How to Make Crepes

I love how you can enjoy crepes for breakfast, lunch, dinner or dessert! They’re easy to make and we especially enjoy them for breakfast on special occasions like birthdays and Valentine’s day.

  • 4 eggs
  • 1/3 cup butter , softened
  • 1/2 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 1/4 cups milk
  • 1 teaspoon vanilla extract
  • dash salt

  1. Add all ingredients to a blender and blend until smooth. Scrape down the sides of the blender if needed.
  2. Chill the crepe batter for at least 30-60 minutes if possible, or up to 1 day.
  3. Heat a large non-stick skillet over medium heat. Grease lightly with cooking spray or butter, if needed.
  4. Once the pan is hot, pour about 1/4 cup of batter into the hot pan, swirling it around the pan as you pour to form a large, thin pancakes.
  5. Cook for about 30 seconds on each side, flipping once, until lightly golden.
  6. Stack cooked crepes on a plate and cover with a towel or tinfoil, if desired, to keep them warm.
  7. Add desired toppings or fillings.

  • Savory Crepe filling ideas: Ham, cheese, spinach, chicken, mushrooms, bell peppers, tomatoes, cheese. Consider topping savory crepes with a white béchamel sauce  .
  • Breakfast Crepes: Combine your favorite fruits with whipping cream, cream cheese, or Nutella, or make savory breakfast crepes with a protein (eggs, ham, sausage, bacon) vegetable (spinach, onion, tomato, etc) and cheese.
  • Sweet Crepes: Nutella, fruit, cream cheese fillings topped the powdered sugar, whipped cream, or even a drizzle of hot fudge sauce. 
  • Make-ahead, Storing and Freezing: Crepe batter can be made 1 day in advance, stored in the refrigerator. Cooked crepes will keep for 2-3 days stored in the refrigerator or in the freezer for up to 3 months. Reheat in the microwave, covered with a damp paper towel, for 15-20 seconds or until warm and soft.
Calories: 140kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 61mg | Sodium: 79mg | Potassium: 51mg | Sugar: 7g | Vitamin A: 285IU | Calcium: 33mg | Iron: 0.6mg