These Easy Homemade Crepes are the best! Made with simple ingredients, these crepes are a versatile and delicious breakfast! The crepes are thin, soft, and buttery. Fill with your favorite ingredients and enjoy!
Crepes are the ultimate breakfast! My kids get so excited when they see me making crepes in the morning. Some like only bananas and whipped cream in it, some like strawberries and whipped cream, and one kid likes berries, Nutella, and bananas! That’s the best thing about crepes! You just make 1 recipe and everyone can fill it however they like!
Over a year ago, I wanted to add more variety to what we eat for breakfast so I started making crepes. I can’t believe it took me this long to post our perfect recipe!
Crepes are easy to prepare, use staple pantry ingredients, and come together quickly! PLUS they taste amazing!
Classic Crepe Ingredients:
- Eggs- The eggs bind the ingredients together, adding a rich flavor, and more protein to the crepes.
- Milk- Using milk as the liquid in crepes gives them a smooth and creamy texture.
- Butter- Adds richness and flavor.
- Granulated Sugar- Just a little goes a long way! I have found 2 tablespoons to be the perfect amount.
- Salt- Balances out the sweetness and adds to the delicious flavor of the crepes!
- Vanilla Extract- This makes the crepes so much better by giving it a fantastic aroma and flavor.
- All-Purpose Flour- Gives the crepes structure and keeps them light and delicate.
How to Make Crepes:
You won’t believe how EASY it is to make Homemade Crepes!
- Blend Together: Eggs, milk, melted butter, granulated sugar, salt, and vanilla extract. Add flour and blend again until the batter is smooth.
- Set Aside- Let the batter chill for 20+ minutes in the fridge if you have time. I’ll be honest, I usually don’t do this because I have 5 hungry kids to feed and it really doesn’t make a huge difference in my opinion.
- Warm up your pan- You can use a crepe pan (I love this crepe pan!) or a regular 8-10 inch pan (I love this pan!) Add just a little bit of butter and heat the pan to medium.
- Add batter to pan- I add about 1/4 cup but I like using a 1/3 cup measuring cup and adding a little less to avoid a mess if it spills.
- Swirl batter- Tilt and swirl the batter to form an even layer. Cook until just set then flip until the top looks dry and lightly brown around the edges.
- Repeat until the batter is gone.
- Fill and enjoy! The possibilities are endless!
Sweet Filling Ideas:
- Whipped Cream
- Berries
- Bananas
- Nutella
- Peanut Butter
- Dulce de Leche
- Salted Caramel
- Cream Cheese Frosting
- Lemon Curd
- Pie Fillings
- Cookie Butter
- Apples and cinnamon
- Powdered Sugar (So pretty when dusted on top)
- etc.
Savory Filling Ideas:
Note: Omit granulated sugar when making savory crepes
- Ham and Cheese
- Bacon or Sausage and Eggs
- Chicken or Turkey with Avocado or your favorite sauce
- Roasted Vegetables
- Spinach and Feta
- etc.
Here’s an example of how my youngest son likes his crepes! Just banana and whipped cream! I found it’s easiest with my youngest kids to fold the crepe as pictured.
Whipped Cream, Nutella, and Banana. One of my favorite ways to enjoy crepes!
To have enough whipped cream for all the crepes here is my whipped cream recipe:
Whipped Cream for Crepes:
Ingredients:
1 ½ cups heavy cream
¼ cup powdered sugar
½ tablespoon vanilla
1/8 teaspoon salt
Directions:
In a stand mixer or using a hand mixer, mix the whipped cream on high until soft peaks form. Add the powdered sugar, vanilla, and salt. Continue mixing until stiff peaks form.
Pro Tip: First whip some cottage cheese until smooth and add to the whipped cream once done, for a healthier version of whipped cream with more protein!
Crepes with Nutella, banana, whipped cream, and powdered sugar on top! SO good!
My personal favorite is a variety of berries!
My older boys like to enjoy crepes with whipped cream and berries. They like it rolled up and eat it with a fork. However you prefer to fold and fill your crepes, you will love it!
Even better with Nutella added!
How to Store Leftover Crepes:
Keep refrigerated in a gallon zip-lock bag or air-tight container for 4-5 days.
To Freeze:
Place parchment or wax paper between crepes before freezing to prevent them from sticking together. Put them in an airtight freezer bag or container. Frozen crepes can be kept in the freezer for 2-3 months. When ready to use, let thaw in the fridge overnight or at room temperature for a few hours. Reheat briefly in the microwave or a skillet before serving.
You Might Also Like:
- Greek Yogurt Pancakes
- Blueberry Streusel Muffins
- Tater Tot Breakfast Casserole
- Maple and Brown Sugar Overnight Oats
Easy Homemade Crepes
These Easy Homemade Crepes are the best! Made with simple ingredients, these crepes are a versatile and delicious breakfast! The crepes are thin, soft, and buttery. Fill with your favorite ingredients and enjoy!
Ingredients
- 3 large eggs
- 1 ¼ cup milk
- 2 tablespoons butter, melted
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1 cup unbleached all-purpose flour
- Butter for the pan
Instructions
1. In a blender, mix the eggs, milk, butter, sugar, salt, and vanilla extract for about 10 seconds. Add the flour and blend for about 30 seconds. The batter should be smooth.
2. Transfer the batter to a bowl. If you have time, let the batter rest for 30 minutes up to 24 hours. (Cover and chill in the fridge.)
3. Warm up a nonstick 8-10-inch pan or crepe pan over medium heat. Add a little butter to the pan; when it starts to foam, add about ¼ cup of the batter in the center of the pan, and 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.
4. Cook the crepe until the batter is just set and the underside is lightly golden, about 1 minute.
5. Using a rubber spatula, loosen the sides of the crepe and gently flip in the pan; cook for another 45 seconds.
6. Transfer crepes to a plate. Repeat until all batter is gone.
7. Serve with your favorite fillings: whipped cream, berries, bananas, Nutella, a few teaspoons of jam, or a sprinkling of cinnamon and sugar.
Notes
Note: To make this a savory crepe: omit sugar and vanilla extract. You could also add fresh herbs or finely grated Parmesan cheese.
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