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The Best Crepes Recipe

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4.3 from 7 reviews

  • Author: Emma
  • Total Time: 25 minutes
  • Yield: 18 crepes

Description

Experience the ultimate delicate and buttery crepes with this easy homemade crepe recipe. These thin, golden crepes boast a velvety texture that’s flexible yet tender, perfect for sweet or savory fillings. Paired with luscious cream cheese filling and a fresh strawberry topping, this recipe guides you step-by-step to create light, versatile crepes reminiscent of those in France. Whether filled with strawberries and cream, Nutella, or cinnamon sugar, these crepes are guaranteed to impress and delight any palate.

Ingredients

For the Crepes:

  • 2 cups whole milk
  • 4 large eggs
  • 3 tablespoons sugar
  • 1 tablespoon vanilla extract
  • 1 and 1/2 cups all-purpose flour, spooned and leveled
  • 3/4 teaspoon kosher salt
  • 1/4 cup butter, melted (for the batter)
  • 1/2 cup butter, for cooking the crepes

For the Cream Cheese Filling:

  • 8 ounces cream cheese (1 block), softened
  • 1/2 cup powdered sugar
  • 2 tablespoons whole milk, more or less to taste
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt

For the Strawberry Filling:

  • 1 and 1/2 pounds strawberries, sliced or quartered
  • 1/4 cup granulated sugar
  • 2 tablespoons strawberry jam

Other Filling Ideas:

  • Fresh lemon juice with powdered or granulated sugar
  • Nutella
  • Mixed berries (raspberries, blueberries, blackberries)
  • Cinnamon sugar (2-3 teaspoons cinnamon combined with 1/3 cup sugar)
  • Whipped cream

Instructions

  1. Prep the strawberries: Wash, hull, and slice or quarter the strawberries to your preferred size. Place them in a serving bowl and add 1/4 cup granulated sugar along with 2 tablespoons strawberry jam. Stir well and set aside for about 20 minutes to allow the strawberries to macerate and develop a sweet syrup.
  2. Make the cream cheese filling: In a large bowl or stand mixer, beat 8 ounces of softened cream cheese for 1 minute until smooth and creamy, scraping the sides as needed. Add 1/2 cup powdered sugar, 2 tablespoons whole milk, 1/2 teaspoon vanilla extract, and 1/8 teaspoon kosher salt. Beat thoroughly until combined and free of lumps, then transfer to a serving bowl.
  3. Make the crepe batter: In a blender, combine 2 cups whole milk and 4 large eggs. Add 3 tablespoons sugar and 1 tablespoon vanilla extract. Add 1 and 1/2 cups all-purpose flour (spooned and leveled) and 3/4 teaspoon kosher salt. Blend until smooth. Melt 1/4 cup butter and with the blender running on low, drizzle the melted butter through the center spout. Scrape the bowl edges to ensure all flour is incorporated.
  4. Heat the pan and prepare for cooking: Place an 8-inch skillet or crepe pan on the stovetop over medium heat. Allow it to heat for 60 to 90 seconds until hot. Keep a stick of butter and the batter nearby for quick use.
  5. Cook the crepes: Add about 2 teaspoons butter to the hot pan, swirling to coat the bottom and sides. Using a 1/4 cup measuring cup, pour 3-4 tablespoons of batter into the center of the pan quickly. Immediately lift and swirl the pan to evenly spread the batter into a thin, even layer, working fast to prevent thick spots or holes.
  6. First side cooking: Cook for approximately 60 seconds until the top appears dry and matte, and the bottom is just starting to turn golden. Carefully loosen the edges with a spatula or chopsticks, then gently flip the crepe in one smooth motion. Be patient; flipping takes practice.
  7. Second side cooking: Cook for 10 to 20 seconds more until the crepe is cooked through but not crispy. The edges should remain slightly soft with minimal browning.
  8. Repeat and stack: Transfer the cooked crepe to a plate and stack as you cook the remaining batter. Adjust heat as necessary—if baby bubbles appear and pop too quickly, lower the heat. Using a second pan can speed up cooking.
  9. Serve and fill: Serve crepes hot. Fillings can include cream cheese filling with strawberries, Nutella with strawberries, lemon and sugar, mixed berries with cream cheese, or cinnamon sugar with melted butter. Roll or fold crepes as preferred and top with whipped cream if desired.
  10. Storage tips: Store cooked crepes stacked on a plate covered tightly with plastic wrap in the refrigerator for up to 3 days. Batter can be made ahead and stored in a sealed container in the fridge for 2-3 days; stir well before cooking. If batter thickens, thin with milk by adding 1 tablespoon at a time.

Notes

  • Use whole milk for best flavor and texture; low-fat milk is not recommended as it results in less tender crepes.
  • Sugar and vanilla can be omitted or reduced for savory crepes.
  • The swirl technique is essential for creating thin crepes; work quickly after pouring batter.
  • Practice flipping for best results; a flexible crepe indicates correct batter amount and cooking time.
  • If holes form while cooking, patch them immediately with a small amount of batter.
  • Use a nonstick skillet or crepe pan for ease of cooking and flipping.
  • Butter in the pan adds flavor and prevents sticking but avoid excess for a cleaner taste.
  • Crepes are best enjoyed fresh but refrigerate properly for later use.
  • You may substitute alternative fillings according to taste preferences.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: French

Find it online: https://myeasyplate.com/the-best-crepes-recipe/