A mastery guide for making the best crepes at home! I'm sharing my secrets for making tender and ultra-thin crepes with buttery, crisp edges, using just 7 simple ingredients and no special equipment. Enjoy them with your choice of sweet or savory fillings!
Jump to:
- 3 Reasons Why You'll Love This Crepe:
- The Common Issues
- What Is a Crepe?
- 3 Secrets for Making Ultra-Thin Crepes
- 7 Ingredients To Make The Best Crepes
- How To Make The Crepe Batter
- Cooking The Crepes
- The Flipping Technique
- Watch How To Make It!
- Tips For Storage And Making Ahead
- Troubleshooting Tips
- Crepe Fillings & Toppings
- More Classic French Dessert Recipes
- Best Crepes
3 Reasons Why You'll Love This Crepe:
Over the years, I've made countless crepes at work and home and created various crepe desserts, such as a crepe cake and a crepe suzette. And I need to say, this is hands down the best crepe recipe ever. Here are the three reasons why I think you'll love it too:
Ultra Thin Crepes
Say goodbye to a thick, rubbery crepe! The paper-thin layers of crepes feel so delicate and tender. In this post, I'm sharing tips for making them very thin.
Easy Steps
This simple crepe batter can be made in under 5 minutes by whisking all the ingredients in a bowl. There is no need to rest the crepe batter in the fridge; you can start cooking it right away! A Perfect recipe for busy mornings.
Simple Ingredients and Tools
You'll only need 7 simple ingredients (6 basic + 1 optional ingredient) to make the delicious crepes. You also don't need a fancy crepe pan; just use a regular non-stick pan in your kitchen, just like Japanese souffle pancakes!
The Common Issues
The steps of making crepes are pretty simple, but many things can go wrong without knowing the essential tips and tricks. If you made it before, you may have encountered issues, such as:
- The texture is thick and rubbery.
- The surface is burnt.
- It is stuck to a pan.
- It gets torn.
And so on. I've gone through all the issues and finally figured out how to solve them after flipping crepes many, many times.😊 In this post, I'm sharing troubleshooting tips so that you can successfully make delicious crepes at home.
What Is a Crepe?
A crepe is a French-style pancake that is delicately thin. It doesn't contain any leavening agent, such as baking powder and baking soda, unlike fluffy American-style pancakes like my banana pancakes and yogurt pancakes. You can enjoy crepes in various ways, with unlimited choices of sweet and savory fillings.
About 2 decades ago, while I was a student, I learned how to make a vanilla crepe cake at a cooking school in Tokyo and was so hooked by the fun process. The amazing, buttery smell filled the entire room as we cooked them... I was beyond excited to be able to make a dessert that I could only eat at cafes and pastry shops before.
Since then, this easy, no-bake dessert has quickly become my favorite menu item. I occasionally "open up" a little crepe shop in my kitchen for my family, with a variety of toppings on the counter.
3 Secrets for Making Ultra-Thin Crepes
1. Do not pour too much crepe batter.
To make crepes thin, ensure you do not pour too much batter into a pan. For my 10-inch (25cm) frying pan, ¼ cup of batter is just enough to make it perfectly thin.
2. Swirl the pan immediately.
As soon as the batter is added to the heated pan, shake and swirl the pan to spread it evenly across the surface before it cooks and sets. Watch the video tutorial to see the movement!
3. The very thin crepe base.
The amount of milk in this recipe may seem like a lot, but it is needed to create a thin batter for a perfectly thin crepe! The thin base spreads easily over the pan before it cooks up.
7 Ingredients To Make The Best Crepes
- All-purpose flour - The gluten in flour helps bind all ingredients together and creates the "sheet."
- Granulated sugar - It helps to moisten the crepe as well as caramelize the surface more. You can also omit it to make savory crepes.
- Salt - It adds more depth to the flavor.
- Egg - It helps connect all the ingredients while adding a soft texture.
- Unsalted butter - Butter adds incredible flavor and beautiful caramelization, which is highly recommended for making authentic French crepes.
- Whole milk - A lot of liquid is needed to thin out the batter and make a perfectly thin crepe. Use whole-fat milk for the best result.
- Dark rum (optional) - My French pastry teacher once told me, "Rum makes everything delicious!", pouring a generous amount of it from the bottle into his cake batter. And he was right. It makes the crepe taste slightly more flavorful and sophisticated. Of course, you can omit it if you like.
How To Make The Crepe Batter
- Combine the dry ingredients - Whisk all-purpose flour, granulated sugar, and salt in a bowl.
- Add eggs - Whisk until the batter looks very smooth. Scrape off the bottom and sides of the bowl to blend evenly.
- Add warm melted butter - Whisk well until evenly incorporated.
- Add milk - Add about one-third first and whisk well until evenly mixed. Add the rest of the milk and whisk. Using a rubber spatula, scrape the sides of the bowl and check if the mixture is evenly incorporated.
- Add dark rum (Optional) - Mix until evenly blended.
Aya's Quick Tips💡
The batter looks lumpy initially after adding eggs and mixing, but continue whisking until smooth. Mixing it well strengthens the gluten in the flour, creating crepes that do not tear or break easily, even when they are paper-thin.
Cooking The Crepes
- Heat a non-stick pan over medium-low to medium heat. Coat the pan with a thin layer of melted butter right before pouring the batter.
- Spread the batter over a pan - Lift the heated pan and pour ¼ cup of the batter into a 10-inch (25 cm) pan. Shake and swirl the pot in a circular motion quickly to spread the batter evenly across the surface before it begins to set.
- Cook it - Turn the pan once or twice while cooking to distribute the heat evenly. Once you start seeing a nice golden brown color on the edges of the crepe, prepare to flip it right away!
- Flip the crepe and cook the other side for 5-15 seconds. This process also prevents each crepe from sticking to the others when they are stacked together. Flip the pan and drop the crepe on a cloth or paper towel.
- Repeat the process - The first layer doesn't always look great, but you'll quickly get used to the moves after some practice!
Aya's Quick Tips💡
- Adjust the amount of batter that you pour into the pan, depending on the size of the pan.
- Cook them thoroughly: The crepe will tear easily if it's not cooked enough.
- Flatten the crepe while it's warm after dropping it on the counter, as it remains wrinkly after cooling down, like a shirt!
- Mix the batter each time, or at least once every few times of cooking, as the flour slowly sinks to the bottom during the process.
- When you overheat your pan, set it aside to cool down.
- One batch is enough for about 14 - 17 crepes (25cm or 10-inch wide)
The Flipping Technique
There are many ways to flip crepes, but I find the easiest method is using two long chopsticks. (or any long sticks!)
- Place a stick closer to the edge, about 2 inches (5 cm) away.
- Hang the edge over it using the other chopstick, lift, and flip a crepe.
- Rotate the stick to remove it easily without dragging a crepe. (Watch the video tutorial to check the movement.)
And that's it!
Enjoy the freshly made homemade crepe with your loved ones with your favorite fillings and toppings. The fun, joyful time is guaranteed.😊
Watch How To Make It!
Watch the video tutorial to learn how to make the easy crepes and deeply understand each step and technique!
Don't forget to subscribe if you liked it 😉
Tips For Storage And Making Ahead
How should I store crepes?
Place wax paper or parchment paper between each layer and pile them together to avoid the risk of them getting stuck. (This is not necessary when you are not storing them for long hours.)
Wrap them tightly with plastic wrap or place them in a ziplock bag to prevent them from drying out. Store them for up to a few days in the fridge or a few months in the freezer. Enjoy it right away for the best taste.
Can I make the crepe batter ahead?
Yes! Just be careful with two things:
- The flour in the batter sinks to the bottom after some time. Mix the batter well before using it.
- The batter gets slightly firmer when it's cold due to the butter inside. Warm it slightly or leave it at room temperature for some time, so that you can spread the batter thinly for a very thin crepe!
Troubleshooting Tips
The common cause is pouring too much batter. I pour about ¼ cup for a 10-inch pan. Adjust the amount depending on the size of the pan you are using.
The classic crepe has a beautiful lacy caramelization of the surface. Oftentimes, the heat is too low when the caramelization doesn't look so fine.
Applying butter over the skillet also helps to create more lacy caramelization.
You get more lacy, detailed caramelization with high heat, but try not to go too high since it could lead to some cons, such as:
* It's harder to spread the batter over the edges as it cooks up fast.
* It could lead to a burnt surface when we can not catch up with the speed.
* You'll see tiny holes on the surface as the eggs cook up before the bubbles calm down.
I recommend holding the heat at medium to medium-low to make the process easier.
When the batter spreads too much, you can easily scrape it off with a chopstick or spatula while it's still soft before it gets cooked through.
Use a nonstick skillet. Greasing the butter before pouring the batter also helps them come off more easily.
Crepe Fillings & Toppings
Find your favorite toppings and filling ideas from the list below! You can leave some fillings and toppings on the counter, so that your family can customize their crepes.👩🏻🍳
Sweet crepes
Fillings
- Whipped cream: Fluffy whipped cream and delicious crepes taste the best!
- Jam: I love the combination of whipped cream, a thin layer of tart jam, and sliced fresh fruits.
- Pastry cream: The smooth and creamy texture goes perfectly with tender crepes. Pair it with jam, ganache, whipped cream, and more.
- Chocolate ganache: Try rich and velvety ganache if you are a chocolate lover.
- Chocolate whipped cream
- Cream cheese whipped cream: Pair it with strawberry jam and fresh strawberries, which resemble an amazing strawberry cheesecake flavor.
- Caramel sauce: It adds a luxurious, rich flavor and texture.
- Nutella: It makes a dreamy crepe for all Nutella lovers!
- Mascarpone cheese: Make tiramisu crepes by adding mascarpone cream, chocolate, and espresso powder.
- Sour cream or Yogurt: I tried it with a thin layer of whipped cream, Greek yogurt, slices of summer fruits, and drizzles of honey. It was so refreshing for the hot day!
- Fruit puree
- Lemon curd: It adds the perfect tanginess.
- Honey or Maple Syrup: A drizzle of honey or maple syrup adds a natural sweetness that pairs perfectly with fresh fruits.
- Peanut butter
Toppings
- Fresh fruit: Fresh berries, oranges, bananas, mango, kiwi, peach, and more. Use your favorite fruits!
- Toasted nuts: The crunchy texture goes perfectly with the soft crepes. Walnuts, pecans, peanuts, almonds, etc.
- Sprinkles: Try a birthday crepe with rainbow sprinkles.
- Chocolate chips: Mini chocolate chips or diced chocolate are recommended.
- Cocoa powder
- Matcha powder
- Powdered sugar: A dash of powdered sugar makes a crepe look fancy instantly.
- Crushed toffees
- Ice cream: Add a scoop of ice cream on top of a crepe if you want to go extra special! Chocolate, strawberry, vanilla, mango flavor... your call!
- Fresh Mint
Classics
- Crepe Suzette: One of the classic French desserts. I was so shocked at how delicious it was when I first had it.
- Crepe Cake (Mille Crepe): Make a whole crepe cake by layering the crepes and fillings.
Savory crepes
Omit the sugar from the recipe for savory crepes. Here are some of the popular filling options:
- Egg: Your choice of sliced boiled eggs, scrambled eggs, or sunny-side-up eggs.
- Meat: Ham, bacon, sausage, and more!
- Vegetables: Spinach, mushrooms, tomato, avocado, corn, and lettuce are popular choices.
- Cheese: Swiss cheese, cheddar cheese, mozzarella, gruyère cheese, ricotta, cottage cheese, etc.
- Seafood: Shrimp, tuna, and smoked salmon are my favorite choices.
- Sauce: Ketchup, mustard, chilli sauce, or mayonnaise are a perfect choice for savory crepes.
More Classic French Dessert Recipes
If you like this homemade crepe recipe, try other beloved French desserts!
💬 Did you try this recipe? I'd like to hear your feedback! I also love hearing how you enjoyed it for your special occasion. If you have a question, leave it in the comment section below, and I'll get back to you as soon as possible!
Best Crepes
Equipment
- Bowl
- Whisk
- Spatula
- Non-stick skillet 10-inch
- Long chopsticks or any 2 long sticks optional
Ingredients
- 150 g (1 ⅙ cups) All-purpose flour
- 50 g (¼ cup) Granulated sugar
- ½ teaspoon Salt
- 200 g (4 eggs) Egg
- 50 g (3 ½ Tablespoons) Unsalted butter melted
- 500 g (2 cups) Whole milk
- Some Melted butter for a pan
NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.
Instructions
Make crepe batter.
- Combine the dry ingredients - Whisk all-purpose flour, granulated sugar, and salt in a bowl.150 g All-purpose flour, 50 g Granulated sugar, ½ teaspoon Salt
- Add eggs - Whisk until the batter looks very smooth. Scrape off the bottom and sides of the bowl to blend evenly.200 g Egg
- Add warm melted butter - Whisk well until evenly incorporated.50 g Unsalted butter
- Add milk - Add about one-third first and whisk well until evenly mixed. Add the rest of the milk and whisk. Using a rubber spatula, scrape the sides of the bowl and check if the mixture is evenly incorporated.500 g Whole milk
- Add dark rum (Optional) - As an option, add 1 Tablespoon of dark rum and mix.
Cook the crepes.
- Heat a non-stick pan over medium-low to medium heat. Coat the pan with a thin layer of melted butter right before pouring the batter.Some Melted butter for a pan
- Spread the batter over a pan - Lift the heated pan and pour ¼ cup of the batter into a 10-inch (25 cm) pan. Shake and swirl the pot in a circular motion quickly to spread the batter evenly across the surface before it begins to set.
- Cook it - Turn the pan once or twice while cooking to distribute the heat evenly. Once you start seeing a nice golden brown color on the edges of the crepe, prepare to flip it!
- Flip the crepe and cook the other side for 5-15 seconds. This process also prevents each crepe from sticking to the others when they are stacked together. Flip the pan and drop the crepe on a cloth or paper towel. Flatten the crepe while it's still warm, as it remains wrinkly after cooling down.
- Repeat the process - The first layer doesn't always look great, but you'll quickly get used to the moves after some practice! Mix the batter each time, or at least once every few times of cooking, as the flour slowly sinks to the bottom during the process. When you overheat your pan, set it aside to cool down.
Divina says
I tried this recipe when I watched your YouTube channel. All the tips are very helpful not only this one but also with all of your videos. I hope you can make Korean Dacquoise and Caneles on your channel. 🙂
ayacaliva says
Thank you!!😊 I'd love to sometime!
kim says
was that just whipped cream you put inside yours with the strawberries ?
ayacaliva says
Yes!
Dhanya Ramdas says
This is the perfect crepe recipe. Well explained instructions and simple ingredients. I have tried many other recipes and this is THE WINNER. Thank you for sharing this recipe.
ayacaliva says
Wow Thank you so much!! I'm so glad you loved it😊
Jeremy says
A wonderful recipe, works exactly as described and is described is great detail. Amazing crepes!
ayacaliva says
Thank you so much!!
Lorraine Gagnon says
How many tablespoons in 1/6 of a cup of flour?
ayacaliva says
Hi! It's about 2.5 tablespoons.
Anna says
Thanks for the tutorial. I have a crepe recipe but I am going to try yours. I am doing a crepe cook off so I might use your recipe. Fingers crossed.
Aya Caliva says
a crepe cook off sounds fun! Good luck!!!