Thin, delicate, buttery goodness that can be paired with toppings to your heart’s content. Learn how to make crepes for breakfast, brunch, or dessert. Basically pancakes that lost weight and got all French and fancy, crepes are a delight.
From batter to pan-frying, the most difficult part of crepe making is getting them perfectly thin. It takes starting off with a thin batter that can spread around the pan. Then working quickly when you add batter to the pan to swirl it evenly around the pan. And finally, making sure not to overcook the crepes.
While you can make savory crepes, I tend to go with sweet toppings and fillings with them. For a more savory breakfast option try breakfast burritos, quiche lorraine, or buttermilk biscuits and sausage gravy.
Dessert for breakfast!
Crepe Making Equipment
You can probably make crepes with the items you currently have in your kitchen. But there are a few more specialized tools to have handy that can help things out.
The first few times that I made crepes, I found it somewhat difficult to just plop the batter down and swirl it to get those perfectly thin pancakes. Maybe my batter wasn’t as good as it is now – you do need just the right consistency.
But I find it helpful to have a squeeze bottle to pour the batter out onto the pan and then swirl it around. It just seems to work better for me.
To make the batter itself, it is easy to use a blender or hand mixer. This will whip things together in no time flat and is a bit easier than hand mixing. Though the tried and true hand mixing method will work if you don’t have either tool available.
You can use a regular frying pan or a special crepe pan – but the special pan is probably only useful if you really plan on making a lot of crepes in your life. So for me, a regular frying pan always works. I recommend a 6 to 8-inch pan to get the perfect size crepes.
Make Crepes Taste Even Better
Let’s face it, you aren’t learning how to make crepes just to roll one up plain and eat it. Though it would still be tasty, crepes are merely vehicles for other fillings and toppings.
As I said above, these are mostly sweet and not savory crepes. And so my toppings and fillings fall in line with the sweetness. And making these always seems like the perfect excuse to eat dessert for breakfast. It is truly a win-win all around.
Fill, top, sprinkle, spread, and mix and match any of the following on your crepes for pure delight:
- Salted Caramel Sauce
- Homemade Whipped Cream
- Triple Berry Syrup
- Cookie Butter
- Sweet & Spiced Ricotta Cheese
- Powdered Sugar
- Chocolate Sauce
- Lemon or Orange Juice
How did yours turn out?
I’d love to hear when you try making crepes for the first time! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.
Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.
How to Make CrepesCourse: Breakfast, DessertDifficulty: Easy
5 to 6servings
Learn how to make sweet and buttery aromatic crepes that are pillow-soft for all your fillings and toppings
2 cups milk
4 tablespoons melted butter
1 teaspoon vanilla extract
1/4 cup water
3 large eggs
2 cups flour
1/2 teaspoon salt
2 tablespoons sugar
3 tablespoons butter
- Blend or whisk together the milk, melted butter, vanilla, water, and eggs
- Add in the flour, salt, and sugar and then blend or whisk together until smooth
- Put the batter in the fridge to rest for at least 30 minutes and up to 1 day – pour it into a squeeze bottle if you plan to use one for dispensing the batter
- Place a small pan over medium heat
- Grease the pan with a small amount of butter
- Pour or squeeze 3 to 4 tablespoons of batter into the hot pan, and swirl it around to create a thin layer of batter
- Cook 60 to 90 seconds, until the top of the crepe is set and has lost its sheen, then flip it to the other side
- Cook another 30 to 60 seconds and then remove the crepe to a warm plate
- Repeat steps 5 through 8 until all of the batter is used up
- Serve the crepes hot with desired toppings and fillings
- If you are storing the batter overnight, then make sure to cover the top so that it doesn’t form a film
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