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How To Make Crepes

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How To Make Crepes -- a step-by-step tutorial and crepe recipe that everyone will love! | gimmesomeoven.comThis post is brought to you today by KitchenAid.

Oooooh la la! Grab your beret and your best French accent, because today we’re taking a trip across the pond to master a bit of the art of French cooking. That’s right.

We’re learning how to make crepes!

(Or crêpes, if you want to use that fancy circumflex.)

I’ve been slightly obsessed with these famous thin French pancakes ever since moving near a local crêperie in downtown Kansas City, where a delicious list of creative and delicious crepes fill the menu. They of course serve all of the classic sweet crepes, filled all sorts of delicious fruits and citrus curds and flavored whipped creams and ice creams and, of course, classic Nutella.

But as someone who usually trends away from sweet breakfasts, I’ve actually fallen in love with the savory side of their menu. (Which I’ll admit — up until this place opened up a few years ago, I had no idea really existed!)   From their smoked salmon crepes (with artichokes, caramelized onions, capers and cream cheese), to the roasted chicken crepes (with sun-dried tomatoes, sautéed mushrooms, spinach, mozz, pesto and marinara), to the pollo verde crepes (with Pepper Jack, verde aioli, and a red pepper sauce), to my all-time favorite simple bacon crepe (with brie, pesto and crème fraiche, YUM) — turns out that I love a good savory crepe!

Of course, after visiting the creperie for the dozenth time, I figured it was probably time (and time for my budget) to tap into my inner Julia Child and learn how to make crepes at home. I’m happy to report — it is très simple. So easy!!! All you need are a few basic ingredients, a blender, a saute pan, and your favorite fillings, and this classic crepe recipe will be yours to enjoy in no time. Let’s make some!

How To Make Crepes -- a step-by-step tutorial and crepe recipe that everyone will love! |

I must admit, I’ve been making more crepes than ever lately, ever since this beautiful new blender arrived in my kitchen this month. I had heard awhile back that KitchenAid was coming out with a new high-powered magnetic drive “Torrent” blender that was rumored to be life-changing. And being that I always love having my life changed, I was pretty excited when they approached me and asked if I would like to give it a try.

Let’s just say…I am a total fan.

It’s insanely powerful (1.8 peak horsepower, for those who geek out on numbers), it comes with some handy Adapti-Blend preset modes for easy blending, it will automatically optimize blade speed to crush ice cubes and puree fruits and blend extra-thick milkshakes and more, it has a cool feed slot on top where you can easily add ingredients while blending, it’s designed with a brilliant magnetic lock system to keep the pitcher in place, and — very important to me — the pitcher and feed slot are dishwasher-friendly.

Oh, and it’s super sleek and looks fab sitting next to my beloved KitchenAid mixer. Fits right at home!
How To Make Crepes -- a step-by-step tutorial and crepe recipe that everyone will love! |

As it turns out, it also mixes up some mean crepes. :)

To make this crepe recipe, simply add your base ingredients — melted butter, flour, honey, salt, milk, eggs and vanilla extract to the blender. Then pulse to combine until the mixture is smooth. Chill it in the refrigerator for at least an hour, or up to 36 hours.

How To Make Crepes |

Once you’re ready to cook the crepes, melt a little butter in a round skillet, and pour 1/4 cup of the batter in the pan. Immediately tilt and swirl the pan so that the batter spreads out into a nice big circle. Then cook for about 1 minute, or until the edges of the crepe ever-so-slightly begin to brown and lift up.

How To Make Crepes |

Use a thin spatula (or a rubber spatula) to loosen the edges, and then flip the crepe over to the other side. Cook for another minute or so…

How To Make Crepes -- a step-by-step tutorial and crepe recipe that everyone will love! |

…and then voila! Your crepes are ready to go!

How To Make Crepes -- a step-by-step tutorial and crepe recipe that everyone will love! |

Feel free to fill them with whatever sounds good — sweet fillings, savory fillings, you name it. There’s no wrong answer when it comes to how to fill a crepe. :)
How To Make Crepes -- a step-by-step tutorial and crepe recipe that everyone will love! |

And bonus? They’re wonderfully light and also full of protein from the milk and eggs. Definitely perfect for breakfast, lunch, a light snack, or anytime you’re feeling like tapping into your inner Parisian. :)

So grab your blender, and give them a try soon!

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How To Make Crepes (A Step-By-Step Tutorial)

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 8 -10 crepes 1x


Learn how to make crepes with this step-by-step tutorial and classic crepe recipe!


  • 2 Tablespoons melted butter, lukewarm, plus more for the the saute pan
  • 1 cup all-purpose flour or white whole wheat flour
  • 1 teaspoon honey, slightly warmed
  • 1/8 teaspoon salt
  • 1 1/4 cups milk (I used whole milk)
  • 2 large eggs
  • 1 teaspoon vanilla extract, store-bought or homemade (optional)


  1. Add all ingredients to a blender and pulse for 5 seconds.  Use a rubber spatula to scrape down the sides of the blender, then pulse for another 5-10 seconds or until the mixture is smooth and combined.  Cover and refrigerate for 1 hour, or up to 36 hours.
  2. Once you’re ready to cook the crepes, melt 1/4 tablespoon butter in an 8- to 10-inch round saute pan over medium heat.  Pour 1/4 cup of the chilled crepe batter into the center of the saute pan, then immediately tilt and swirl the pan so that the batter forms a large circle.  Let the batter cook for about 1 minute, or until the edges of the batter begin to slightly brown.  Then carefully slip a thin spatula (or rubber spatula) underneath the crepe, and flip it to the other side.  Cook for another 45-60 seconds, then transfer the crepe to a separate plate and set aside.
  3. Repeat with the remaining batter, adding extra butter to the pan occasionally when needed so that the crepes do not stick.
  4. Serve crepes immediately, filled and/or topped with your favorite ingredients.

This is a sponsored post in partnership with KitchenAid. They provided me a new Torrent blender to test out — which I immediately fell in love with — but all opinions are my own as always. Thanks for continuing to support the brands that help make this site possible!
How To Make Crepes -- a step-by-step tutorial and crepe recipe that everyone will love! |

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39 comments on “How To Make Crepes”

  1. Oh my…these just look lovely. And now I want a fancy little kitchen aid blender too!!! :(

  2. These look FABULOUS! Can’t wait to whip up a batch for breakfast!!!

  3. Yum! I love crepes! I’ve made them before, but these tips are super useful. I’ll check this before I make them again so they’ll come out perfectly! 
    Happy Monday! 
    xx Lane

  4. Lovely little things!

  5. That new blender definitely is a beauty! And those blueberry filled crepes look heavenly. 

    Josh | The Kentucky Gent

  6. Ohhh I’m normally a sweet crepe kind of girl (mainly because the ones near us come with ice cream and who doesn’t love an excuse to eat ice cream for breakfast) BUT those savory crepes sound out of this world. Love! Pinned!

  7. These look so authentic! When I studied abroad in France I ate my weight in crepes hehehe ;)

    • Thanks Sarah, we hope eating them transports you back to France! We feel very French whenever we eat them. :)

  8. My crepes always come out thick and rubbery. But these look super light, I’ll be sure to give them a try and serve them with Nutella. Yum!

    • Thank you, we hope you enjoy these – and you can never go wrong with crepes and Nutella! ;)

  9. These crepes look amazing!!!

  10. These look amazing. I have never tried to make crepes before. This post has inspired me to give it a whirl sometime. Have you ever tried making crepes using whole wheat flour? 

    • Thanks Emily, we hope you enjoy the recipe! We actually haven’t tried making these with whole wheat flour, but we’ve had buckwheat crepes, and they’re AMAZING, so we’re sure it can be done! If you’re hesitant, we would suggest maybe trying half and half, or doing 3/4 cup of all-purpose, and 1/4 cup of whole wheat. Either way, let us know how they turn out! : )

  11. Sprinkle it with a few spoonfuls of brown sugar and let it caramelize. When the bananas are brown and crispy, spoon them onto a crepe, pour warmed brandy over it, and use a match to light it on fire to complete the caramelization.

  12. These look amazing! Any chance the recipe would work with a milk substitute for those of us allergic to dairy? I would love to be able to enjoy these!! 

    • Thanks Katie! Yes, these would work fine with almond, soy, rice, hemp (etc.) milk. We hope you enjoy these! :)

  13. My husband is a crepe person and he says these are best he has ever had thanks for this recipe 

  14. It is nice receipee

  15. Is it possible to make some ahead? I was thinking a build your own crepe bar might be fun for a brunch but not sure how that would work out.

    • Yes, definitely! You can stack the cooked, cooled crepes with wax paper and refrigerate them for a few days.You can also refrigerate the batter for up to five days, or freeze it for up to two months. We hope you enjoy these! :)

  16. About how many does this make? They look amazing! I have the grace of the Swedish chef though so it should be comical when I try to whip them up. (The photography for this post is beautiful too!) thanks for sharing :)

    • Hi Christina! This recipe makes 8-10 crepes. We appreciate your sweet words about the photography, and we hope you enjoy the crepes! :)

  17. Are you sure about 11/4 cup of milk? its 650 ml and looks way too much to me.

    • Hi Sarunas! Yes, it’s definitely supposed to be 1 1/4 cup of milk. With our conversion though from cups (liquid volume) to ml, it looks like it should be 300 ml though — (240 ml for the cup + 60 ml for the 1/4 cup). We hope this helps and that you enjoy the crepes! :)

  18. Hi Ali,

    Thank you for sharing this recipe. We have been making it every weekend for months. My kids love it and always ask for crepes every Sunday. :)

  19. I LOVE this receipe. I had one that for years I have make but I gave this one a try and I just failed in love with it. Thank you so much for sharing the love. My family thank you as well…

  20. can i use regular sugar instead of Honey?
    please let me know.

  21. This was delicious!!!

  22. Love this recipe and have been using for several years. Today I tried with Silk Coconut milk and they were soooo yummy!

  23. Our daughter made both the savory and the sweet varieties and they turned out great!