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Truly The Best Crepes I’ve Ever Had

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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

Scale

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

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