How to Make Crepes
Buttery homemade crepes that are paper-thin, velvety smooth, and perfect for sweet or savory fillings. This foolproof recipe uses simple ingredients and requires no special equipment.
Ingredients
- For the Crepes:
- 2 cups whole milk don't use low-fat
- 4 large eggs room temperature
- 3 tablespoons sugar omit for savory
- 1 tablespoon vanilla extract omit for savory
- 1 1/2 cups all-purpose flour spooned and leveled
- 3/4 teaspoon kosher salt
- 1/4 cup butter melted, for batter
- 1/2 cup butter for cooking in the pan
- For the Cream Cheese Filling:
- 8 ounces cream cheese 1 block, softened
- 1/2 cup powdered sugar adjust to taste
- 2 tablespoons whole milk more or less
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- For the Strawberry Filling:
- 1 1/2 pounds fresh strawberries sliced or quartered
- 1/4 cup granulated sugar
- 2 tablespoons strawberry jam
Instructions
- Make the Crepe Batter:
- Add milk and eggs to your blender. Add the vanilla extract.
- Add flour and salt on top of the liquids.
- Blend everything until smooth.
- Open the top spout and slowly pour in the melted butter while the blender runs on low speed.
- The batter is ready to use immediately, or cover and refrigerate for up to 3 days. Whisk before using if refrigerated, adding milk if it thickens.
- Cook the Crepes:
- Heat an 8-inch pan over medium heat.
- Add 1-2 teaspoons of butter to the hot pan and swirl until melted.
- Pour 3-4 tablespoons of batter into the center of the pan.
- Immediately lift the pan and tilt it in circular motions until the batter stops dripping and forms an ultra-thin layer.
- Cook until the surface changes from shiny to matte, about 1-2 minutes.
- Slide your spatula underneath and flip quickly.
- Cook the second side for just 30 seconds. The crepe should be soft and pliable, not crispy.
- Transfer to a plate and repeat with remaining batter, adding butter to the pan before each crepe.
- Make the Cream Cheese Filling:
- Beat softened cream cheese with powdered sugar until smooth.
- Add vanilla, salt, and milk. Mix until spreadable consistency.
- Make the Strawberry Filling:
- Toss sliced strawberries with sugar and jam.
- Let sit for 10 minutes to macerate and release juices.
- Assemble:
- Spread cream cheese down the center of each crepe.
- Top with strawberry mixture.
- Fold the sides over or roll up. Serve immediately while warm.
Notes
For Savory Crepes: Omit the sugar and vanilla from the batter recipe. Perfect for eggs, cheese, vegetables, or meat fillings.
Storage: Stack cooled crepes and cover tightly with plastic wrap. Store in refrigerator for 2-3 days or freeze in a ziplock bag for up to 3 months.
Reheating: Warm individual crepes in a nonstick skillet over medium heat for 30-60 seconds per side.
Troubleshooting: If crepes tear: Batter may be too thin or crepes overcooked. Use slightly more batter and cook just until surface looks matte.
If crepes are too thick: Use less batter (3 tablespoons is ideal) and swirl quickly.
If sticking: Add more butter to the pan between each crepe. Equipment: An 8-inch frying pan and blender are all you need. No special crepe pan required.
Sweet Filling Ideas: Nutella with bananas, lemon juice with powdered sugar, mixed berries with whipped cream, cinnamon sugar, peanut butter with sugar.
Savory Filling Ideas: Scrambled eggs with cheese and bacon, sautéed mushrooms, smoked salmon with cream cheese, ham and Swiss with fried egg, vegetables with feta.
Storage: Stack cooled crepes and cover tightly with plastic wrap. Store in refrigerator for 2-3 days or freeze in a ziplock bag for up to 3 months.
Reheating: Warm individual crepes in a nonstick skillet over medium heat for 30-60 seconds per side.
Troubleshooting: If crepes tear: Batter may be too thin or crepes overcooked. Use slightly more batter and cook just until surface looks matte.
If crepes are too thick: Use less batter (3 tablespoons is ideal) and swirl quickly.
If sticking: Add more butter to the pan between each crepe. Equipment: An 8-inch frying pan and blender are all you need. No special crepe pan required.
Sweet Filling Ideas: Nutella with bananas, lemon juice with powdered sugar, mixed berries with whipped cream, cinnamon sugar, peanut butter with sugar.
Savory Filling Ideas: Scrambled eggs with cheese and bacon, sautéed mushrooms, smoked salmon with cream cheese, ham and Swiss with fried egg, vegetables with feta.