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

Let’s learn how to make crepes!

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. 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 |

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

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

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

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Classic Crêpes

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


Learn how to make crêpes with this classic French crêpe recipe! Quick and easy to make, and delicious served with your favorite fillings.


  • 2 tablespoons melted butter (plus extra to grease the pan)
  • 1 1/4 cups plain milk (dairy or non-dairy)
  • 1 cup all-purpose flour
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 fine teaspoon salt
  • 2 large eggs


  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.

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39 comments on “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!