How to make crepes

How to make crepes

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Make sure to cook the first side only until it’s very light golden. Essentially, a dark crepe is a tough crepe, and you’re aiming for a super-delicate texture. Read more crepe cake tips here.




Step 1

Combine milk, cream, butter, orange zest, cardamom, and salt in a large saucepan. Scrape in seeds from vanilla bean and add pod. Bring to a simmer over medium heat, stirring occasionally, and cook until butter is melted and mixture is warm.

Step 2

Meanwhile, whisk egg yolks and granulated sugar in a medium bowl until light and very pale, about 3 minutes. Add cornstarch and whisk until no dry spots remain. Whisking constantly, gradually add warm milk mixture. Pour mixture back into saucepan and cook over medium-high heat, whisking constantly, until custard is thick and pudding-like in consistency and just beginning to boil, 5–7 minutes.

Step 3

Strain custard through a fine-mesh sieve into a clean medium bowl, using a heatproof rubber spatula to help press it through; discard solids. Cover with plastic wrap, pressing directly onto surface, and chill until cold, at least 2 hours.

Step 4

Do Ahead: Custard can be made 2 days ahead. Keep chilled.

Crepes and Assembly

Step 5

Blend eggs, milk, granulated sugar, and vanilla in a blender until smooth and frothy. Add flour and ½ tsp. salt and blend just to combine. Transfer to a large measuring cup, cover, and chill at least 1 hour.

Step 6

Heat a large nonstick skillet over medium, then brush lightly with some butter. Whisk batter to reincorporate and ladle ¼-cupful into skillet. Working quickly, swirl pan to evenly coat and cook crepe, reducing heat if browning too quickly, until bubbles form on surface and edges are light golden, about 2 minutes. Slide a spatula underneath to loosen and carefully flip. Cook on other side until a few brown spots appear, 15–30 seconds; transfer to a flat plate. Repeat with remaining butter and batter, stacking crepes on plate as you go (you should have 25 total). Let crepes cool.

Step 7

Place 1 crepe in the center of a flat plate or cake platter. Dollop a scant ⅓ cup custard over. Using a small offset spatula, carefully spread custard across entire surface of crepe. Repeat process with remaining custard and all but 1 crepe. Place remaining crepe on top, then lightly cover cake with plastic. Chill 2 hours.

Step 8

Using an electric mixer on medium-high speed, beat cream, powdered sugar, and a pinch of salt in a medium bowl until medium peaks form. Pile whipped cream on top of crepe cake, making decorative swooshes with a spoon. Sprinkle with sanding sugar, if desired.

Step 9

Do Ahead: Batter can be made 2 days ahead; keep chilled. Crepes can be cooked 1 day ahead; cover and chill. Cake (without whipped cream and sanding sugar) can be assembled 1 day ahead; keep chilled. Top with whipped cream and sanding sugar, if using, just before serving.

How would you rate Crepe Cake with Whipped Cream?

Though the cake is visually lovelyband interesting, I have to say this is a very bad idea. Think about it, cold crepes (that required varying amounts of butter so as not stick to the pan) alternately layered with the custard,(both delicious on their own or at room temp. but chilled, ew, most unpleasant), so I will share that the cold butter on my tongue was most unpleasant no matter how much fun the cake was to make and serve. I tried and tried to enjoy it but I couldn’t get past the cold butter. I tossed half the cake and regretted packaging up a slice for a friend to take home.

I made the recipe using a vita mix for the crepe batter and a simple large mixing bowl and a 3 qt saucepan for the custard. Both were fine. The crepe batter is sturdy and not difficult if you maintain a well buttered surface. It takes a little while to get the hang of how hot the pan surface needs to be, but imperfect crepes can still be used— you really only need one “perfect” crepe for the top. The creme patisserie is pretty standard— I used vanilla bean paste rather than a whole vanilla bean, and added a touch of orange blossom water. Assembly isn’t difficult and I didn’t bother with the whipped cream on top, instead serving the cake on its side, with berries. It’s an impresssive dessert that doesn’t take a lot of skill, just patience and time.

This recipe requires you to have giant appliances. The custard overwhelmed my 5 qt kitchenaid, and the crepe batter overwhelmed my normal sized ninja blender. This is ridiculous. What a mess! Also, the instructions are pretty vague in places. left me wondering why some things were done in the first place. Flavor was good, but I'm not sure it was worth wasting a vanilla bean on.

Homemade French crêpes are so much fun and surprisingly easy to make using a simple blender batter and a nonstick skillet. They can go sweet or savory, depending on your preference!

How to make crepes

Sally is the author of four cookbooks and is a regular correspondent for the Boston Globe Wednesday Food Section. She also is a food photographer.

How to make crepes

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For a dish that seems so fancy, crepes are surprisingly easy to make at home. After all, they are just thin pancakes – but oh, what pancakes!

Video: How to Make French Crêpes

How to Make French Crepes

Are Crêpes Really French?

The ancient origins of crêpes (which rhymes with "steps") are found in Brittany on the coast of France, where their popularity spread to make them one of today's most beloved national dishes. Crêpes can veer sweet or savory with plenty of filling options for either.

Forget about intimidating chef skills or fancy equipment. Crêpes require only patience. Once you get the hang of making them, there is no stopping you.

How to make crepes

How to Make Crêpe Batter From Scratch

Whip up the smooth batter of eggs, flour, and milk in a blender for best results. The batter should be the consistency of heavy cream when you begin cooking the crêpes. If it thickens too much while it sits, just stir in a bit more milk. (The flour will thicken the batter the longer it sits, just like with regular pancake batter.)

The batter can also be prepared and kept refrigerated for up to three days, and you can use it cold straight from the fridge.

Sweet or Savory Batter? Your Call!

The crêpes I'm making with this recipe are sweetened with sugar, but if you'd like to make them savory, just omit the sugar.

You could also experiment with adding other flours, such as a combination of white and whole wheat flour. Savory crêpes from Brittany are traditionally made with buckwheat flour! You may need to adjust the quantity of milk when working with whole grain flours to get the right consistency.

What Kind of Pan to Use for Crêpes

For the best results when making crêpes, use an 8- to 9-inch non-stick skillet or a seasoned crêpe pan. A stainless steel pan may present sticking problems unless it is very well seasoned. A seasoned cast-iron pan may work, but it is heavy and hard to manipulate quickly.

How to make crepes

How to Make French Crêpes in 5 Steps!

The technique for making crêpes is simple:

  1. Heat the pan over medium-high heat and rub it with butter from the end of a stick (to add flavor and color).
  2. Ladle about 1/3 cup of the batter into the pan, then immediately pick up the pan and tilt it to spread the batter over the bottom of the pan.
  3. Return the pan to the heat for one to two minutes, or just until the bottom of the crêpe is browned and the top surface looks set.
  4. Slide a rubber spatula around the edge of the pan to loosen the crêpe and flip it to the other side using either your fingers or the spatula.
  5. Another 30 seconds and your crêpe will be done.

As each crêpe is cooked, stack it on a plate with the others. Keep cooking until the batter is used, then eat!

How to Store Crêpes

Cooked and cooled crêpes can also be covered with plastic wrap and refrigerated for up to a week. Reheat them in the oven or in a hot pan before filling and serving.

How to make crepes

What Kind of Filling Do You Use?

Now comes the fun part: the filling!

Hot from the pan, sweet crêpes can be simply slathered with butter and sprinkled with sugar and lemon juice. Or you could spread them with your favorite jam and roll up for a quick snack or breakfast treat.

Some more sweet decadent filling ideas include:

  • Sweetened ricotta and peaches
  • Mascarpone and berries
  • Nutella
  • Peanut butter or nut butter
  • Whipped cream and chocolate sauce
  • Vanilla ice cream and candied pecans with maple syrup.

Fill savory crêpes with any of these ideas:

  • Ham and cheese
  • Cooked asparagus and cheese
  • Mushrooms and shallots
  • Bacon and eggs
  • Brie and pear
  • Smoked fish and potatoes

The list goes on. And on.

If you can't get to Paris and stop at every corner for a crêpe snack, you certainly can have your own little crêperie at home! Bon appetit!

Crepes are easier to make than you think. These French street-food staples can be dressed up with sweet or savory toppings and any number of flavorful fillings.


Recipe Summary test


  • 1 cup unbleached all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups whole milk, room temperature
  • 4 large eggs, room temperature
  • 3 tablespoons unsalted butter, melted, plus more for brushing
  • Step 1

In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using.

Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate.

Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using, wrapping in plastic wrap and refrigerating up to 5 days, or freezing up to 1 month.

Cook's Notes

Using a blender ensures a smooth crepe batter that has the consistency of heavy cream. If not using immediately, stack cooked, cooled crepes with wax paper and refrigerate, up to 3 days.

Basic crepes are anything but basic. And when it comes to how scrumptious they can taste – the possibilities are endless. Not sure how to make them taste extra-special? Well, as the perfect light and fluffy vehicle for your favourite toppings, crepes can be served up savoury or sweet.

So first up, master this simple crepe recipe. Then, simply get creative. Because that’s the insider secret to these traditional thin pancakes.

A quick and easy meal, crepes make the ultimate addition to the breakfast, brunch, or even dessert table! Although you’ll only need about three tablespoons of batter to make each crepe, we found a 1/4-cup dry measuring cup is the best tool to scoop and pour the batter into the pan so the crepes cook evenly. The small amount of sugar gives the crepes a golden appearance and crisp edges. Once they’re done, pile on your favorite toppings, such as fresh fruit, whipped cream, or even savory options as well. Crepes are a great invitation to get creative with different flavor combinations.

By Cynthia Nims


Recipe Summary test


  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • 2 teaspoons sugar
  • ¼ teaspoon salt
  • 1 cup low-fat 1% milk
  • ½ cup water
  • 2 teaspoons butter, melted
  • 2 large eggs
  • Step 1

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour.

Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set.

Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.

Chef's Notes

Top this delectable crepe recipe with some chocolatey nutella spread and strawberries or bananas for a dessert or an indulgent breakfast. It’s one of our favorite nutella recipes. This is a recipe for everyone in the family.

Reviews ( 9 )

Just made these and they turned out beautifully. Followed the recipe exactly. My son LOVED them.

Awesome, easy recipe for crepes. Made these for the Chicken, Spinach and Mushroom Crepes, but would work just as well for sweet crepes too. Much easier than I expected!

These are so good!! They were easy and quick to make – and tasted delicious!

This recipe’s AMAZING . I made those yesterday and everyone loved them !! I added 2 teaspoons Vanilla to the batter. I spread Nutella on the bottom of each crepe, added sliced bananas and rolled them, then I sprinkled chopped hazelnuts and a little bit of sugar over them. Those crepes were close to the ones I eat at Crepaway. Thanks for the recipe 🙂

Worked like a charm. They turned out just like the crepes I remember eating as a kid. Each family member made theirs with a choice of our favorite fillings: jelly; Nutella; fresh berries; chocolate syrup; sliced bananas; and peanut butter. And always topped with a little dusting of powdered sugar. Can’t wait to try them with a savory filling for dinner sometime soon.

Every other crepe recipe includes how to add berries, garnish, etc. It was nice to have a basic recipe that I could work with on my own. Not to mention, it was outstanding! Just sweet enough. After the second attempt, I added a pinch of cinnamon and I was not let down! Thank you! I will use this in the future!

I really liked this crepe recipe. The crepes are definitely as billed–a great basic crepe. You can increase the sugar slightly if you want a sweeter crepe, but I don’t think that’s really necessary. I used this to make strawberry crepes for breakfast. I put a tiny bit of nutella on the bottom of the crepe, then added the strawberries, rolled the crepe and added a bit of powdered sugar on top. Delcious! I’m looking forward to trying this with a savory recipe. One note–I had trouble with using the skillet for this, a crepe pan is definitely easier. However, after a couple poor flips, the crepes turned out well after that. Using an off-set spatula (like one you use for frosting a cake) helped to make the flipping easier.

How to make crepes

What I love about this simple crepe recipe is that it’s just another easy way to utilize pancake mix to create a tasty meal. So many people only think that pancake mix is to be used to make pancakes, but it can easily be used for so much more than that.

As this recipe proves, the thinness of the crepes really does make it a versatile addition for breakfast, lunch, or dinner. It all depends on the type of filling that you’re going to add to your crepes as to whether it’s going to end up being sweet or savory.

Video Tutorial

Pancake Mix Crepes vs. Regular Crepes

These Pancake Mix Crepes are similar to my Sweet Crepes but they do have a bit of a difference.

My Sweet Crepes are more elastic in texture and can easily be enjoyed without any toppings at all. This is due to the added sweetness and very soft texture.

This crepe recipe is a bit drier in texture and does need a spread or filling to go along with them. I like to use honey, Nutella, or jam but again, you could even fill it with a less sweet feeling as well.

Both of these crepe recipes are fantastic and I highly recommend that you try them both to see which ones you like better.

Which Pancake Mix is Best

I have tried many brands and they all work equally well. Pancake mix by Aunt Jemima and Krusteaz® is a bit better than Betty Crocker brand in my opinion. I have also tried
Birch Benders Pancake & Waffle Mix and it was very nice.

Main Ingredients

  • Pancake Mix. Use your favorite brand.
  • Milk. Both dairy and non-dairy milk can be used here. (Oat milk works great!)
  • Eggs. Help the crepes to hold shape and don’t break.
  • Oil. Might be skipped, if desired, but it improves the texture and prevents sticking to the skillet. I like using grapeseed oil because it has a neutral flavor.

How to make crepes with pancake mix

1. Place the pancake mix into a medium mixing bowl and add eggs and about ½ cup of milk. Using a whisk, stir until smooth and no lumps remain.

How to make crepes

2. Add the remaining milk and oil. Whisk everything well.

How to make crepes

3. Heat a non-stick frying pan over medium-high heat and pour the batter onto the pan, using about ¼ of a cup for each scoop. Tilt the pan and rotate it with a circular motion to help the batter spread evenly.

How to make crepes

4. Cook for about 1 minute per side on medium heat. Repeat until the batter is finished.

How to make crepes How to make crepes

Tips and Tricks

  • How to avoid lumps? Don’t add all of the milk at the same time. Add about ½ cup of milk first and whisk nicely, and only when the lumps disappear and the rest of the milk and ingredients.
  • How to avoid sticking? Use a non-stick skillet to fry the pancakes! If your non-stick skillet has a lot of scratches, you might have trouble flipping the crepes.
  • How to flip crepes? Use a thin spatula and don’t be afraid to use your hands to help flip the pancakes, if necessary.
  • When to flip the crepes? The best indicator that a crepe needs to be flipped is when the batter looks completely set, and no liquid remains.
  • How do you know the batter is the right consistency? Take a ladle, dip it into the batter, remove and flip it. Touch it with your finger. The finger trace should remain. If it quickly closes this means that the batter is too runny.

Filling Ideas

Many people feel that the best part of eating crepes are the fillings that you can put inside. This is also one part of this recipe that can change up the texture and taste every time you make it.

Some super simple and delicious filling ideas for this homemade crepes are:

  • Nutella
  • Honey
  • Jam or Jelly
  • Fresh fruit

And those are just a few. You can easily add in anything that you’d like to get that perfect flavor that you’re seeking. Since this simple crepe recipe makes plenty, why not try and add a different filling to each crepe to see what sweet or savory taste you like best? This is all part of the fun!

How to make crepes

These simple pancake crepes are fast and easy to make and are best served warm and right when they’re cooked. Make certain to have your toppings ready so that you can load them up with goodness and enjoy every single bite!

How to make crepes

Crepes are amazing in the fact that they are so versatile! How is it that one humble, simple crepes recipe can please anyone from a giant sweet tooth to the one who thinks dessert is just a second helping of a savory dinner.

If you’re wondering How To Make Crepes From Scratch, this easy crepes recipe will talk you through every step of the process of making the most delicious batter that will perfectly accompany strawberries and Nutella, mushrooms and swiss, and more!!

This “fancy not fancy” breakfast is super quick to make, and what’s even better is the cooking time is even faster! You don’t need any special equipment, except for a pan, and only 7 ingredients! They’re elegant, delicate, and always feel like a special breakfast in our home.

How to make crepes

What Are Crepes?

Crepes are pancakes’ fancy French cousin. They’re super thin because the recipe doesn’t call for any leavening. The batter itself is straightforward, and it yields a thin pancake that has wonderfully buttery edges.

What makes them different is what you choose to fill them with, and really, the sky is the limit here! Crepes are a little bit country, a little bit rock & roll. You can fill them up with whipped cream and berries, or steak and eggs — they’re the perfect brunch option.

What You Need To Make Crepes

    and Spoons
  • Blender or a whisk
  • Bowl
  • Frying pan

How To Make Crepes

If you thought you would only be able to eat crepes at a posh brunch stop, please read how easy this is (and don’t forget to get the full recipe with measurements, on the page down below.)!

  1. If you are using a blender, place the milk, flour, sugar, eggs, butter, and vanilla in the blender and blend for about 30 seconds until the batter is smooth. If you don’t have a blender, you can whisk this by hand in a bowl.
  2. Cover the batter and let it chill in the refrigerator for at least 30 minutes .
  3. Heat a wide, shallow frying pan on medium-low heat. Once it is warm, brush it with butter.
  4. Slowly, pour a ½ cup (4floz/115ml) of batter into the center of the pan, then swirl the pan slightly or gently use your spatula to create a thin circle of the batter.
  5. Cook the crepe for a minute or two, until the bottom is golden and some small air bubbles pop up on the surface. Flip the crepe and let the other side cook for another minute or two.
  6. Repeat this process with the remaining batter. You can stack the crepes flat, roll, or fold them into fourths as you finish cooking them.
  7. Serve warm with your choice of filling! Some ideas: jam, powdered sugar and a sprinkle of lemon juice, fresh berries.

How to make crepes

Gemma’s Pro Chef Tips For Making Crepes

  • Get creative! I’ve suggested a few ways to enjoy them, but, really, drizzle any sweet sauce you like and pair with your favorite fruit.
  • You can use the batter right away, but since there is no leavening, it will keep well for up to one day. If you want to use it later, store the batter in an airtight container in the refrigerator.
  • Keep your pan on medium-low heat for the easiest cooking. If it is too hot, the crepes will get too crispy.
  • This recipe is easily doubled (or tripled) if you need more than 6.

How Do I Store Crepes?

Store any leftover crepes in an airtight container in the refrigerator for up to 2 days. If you’d like to keep them longer, wrap the crepes and freeze them in an airtight container for up to 1 month.