How to Make Perfect Crepes at Home

It’s difficult to find a town in France that doesn’t have at least one crêperie. The thin, delicate pancakes are as beloved there as croissants, macarons, and freshly baked bread. However, this French staple is also becoming popular in the United States. Here’s how to make perfect crepes in your own kitchen.

In France, sweet crepes are traditionally made with wheat flour, while the savory kind, called galettes, are made with buckwheat flour. You eat both varieties with a fork and knife, although some with minimal toppings can be wrapped and eaten on the go.

Crepes are incredibly versatile—you can stuff them with virtually anything that sounds good. However, they’re often quite pricey for even a small serving. Whether you want to save a few bucks, or you just don’t have anywhere that serves crepes in your town, we’ll show you how to make these delicious treats at home.

What You’ll Need

Here are the products you’ll need to prepare crepes at home. Some substitutions are available, which are noted by the item. Other things you might also need that you probably already have are a large plate and a clean dish towel to lay your cooked crepes on if you’re making them ahead of time:

A nonstick crepe pan: Any nonstick round skillet will work, but a crepe pan is obviously better suited for this recipe.

A blender: You can use a whisk to combine all the ingredients instead, but a blender will result in the smoothest batter.

A silicone spatula: This skinny version is traditionally used to make crepes because it helps prevent you from accidentally tearing your pancakes.

A mixing bowl: What recipe is complete without a good mixing bowl? You’ll use this to let your batter rest after mixing.

A set of measuring cups: These will help you measure your ingredients while mixing the batter and ensure you get evenly-sized crepes each time during the cooking process.

Ingredients

Crepe recipes can vary, but we’re following one from Chocolates and Chai. This recipe uses all-purpose flour and works for both sweet and savory crepes. Just omit the vanilla extract if you prefer savory.

To make 10 crepes, you’ll need the following ingredients:

• 2 large eggs at room temperature
• 1-1/4 cups of whole milk 
• 1/3 cup of sugar
• 1 teaspoon vanilla extract (omit for savory crepes)
• 1-1/4 cup of all-purpose flour
• A pinch of salt
• 2 tablespoons unsalted butter, melted

Making the Batter

To make your crepe batter, put the eggs, milk, sugar, and vanilla extract in your blender and blend until smooth. Add in your flour and salt and blend until all the ingredients are just combined. You don’t want to over mix the batter.

When the batter is finished, pour it into your mixing bowl and cover it. Refrigerate the batter for at least an hour and up to one day. This resting period allows the flour to fully absorb the liquid and will result in more tender crepes. Give the batter a good stir just before you begin to cook.

Cooking Your Crepes

There’s definitely a learning curve when you make crepes for the first time. It’s not a bad idea to double your recipe on your first try just in case!

Place your nonstick crepe pan over medium heat and give it a few minutes to get hot. When it’s ready, add just enough butter to coat the bottom of the pan. Butter makes your crepe easier to remove when it’s ready and adds delicious flavor.

Next comes the tricky part. Add 1/4 a cup of your crepe batter to the pan and quickly (but gently) swirl the batter so that it evenly coats the pan. It may take a few tries to get the hang of this. But don’t throw away any lopsided crepes—they taste just as good!

Once your crepe has evenly coated the bottom of the pan, let it cook for one to two minutes until the edges just begin to brown. Then, using your silicone spatula, gently lift the crepe and flip it over like a pancake. (This skill may also take a few tries to master!)

Let the other side cook for about 15-30 seconds or until it’s just beginning to turn golden brown. Transfer the finished crepe to a plate and repeat the process with the rest of your batter. Don’t forget to add butter to the pan each time.

Other Fillings to Try

When it comes to crepe fillings, the sky’s the limit. Some popular savory fillings include:

• Mushrooms and spinach
• Ham and cheese
• Smoked salmon and cream cheese
• Eggs and cheese
• Spinach and artichokes

Popular sweet fillings include:

• Granulated sugar and butter
• Nutella
• Mixed berry preserves
• Lemon curd and whipped cream
• Fresh berries and powdered sugar

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Crepes are a delectable treat that can be enjoyed sweet or savory. If you’re not gonna make it to Paris anytime soon, no problem! With this recipe, you can make your own crepes any time you want, with any filling you want.