This recipe provides a detailed guide to making the best crepes, complete with equipment, ingredients, and step-by-step instructions for preparation.
Crepes are described as buttery, golden, flexible, and velvety, offering a delightful culinary experience. The recipe includes variations for both sweet and savory crepes, along with optional fillings such as cream cheese, strawberries, Nutella, mixed berries, cinnamon sugar, and lemon sugar.
Equipment:
- 8-inch pan
- Blender
Ingredients:
For the Crepes:
- 2 cups whole milk (do not use low-fat milk)
- 4 large eggs
- 3 tablespoons sugar (adjust for savory crepes)
- 1 tablespoon vanilla (omit for savory crepes)
- 1½ cups flour (spooned and leveled)
- ¾ teaspoon kosher salt
- ¼ cup butter (melted for batter)
- ½ cup butter (for cooking)
For Cream Cheese Filling (Optional):
- 8 ounces cream cheese (softened)
- ½ cup powdered sugar
- 2 tablespoons whole milk (adjust to taste)
- ½ teaspoon vanilla
- ⅛ teaspoon kosher salt
For Strawberry Filling:
- 1½ pounds strawberries (sliced or quartered)
- ¼ cup granulated sugar
- 2 tablespoons strawberry jam
Other Filling Ideas:
- Fresh lemon juice with powdered or granulated sugar
- Nutella
- Mixed berries
- Cinnamon sugar
- Whipped cream
Instructions:
Strawberry Prep:
- Wash, hull, and slice or quarter strawberries.
- Combine strawberries with ¼ cup granulated sugar and 2 tablespoons strawberry jam in a bowl. Stir and let macerate for about 20 minutes.
Cream Cheese Filling:
- Beat softened cream cheese in a bowl or stand mixer until smooth.
- Add powdered sugar, milk, vanilla, and salt. Mix until creamy and lump-free. Transfer to a serving bowl.
Crepe Batter:
- Combine milk and eggs in a blender (or bowl if using a hand mixer).
- Add sugar and vanilla (omit for savory crepes).
- Gradually add flour and salt. Blend until smooth.
- Melt butter and incorporate it into the batter while blending on low speed.
Cooking Crepes:
- Heat an 8-inch pan over medium heat for about 60-90 seconds.
- Add about 2 teaspoons of butter to coat the pan.
- Pour 3-4 tablespoons of batter into the center of the pan. Quickly swirl to spread evenly.
- Cook for about 60 seconds until the top looks dry and matte.
- Flip carefully using a spatula or chopsticks. Cook the second side for 10-20 seconds.
- Stack cooked crepes on a plate.
Serving Suggestions:
- Strawberry Cream Cheese Crepes: Spread cream cheese filling, top with strawberries, roll up or fold into quarters, and garnish with whipped cream.
- Strawberry Nutella Crepes: Spread Nutella, add strawberries, roll or fold, and top with whipped cream.
- Lemon Sugar Crepes: Sprinkle sugar, squeeze fresh lemon juice, fold or roll, and add lemon zest if desired.
- Mixed Berry Cream Cheese Crepes: Use cream cheese filling with mixed berries, roll or fold, and garnish with whipped cream.
- Cinnamon Sugar Crepes: Brush melted butter on the crepe, sprinkle cinnamon sugar mixture, roll or fold, and serve with whipped cream.
Storage Tips:
- Stack cooked crepes on a plate and cover with plastic wrap if not serving immediately. Store in the fridge for up to 3 days.
- Batter can be made ahead and stored in a sealed container in the fridge for up to 3 days. Stir before use; thin with milk if needed.
Notes:
- Whole milk is recommended for optimal texture; lower-fat milk may cause tearing.
- For savory crepes, adjust sugar and omit vanilla.
This recipe is versatile, allowing you to create both sweet and savory variations tailored to your preferences while ensuring a delightful homemade crepe experience!
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Truly The Best Crepes I’ve Ever Had
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 18 crepes 1x
- Category: Breakfast, Dessert
- Method: Stove Top
- Cuisine: French
- Diet: Vegetarian
Description
These buttery, golden crepes are velvety, flexible, and completely irresistible. Whether filled with strawberries and cream, Nutella, or lemon sugar, they’re melt-in-your-mouth delicious. This step-by-step recipe shows you how to make perfect crepes every time using simple ingredients and a blender. Sweet or savory, these French-style crepes are the best you’ll ever taste!
Ingredients
For the crepes:
- 2 cups whole milk
- 4 large eggs
- 3 tablespoons sugar
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour, spooned and leveled
- ¾ teaspoon kosher salt
- ¼ cup butter, melted (for the batter)
- ½ cup butter (for cooking the crepes)
For the cream cheese filling (optional):
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 2 tablespoons whole milk
- ½ teaspoon vanilla extract
- ⅛ teaspoon kosher salt
For the strawberry filling:
- 1 ½ pounds strawberries, sliced or quartered
- ¼ cup granulated sugar
- 2 tablespoons strawberry jam
Other filling ideas:
- Fresh lemon juice and powdered or granulated sugar
- Nutella
- Mixed berries
- Cinnamon sugar
- Whipped cream
Instructions
Strawberries: In a bowl, combine sliced strawberries with ¼ cup granulated sugar and 2 tablespoons strawberry jam. Let sit for at least 20 minutes to macerate.
Cream cheese filling (optional): Beat softened cream cheese until smooth. Add powdered sugar, milk, vanilla, and salt. Beat until creamy and lump-free.
Crepe batter: In a blender, combine milk and eggs. Add sugar and vanilla. Then add flour and salt. Blend until smooth. With the blender running on low, slowly add ¼ cup melted butter. Scrape sides and blend again.
Cook the crepes: Heat an 8-inch pan over medium heat for 60–90 seconds. Add 2 teaspoons butter, swirling to coat. Pour 3–4 tablespoons of batter into the center and immediately swirl to spread it into a thin layer.
Cook for 60 seconds or until the top is dry and bottom is lightly golden. Flip gently using a spatula or chopsticks. Cook for another 10–20 seconds. Remove to a plate. Repeat with remaining batter, adjusting heat as needed.
To serve:
Strawberry Cream Cheese: Fill with cream cheese and strawberries. Roll or fold. Top with whipped cream.
Nutella & Strawberries: Spread Nutella, add strawberries, and roll or fold.
Lemon Sugar: Sprinkle sugar, squeeze lemon juice, and fold.
Mixed Berries: Fill with cream cheese and assorted berries.
Cinnamon Sugar: Brush with butter, sprinkle cinnamon sugar, and roll.
Serve hot. Store leftovers covered in the fridge for up to 3 days. Batter can also be stored in the fridge for 2–3 days; stir before using.
Notes
Use whole milk for best texture—low-fat milk makes crepes more prone to tearing.
For savory crepes, reduce sugar to 1 tablespoon and omit vanilla.
Make sure the pan is properly heated and don’t overfill with batter for best results.
Nutrition
- Serving Size: 1 crepe
- Calories: 235 kcal
- Sugar: 13 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 78 mg
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