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Easiest Crepe Recipe

Crepes, those wonderfully thin and delicate pancakes, are a staple in French cuisine but have won hearts worldwide. Their appeal lies in their simplicity and versatility. Made with everyday ingredients like flour, eggs, milk, and butter, they are surprisingly easy to whip up. Whether filled with fresh fruit and cream for a sweet treat or stuffed with cheese and spinach for a savory meal, crepes can adapt to any flavor profile. The cooking process, quick and straightforward, adds a hint of buttery aroma, making them irresistible. They’re not just a meal; they’re an experience – one that brings the charm of a Parisian café right into your home.

Why You’ll Love Crepes

  • Quick and easy to make.
  • Only requires basic pantry ingredients.
  • Versatile for sweet or savory options.
  • Perfect for any meal of the day.

Crepe Ingredients & Substitutions

  • All-purpose flour provides structure. For a gluten-free version, use a cup-for-cup gluten-free flour blend.
  • Eggs bind the ingredients and add richness. Use a commercial liquid egg substitute if needed.
  • Milk creates a smooth batter. Dairy-free milk can be used for a plant-based version.
  • Butter adds flavor and helps in cooking. It can be replaced with a neutral oil or plant-based butter.

Frequently Asked Questions

Can I make crepes without eggs?

A commercial liquid egg replacer is the only possible substitute for crepes. 

Eggs are a crucial component to any crepe recipe for its structure and shape. As such, the standard egg replacement of applesauce or a mashed banana simply will not do.

Can I make crepes ahead of time?

Yes, you can prepare them a day in advance and reheat before serving.

How do I know when to flip a crepe?

Flip when the edges are slightly crisp and the middle is set.

Can crepes be frozen?

Absolutely, layer them with wax paper and freeze for up to two months.

Did You Know?

The French loved crepes so much that they actually created a day to celebrate it! Okay, maybe not quite. While February 2nd is technically Le Jour des Crêpes (The Day of the Crepes), it is actually in celebration of the Catholic feast of Candlemas. We can’t think of a better way to celebrate than a feast of crepes! You don’t have to travel to France to do as the French do, enjoy it right at home! C’est magnifique!

Sweet Crepe Fillings

From basic, easy-to-prepare options to more elaborate and decadent combinations, there’s a filling to satisfy every sweet craving. Explore these suggestions to add a delicious twist to your crepes, whether you’re looking for simplicity or something to impress.

  • Berries: Fresh strawberries, raspberries, blueberries, or blackberries either alone or in a mix. You can add a dusting of powdered sugar for extra sweetness.
  • Whipped Cream: A dollop of whipped cream adds a light, fluffy texture. It pairs well with any fruit or can be enjoyed on its own with a sprinkle of sugar or cinnamon.
  • Nutella: The classic chocolate-hazelnut spread is a crowd-pleaser. Spread it thinly or thickly, depending on your preference.
  • Pastry Cream: A rich, custard-like cream that adds a decadent touch. It can be flavored with vanilla, chocolate, or citrus zest.

If you’re looking for more elaborate filling ideas…

  • Lemon and Sugar: Drizzle fresh lemon juice over the crepe and sprinkle with granulated sugar for a zesty, sweet treat.
  • Berry Bliss: Mix berries with whipped cream or Greek yogurt for a refreshing and colorful filling.
  • Chocolate and Banana: Combine Nutella or chocolate-hazelnut spread with sliced bananas and a dollop of whipped cream for a luxurious treat.
  • Caramel Apple: Sauté sliced apples in butter, cinnamon, and sugar, then drizzle with caramel sauce for a comforting, autumnal flavor.
  • Cheesecake Crepes: Blend cream cheese with sugar and vanilla extract, spread it over the crepe, and top with fresh berries for a cheesecake-inspired creation.

Savory Crepe Fillings

With fillings ranging from simple, everyday ingredients to more gourmet combinations, these ideas cater to a variety of tastes and dietary preferences. Discover the endless possibilities of savory crepes, perfect for any time of the day.

  • Chicken and Spinach: Combine cooked, shredded chicken with sautéed spinach for a healthy and flavorful filling. Feel free to add other veggies like asparagus or broccoli for extra nutrition and taste.
  • Steak and Mushroom: Fill your crepes with thinly sliced steak and sautéed mushrooms. Add cheese, such as Gruyere or Swiss, for a richer flavor.
  • Herb and Cheese: A simple yet delicious combination of mixed herbs (like parsley, chives, or dill) with your choice of cheese. Add in vegetables like bell peppers, tomatoes, or zucchini for a fresh twist.
  • Breakfast Style: Scrambled eggs, shredded cheese, and slices of avocado make for a filling and nutritious breakfast crepe. You can also add ham, bacon, or sautéed onions for extra flavor.
  • Ham and Cheese: A classic French combination. Fill crepes with slices of ham and grated Gruyere or Swiss cheese. Heat until the cheese melts.
  • Spinach and Feta: Sauté spinach with garlic, mix with crumbled feta cheese, and use as a filling for a Greek-inspired crepe.
  • Mushroom and Swiss: Cook sliced mushrooms with thyme and garlic. Fill crepes and add Swiss cheese for a rich, earthy flavor.
  • Chicken and Pesto: Use shredded cooked chicken and mix with pesto sauce. Add to crepes with a sprinkle of Parmesan cheese.
  • Ratatouille: Fill your crepes with a mix of sautéed eggplant, zucchini, bell peppers, and onions for a vegetarian delight.


  • If the batter is too thick, add a little more milk.
  • For too thin crepes, add a small amount of flour.
  • If crepes are tearing, ensure the skillet is properly greased and heated.
  • Lumpy batter can be strained or blended for smoothness.

Tips From the Chef

  • Batter Consistency: The key to good crepes is a smooth, liquid batter. It should be thin enough to pour and spread easily.
  • Flipping Technique: Use a thin spatula to gently lift the edges before flipping. Don’t flip too early; wait until the edges are slightly crisp.
  • Pan Temperature: Keep the pan at a consistent medium heat. If it’s too hot, the crepes will cook unevenly.
Easy crepes with strawberries and blueberries on plate.

Crepe Readiness Indicators

  • Color: Crepes should have a light golden-brown hue when fully cooked.
  • Texture: They should be soft and pliable, not crispy or tough.
  • Aroma: A slightly buttery and cooked flour aroma indicates they are ready.

Make Ahead Instructions

  • Batter: The crepe batter can be made up to 48 hours in advance. Store it in the refrigerator in an airtight container. Whisk it gently before using to ensure it’s well combined.
  • Cooked Crepes: You can cook the crepes a day or two before you need them. Stack them with parchment or wax paper between each crepe and store in the refrigerator in a zip-top bag or airtight container.

Storage, Freezer & Reheating Instructions

Storage Instructions

  • Refrigerator: Cooked crepes can be stored in the refrigerator for up to 3 days. Place a piece of parchment paper between each crepe to prevent them from sticking together. Keep them in an airtight container or wrap them in plastic wrap or aluminum foil.
  • Room Temperature: If you plan to consume the crepes within the same day, they can be left at room temperature. Cover them to prevent drying out.

Freezing Instructions

  • Freeze in Stacks: Place a sheet of wax or parchment paper between each crepe. Stack them and wrap the stack tightly in plastic wrap, then place in a freezer-safe bag or container.
  • Portioning: For ease of use, freeze crepes in small stacks if you intend to use them in smaller quantities.
  • Freezing Time: Crepes can be frozen for up to two months.

Reheating Instructions

  • Microwave: Place a crepe on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for about 20 seconds or until warm. Be careful not to overheat as they can become rubbery.
  • Oven: Preheat the oven to 350°F. Wrap a stack of crepes in aluminum foil and heat for about 10 minutes or until warm throughout.
  • Stovetop: Warm a skillet over medium heat. Place a crepe in the skillet and heat for about 30 seconds on each side.

When reheating frozen crepes, there’s no need to thaw them first; you can reheat them directly from the freezer using any of the above methods. However, if you prefer to thaw them, do so by transferring them from the freezer to the refrigerator for several hours or overnight.

More Hot Breakfast Recipes

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

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