A complete guide for making the best crepes at home! I'm sharing all my secrets to making a perfectly thin & tender crepe with buttery crisp edges using only 7 simple ingredients without using any special equipment. Enjoy them with your choice of sweet or savory fillings, the variations are limitless!
π Why you'll love this recipe
- Say goodbye to a thick rubbery crepe! The paper-thin layers create a beautiful texture, just like the famous crepe shops.
- There is no need to rest the batter. The simple steps are so manageable even for your busy morning and night.
- You don't need a fancy crepe pan, just use a regular non-stick pan in your kitchen!
- You'll only need 7 simple ingredients. (6 basic ingredients + 1 optional ingredient)
- It works great both as sweet and savory crepes. Check out a list of fillings and toppings ideas in this post to get inspiration!
Making crepes at home may seem intimidating, but everyone gets surprised after knowing how easy that is! ItΒ can be made quickly with just a regular pan.
But like so many desserts, it can be challenging to perfect it without knowing the essential tips & tricks. If you made it before, you may have encountered issues, such as:
- The texture is thick and rubbery.Β
- The surface is burnt.
- It is stuck to a pan.
- It gets torn.
And so on π© But no worry! In this post, I will address troubleshooting tips so that you can successfully make authentic crepes in the comfort of your kitchen. Go through each section to cover all the essential tipsΒ and be a master of crepes!
Let's get started.πͺπ»
π What are crepes?
Crepes are French-style pancakes that are delicately thin without any leavening agent, such as baking powder and baking soda, unlike fluffy American pancakes. It is incredibly versatile, with unlimited choices of sweet and savory fillings.
I learned how to make them at a cooking school for the first time for a vanillaΒ crepe cakeΒ and was so hooked by the fun process of making it. The amazing buttery smell spreads in the room as you cook them and I remember I was beyond excited at being able to make a dessert I could only eat at cafes and pastry shops. This was my frequent choice of menu while I was a student without an oven at home. And still to this day, I love to make them sometimes to open up a little crepe shop for my family on weekends.
π Ingredients to Make Crepes
7 ingredients
- All-purpose flour: Glutens in flour helps to 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: Egg also 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:Β Lots of liquids are needed to thin out the batter and make a perfectlyΒ thin crepe.Β Use whole-fat milk for the best result.
- Dark rum (optional): Like my French pastry teacher used to say "Rum makes everything delicious.", It makes the crepe taste slightly more flavorful and sophisticated. You can omit it if you like!
π 8 Steps To Make Crepes
- Mix the dried ingredients.
- Add eggs and mixΒ until.
- AddΒ melted butterΒ andΒ mix.
- Add milkΒ and mix.
- Add rumΒ and mix.
- Heat aΒ non-stick panΒ atΒ medium heat.Β Apply aΒ thin layerΒ ofΒ melted butterΒ over the heated pan.
- Spread the batter thinly on a pan.
- Flip the crepeΒ and cook the other side forΒ 5 - 15 seconds.Β Drop it on a cloth orΒ paper towel.
π Step-by-step Instructions to Make Crepes
Now, go through the detailed instructions with the essential tips and step-by-step photos.
Mix the dry ingredients.
Whisk the dry ingredients together; all-purpose flour, granulated sugar, and salt.
Add eggs.
Mix until the batter looks very smooth. Scrape off the bottom and sides of the bowl to pick up all the flour.
Tipπ‘
It looks lumpy initially, but continue mixing until it gets very smooth. Mixing it well strengthens the glutens in the flour and creates crepes that do not tear or break easily even when they are paper thin.
Add melted butter.
Mix well until it's evenly incorporated.
Tipπ‘
Use very warm butter so it doesn't get hardened while mixing the batter.
Add milk.
- Add about one-third first and mix well until the batter looks even. (Mix slowly at the very beginning to avoid spilling milk.)
- Add the rest of the milk and mix.Β Scrape off the sides of a bowl on the way to ensure it's evenly incorporated.
Add dark rum.
Mix until it's evenly blended.
Heat a non-stick pan.
- Heat a non-stick pan at medium-low to medium heat.
- Apply a thin layer of melted butter right before you pour the batter. Coating a thin layer of melted butter helps to prevent crepes from sticking to the pan. It also adds better caramelization on the surface.
What type of pan should I use for crepes?
Use any non-stick frying pan. I tried it with a pan that was not non-stick or an old scratched non-stick pan that doesn't do the job well anymore, and my crepes stuck to them. Avoid them to save your time and effort! You can also use a crepe pan if you have it.
Spread the batter thinly over a pan.
Repeat the 3 steps:
- Lift the heated pan and pour a little less than β cup of the batter (80% of the capacity) into a 10-inch (25 cm) pan. Shake the pot well as you pour it to spread it wider. Β
- Swirl the pan in a circular motion and spread the batter to the edges of the pan before it begins to set.
- Turn the position of a pan once or twice while cooking it to deliver the heat evenly.
Tipπ‘
Adjust the amount of the batter you pour into the pan, depending on the size of the pan you are using.Β
Flip it and cook the other side.
Once you start seeing a nice golden brown color on the edges, it is a sign that you have the same caramelization on the bottom surface. Flip right away!
- Flip the crepe and cook the other side for 5 - 15 seconds. This process also prevents each crepe from sticking to each other when they are stacked together.
- Flip a pan and drop it on a cloth or paper towel.
How to flip crepes
There are so many ways to flip crepes, but the way I find most easy is using two long chopsticks. (or any long sticks)
When you use chopsticks:
- Place a stick closer to the edge, about 2 inches (5 cm) away.Β
- 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.)
When flipping it by hand:
Use heat-resistant gloves. It is very hot!
Tipsπ‘
- Cook them enough: The crepe will break or get torn easily when it's not cooked enough. You also won't get enough caramelization on the surface.
- Flatten the crepe while it's warm after dropping it to the counter. It remains wrinkly after it cools down, just a shirt!Β
Repeat 1 - 8 until you run out of the remaining batter.
Now, repeat the process! TheΒ first layer doesn't look great always, but you'll quickly get used to the moves after some practice!
Tipsπ‘
- Flours slowly start sinking on the bottom during the process. Mix the batter each time or at least once every few times to ensure it's even.Β
- When you overheat your pan, set it aside to cool it down.β
- One batch is enough for about 14 - 17 crepes (25cm | about 10-inch diameter)
And that's it!
Wrap them when you can not use them right away to prevent them from getting dried.
π Tips for storage and making ahead
How should I store crepes, and what's the shelf-life?
Place wax paper or parchment paper on each layer and pile them together to avoid the risk of them getting stuck. This is not necessary when you are not storing them.
Wrap them tightly with plastic wrap or put them in a ziplock to prevent them from getting dried. 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 and store it in the fridge?
Yes! Be careful with 2 things:
- Flours tend to sink on the bottom after some time. Mix the batter well before using it to make it even again.
- The batter gets slightly firmer when it's cold due to the butter inside. Warm it a bit or leave it at room temperature for some time if necessary so that you can spread the batter thinly for a very thin crepe!
π The Troubleshooting
My crepe is too thick. Why?
The common cause is pouring too much batter. I always do a little less than β cup for a 10-inch pan. Adjust the amount depending on the size of the pan you are using.
Also, the batter can be thick if the recipe contains less amount of milk. The amount of milk in this recipe may seem like a lot, but is needed to create a thin batter for a perfectlyΒ thin crepe!
I can't create the lacy caramelization on the surface.
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. (It still tastes great, so I don't think it's something you should care about so much.)
Applying butter each time you spread the batter also helps to create stronger caramelization.
It is burnt or has lots of holes on the surface.
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 to the edges since 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 since the eggs cook up before the bubbles calm down.
Hold medium to medium-low heat to make the process easier.
The batter spreads beyond the edges of the bottom pan.
When the batter goes beyond the bottom of the pan, you can easily scrape it off with a chopstick or spatula while it's still soft before it gets cooked through.
My crepe is stuck on the pan.
Use aΒ non-stick pan. Greasing the butter before pouring the batter also helps a bit to take them off easily.
π Crepe Fillings & toppings
Find yourΒ favorite toppingsΒ and fillings ideas from the list below! It'll be also soΒ much funΒ to line many toppings and fillings for your family and friends to let them customize their own crepes!π©π»βπ³
Sweet crepes
βFillings
- Whipped cream: It never goes wrong with fluffy whipped cream andΒ delicious crepes! Customize other fillings and toppings as you like.Β
- Jam: I love the combination of whipped cream, aΒ thin layerΒ of tart jam, and sliced fresh fruits. Β Β
- Pastry cream: The smooth and creamy texture goes perfectly with tender crepes. Pair it with jam, ganache, whipped cream... your choice!
- Chocolate ganache: The rich, melty chocolate is a must-try addition for chocolate lovers.Β
- Chocolate whipped cream: By paring ganache and this fluffy cream, it will create a rich chocolate crepe that is not too heavy.
- Cream cheeseΒ whipped cream: MyΒ favorite wayΒ is to 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. My favorite combination is a drizzle of salted caramel sauce, whipped cream, chocolate sauce, slices of banana, and toasted pecans.
- Nutella: It makes a dreamy crepe for all Nutella lovers!Β
- Mascarpone cheese: Make tiramisu crepes by using coffee crepes, mascarpone cream, and cocoa powder.
- Sour creamΒ or Yogurt: I tried it with aΒ thin layerΒ of whipped cream, greek yogurt, slices of peach, blueberries, and drizzles of raw honey. It was so refreshing for the hot day!
- Fruit puree: The bright & tart flavors go so well with whipped cream, fresh fruits, etc.Β
- Lemon curd: It is a must-try filling if you love lemon desserts. Pair it with whipped cream to balance out the tartness.
- Honey orΒ Maple syrup: A drizzle of honey orΒ maple syrupΒ adds the natural sweetness that goes perfectly with fresh fruits,Β cream cheese, yogurt, etc.
Toppings
- Fresh fruit:Β Use your favorite fruits. My favorites for crepes areΒ fresh berries, oranges, bananas, mango, kiwi, and peach.Β
- Toasted nuts: The crunchy texture goes perfectly with the soft crepes. Walnuts, pecans, peanuts, almonds... your call!Β
- Sprinkles: It will instantly excite kids! Try a birthday crepe with rainbow sprinkles.Β
- Chocolate chips: Add the crunchiness if you love chocolate. Mini chocolate chips or diced chocolate are recommended.Β
- Cocoa powder or Matcha powder: Add the rich & dark flavor to complete the crepe!Β
- Powdered sugar: Just a dash of powdered sugar makes a crepe look very fancy.
- Crushed toffees: I love them with caramel sauce, bananas, chocolate fillings, etc.Β
- Ice cream: Add a scoop of ice cream on top of a crepe if you want to go extra special! Chocolate, strawberry, vanilla, mango... Yum!
- Fresh Mint: The green accent makes your crepe look like the ones you see at cafes.Β
Classics
- Crepe Suzette:Β One of the classic French desserts. I was shocked at how delicious it was when I first had it. Never thought orange sauce goes so well with it!
- Crepe Cake (Mille Crepe): You can also make aΒ whole cakeΒ 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:
- Ham: Ham or smoked turkey with plenty of gruyΓ¨re cheese tastes fantastic together.Β
- Bacon: With sunny-side-up egg and cheese. Simple is the best!Β
- Cheese: Swiss cheese, cheddar cheese, gruyère cheese, cottage cheese, etc. Pick one that most suits other fillings!
- Avocado: It is a great addition to make a salad crepe, Mexican-style crepe, etc.Β
- Ketchup & Mustard: They never go wrong with meaty fillings.Β
- Chilli sauce: Add the kick if you love spicy food.
- Mayonaise: Pair it with tuna, potato salad, salmon, sausage, avocado, etc.Β
- Sausage: Everyone would love it with sausage, lettuce, mustard, and ketchup.
- Egg: Your choice of sliced boiled eggs, scrambled eggs, or sunny-side-up eggs.Β
- Corn: A great addition to tuna, potato salad, etc. Β Β
- Lettuce: Add a layer of fresh lettuce to add the crispiness.Β
- Shrimp: Try it as an alternative to meat.
π VIDEO: Watch How To Make It!
Watch this video to learn how to make the French crepes visually and have a deeper understanding of the process.
Don't forget to subscribe if you liked it π
π More French Dessert Recipes
If you liked this homemade crepes recipe, also try other beloved French dessert recipes!
π Printable Recipe
π¬ If you loved this recipe, please share your feedback on this post! I always love hearing how you enjoyed it with your friends and family.
Thin & Tender Crepes
Equipment
- Bowl
- Whisk
- Spatula
- Non-stick pan I used a 10" pan
- Cloth or paper towels
- β cup optional
- Long chopsticks or any 2 long sticks optional
Ingredients
- 5.3 oz All-purpose flour 1 β US cups
- 1.7 oz Granulated sugar ΒΌ US cup
- Β½ teaspoon Salt
- 7 oz Egg About 4 eggs
- 1.7 oz Unsalted butter (melted) About 4 Tbsp
- 17.6 oz Whole milk 2 US cups
- 1 tablespoon Dark rum
- Some Melted butter for a pan
Instructions
- Mix the dry ingredients.Whisk the dry ingredients together;Β all-purpose flour, granulated sugar, and salt.Β5.3 oz All-purpose flour, 1.7 oz Granulated sugar, Β½ teaspoon Salt
- Add eggs.Mix until the batter looks very smooth. Scrape off the bottom and sides of the bowl to pick up all the flour.Tipπ‘It looks lumpy initially, but continue mixing until it gets very smooth. Mixing it well strengthens the glutens in the flour and creates crepes that do not tear or break easily even when they are paper thin.7 oz Egg
- AddΒ melted butter.Mix well until it's evenly incorporated.Tipπ‘Use very warm butter so it doesn't get hardened while mixing the batter.1.7 oz Unsalted butter (melted)
- Add milk.1. Add about one-third first and mix well until the batter looks even. (Mix slowly at the very beginning to avoid spilling milk.)2. Add the rest of the milk and mix.Β Scrape off the sides of a bowl on the way to ensure it's evenly incorporated.17.6 oz Whole milk
- Add dark rum.Mix until it's evenly blended.1 tablespoon Dark rum
- Heat aΒ non-stick pan.1. Heat aΒ non-stick panΒ at medium-low toΒ medium heat.Β 2. Apply aΒ thin layerΒ ofΒ melted butterΒ right before you pour the batter. Coating aΒ thin layerΒ ofΒ melted butterΒ helps to prevent crepes from sticking to the pan. It also adds better caramelization on the surface.Some Melted butter for a pan
- Spread the batter thinly over a pan.Repeat the 3 steps:1. Lift the heated pan and pour a little less than β cup of the batter (80% of the capacity) for a 10-inche (25 cm) pan. Shake the pot well as you pour it to spread it wider. 2. Swirl the pan in aΒ circular motionΒ and spread the batter to the edges of the pan before it begins to set.3. Turn the position of a pan once or twice while cooking it to deliver the heat evenly.Β Tipπ‘Adjust the amount of the batter you pour into the pan, depending on the size of the pan you are using.Β
- Flip it and cook the other side.Β Once you start seeing a niceΒ golden brownΒ color on the edges, it is a sign that you have the same caramelization on the bottom surface. Flip right away!1. Flip the crepe and cook the other side for 5 - 15 seconds. This process also prevents each crepe from sticking to each other when they are stacked together.2. Flip a pan and drop it on a cloth orΒ paper towel.When you use chopsticks:1. First, place a stick closer to the edge, about 2 inches or 5 cm away.Β 2. Hang the edge over it using the other chopstick, lift, and flip a crepe.3. Rotate the stick to remove it easily without dragging a crepe. (Watch the video tutorial to check the movement.)When flipping it by hand:Use heat-resistant gloves. It is very hot!Tipsπ‘1. Cook them enough: The crepe will break or get torn easily when it's not cooked enough. You also won't get enough caramelization on the surface.2. Flatten the crepe while it's warm after dropping it to the counter. It remains wrinkly after it cools down, just a shirt!Β
- Repeat 1 - 8 until you run out of theΒ remaining batter.Now, repeat the process! TheΒ first layer doesn't look great always, but you'll quickly get used to the moves after some practice!Tipsπ‘1. Flours slowly start sinking on the bottom during the process. Mix the batter each time or at least once every few times to ensure it's even.Β When you overheat your pan, set it aside to cool it down.2. One batch is enough for about 14 - 17 crepes (25cm | about 10-inch diameter)
Video
Notes
How to store it:
PlaceΒ wax paperΒ orΒ parchment paperΒ on each layer and pile them together to avoid the risk of them getting stuck. This is not necessary when you are not storing them. Wrap them tightly withΒ plastic wrapΒ or put them in a ziplock to prevent them from getting dried. 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. Β ** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **Nutrition
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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. π
ayacaliva says
Thank you!!π 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 itπ