Homemade Crepes are so delicious and easy to make! This Crepe recipe can be sweet or savory! They’re always a hit no matter how you choose to serve them!
Homemade Crepes
You won’t find me debating if crepes or pancakes are better. I love them both. However, I will agree that crepes can be enjoyed in so many ways and are lighter than a whole stack of pancakes. This homemade crepes recipe is surprisingly easy and so quick to whip up. Plus, they sound so fancy with true minimal effort. Serve these for breakfast or for an elevated Sunday brunch with friends. Host a whole crepe making party and have everyone bring different treats to fill and top them with! The possibilities are truly endless.
Easy German Pancake (also known as a Dutch Baby) and Pancake on a Stick are such fun breakfast options when you’re looking to shake up your Saturday morning!
What’s the difference between crepes and pancakes?
Honestly, not much. The core ingredients are the same. Pancakes are much thicker and fluffier in texture whereas crepes are very thin. Pancakes are really only served with sweet toppings and syrups where crepes can be used in sweet or savory recipes. I find that crepes are the more versatile of the options. Plus with crepes being so thin, it’s easier to eat more without feeling so weighed down after!
How To Make Homemade Crepes
- Combine. Using the bowl of the blender, add the flour, melted salted butter, milk, egg, egg yolk, and a dash of salt. Blend for 30-45 seconds until the batter is smooth. You may need to scrape the sides down halfway through to ensure everything is combined.
- Heat your skillet. You can use a crepe pan or just a large, flat skillet (whichever you have on hand), heat it to medium heat and melt ½ a tablespoon of butter. Coat the bottom and sponge off any excess with a paper towel, careful not to burn yourself.
- Pour. Pour about ½ a cup of the batter into the skillet. Quickly swirl the pan around to coat the bottom evenly.
- Cook. Cook the crepe for 2 minutes. Use two spatulas to flip it over and cook the other side for 1 minute. Once cooked, set the crepe on a plate and place a paper towel over it or place the plate in the microwave to keep warm while you cook the rest.
- Repeat. Repeat this process until no more batter remains.
- Fill and serve. You can spread the crepes with Nutella, your favorite jam, or even cream cheese and fold over. Serve with a dollop of whipped cream, fresh berries, or a dusting of powdered sugar. Enjoy!
Storing Homemade Crepes
Homemade Crepes are generally best enjoyed while fresh, however they will stay good in the fridge for up to 3 days. Reheat for just 10 seconds at a time in the microwave until warmed.
Ingredients Notes for Homemade Crepes
- Milk – Whole milk is best when getting your ingredients to really stick together. However, you can use any non dairy alternative or whatever percentage of milk you prefer. If using a thinner dairy option you may want to add less liquid to start. You don’t want the batter to be too runny.
- Butter – Oil can also be used to coat the skillet before adding the crepe batter but I find that butter gives more flavor and allows the crepes to reach that beautiful golden color.
- Eggs – It’s important to note you need a whole egg and an egg yolk for this recipe to get the right consistency for the batter.
- Toppings and fillings – There are so many toppings and fillings to choose from!
- For sweet try: Nutella, peanut butter, a sweet variety of cream cheese, jam. Top with chocolate sauce, syrup (a flavored one like blueberry or strawberry would be phenomenal), berries, whipped cream, or powdered sugar!
- For savory, try filling with ham, eggs, spinach and cheese, or veggies!
Homemade Crepes
Ingredients
- 1 Cup All Purpose Flour
- 1 cup Milk
- 2 Tablespoons Salted Butter melted
- 1 Large Egg
- 1 Egg Yolk
- 1/4 teaspoon Salt
Instructions
- Add all the ingredients to a blender and blend for 30-45 seconds or until smooth, scrape the sides down halfway through.
- Heat a large crepe pan or flat skillet over medium heat and melt ½ tablespoon of butter in the skillet then sponge away any excess with a paper towel.
- Pour ½ cup of the batter into the pan and quickly swirl the pan around to coat it evenly.
- Cook for 2 minutes then use 2 spatulas to flip it over and cook on the other side for 1 minute.
- Set the crepe aside on a plate and place it in the microwave.
- Repeat the process with the remaining batter.
- Spread Nutella or jam on half of the side of a crepe and fold it over then over again.
- Serve with berries, whipped cream, and dust with a bit of powdered sugar if desired.
