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You don’t need to go all the way to France to eat delicious crepes. You can make them right at home! The good news is that making homemade crepes is actually really easy to do. And once you make the batter, you can keep it in the fridge for up to 5 days and make a few fresh crepes every day! Eat them with fresh berries and whipped cream or load them up with your favorite savory toppings.
Ingredients for Homemade Crepes
Unbleached flour is my go-to for all of my baked goods. Try to avoid bleached flour, if you can, as it’s believed to be stripped of nutrients.
Milk and Water
Normal cow’s milk is what I prefer to use for this recipe, but you could probably get away with using plant-based milk as well. The crepe batter is very liquidy in order to create thin and delicious crepes.
Eggs make crepes soft and bouncy. Unfortunately, there’s really no substitute for eggs in this recipe.
If you’ve been following me for a while, you know that Redmond is the only salt I’ll ever use. I love to use Redmond sea salt because it’s mined from an ancient seabed and retains naturally occurring trace minerals that table salt lacks. Use my affiliate code AMBERSKITCHEN to get 15% off any Redmond product.
Melted butter in these crepes gives them a perfect richness while keeping them light and airy.
Just a few tablespoons of sugar give the perfect amount of sweetness to these crepes. If you want to make savory crepes, just leave the sugar out and they’ll cook up just fine!
How to Make Homemade Crepes
Making crepes at home is not as hard as you might think. If you can make pancakes, you can make delicious crepes.
Make the batter by combining all of the ingredients in a blender, and pulsing until well combined.
If you can, let the batter sit for around an hour. This will allow the flour to absorb all of the moisture and will result in a more tender crepe. If you absolutely cannot wait, you can make them right away and they’ll still turn out. But I recommend the hour rest time if you can be just a little patient. It helps the bubbles in the batter dissolve. Making the crepe batter the night before (then refrigerating overnight) works out really well too.
Once the batter has rested, heat a nonstick pan and grease it with nonstick spray or melted butter. I like to use this crepe pan from Amazon! My friend Emily gifted me two of these crepe pans and they are the BEST! I like to use them both so I can make two at a time- huge time saver because making crepes can be a time suck. Especially if you double the batch, which we always do!
Working quickly, pour about 1/3 cup of batter into a heated pan, then swirl the batter all around the pan, until it evenly coats the bottom and touches the edges of the pan. Set the pan back on the stove and let the crepe cook for about 1-2 minutes, or until the first side is set. Then flip the crepe and cook for up to 90 seconds.
It takes a minute to figure out the proper heat level. I generally start with medium to medium-high heat. Your first crepe might not end up being perfect and that’s okay.
Repeat with the remaining batter, and stack the cooked crepes on top of each other. If you have any leftover batter, you can keep it in the fridge (covered) for about a day. I usually double this recipe and make lots of crepes one day and save some batter for the next day.
The great thing about crepes is they are pretty good at any temperature, so you don’t need to be too worried about serving them right as they come off the pan. Stacking them after they’re cooked will help retain the heat and keep them fresh.
Filling crepes is a ton of fun. I like to set out all the fillings in bowls and serve everything up buffet-style, so everyone can make their own crepe.
You can fill crepes with whatever you like, but if you need a few ideas, here are a few favorite combinations:
- Nutella and banana
- Berries and whipped cream
- Cookie butter and strawberries
- Jam and whipped cream
- Lemon juice and powdered sugar
- Maple syrup and powdered sugar
- Bacon and cheese
- Ham and cheese
- Veggies and cheese
If you want to make sourdough crepes, you can add sourdough discard to the batter. It has a yummy, but mild, sourdough flavor. It’s a great way to use up some of that starter you have in the fridge. Per one batch of crepes, I add about 1/2 cup of I fed (discard) sourdough starter. To get the full sourdough fermentation effect, it’s best to make sure that you let the batter ferment for at least 12 hours (or up to 72 hours) while in the fridge.
More Brunch Recipes
I hope you love this recipe as much as I do. If you want to follow along on my cooking adventures, follow me on Instagram @AMBERSKITCHEN
- 2 cups unbleached flour
- 1 cup milk
- 1 cup plus 2 T water
- 4 eggs
- 1/2 tsp salt
- 4 T melted butter
- 2 T sugar (skip the sugar if you are making savory crepes)
- In a blender combine all ingredients, and blend on high until well mixed.
- Let the batter rest for an hour or two in the fridge until the bubbles have dissolved and are no longer frothy. (we quite often skip this step and still have good results)
- Get a non-stick frying pan with a handle and warm the pan to medium heat. Lightly coat pan with cooking spray or melted butter.
- Pour about 1/3 cup of batter into the heated pan, then QUICKLY pick the pan up by the handle, and swirl the batter to the outsides of the pan, so the batter evenly coats the bottom of the pan. Let cook for about 1 to 2 minutes, then carefully flip to the other side and cook for another 90 seconds or so.
- Repeat with remaining batter, stacking cooked crepes on top of each other as you finish off the batter.
- Fill crepes with yummy toppings such as Nutella, cookie butter, berries, real whipped cream, banana, etc.