Easy Classic Crepe Recipe

French crêpes can be described as thin and delicate pancakes. American pancakes are typically thicker and fluffier. Crêpes are a delicious breakfast for special occasions and slumber parties. It has just 7 ingredients that are generally in your pantry and refrigerator. You could set up a crepe bar for everyone to make their own crêpes. Just add your favorite fillings such as jelly, peanut butter, or Nutella. Fresh fruit like strawberries, blueberries, raspberries are delicious options. Various toppings can include powdered sugar, cool whip, chocolate or maple syrup. You can even make the batter the night before and refrigerate for a ready to make breakfast the next morning. This easy classic crepe recipe makes 8-10 crepes so you will want to double the recipe for a large group.

crepes with fruit

Ingredients

  • 2 tablespoons melted butter (plus extra to grease the pan)
  • 1 1/4 cups plain milk (dairy or non-dairy)
  • 1 cup all-purpose flour
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract or vanilla paste
  • 1/4 teaspoon salt
  • 2 large eggs

Fillings and Toppings

  • Jelly or jam
  • Lemon Curd (Trader Joe's has a delicious one!)
  • Peanut Butter
  • Nutella
  • Fresh or frozen fruit like blueberries, strawberries, blackberries, raspberries or sliced bananas.
  • Sautéed apples with cinnamon (like an apple pie filling)
  • Chocolate, Caramel or Strawberry topping. We like the Hershey's or the Torani brand
  • Toppings such as powdered sugar, whipped topping.
  • Pancake or maple syrup

Materials

  • Large Bowl
  • Blender
  • Measuring cups and spoons
  • A thin spatula for flipping the crepes.
  • 1/4th measuring cup to measure batter for each crepe
  • Silicone brush to add butter to the pan
  • Non Stick 8 in diameter pan.
  • A Mason Jar works well for refrigerating or storing batter overnight

Directions

  • Add all ingredients to a blender and pulse for 5 seconds. Use a silicone spatula to scrape down the sides of the blender, and then pulse for another 5-10 seconds or until the mixture is smooth and fully combined. The batter consistency should be similar to heavy cream.
  • If it is too thick, stir in an extra tablespoon or two of milk. If it’s too thin, add a teaspoon of flour at a time until you reach the consistency you desire.
  • Cover and chill your mixture in the refrigerator. Refrigerate for a minimum of 30 minutes, or make the night before and store in the refrigerator for up to 36 hours.
  • Once you’re ready to cook the crepes, melt 1/4 tablespoon butter in an 8 inch non-stick pan over medium heat. Using the 1/4th cup to measure out batter and pour the chilled crepe batter into the center of the sauté pan, then immediately lift the pan, tilt and swirl the pan so that the batter forms a large circle covering the entire surface of the pan. Try to get an even layer of batter. Let the batter cook for about 1 minute, or until the edges of the batter begin to slightly brown. Then carefully slip a thin spatula underneath the crepe, and flip it gently to the other side. Cook for another 45-60 seconds.
  • Transfer the crepe to a separate plate and set aside. Repeat with the remaining batter, adding a little butter to the pan before you add fresh batter so that the crepes do not stick.
    • Serve crepes immediately while they’re nice and warm. Top with your favorite ingredients like fruit and roll to close. Drizzle maple syrup or pancake syrup on top. Of you could sprinkled powdered sugar and drizzle chocolate. This is our favorite way to make them.

Tips for our Easy Classic Crepe Recipe

  • Use a flat, thin spatula for easiest tool to flip crepes.
  • Using an 8" pan helps contain the batter in a circular shape and keeps the crepe thin. I love my cast iron skillets, but a non stick is so much easier to lift and maneuver.
  • If the crepes come out a little thicker than you like, add a tablespoon of milk to thin.
  • I recently learned about vanilla paste. You use it as you would Vanilla Extract in a 1:! ration. I make my own and I love the rich vanilla flavors that come through. Some stores will sell Vanilla Paste as well such as Trader Joes and I have seen it once in a while at Costco.
  • For best tasting crepes, serve immediately!! The edges are light and crispy when it first comes out of the pan.
  • The best way to store crepes for later consumption is to place a layer of parchment paper between them. I cut squares of parchment so they are ready to place between each crepe. This helps prevent them from sticking to each other. You can place them in an airtight container or use a vacuum sealer without the vacuum, just use the seal function. Crepes can be refrigerated for up to 3 or 4 days. They also can be frozen.