Easy Crepe Recipe (VIDEO)
How to make the Perfect Crepes! This blender crepe recipe couldn’t be easier and they turn out perfect every time. The ingredients are simple and you don’t need any fancy equipment to make beautiful, lacy, and tasty French crepes.
This post may contain affiliate links. Read my disclosure policy.
Watch the Crepe Recipe Video:
Crepes are really easy to master at home. We have been making these crepes for years and our family will never stop loving this recipe. Watch the video tutorial and you will be a crepe making pro in no time! You can even use this batter to make a Crepe Cake.
What Are French Crepes?
Crepes are essentially super-thin pancakes with no leavening and a beautiful lacy appearance. They can be served as sweet or savory crepes depending on how you fill them. French crepes are so popular that there are entire restaurants and French cafes devoted to making crepes.
How to Make Easy Crepes:
This blender crepe recipe doesn’t get any easier. Make these once and you will have the process memorized.
- Blend all ingredients in a blender in the order they are listed.
- Heat a non-stick pan over medium heat, dot with butter.
- Add 1/4 cup batter while swirling the pan to coat the bottom.
- Flip the crepe when edges are golden and cook another 30 seconds.
The Best Crepe Pan:
You don’t need a fancy crepe maker or even a crepe pan to make amazing crepes. We used a good non-stick skillet and thin spatula for years. Just be sure to keep a specific pan reserved for making crepes to keep it from getting scratched. Watch the video above for a demonstration on using these 3 types of pans for making crepes:
- 10″ Non-Stick Fry Pan – makes 12, 8-inch crepes
- 10″ Non-Stick Crepe Pan – makes 12, 8-inch crepes
- 28 cm Cast Iron Pan – makes 6, slightly thicker, 10-inch crepes
Pro Tip: To speed up the process, I always have 2 non-stick skillets going at once so there is no waiting time and my crepes are done twice as fast.
Crepe Filling Ideas:
For crepe parties or buffet lines where people build their own crepes, we love to serve with homemade Strawberry Sauce, or Cherry Sauce, fresh berries, and sour cream. If making savory crepes, reduce the sugar to 1 tsp. These are some of our all-time favorite crepe fillings:
- Cheese Crepes – our family favorite
- Crepes with Greek Yogurt Cream – a quick and easy filling
- Egg, Ham and Cheese Crepes – make-ahead and perfect for breakfast
- Meat-Filled Crepes – my Mother’s savory crepes
How to Fold Crepes:
There is a variety of ways to fold a crepe and the right way to fold depends on your filling. Watch the crepes video tutorial above for a demonstration on all of these folding methods.
- Roll into a log – spread on the filling and roll it up. Cut in half if desired.
- Pannequets – squares or envelopes. Fold 2 edges towards the center then fold up the bottom and fold down the top.
- Burritos – fold in the edges slightly then roll up like a burrito.
- Fans – fold the crepe in half then fold in half again to create a fan or triangle.
Can I Substitute the Flour?
We have tested this half whole wheat flour and half all-purpose flour with great results. We have also had good success using a cup for cup gluten-free flour. If you experiment with any other flour varieties like buckwheat flour or any others, please let us know in the comments.
More French Dessert Recipes to Explore:
If you enjoyed this homemade crepes recipe, you will love these homemade French Desserts which are perfect for a date-night in or any gathering.
- Cream Puffs – achieve this bakery-quality treat at home
- Eclairs – filled with pastry cream and dipped in chocolate
- Chocolate Mousse – recipe from a pastry chef
- Almond Croissants – a great way to use day-old croissants
- Creme Brulee – a party favorite and easier than you think
Easy Crepe Recipe
Ingredients
- ½ cup lukewarm water
- 1 cup milk, warm
- 4 large eggs
- 4 Tbsp unsalted butter, melted, plus more to sauté
- 1 cup all-purpose flour
- 2 Tbsp granulated sugar
- Pinch sea salt
Instructions
- Add the ingredients into a blender in the order they are listed, starting with the wet ingredients. Blend on low speed until combined then set aside for a few minutes for the bubbles to go down.
- Melt a dot of butter in a 10-inch non-stick skillet over medium heat (2 skillets make the process go faster). Pour about 1/4 cup batter into the skillet, or enough to coat the bottom of the pan. As you are pouring the batter into the skillet, swirl the batter to evenly coat the bottom. Fill any gaps with a little more batter.
- Once the edges are golden, flip the crepe using a thin-edged spatula to easily get under the crepe. Sautee another 30 seconds or until the second side turns golden then turn the crepe out onto a clean cutting board.
- Repeat with the remaining batter, adding butter as needed. Once crepes are at room temp, they can be stacked.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I tried this recipe today, used almond milk instead of regular milk. Crepes turned out perfectly thin and delicious. I just added 1/2 of the sugar that recipe calls for.
Thank you for another great recipe. Looking forward to trying some of your Thanksgiving recipes next week.
Happy Thanksgiving!
Happy Thanksgiving! I’m happy to hear that you enjoyed this recipe a lot.
This crepe recipe is totally foolproof! The batter is the perfect consistency and it makes exactly 12 crepes when using a 1/4 c measure. They taste amazing too!
Hi Patricia! Thank you so much for the feedback! I’m glad you loved this recipe.
I made these today and served them with homemade cherry sauce. It was delicious! I have made many of your recipes and love them all! Than you for sharing all your yummyness!
Hi Marta, great to hear that you enjoyed our Easy Crepe Recipe! Thanks a lot for sharing that with us.
Hi Natasha.
Great crepes. Question. Can I use vegetable oil instead of butter? If I can, what would be the amount?
Thank you:)
Hi Susanna! Thank you, I’m glad you love this recipe. I have not tested it without butter. I think you could use oil but the butter also adds a great taste to the crepes. Let us know if you experiment.
I have your crepe recipe a couple of times. Perfect.
Have you ever added vanilla To the batter??
Hi Yuri! You can definitely add some if you’d like. We usually do not, since they can be served as sweet or savory crepes depending on how you fill them.
Natasha, there’s one thing I don’t understand. Why were there little holes on the crepe? Thanks.
Hi Donna, you shouldn’t have holes in there. If you have holes, that likely means the crepe batter is too thin or when the pan is too hot.
Or is it because of lots of bubbles In the batter? I tried getting rid of the bubbles with a spoon but there were still a lot.
That is possible, we recommend setting the batter aside for a few minutes for the bubbles to go down after you blend it.
I believe the bubbles are from the air in the batter. I have been making these for 50 years after learning from my Nana. She taught me to refrigerate the batter for at least an hour. I usually just make it the night before and it’s ready to go in the morning. I find they cook better this way and many fewer bubbles.
OR…..batter is perfectly fine, but I just lacked a few gentle raise-and-drop of the unit holding the mixed batter until you can actually (albeit slowly) see some air bubble pockets making their way slowly to the top. And/Or put said container into the fridge or ice bath…with ice bath you can keep it near you on the counter as you continue to work, and again, still removing from ice bath once in a while to raise and drop, then back to ice bath or fridge. All this little bit of extra effort will yield a beautifully dense and silky final batter product !!
Hi Natasha, I made 12 from fresh with the recipe, and rolled with blueberry filling, they were so delicious. We love it! Think I’ll take your suggestion to buy another 12″ pan to make things faster and maybe buy a flex & bigger turner. But one thing I don’t understand why were there little holes on the crepe? Thanks.
Sounds great! I’m glad you enjoyed the recipe.
Hi Natasha, can the ingredients be blender ahead of time? Thanks.
Hi Donna, you can blend it ahead of time and then store it in the fridge, but you will need to give it another soft blend before you start making the crepes. We prefer to make it fresh.
Why does it need another soft blend again? Is it ok just to stir it instead?
Hi Donna, I’m not sure what you are referring to – I don’t soft blend a second time. Did I put that into an instruction somewhere? I wait for the bubbles to die down. If I blended it again, it would get foamy again.
Hi Natasha, it refers to your Feb 24 response “will need to give it another soft blend before you start making the crepes” for my enquiry about preparing crepe ingredients ahead of time.
Hi Donna, you can give it a quick second blend if it sits too long in the fridge and the ingredients settle. If they don’t settle, you can use it straight from the fridge. Keep in mind you will need to wait for the bubbles too settle.
I am on a mission to try every single one of your recipes. So far is 12 for 12. Each one is a bigger winner than the last one. I cannot wait to continue my Natasha Journey!
Wow, that is awesome! Thanks a lot for sharing, we’re so happy that you’re enjoying our recipes.
Hello. … love your recipes and videos. I made the crapes many times and they are according to my family “the bomb”!! If I want to use them as savory do I still use sugar? Please let me know.
Thanks!
😁😁😁
I’m so glad you loved these, Aida! This recipe works great for sweet or savory. I have a note on this in the recipe, but if you want to make them savory, reduce the sugar to 1 tsp. I hope that helps!
Yeah hiya my name’s Joe Natasha just let you know in England United Kingdom what you made as pancakes We know we have syrup with it Or sugar or lemon Where are pancakes But we call him pancakes
Love all your cooking you are my go to person..I would rather watch you because it makes it easier for me. And thank you for the year’s of making great recipes..when I try to get some recipes I can’t get a video why?
Hi Elizabeth, not all of my written have videos but we’re trying to catch up and hopefully we can do more videos in the future.
I am a big fan of you, I love to watch your shows. I made this recipe, it was awesome. A million thanks.
Hi Jila! That’s wonderful. Thank you for your love and support!
Hi Natasha, I was wondering if you can add vanilla extract into the recipe? Thanks, Eva
Hi Eva! Yes, that should be fine.
Those crepes are awsome! Thanks a lot for sharing this recipe!
You’re welcome! I’m so happy you enjoyed them, Marie!
Definitely the best crepe I have ever made. So good and so easy. Thanks Natasha.
You’re welcome! I’m so happy you enjoyed it, Imm!
Hola ..! Yo
encantan tus recetas te sigo en diferentes plataformas , me Gustaría mucho duerme en español .. 🥺así si pudieras hacer crepas pero sin huevo o con Q lo puedo sustituir … gracias
Hello. I am replacing regular milk with almond milk and all purpose flour with almond flour and they do not turn out the same. Any tips?
Hi Liza, I honestly haven’t tested that to advise. I recommend following the recipe as it is especially on your first try.
Hello Natasha. If I want to make chocolate crepes in addition to plain crepes, can I simply add 1/4 cup of cocoa powder to half of the batter? Thanks in advance.
Hi Beverly, I honestly haven’t tested that to advise but I think it can be a good experiment! If you decide to give that a try, please update us on how it goes.
Natasha, I did experiment. To make chocolate crepes simply add 1/4 cup of cocoa powder to half of the batter. Works like a charm. Chocolatey, lacey crepes.
Hi Beverly! That’s wonderful. Thank you for sharing that with us.
Hi Natasha, I don’t recall if I’ve ever left a comment but your website has been my go-to for many years and I’m so thankful to you and your family!
I’m originally from Germany (now living in beautiful South Dakota) so when I first discovered your recipes, it was the not-overly-sweet baked goods I was drawn to.
One actual question for you as I’m making the crepes today again; do you have a recommendation for a 10 inch pan? Ours is needing to be replaced and I figured you’d be a good one to ask.
Thanks for everything and have a wonderful day!
Hi Karen, for making crepes with a 10″ pan, please see the section above titled: The Best Crepe Pan. I hope you love the crepe recipe!
Thank you Natasha, I will check out those links. I always jump right to the recipe so hadn’t even noticed that. So helpful!! And yes we make these crepes once every three weeks for weekend breakfasts. I’ve shared the recipes with many friends who’ve had these at our house.
Have a wonderful week!
I tried these last week and am making them again tomorrow.
Your instructions are so easy to follow. Thank you for the wonderful recipes and videos!
Thank you, Jacki! So glad you enjoyed this recipe.
NATASHAAAAA!!!! My name is Charmaine Keevy from Port Elizabeth South Africa. I have a small catering company called The Taste Bud Company …. I love, love your spark, your energy and your humour! You inspire me … Go girl you have a lot to teach us in our kitchens xx Charmaiine
Hi Charmaine! This is very sweet, thank you for sharing this with me.
So easy to make and they turned out delicious! They were a hit with my family. I’m going to make savory crepes for dinner one night.
Great to hear, Nicole! Thank you for sharing.
Tried the crepe recipe. As you said, it’s so easy! It was great hot for breakfast!
Added some banana’s myself and Nutella for kids. Can’t wait to try your strawberry syrup when it’s summer.
Love your recipes, thank you for sharing them with us!
Hello Anu, great to hear that you enjoyed this recipe! Thank you for your review.
These are the best crepes ever! I make them all the time for my family and they love it more than the crepes at a restaurant! THANKS
These are not only a classic but a family favorite also! I’m so glad to hear they’re a hit with your family!
Hi Natasha, is their any way to keep the first few crepes warm while I make the rest of them?
Hi Jessica! Yes- you could keep them covered and that will help. I’ve even used a tortilla warmer to hold my crepes (assuming the warmer is the right size).
I have tried using buckwheat flour and they’re super amazing. Whole family loved them. I fill them with ham and cheese and top it off with an egg.
I’m so happy you enjoyed that. Thank you for sharing that great feedback with us!
These are amazing! Can you make the crepes ahead of time and refrigerate to heat up later, like the next day? Would reheating in a non stick pan work, would I need to add butter?
Hi Mary, we prefer them fresh, but that may work, be sure to have the crepes appropriately stored, so they don’t stick together.
I do that with extra crepes. I heat them in my mini oven. Not as great as fresh, but you can still enjoy them.
Wooowwww, this is by far the best crepe recipe I’ve ever made. I really loved it. Thank you
That’s awesome Gaby! Thank you for your great comments and feedback, I’m glad you loved this recipe!
Natasha, your recipes, all of them, are so easy to make, including this one. As a foodie myself, I’d love to know how you source your recipes, the tweaking of them you do and so much more…
Whenever I serve a meal using your recipes, I get rave reviews! All my friends in Newfoundland know who you are!
Wow, thanks so much! I’m happy that you’re enjoying my recipes. Some of these recipes are from my family and friends but I definitely try them out first and make sure that we love it at home!
Dear Natasha,
Great recipe! My only request is that you include g/oz measurements for those of us who use kitchen scales.
Thanks!
Thanks, Hannah. The ingredients can be converted to grams just click Jump to recipe then click Metric to convert it. Hope that helps.
Amazing crepes! Absolutely did not serve 12 though it served 3 because they were so good. My 7 year old granddaughter ate 4 of them and trust me that is not like her
That is the best when kids love what we parents and grandparents make. That’s so great!
My daughter has been making this recipe every week she’s got the whole recipe memorized and makes it with so much fillings.
That’s just awesome! Thank you for sharing your wonderful review, Tatyana!
fantastic crepes! tried the recipe and replaced water by fresh orange juice and add some orange zest. Best crepes ever and so easy to make. Thank you very much.
You’re welcome! I’m so happy you enjoyed it, Kristel!
Wonderful easy crepe recipe!! We loved it☺️ Thank you!
That’s nice, thanks for sharing that with us, Joanna!
Hello! Is it possible to premake the batter and use it the next day?
Hi Dasha, yes you can make the batter ahead and refrigerate it but I haven’t kept it for longer than 2 days.
Modified this recipe with a quarter pastry flour, a quarter rice flour, a quarter almond flour and a quarter all purpose flour and milk was oatmilk. 1/2 of the sugar. They turned out beautiful!
So glad to hear that, Nika. Thank you for sharing!
I just made these and they are fabulous! Light, lacy, and paper thin. I’ve tried many other crepe recipes and this one is a sure keeper! I really love the ease of adding all the ingredients to a food processor. I used a hand mixer and a large glass pyrex measuring cup.
Hello Beverly, thanks for sharing that with us. I’m glad you loved this recipe!
Hello, Natasha, what do you mean for 1 portion in nutrition list?
Hi Luba, The serving size can be found at the beginning of the print-friendly recipe card (located at the bottom of the recipe post). The nutrition label shows counts “per serving.” This recipe makes 12 crepes and the nutrition label is per crepe. We always have the number of servings towards the top of the recipe card. Hope that helps!
Hi , just sent my grandson home very happy with a container of Shrimp Fettuccine, left over from dinner , It was so easy to make and l will certainly make it again .
That’s nice, Colleen! Thanks for your good comments and feedback, we appreciate it!
Natasha, you are amazing! I absolutely LOVE your recipes, so easy to follow, simple and delicious! I finally got courage to make crapes and they came out delicious (but not as pretty as yours). I am curious if almond flour can be used and at what proportion? Thank you again!
Thanks so much, Maria. We have tested this half whole wheat flour and half the all-purpose flour with great results. We have also had good success using a cup for cup gluten-free flour.
I enjoy reading through your recipes and watching your videos. I’ve made the easy crepe recipe and cake frosting. They turned out great. Enjoyed your strawberry sauce delicious! Thank you!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I made the crepes this morning we loved them. They came out perfect, thank you so much I love all of your recipes.
You’re welcome! I’m so happy you enjoyed it, Evelyn!
I used half whole wheat flour and half sorghum flour, adding an extra tablespoon of milk, and they turned out great! Next time I will double the recipe and have 2 pans going 😉
That’s nice to know. Thank you for sharing that with us, Lena. So helpful indeed!
Can I just use a regular hand whisk, or is the blender necessary?
Hi Andrea, that should work well too. Please share with us how it goes!
The crepes with the berry sauce were amazing. Out of this world! Thanks so much for this recipe !
Yay, that is so perfect! I’m very happy to see your great comments and feedback, thank you for sharing.
I love all of your recipes. Will be making the crepes soon.
Thanks for sharing such great recipes.
I hope you love these crepes, Shelt!
40 years old and after watching your video I finally got the courage to make crepes. So super easy and my family is in love. I cut the recipe in half for my family of 3 and it’s perfect. Love you’re recipes and your channel!
I’m so glad to hear that, Jamie. Thank you so much for your awesome comments and review!
Made crepes for Valentine’s Day! They were absolutely fantastic! Instead of using four eggs we used three egg whites and one whole egg and almond milk. It was absolutely the best! Thank you Natasha!
So great to hear that you loved it, Bev. Thanks for sharing that with us!
I love crepes with butter, powdered sugar and fresh lemon squeezed over. So good!
Sounds good! I’m glad you liked this recipe.
Just miraculously easier than I thought
Love when that happens! I’m glad you enjoyed it!
This tasted eggy
Hi Mychel, We’ve been making this recipe for years and have never had an issue with them tasting strongly of egg unless you had a bad egg, or if they were cooked for too long or burnt and then the egg taste can come through stronger. Also, make sure to avoid any ingredient substitutions.
Hi Natasha, I wanted to let you know that I have made a lot of your recipes, and they are all amazing!!!!! So easy and super tastey. You are so funny and enjoyable to watch, thank you and I look forward to many more.😃😜❤️
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Hi Natasha! We just love these crepes!! So easy and delicious. I can’t make them fast enough for my 4 kids! Question- can you just add cocoa powder to make chocolate crepes? Or do you have another recipe for chocolate crepes? I wanted to give it a try. Thanks so much
Hello Molly, I haven’t tried that yet to advise. I think it is worth experimenting with though. If you try it, please share with us how it goes!
Hey there! Can I use a regular hand mixer to mix all the ingredients? I don’t have a blender, but really wanna try these!!
Hi Liz, absolutely that would work great.
It came out very good. Thank you. I have a big familiy. What proportion should I use to make 4 times more? I can not figure it out. I have to stop and make 4 times the same batch. Help please
Hi Russ, I would multiply everything by 4. You can easily do that with the list of ingredients by clicking on the serving size in the recipe card and you can scale it up or down automatically. I hope that helps.
Making them now and they are disappearing off the plate before they even have a chance to cool down! Love you and your site.
That’s so great! Thank you for that wonderful review.
I have been using your recipes and they are super easy and turns out really good. Crepes were super thin and fluffy. Thanks for sharing your recipes.
You’re welcome! I’m so happy you enjoyed it!
I love watching how you make everything seem so simple and everything looks fantastic. You are a real sweetheart for all the step by step directions and the easy way to follow. Love your site. Please keep them coming. God Bless and wishing you and your family a Merry Christmas.
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment. Merry Christmas!
You are amazing !!! 🙂
Ok so my wife is intolerant to gluten so… I used a Gluten Free flour that contains xanthan gum and she was in heaven 😍 >>> (hard to please on GF food)
I tried myself and it was amazing
Love your recipes!
You the best
Keep it up 👍
Wow! That’s so great! Thank you for sharing your experiment with us! I’m glad you both enjoyed this recipe!
Hi Natasha! I tried your Chocolate Cake Recipe. It was a very good recipe and the outcome is very delicious. Will surely try the Crepe recipe tomorrow! Thank you so much for always giving delicious recipes! Always looking forward to your new recipes in the future!
You’re welcome, Marina! I’m so glad you enjoyed this recipe!
So easy to make! Yummy
Great to hear that, Jessica. Thank you!
Try adding little bit of seltzer water next time.. 😉
Thanks for the tip!
Another 5 star recipe. Super yummy and very easy! I will need to work on my flipping skills for next time.
Awesome! Practice makes perfect, I’m sure it will be perfect next time. Thanks, Lisa!
Hi Natasha,
Why does the serving size say 12 crepes 8 inches in diameter when the direction say to use a 10 inch non stick skillet? Can you please clarify?
Thanks!
Hi Ashley, a 10″ skillet produces 8″ diameter crepes since the inside base is narrower than the full 10″ diameter of the skillet at the rim. I hope that makes sense.
Natasha,
Can I just say thank you so much for all your recipes!
Also, my girls love watching your videos. They just like watching you talk about food and recipes! Awesome job!
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles!
Hi and thank you for that sweet compliment. I haven’t tested this recipe without egg so I can’t recommend anything else.
Can I please get strawberries jam sauce you make
Thank you
Cynthia Rosario
Hi Cynthia, I only have this Strawberry Sauce recipe on my website.
Great recipe! My family loved it! I was wondering if I could use margarine instead of butter?
Hi Benedict! I can’t say that will work without testing it myself. If you happen to experiment I would love to know how you like that.
Hi,
I use vegetable oil or canola oil to coat the bottom of the pan. Works very well and does not splatter!
Hope this helps!
Just started following you…love the crepe recipe! I used my ‘nutribullet’ instead of a blender…so easy! Can you save the batter for the next day?
Hi Laurie, yes you can make the batter ahead and refrigerate it but I haven’t kept it for longer than 2 days.
Can you use almond milk instead of regular milk?
Hi Erica, I have not tried making this with almond or coconut milk although it does work great with almond flour! If you experiment, please let me know how you like that.
How much almond flour should you use with white flour?
Hello Kristina, we have tested this half whole wheat flour and half the all-purpose flour with great results. We have also had good success using a cup for cup gluten-free flour.
What brand of gluten free flour was used? Thank you!
Hello Jo, we have also had good success using a cup for cup gluten-free flour. If you experiment with any other flour varieties like buckwheat flour or any others, please let us know in the comments.
This worked! I can’t believe it. My crepes were not very pretty, and were a little on the overcooked side. But still so, so yummy!!!
Can’t wait to try it with half whole wheat and half regular like you suggested.
I’m so glad you enjoyed this recipe, Cathy!! That’s so great!
Hi Natasha,You brought back sweet memories of my child hood. My mom made crepes often & would spread different kinds of jams on them& then roll them up , soft powder duvet over them & they were delicious. Love your recipes & the fun you share while cooking.s
Food does indeed bring back a lot of good memories. Keep on cooking and enjoy it!
I gave these three stars because they came out more like omelettes than crepes. I would remake these again without so many eggs!
3 stars still because they were delicious omelettes and we dressed them up with cheese and ham!
Hi Hilary, it sounds like they were probably poured too heavy. If you pour too much into the pan, they will be too thick. You should only have enough to coat the pan. If your mixture was too thick, double check the measurements and see our post on how we measure ingredients that should help.
Can I make ahead of time Nd freeze until needed. Do these have to be served warm
Hi Eileen, to be honest, I haven’t tested that to advise. I worry they will stick together or get too soggy. If you happen to experiment please let me know how you like that!
I freeze crepes all the time. I put waxed paper squares between them, wrap them in foil and put them in a freezer bag. You can take a few out whenever you want them and defrost and heat them in a toaster oven. It takes very little time and they taste freshly made.
Great idea! Thank you so much for sharing that with us Deborah!
These crepes are delicious! I made them tonight and not a single one left. They taste good by their selves. Added this recipe favorites.
Love it! Thanks for sharing that with us, Adrienne. We appreciate your excellent review!
Oh, these are beautiful! So excited to make them!
I hope you love this recipe Katie!!
very tasty and easy crepes. i love that you make them with a blender for minimal clean up. thank you for the recipe!
Hi Ella, I’m so glad you loved the crepes recipe! What filling did you end up using?
Hi Natasha
I’ve just made these French Crepes using 60/40 ratio plain flour/rye flour.
It turned out beautifully – so soft and tasty. I ate it with French butter and maple syrup with a squeeze of lemon juice!
It’s so easy to make I used a nonstick pan – only first pc needed buttering on the pan.
Thank you so much for sharing that! That flour combination for French crepes sounds great!
hi natasha i love the pancakes i just made them today my kids were like wow and they were so good pls add this to the favorites
Hi Linda, that is the best when kids love what we moms make. That’s so great!
Awesome recipe! Followed this recipe exactly and ended up with perfect crepes, the whole family loved it!
I’m so happy to hear that! That’s so great!
Hi Natasha
I loved the taste of these crepes but the 2 times I tried the recipe, my batter turned out very thick so these came out more like pancakes than crepes. I measured everything correctly and the only substitution was I used gluten free flour (measured correctly). How can I thin out the batter? Would I add more milk or maybe have less butter?
Hi Ella, it could have been the flour substitution. I would probably thin with a little more milk.
Hi Natasha, i love your recipes all the way from South Africa:)
I actually wanted to ask, for this recipe, is it ok to swop the flour for coconut or almond flour? And is it ok to swop the milk for almond or coconut milk? Thank you again(“,)
Hello Rumi, we have tested this half whole wheat flour and half the all-purpose flour with great results. We have also had good success using a cup for cup gluten-free flour. If you experiment with any other flour varieties like buckwheat flour or any others, please let us know in the comments.
If I don’t have a blender, can I use my food processor?
I am going to try anyway and then turn them into blintzes filled with sweet cream cheese and raisins!
I imagine that will also work, please do share with us how it goes if you try it!
I made the cheese stuffed crepes and my boys loved them! Made raspberry sauce too. YUM and all so easy!
So glad your boys enjoyed the crepes and the sauce! Thank you for sharing that with us, Deb.
Perfect recipe. I’ve tried it today first time and my children loved it. My son approved it by saying that mom now you don’t need to buy batter mix from market.
That is the best when kids love what we moms make. That’s so great!
i never tried crepes before but i saw many vides with crepe cakes …
I made these crepes and they were delicious. Can I use fat free milk next time?
Hi Kathleen! I have not tested this with fat-free milk to advise. These are our favorite crepes, I’m glad you enjoyed them!
I LOVE this recipe. It works out every time I make it. I love making crepes and adding Nutella as a filling. Thank you for sharing this AMAZING recipe
Sounds delicious! We love nutella at home too.
Love your recipes ! Can’t wait to make these. How early can we prepare this batter? Can the batter stay in the fridge until the next day?
Thank you again
Thank you. You can check out the video tutorial and recipe again. I imagine you can make this ahead too.
Can these be made ahead of time? can they be frozen?
Hi Laura, yes you can make the batter ahead and refrigerate it but I haven’t kept it for longer than 2 days.
Super easy and delicious! My whole family loved them. Made them with pb/bananas and triple berries. Yum!
I’m so glad you enjoyed it! Thank you for the wonderful review!
So many great tips! The crepes came out perfectly!
I’m so glad you enjoyed it!
How about giving a recipe for smaller amounts?
I’d love to make the crepes but more than half would be wasted.
Hi Ray, Great question! You can definitely halve the recipe! If you scroll down to the printable recipes and click on the number of servings you can adjust the serving size. I hope that helps.
They look delicious! Can’t wait to try it!
Can you share a link to your powder sugar duster?
Hi Diana, I hope you love the crepes! Here is the dusting wand we use.
These crepes were so easy to make and turned out perfectly. I made the strawberry sauce recipe as well and it was loved by all.
Hi Andrea, I am so happy to hear that you all loved the crepes and strawberry sauce!
Love your recipes
Thank you for the wonderful feedback!
Great recipe. Easy to make. Delicious!!! Can I use no fat milk??
Hi Kathleen, I have not tried this with nonfat milk to advise. If you experiment I would love to know how you like that.
Could you substitute GF Flour such as a 1×1 equivalent?
Hi Diane, my sister has done this successfully.
Love the idea of having multiple skillets ready to go when making these. As a mom of 3 boys, this will definitely help speed up the process. Thanks!
Yes! It makes the process so much faster and easier.
What brand is the nonstick frying pan you used for the “easy crepes” recipe. When I clicked on it, I got the nonstick crepe pan.
Thanks!
Hi Jane, I apologize I got my links crossed. I used a Ballarini pan and I have updated the links in the post.
Love love your blog. Try all your recipes. What did you say your favorite pan is when making crepes (not the crepe pan)
Hi Cheryl, my favorite regular pan for making crepes is this non-stick skillet.
These look amazing! Can’t wait to try but could you please specify what is the serving size (for nutrition information) as I’m watching my calorie intake
Hi Alina, this recipe makes 12 crepes and the nutrition label is per crepe. We always have the number of servings towards the top of the recipe card.