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–+ servings
ceramic plate filled with several crepes topped with strawberry topping and powdered sugar.
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5 from 16 votes

Truly The Best Crepes I've Ever Had

The best crepes of your life...and I've been to France, guys. Homemade is best! This crepe recipe is truly my favorite! Crepes are kind of like a pancake in that they are flat and you put toppings on them, but really the comparison ends there. They are impossibly thin but not at all crispy. The are flexible and velvety. They are so buttery and golden, they will make you cry into your strawberries and cream. I'll show you exactly how to make crepes, step by step! SO easy.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American, French
Servings: 18
Calories: 235kcal
Author: The Food Charlatan

Equipment

Ingredients

For the crepes:

  • 2 cups whole milk don't use low fat milk*
  • 4 large eggs
  • 3 tablespoons sugar see notes for savory crepes
  • 1 tablespoon vanilla see notes for savory crepes
  • 1 and 1/2 cups flour spooned and leveled
  • 3/4 teaspoon kosher salt
  • 1/4 cup butter melted (for the batter)
  • 1/2 cup butter for cooking the crepes

For the cream cheese filling:

  • 8 ounces cream cheese (1 block), softened
  • 1/2 cup powdered sugar
  • 2 tablespoons whole milk more or less to taste
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon kosher salt

Strawberry filling:

  • 1 and 1/2 pounds strawberries sliced or quartered
  • 1/4 cup granulated sugar
  • 2 tablespoons strawberry jam

Other filling ideas

Instructions

  • Prep the strawberries: Wash and hull the strawberries, then slice or quarter so they are whatever size you like. Add to a serving bowl. Top with 1/4 cup granulated sugar and 2 tablespoons strawberry jam. Stir together and set aside for about 20 minutes to let the strawberries macerate. (If you want to step it up a notch, make this Fresh Strawberry Topping, which calls for condensing the jam first.)
  • Make the cream cheese filling: This is optional but SO good. Add 8 ounces softened cream cheese to a large bowl or stand mixer. Beat for 1 minute until smooth and creamy, scraping the sides. Add 1/2 cup powdered sugar, 2 tablespoons whole milk, 1/2 teaspoon vanilla, and 1/8 teaspoon salt. Beat well until combined with no lumps, and transfer to a serving bowl.
  • Make the crepe batter: Add 2 cups whole milk and 4 eggs to a blender. (If you don't have a blender, add to a bowl and beat with a hand mixer.) Add 3 tablespoons sugar and 1 tablespoon vanilla. (See notes for savory crepes)
  • Add 1 and 1/2 cups flour and 3/4 teaspoon kosher salt. Spoon the flour into the measuring cups and level off!
  • Blend it together. Melt 1/4 cup butter in a small bowl. With the blender running on low, take the center spout off the blender and add the melted butter while the blender is running. Scrape the edges of the blender bowl and make sure all the flour is incorporated.
  • Set an 8-inch pan on the stove over medium heat. Let it heat for at least 60-90 seconds so it gets nice and hot. Set a stick of butter and the batter near the stove. When the pan is hot, add about 2 teaspoons butter to the hot pan. Swirl it around to coat the entire bottom and up the sides of the pan.
  • Use a 1/4 cup measuring cup to add batter to the pan. You want about 3-4 tablespoons batter for each crepe. (the 1/4 cup measuring cup doesn't need to be entirely full)
  • Add the batter to the center of the pan, dropping it in quickly. Use your other hand to lift the pan and swirl the batter out from the center. Work quickly. The batter sets fast, and you don't want a thick crepe. Continue moving the pan in circles until there is no more liquid batter that will drip around. Try to avoid creating holes in your crepe (this is easier said than done and takes some practice.) If you DO create some holes, quickly fill them in with a tiny bit more batter.
  • Cook the crepe for about 60 seconds. The top of the crepe should look dry and matte, not wet anymore. The bottom of the crepe should just barely be getting golden. Use a spatula, chopsticks, or an offset spatula to carefully lift the edge of the crepe, then insert it underneath as far as you can, and flip the crepe. This takes practice! Don't be discouraged if you need a few tries to get this right. Eat the evidence.
  • When you flip the crepe, it should be very flexible, not flat and hard. This of course makes it more difficult to flip, but a crepe that holds it's shape when lifted 1) either had too much batter poured into it, OR, 2) it was cooked too long. The edges should not be crispy, or if they are, just slightly.
  • Cook on the second side for 10-20 seconds, until the batter is cooked, but not so much that it has time to get crisp. A little browning is okay, but not too much.
  • Remove the crepe to a plate. You can either use a spatula to lift it, or you can lift the pan entirely and flip it over to let the crepe fall onto the plate. Stack the crepes one by one on top of each other on the plate.
  • Decide whether you need to turn the heat up or down. If your crepe has little baby bubbles that pop up right away all over your crepe before you need to flip, your pan is too hot; turn the heat down a little.
  • Continue cooking the crepes until the batter is gone. Sometimes I like to bust out a second frying pan so I can get two crepes cooked at once.
  • Eat hot, and eat them right away! See below for storage options!
  • Strawberry Cream Cheese Crepes: Add a few spoonfuls of cream cheese filling down the center of a crepe. Top with strawberries, and roll up like a burrito. Or, spread a thin layer of cream cheese all over the crepe, add strawberries, and fold into quarters. Top with whipped cream, if you want.
  • Strawberry Nutella Crepes: Add a few spoonfuls of nutella down the center of a crepe. Top with strawberries, and roll up like a burrito. Or, spread a thin layer of nutella all over the crepe, add strawberries, and fold into quarters. Top with whipped cream, if you want.
  • Lemon Sugar Crepes: Sprinkle 1-2 tablespoons granulated sugar all over the top of a crepe. Squeeze a fresh lemon over the top of the sugar. Fold or roll and serve, top with lemon zest if you want extra lemon love.
  • Mixed Berry Cream Cheese Crepes: Add a few spoonfuls of cream cheese filling down the center of a crepe. Top with raspberries, blueberries, and blackberries, and roll up like a burrito. Or, spread a thin layer of cream cheese all over the crepe, add berries, and fold into quarters. Top with whipped cream, if you want.
  • Cinnamon Sugar Crepes: Brush a crepe with melted butter. Sprinkle with cinnamon sugar (about 2-3 teaspoons cinnamon combined with 1/3 cup sugar.) Roll or fold. Top with whipped cream.
  • How to store: I always stack the crepes on a large plate as I am cooking them. If you are not serving them right away, cover the plate well with plastic wrap and keep in the fridge for up to 3 days. I don't bother separating the crepes with wax or parchment paper.
  • How to store batter: You can make this batter ahead of time. Store the batter in a sealed container in the fridge for 2-3 days. Stir well before cooking. If after making the first crepe, you feel the batter is too thick, add milk to the batter 1 tablespoon at a time.

Video

Notes

*You can make these crepes with a lower fat milk, but they will tear and rip a lot more. You need the fat in the milk to help bind the crepes together. 
Savory Crepes:
To make these crepes for a savory dish, like my mama's Chicken Crepes, reduce the sugar and omit the vanilla. Here are the ingredients:
  • 2 cups + 1 tablespoon whole milk
  • 4 large eggs
  • 1 tablespoon sugar
  • 1 and 1/2 cups flour, spooned and leveled
  • 3/4 teaspoon kosher salt
  • 1/4 cup butter, melted
 

Nutrition

Calories: 235kcal | Carbohydrates: 23g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 78mg | Potassium: 150mg | Fiber: 1g | Sugar: 13g | Vitamin A: 517IU | Vitamin C: 22mg | Calcium: 64mg | Iron: 1mg