Ever wondered How to Make Crepes at home? It’s easier than you think! With a blender and some simple ingredients, you’ll have perfect crepes in no time.
These homemade Crepes look and taste like you slaved all day making them, but really, they only take about 30 minutes. You can even mix up the batter the night before and let it chill overnight! Crepes are thin delicate pancakes with a light tender texture that can be enjoyed both in savory and sweet variations so everyone will love them!
I love filling these crepes with my homemade Whipped Cream and topping them with fresh fruit I have in the house. For more light pancake recipes you have to check out my Buttermilk Pancakes and Easy Oatmeal Pancakes.
Table of Contents
Why We Love Homemade Crepes
- This homemade crepes recipe is straightforward and quick, taking only 30 minutes.
- This recipe ensures homemade berry crepes are light, fluffy, and melt in your mouth.
- The homemade crepes recipe uses basic ingredients you probably already have.
Recipe Ingredients
- Vanilla Extract: Adds a sweet, fragrant flavor.
- Mixed Berries: Provide a fresh, tangy sweetness and a juicy texture.
- Heavy Cream: Creates a rich, creamy filling, adding a smooth, indulgent texture to the crepes.
See the recipe card for full information on ingredients and quantities.
Variations
- Savory Fillings: Transform your crepes into savory crepes by using fillings like sautéed mushrooms, greens, and cheese for an earthy flavor. Try “green eggs and ham” for a Dr. Seuss-inspired twist or eggs and cheese for a classic combination. Steak, spinach, and cheese make a hearty option, while ham, cheese, and hollandaise add a rich, decadent touch. For a creamy texture, fill your crepes with chicken and cream cheese.
- Sweet Fillings: For a sweet treat, fill your crepes with Nutella and strawberries for a rich, fruity experience. Peanut butter offers a nutty flavor, while fruit jam provides a burst of sweetness. Drizzle chocolate syrup over your crepes or sprinkle them with chocolate chips for an indulgent chocolatey delight. Add a touch of elegance with a drizzle of salted caramel for a perfect balance of sweet and salty.
How to Make Crepes
Step 1: In the jar of a blender, add the milk, melted butter, vanilla, eggs, flour, sugar, and salt. Blend on low until well combined, about 15 seconds. Place in the refrigerator to chill for 30 minutes.
Step 2: Just before the batter is ready to be used, in a small saucepan set over medium heat, combine the berries, sugar, water, and lemon juice. Allow to simmer while the crepes are cooking. You can pour it through a mesh sieve if you prefer a seedless sauce.
Step 3: Place a 10-inch non-stick skillet over medium heat (or slightly higher). Stir the batter, then butter the pan.
Step 4: Remove the pan from the heat, pour ¼ cup of the batter into the pan, and swirl in a circular motion to evenly coat the bottom of the pan with the batter.
Step 5: Cook until golden brown on the bottom, about 2-3 minutes. Flip the crepe and continue cooking for 1-2 minutes. Transfer to a wire rack and allow to cool.
Step 6: Repeat until all of the crepe batter has been used.
Step 7: To prepare the whipped cream, in a large mixing bowl (with a hand mixer) or the bowl of a stand mixer, whip the cream, powdered sugar, and vanilla until stiff peaks form.
Step 8: Roll or fold the crepes and fill with whipped cream. Top with berry sauce and powdered sugar, if desired.
FAQs
Crepes are thin, delicate, and made without leavening agents, while pancakes are thick, fluffy, and typically include baking powder or baking soda.
Pour the batter into the center of the pan and quickly tilt the pan in a circular motion to spread the batter evenly, ensuring a uniform thickness for perfectly thin crepes.
Storage Info
To STORE Crepes, stack them with wax paper between each layer. Place them in an airtight container or zip-top bag and store them in the fridge for up to two days. You can FREEZE them for up to two months.
To REHEAT, warm them in a non-stick skillet over medium-low heat for about 1 minute per side, or microwave for 15-20 seconds until warmed through.
How to Make Crepes Recipe
Ingredients
- 1 ½ cup whole milk - OR half and half
- 2 tbsp unsalted butter - melted
- 3/4 tsp vanilla extract
- 3 large eggs
- 1 cup all purpose flour
- 2 tsp granulated sugar
- 1/4 tsp kosher sea salt
For the Topping
- 2 cup mixed berries - fresh OR frozen
- 3 tbsp granulated sugar - (¼ c. if you prefer it on the sweeter side)
- 3 tbsp water
- 2 tsp lemon juice - fresh
- powdered sugar - optional
For the Filling
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- In the jar of a blender, add the milk, melted butter, vanilla, eggs, flour, sugar, and salt. Blend on low until well combined, about 15 seconds. Place in the refrigerator to chill for 30 minutes.
- Just before the batter is ready to be used, in a small saucepan set over medium heat, combine the berries, sugar, water, and lemon juice. Allow to simmer while the crepes are cooking. You can pour it through a mesh sieve if you prefer a seedless sauce.
- Place a 10-inch non-stick skillet over medium heat (or slightly higher). Stir the batter, then butter the pan.
- Remove the pan from the heat, pour ¼ cup of the batter into the pan, and swirl in a circular motion to evenly coat the bottom of the pan with the batter.
- Cook until golden brown on the bottom, about 2-3 minutes. Flip the crepe and continue cooking for 1-2 minutes. Transfer to a wire rack and allow to cool.
- Repeat until all of the crepe batter has been used.
- To prepare the whipped cream, in a large mixing bowl (with a hand mixer) or the bowl of a stand mixer, whip the cream, powdered sugar, and vanilla until stiff peaks form.
- Roll or fold the crepes and fill with whipped cream. Top with berry sauce and powdered sugar, if desired.
I filled mine with strawberries and cream for breakfast and ham and cheese for lunch, both were amazing!