Best Crepe Recipe

The best crepe recipe – they are buttery & thin with a rich vanilla flavor. This easy crepe recipe is made in 5 minutes with 6 ingredients and can be prepared in advance & stored in the refrigerator. Serve them with a variety of fillings (jam, whipped cream, etc.) a dusting of powdered sugar or a drizzle of maple syrup.



We like to make some sort of special, warm breakfast on Saturday mornings. Waffles and pancakes are great, but this crepe recipe is extra special.

These homemade crepes are thin and buttery with a rich vanilla flavor. This easy crepe recipe comes together in 5 minutes with 6 ingredients. Also – try this chocolate crepes recipe – yum!

Plus, the batter can be prepared days in advanced and stored in the refrigerator so you can cook them fresh in the mornings, either in a large batch or just enough for that day.

Serve them with a variety of fillings (jam, homemade whipped cream, etc.) a dusting of powdered sugar or a drizzle of maple syrup.

Crepes Recipe: Ingredients & Substitutions

  • Whole milk. 2% milk and half and half both work well in this recipe.
  • Eggs. There are no substitutions for eggs.
  • Pure vanilla extract. I prefer that our crepes have a rich, vanilla flavor. You can reduce the amount or add in other extracts (almond, orange, etc.) to change the flavors. Vanilla bean paste or the seeds from one vanilla bean can be used in place of extract.
  • All-purpose flour. I don’t suggest substituting the flour, although bread flour does work well.
  • Granulated sugar. honey can be used in place of granulated sugar.

How to make crepes

The batter for this crepe recipe is really easy to make in 5 minutes (or less) in the blender. It does take some time to cook each individual crepe in a crepe pan or large nonstick pan, so keep that in mind. Here are some step-by-step instructions on how to make crepes, and don’t forget to watch the video.

Make the crepe batter

Begin by making the batter. Simply add the ingredients in the order listed into the container of a blender.

Secure the lid and start blending on low speed, then increase to high and blend on high speed for 30-50 seconds until mixture is smooth.

Transfer the batter to a glass bowl with a lid and let it chill in the refrigerator for at least one hour. You can also chill it overnight and for up to 5 days.

Cook

Next, cook each crepe individually in a nonstick frying pan or crepe pan over medium heat.

Start by melting 1 teaspoon of butter into the pan and swirl it around. Note: Cooking the crepes in butter (and not just greasing the pan with cooking spray) is critical for making the best crepes. The crispy butter outside is so delicious.

Then, pour ¼ cup of batter in the center of the pan and swirl it around to evenly distribute it in a circle on the surface of the pan.

Cook the crepe for 2-3 minutes on the first side, until parts of it are lightly golden brown and bubble form in the batter and the edges are set.

Flip and cook on the second side for 2-3 minutes until lightly golden brown in some places. Transfer the cooked crepes to a large plate and cover them with a light tea towel.

Repeat with a second ¼ cup portion of batter.

Very important: After every 2 crepes, add another tsp of butter to the pan and swirl it around. Then cook 2 more, add another tsp of butter. etc. until all the batter is used. This recipe makes 15-16 crepes. The butter makes the crepes golden-brown and so delicious.

To Make In Advance

If you’d like to prepare these crepes in advance, you can do it in one of two ways:

  1. Make the batter the night before, then store it in the refrigerator overnight and cook in the morning.
  2. Make the batter and cook the crepes the day before you plan on enjoying them for breakfast. Then, reheat them in the morning. You can reheat an entire batch in a covered baking dish in the oven set to warm, or individually on the stovetop or in the microwave.

I prefer to cook the crepes the night before we plan on eating them in the morning, since cooking 16 crepes individually for 5-6 minutes total takes a long time!

Serve

Once the crepes are finished, serve them warm with your favorite fillings/toppings. here are some suggestions:

  • Jam
  • Nutella
  • Fresh berries
  • Homemade whipped cream
  • Dusting of powdered sugar
  • Drizzle of maple syrup.
  • Homemade chocolate pudding

I love to see my family member’s food personalities come out when they choose how to eat their crepes.

How to store homemade crepes

Store leftover crepes in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop in a nonstick pan heated over low heat.

How to freeze crepes

Let the crepes cool completely. Then, layer them in an airtight container with wax paper in between each crepe. Freeze for up to 2 months.

Transfer the frozen crepes to the refrigerator to thaw overnight before eating. Reheat in the microwave or on the stovetop in a nonstick pan heated over low heat.

FAQs about this Crepe Recipe

What is the secret to great crepes?

The secrets that make this the best crepe recipe are: 1) extra vanilla in the batter and 2) cooking the crepes in butter.

Does crepe batter need to rest?

Yes, in this crepe recipe the batter needs to chill for at least one hour in the refrigerator. I almost always make it the night before and chill overnight.

Can I double this recipe?

Yes, you can double or halve this recipe with great results.

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Best Crepe Recipe

LauraThese homemade crepes are thin and buttery with a rich vanilla flavor. This easy crepe recipe comes together in 5 minutes with 6 ingredients and can be made days in advance, stored in the refrigerator and cooked in the morning. Serve them with a variety of fillings (jam, whipped cream, etc.) a dusting of powdered sugar or a drizzle of maple syrup.5 from 3 votesCourse Breakfast, brunchCuisine American, FrenchServings 16 crepesCalories 127Prep Time5 minutes Cook Time20 minutes Chilling (batter)1 hour Total Time1 hour 25 minutes

Equipment

  • Vitamix blender
  • measuring spoons
  • measuring cups
  • crepe pan
  • 12″ Deep Nonstick Fry Pan

Ingredients  

  • 2 cups whole milk
  • 4 eggs
  • 2 tablespoons salted butter melted and cooled slightly
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon sea salt

For cooking

  • 3 tablespoons salted butter

Instructions 

Make the crepe batter

  • Add the ingredients in the order listed into the container of a blender.
  • Start blending on low speed and increase to high.
  • Blend on high speed for 30-50 seconds until mixture is smooth.
  • Transfer the batter to a glass bowl with a lid and let it chill in the refrigerator for at least one hour. You can also chill it overnight and for up to 5 days.

Cook the crepes

  • Heat a nonstick frying pan (or crepe pan) over medium heat.
  • Melt 1 tsp butter into the pan and swirl it around.
  • Pour ¼ cup of batter in the center of the pan and swirl it around to evenly distribute it in a circle on the surface of the pan.
  • Cook for 2-3 minutes on the first side, until parts of it are lightly golden brown and bubble form in the batter and the edges are set. Flip and cook on the second side for 2-3 minutes until lightly golden brown in some places (see photos).
  • Transfer the cooked crepe to a large plate and cover it with a light tea towel.
  • Repeat with a second ¼ cup portion of batter.
  • After every 2 crepes, add another tsp of butter to the pan and swirl it around. Then cook 2 more, add another tsp of butter. etc. until all the batter is used. This recipe makes 15-16 crepes.

Serve

  • Serve warm with jam, Nutella, fresh berries, homemade whipped cream, etc.
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Video

Notes

You do not want the pan too hot; it may take a little playing around with your stove to determine the perfect setting to use to cook the crepes.Ingredient Substitutions
  • Whole milk. 2% milk and half and half both work well in this recipe.
  • Eggs. There are no substitutions for eggs.
  • Pure vanilla extract. I prefer that our crepes have a rich, vanilla flavor. You can reduce the amount or add in other extracts (almond, orange, etc.) to change the flavors. Vanilla bean paste or the seeds from one vanilla bean can be used in place of extract.
  • All-purpose flour. I don’t suggest substituting the flour, although bread flour does work well.
  • Granulated sugar. honey can be used in place of granulated sugar.
How to store homemade crepesStore leftover crepes in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop in a nonstick pan heated over low heat.How to freeze crepesLet the crepes cool completely. Then, layer them in an airtight container with wax paper in between each crepe. Freeze for up to 2 months.Transfer the frozen crepes to the refrigerator to thaw overnight before eating.Reheat in the microwave or on the stovetop in a nonstick pan heated over low heat.To Make In Advance If you’d like to prepare these crepes in advance, you can do it in one of two ways:
  1. Make the batter the night before, then store it in the refrigerator overnight and cook in the morning.
  2. Make the batter and cook the crepes the day before you plan on enjoying them for breakfast. Then, reheat them in the morning. You can reheat an entire batch in a covered baking dish in the oven set to warm, or individually on the stovetop or in the microwave.
I prefer to cook the crepes the night before we plan on eating them in the morning, since cooking 16 crepes individually for 5-6 minutes total takes a long time!

Nutrition

Serving: 1crepe | Calories: 127kcal | Carbohydrates: 14g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 133mg | Potassium: 74mg | Fiber: 1g | Sugar: 2g | Vitamin A: 218IU | Calcium: 44mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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