then add in the dry ingredients. Mix well until there’s no lumps.
  • Cook – In a pan with butter, add a 1/4 cup of batter. Cook for 30 secs on one side then flip for 30 secs again.
  • Place crepes on a plate, include any sweet or savory toppings you like, enjoy!
Whisk in a bowl of batter.

Recipe notes and tips

  • The consistency of the crepe batter is key. It should be slightly thinner than heavy cream, with no lumps.
  • If you have the time, let the batter stand at room temperature for 30 minutes. This allow the flour to fully absorb the liquid, making for truly melt in the mouth crepes! This step is not essential though.
  • No crepe pan? No worries! A medium non-stick pan or well-seasoned cast-iron frying pan will do the trick. 
  • Make sure your pan is hot and on a medium heat. Too hot and the batter won’t spread to the sides of the pan before setting.
  • Use a pastry brush or paper towel to coat the pan very lightly with melted butter. Don’t overdo the butter or the crepes will be too greasy.
  • Use a small ladle or measuring cup to help get the portion of batter right each time.
  • When the crepe looks dry on top and it releases from the pan then it’s ready to flip!
  • Stack crepes on a plate or baking sheet and cover with a clean kitchen towel until the entire batch is cooked. 
  • Crepes work great with either sweet or savory fillings. Have fun!
Top down shot of the best crepes on a white plate.

FAQ’s

What are crepes?

Crepes are thin and delicate French-style pancakes made without any leavener. When made correctly, they’re super thin, melt in the mouth, with buttery crisp edges. 

Crepe recipes can vary, but most include flour, liquid (milk and/or water), and salt. Restaurants usually make them with a special pan, but a regular skillet works fine!

Can I make crepes ahead of time?

You can make the crepe batter up to 1 day in advance. Seal the batter tightly in a container or pour into a mixing bowl and cover tightly. Crepes are best enjoyed right away, plus they are so quick to whip up!

If you want to prep cooked crepes ahead of time, you can make a batch and store in the refrigerator for up to 1-2 days. Reheat in the microwave or arrange on a lined baking sheet, cover with foil and warm in a 275°F oven for 10 minutes.

Can I freeze crepes?

Yes! Place a stack of cooked, cooled crepes (ideally between paper towels) inside a heavy-duty zip-lock plastic bag. You can refrigerate for up to five days, or freeze up to two months. Thaw crepes in the refrigerator then remove the stack from the bag, finally reheat in a microwave at high for 15 seconds.

What are the best fillings for crepes?

These is one of the best things about crepes – their versatility! You can stuff or top them with all your fave ingredients, be they sweet or savory. Here’s some ideas:

  • Fresh Berries
  • Jam – like strawberry, blueberry or raspberry.
  • Curd – lemon or orange curd.
  • Nutella
  • Whipped Cream
  • Cheese – cheddar, ricotta, blue cheese, feta.
  • Protein – chicken, shrimp, salmon.
  • Veggies – spinach, broccoli, mushrooms.
  • Scrambled Eggs
Crepes on a plate with berries.

Delicious dessert ideas

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5 from 2 votes

Best Crepe Recipe

Get ready for the Best Crepe Recipe! Thin homemade crepes with utterly buttery crisp edges and they're so simple to make. Stuff them with your favorite sweet or savory fillings!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 10 crepes

Ingredients 

  • 1 cup all purpose flour, sifted
  • 3 large eggs
  • 1 1/2 cup whole milk
  • 1 tbsp. oil
  • ¼ tsp salt
  • 1 tbsp. vanilla extract
  • 1 tsp. butter, to rub the pan

Instructions 

  • In a bowl, whisk together eggs, milk, oil until well combined. Sift in flour and salt and mix well until there’s no lumps. You can also add all the ingredients in a blender or use an emersion hand blender to mix.
  • On a stove top with medium heat, lightly grease a non-stick pan with some of the butter.
  • Add about 1/4 cup of the batter to the pan and rotate it immediately so that the batter covers up the pan.
  • Cook for about 30 seconds and flip it over to the other side and cook for about 30 seconds until it’s cooked. Repeat this process until all the batter is used up.
  • Assemble the crepes on a plate and any toppings you like or stuff with Nutella.

Notes

  • The consistency of the crepe batter is key. It should be slightly thinner than heavy cream, with no lumps.
  • If you have the time, let the batter stand at room temperature for 30 minutes. This allow the flour to fully absorb the liquid, making for truly melt in the mouth crepes! This step is not essential though.
  • No crepe pan? No worries! A medium non-stick pan or well-seasoned cast-iron frying pan will do the trick. 
  • Make sure your pan is hot and on a medium heat. Too hot and the batter won’t spread to the sides of the pan before setting.
  • Use a pastry brush or paper towel to coat the pan very lightly with melted butter. Don’t overdo the butter or the crepes will be too greasy.
  • Use a small ladle or measuring cup to help get the portion of batter right each time.
  • When the crepe looks dry on top and it releases from the pan then it’s ready to flip!
  • Stack crepes on a plate or baking sheet and cover with a clean kitchen towel until the entire batch is cooked. 
  • Crepes work great with either sweet or savory fillings. Have fun!

Nutrition

Serving: 1crepe | Calories: 110kcal | Carbohydrates: 12g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 61mg | Sodium: 99mg | Potassium: 82mg | Fiber: 1g | Sugar: 2g | Vitamin A: 153IU | Calcium: 52mg | Iron: 1mg
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