Homemade Crepes Recipe

Homemade Crepes Recipe

This recipe is my family's traditional crepes recipe. With plenty of filling options and toppings, you will definitely find your favorite crepe combo!

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Crepes
Breakfast

Ever since I was a little kid, I remember having crepes for breakfast every Saturday morning. My mom would make the most delicious crepes. She gave me the recipe and I make it to this day.

What You'll Need to Make Homemade Crepes

Crepes ingredients

Key ingredients: 

  • Flour: Flour is the base of this recipe. I used all-purpose flour.
  • Warm water: Crepes batter needs a lot of liquid.
  • Oil: In this recipe I used canola oil, but you can substitute it with a different oil you prefer (sunflower oil, avocado oil, olive oil...). Although the batter might taste slightly different.
  • Milk: In this recipe I used whole organic milk, but you can substitute it for any other milk you prefer. Again, like I mentioned previously with oil, the batter might taste slightly different.
  • Eggs: Eggs are binding all ingredients. I used 2 large eggs in this recipe.
  • Salt: To add a little flavor, we are adding a little bit of salt. For the exact measurements, look at the recipe card.
  • How to Make Homemade Crepes

    In a mixer bowl, combine all wet ingredients. Then add eggs and dry ingredients. On a low speed, start mixing all ingredients. After a minute or so, increase the speed slightly. Mix until well combined. The batter should be runny and pale yellow color.

    Crepes batter in a mixer bowl

    Place an 10-inch pan over high heat and wait for a minute or two until the pan is hot. Then add a few drops of oil. Pour 1/2 cup of batter into the center of the pan. Tilt and twirl the pan, so the batter covers the surface of the pan.

    Cook for a minute or until the batter is not runny anymore, then flip the crepe as soon as the bottom is set. Cook the other side for 30 seconds.

    Crepe in a pan
    Crepe in a pan after it's been flipped

    Transfer the crepe to a large plate and repeat the process with the remaining batter. Make sure to add a few drops of oil to the pan between each crepe - at least while making the first few crepes.

    Crepes in plate

    Success Tips for Making the Homemade Crepes

    • Use a non-stick pan. I used a 10-inch crepe pan. You can definitely use a regular pan, but make sure to spread the crepe batter thin and evenly.
    • Preheat the pan. It's very important to preheat the pan. If you add the crepe batter to a cold pan, it's quite possible that the first crepe will tear and won't turn out right.
    • Add a few drops of oil before pouring the batter. I usually add a few drops of oil to the pan before I add the batter for the first few crepes.
    • Be patient when flipping the crepes. Since I am using the crepe pan, I flip them in the air. This takes a little bit of practice, but in time you will get a hang of it. You can always flip your crepes with the help of spatula or butter knife. Just make sure you don't scrape the surface of the pan.
    • Crepes in small plate

      Crepe Fillings and Toppings

      Let me just tell you one thing - the options are endless! :) Sometimes, I just eat them without any filling, while they are still hot. 
      You can make them sweet and savory. Some of my favorite filling options are:
      • Nutella and banana
      • Nutella and diced strawberries
      • Strawberry jam
      • Peach jam
      • Ham, sliced and roasted bell peppers and basil sauce
      • Turkey meat, roasted mushrooms and basil sauce
      • Smoked salmon, mozzarella cheese and spinach and artichoke dip

      How to Store Crepes

      If you are going to eat them the same day, I just leave them covered with a dry cloth, making sure to tuck it under the plate. If you are not going to eat them all the same day, I would suggest to leave them in an air tight container on the counter. Otherwise, the edges of crepes will become dry. 
      Based on your preference, you can either eat them reheated (just put them in the microwave for 15-20 seconds), or eat them as is.

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      Homemade Crepes Recipe

      Crepes

      This recipe is my family's traditional crepes recipe. With plenty of filling options and toppings, you will definitely find your favorite crepe combo!


      Ingredients

      • 3 cups all-purpose flour
      • 2 1/4 cups milk
      • 3 cups warm water
      • 1 tsp salt
      • 2 large eggs
      • 3/4 cup canola oil

      Instructions

      • Step 1

        In a mixer bowl, combine all wet ingredients. Then add eggs and dry ingredients.

      • Step 2

        On a low speed, start mixing all ingredients. After a minute or so, increase the speed slightly. Mix until well combined. The batter should be runny and pale yellow color.*

      • Step 3

        Place a 10-inch crepe pan (or regular pan) over high heat and wait for a couple of minutes until the pan is hot. Then pour a few drops of oil.

      • Step 4

        Pour 1/2 cup of batter into the center of the pan. Tilt and twirl the pan, so the batter covers the surface of the pan.

      • Step 5

        Cook for a minute, or until the batter is not runny anymore, then flip the crepe as soon as the bottom is set. Cook the other side for 30 seconds.

      • Step 6

        Transfer the crepe to a large plate and repeat the process with the remaining batter. Make sure to add a few drops of oil to the pan between each crepe - at least for the first several crepes you make.


      Notes

      •  If the batter is too thick add more water. If the batter is to runny add more flour. I would add them in a 1 tbsp increments until you get the desired batter consistency.


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