Homemade French Crepes are soft, buttery, versatile and maddeningly delicious, the recipe is super simple and needs only a few basic pantry staples for ingredients .
Really easy to make with no special tools, just a blender and non-stick skillet is enough!
WHAT ARE CREPES?
Crepes are super-thin pancakes with no leavening and a beautiful lacy appearance which is more delicate, and larger than regular American pancakes. Also, rather than being topped with syrup, crepes are typically filled with either sweet or savory fillings and can be eaten for pretty much any meal or even dessert. Crepes come from France where they are so popular that there is even a special holiday in early February known as la Chandeleur, or Crêpe Day that is dedicated to the eating of crepes.
WHAT ARE INGREDIENTS YOU WILL NEED?
You will need:
- Unsalted Butter: Butter is a key ingredient. Have extra butter handy for the skillet.
- All-Purpose Flour: Flour is another key ingredient, providing the overall structure.
- Granulated Sugar: These are lightly sweetened – you only need 1 tablespoon for savory crepes.
- Salt: A pinch of salt adds flavor.
- Whole Milk & Water: Crepe batter needs liquid. Using all water created a limp and lacking crepe, while using all milk created a heavy crepe. For the best texture, use a mix of both.
- Eggs: As they do in pancake batter, eggs provide structure and bind all the ingredients together.
- Vanilla Extract: Adds flavor to the crepes! Feel free to leave it out if you make savory style crepes.
HOW TO MAKE CREPES?
Making crepes is so simple and need to follow few steps:
- Melt the butter
- Combine all ingredients in a blender
- Chill the batter
- Cook the crepes
- Serve with favorite fillings
TIPS FOR MAKING PERFECT CREPES:
Here are some of the tips I used to follow:
- The batter should be thin and lump-free.
- Chill or rest the batter 30 minutes or more if time allows. This allows the bubbles to evaporate and enhances the batter’s flavor and, more importantly, gives the flour a chance to fully hydrate.
- It can be made up to 24 hours in advance and refrigerated.
- Butter the pan between each crepe for the thin, delicate, and buttery crisp edges.
- Pour the batter into the center of the hot and buttered pan. Lift the pan up and twirl it so the batter stretches as far out as it can go.
- The crepes should be thin and have a light lacy pattern of browning.
- Don’t wait too long to flip crepes or else they will taste rubbery.
FILLING SUGGESTIONS:
The filling is the fun part! Here are some of my favorite ways to enjoy homemade crepes:
Sweet fillings:
- Dusted with powdered sugar
- Rolled around a whipped cream filling, drizzled with honey or nutella or chocolate sauce, and served with fresh berries
- Filled with cream cheese and strawberry sauce or blueberry sauce
- Filled with nutella and sliced strawberries
- Filled with banana and nutella or caramel or butterscotch
- Filled with ice cream, toasted nuts and chocolate sauce
Savory fillings:
- Chicken and mushroom filling
- Shrimp
- Omelette with herbs
- Sauteed mushrooms
MAKE-AHEAD AND LEFTOVERS:
Batter: Make the batter up to 24 hours ahead of time and refrigerate. Give it a gentle stir before cooking.
Fridge: Crepes can be cooked ahead of time, layered between parchment or waxed paper and stored in the fridge for about a week. Heat for a few seconds in the microwave.
Freezer: Layered between parchment or waxed paper and place in a freezer bag or air tight container. Freeze up to 3 months.
CAN I USE WHOLE WHEAT FLOUR TO MAKE CREPES?
If you prefer wholewheat flour over AP flour, you’re welcome to make this substitution as well. But do note that the batter will taste nuttier and not as smooth as crepes made with AP flour. The finer the whole wheat flour, the better the homemade crepes will be.
Other breakfast recipes you might like:
HOMEMADE FRENCH CREPES RECIPE:
INGREDIENTS:
1 cup milk, warm
1/2 cup water, lukewarm
4 large eggs
4 tbsp unsalted butter, melted
1 cup all-purpose flour
2 tbsp granulated sugar
1 tbsp vanilla extract
Pinch sea salt
DIRECTIONS:
- Melt butter in the microwave or on the stove.
- Add all the ingredients into a blender or food processor starting with the wet ingredients. Blend on medium-high speed for 20-30 seconds until everything is combined. The mixture will be silky smooth and the consistency of cream. Keep refridegrated for 30 minutes for the bubbles to go down.
- Melt a dot of butter in a 10-inch non-stick skillet over medium heat. Pour about 1/4 cup batter into the skillet, or enough to coat the bottom of the pan. As you are pouring the batter into the skillet, swirl the batter to evenly coat the bottom. Fill any gaps with a little more batter.
- Once the edges are golden, flip the crepe using a thin-edged spatula to easily get under the crepe. Sautee another 30 seconds or until the second side turns golden then turn the crepe out onto a clean cutting board.
- Repeat with the remaining batter, adding butter as needed. Once crepes are at room temp, they can be stacked.
RECIPE NOTES:
- The batter should be thin and lump-free.
- Chill or rest the batter 30 minutes or more if time allows. This allows the bubbles to evaporate and enhances the batter’s flavor and, more importantly, gives the flour a chance to fully hydrate.
- It can be made up to 24 hours in advance and refrigerated.
- Butter the pan between each crepe for the thin, delicate, and buttery crisp edges.
- Pour the batter into the center of the hot and buttered pan. Lift the pan up and twirl it so the batter stretches as far out as it can go.
- The crepes should be thin and have a light lacy pattern of browning.
- Don’t wait too long to flip crepes or else they will taste rubbery.
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