These Crepes are thin, soft and delicate made with only a few simple ingredients. Crepes are so versatile, you can serve them for breakfast, dessert, dinner, and brunch with as many different fillings. Learn how to make these soft and buttery classic Crepes in no time.
This dish is very personal to me because I grew up making and eating crepes almost every weekend. I’m pretty sure that I was about 2 years old when I started helping my mom make crepes.
Crepes that we know today originated in the northwestern region of France known as Brittany. The popularity of these thin “pancakes” quickly spread throughout France and is now a staple in French cuisine.
Crepes are made with a simple base combination of eggs, milk, and flour with a few other ingredients added. Many chefs have their own version of a basic crepe recipe but it never variates too much from the basic ingredients.
My crepe recipe was actually taught to me by my mother and she learned it from my great-grandmother. This recipe has been in my family for generations and it has one little special trick that made my great-grandmother’s crepes extra special. The big secret is boiling hot water.
Our secret ingredient (not so secret now) is adding hot water to the batter to thin it. It helps crepes with extra soft texture and a beautiful doily-like pattern. There is something about the warm batter that has a special effect on these beautiful crepes.
How To Make Crepes
Crepes Batter:
Fill a small pot with about 3 cups of water and let it heat up while preparing the batter. Once it boils, take off the heat.
In a large mixing bowl, whisk together eggs, milk, and oil until smooth.
Add flour, baking soda, sugar, and salt. Whisk well until all is evenly incorporated.
Scoop a cup of hot water with a 1-cup measuring cup and slowly pour it into the batter while whisking. Whisk until combined.
Repeat with another cup of water and whisk until combined.
Add another 1/2 cup of hot water to the batter and whisk. That should be enough hot water to make the batter thin enough.
Cooking Crepes:
Preheat a nonstick pan over medium to medium-low heat (heat setting usually depends on the stove).
Rub the bottom and sides of the pan with some butter just to grease it a bit.
TIP: the amount of batter you pour into the pan depends on the size of the pan and the desired size of the crepe. I usually pour in a little less than 1/4 cup in an 8-inch omelet pan and it spread almost to the edges.
Remember to work fast! Lift the pan, pour the batter in the middle of the pan, and gently swirl the batter all around the pan to spread it thinly. Set the pan back onto the burner and cook for 30-45 seconds. Flip the crepe and cook on the other side only for about 10 seconds.
Take the crepe out of the pan and onto a large plate and repeat with the remaining batter.
TIP: gently stir the batter together before scooping out the batter for each crepe. Lightly rub the pan with butter between cooking each crepe.
It’s okay to stack crepes one on top of the other.
How To Serve Crepes
Crepes are so versatile, you can serve them with any filling your mind can come up with. Here are some of my favorite ways to serve crepes:
Breakfast: Make soft scrambled eggs with cheese and roll some of the scrambled egg mixtures inside a crepe. I usually estimate 1 egg per crepe.
Sweet breakfast: roll fresh berries inside the crepe and dust them with some powdered sugar. Add whipped cream to berries if you wish.
Fruit and berries: any mixture of berries or fruit and topped off with whipped cream. Try berry or fruit pie filling, or jams. You can add whipped cream right inside the crepes and drizzle them with chocolate and caramel.
No-bake cheesecake mixture: Beat softened cream cheese with some vanilla extract, powdered sugar, and a little vanilla yogurt until smooth. Spread some of the cheesecake mixture on the crepe and roll it up. (Many flavor additions are possible here.)
Meat: try filling crepes with ground beef (cooked of course), diced rotisserie chicken, shrimp, or scallops. You can even add sauce over the top of a meat rolled crepe.
Seafood: filled with shrimp and scallops and topped with creamy white wine sauce are heavenly.
How To Reheat Crepes?
TIP: It’s okay if the crepes were stacked right on top of each other. If you’re having a little trouble separating cold crepes, pop them into the microwave for a few seconds just to warm up the few top ones. That will make them easier to separate.
I prefer to reheat crepes in a hot non-stick pan for just a few seconds each. This revives the crepe and gives it a gentle crunch over the top rather than just soft from a microwave.
After the crepes have been reheated, you can fill them with any filling you desire.
More Breakfast and Brunch Recipes
Crepes Recipe
Ingredients
- 3 eggs
- 3/4 cup whole milk
- 1/4 cup vegetable oil or canola oil
- 2 cups all purpose flour*
- 1 tsp baking soda
- 1 tbsp brown sugar
- 1/2 tsp salt
- 2 1/2 cups hot water
Instructions
- Fill a small pot with about 3 cups of water and let it heat up while preparing the batter. Once it boils, take off heat.
- In a large mixing bowl, whisk together eggs, milk, and oil until smooth.
- Add flour, baking soda, sugar, and salt. Whisk well until all evenly incorporated.
- Scoop a cup of hot water with 1-cup measuring cup and slowly pour it into the batter while whisking. Whisk until combined.
- Repeat with another cup of water and whisk until combined.
- Add another 1/2 cup of hot water to the batter and whisk. That should be enough hot water to make the batter thin enough.
- Preheat a non stick pan over medium to medium-low heat (exact heat setting depends on each stove).
- Rub bottom and sides of the pan with some butter just to grease it a bit.
- TIP: the amount of batter you pour in the pan depends on the size of the pan and the desired size of the crepe. I usually pour in a little less than 1/4 cup in an 8-inch omelette pan and it spread almost to the edges.
- Lift the pan, pour batter in the middle of the pan and gently swirl the batter all around the pan to spread it thinly. Set the pan back onto the burner and cook for 30-45 seconds. Flip the crepe and cook on the other side only for about 10 seconds.
- Take the crepe out of the pan and onto a large plate and repeat with remaining batter.
- TIPS: gently stir the batter together before scooping out the batter for each crepe. Lightly rub the pan with butter before cooking each crepe.
- It’s okay to stack crepes one on top of the other.
Notes
- *Gluten Free Notes: you can very easily make crepes gluten free, I’ve done it many times. Use gluten free 1:1 all purpose flour instead of regular flour and remaining ingredients should already be gluten free. (Always double check your nutritional labels.)
- Storing: Crepes are wonderful to make ahead of time and reheated for breakfast, lunch, dessert, or even a snack. Simply cover stacked and cooled crepes air-tight and refrigerate for 4-5 days. Make sure that the crepes are wrapped air-tight and re-wrap them after each time you take out some crepes to be used.
Nutrition
Originally published on Will Cook For Smiles in February 2019.
flagle says
These were really easy! I have made crepes before but they never came out this good. I am going to use this recipe over and over.I added a few tablespoons of sugar for a dessert crepe but will leave the sugar out when I use these as shells for manicotti for Christmas! I can’t wait!
LyubaB says
I am so pleased they turned out well for you! Thanks for stopping by to let me know.
posterdle says
My children love these! I too added Orange peel and Grand Marnier(SP?)
Donna Chouinard says
Ok, so I never would have thought to reheat crepes and add something savory like meat and cheese but I’m SO GLAD you mentioned that ! I had a few leftover and did just that! I loved it so much! Thanks !
Penelope Otton says
Can’t figure out how to access recipe for crepes. Penelope
G says
Hi, Layuba, Just to clarify, is the recipe calling for 3 cups total of HOT water (each time)?
Thanks!
Meela says
How much ingredients should I add pls.
Pls give me quantities.
LyubaB says
Meela, sorry for the late response. All ingredient quantities are listed above in the recipe. Is the recipe not showing up for you?
Bonnie says
I would love to take these to an Easter Brunch to WOW everyone. Any suggestions how to keep them warm or do I just serve them room temp?
lyuba says
Hi Bonnie!
I usually keep the plate that I’m stacking crepes on right on the stove, or course away from the burger, that way the area is warm. While they are stacked one of top of the other, crepes will stay warm for a little while. You can serve them right after you finish them and it will be just fine.
Unless crepes are cold, they will be just fine at room temperature or a bit warmer, especially if you are filling them with fruit or whipped cream, which is cold. If you will be filling the crepes with something warm, like scrambled eggs, that will bring up the temperature of the crepe!
I hope this helps! 🙂