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This basic recipe breaks down how to make crepes step by step. You can use this as the base for sweet or savory crepes!
Course Breakfast
Cuisine French
Keyword crepes
Prep Time 15 minutes
Cook Time 35 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Servings 12 crepes
Author Danielle


  • 1 cup (125 grams) all-purpose flour (spooned & leveled)
  • 1 tablespoon (12 grams) granulated sugar
  • ¼ teaspoon salt
  • 1 ½ cups (360 ml) whole milk
  • 2 large eggs
  • 2 tablespoons (30 grams) unsalted butter , melted and slightly cooled (plus more for the pan)
  • 1 teaspoon pure vanilla extract


  • Add all of the ingredients to a blender and blend until smooth, about 15 to 20 seconds.
  • Pour the mixture into a large mixing bowl, cover tightly with plastic wrap, and refrigerate for at least one hour.
  • Heat an 8- to 9-inch nonstick skillet over medium heat. Brush the skillet with some melted butter.
  • Lift the pan off of the heat and quickly pour a scant ¼ cup of the crepe mixture in the center of the pan, swirling the pan in a circular motion so that the mixture evenly coats the bottom.
  • Return the pan to the stovetop and cook for 1 to 2 minutes, or until the bottom is lightly browned and the edges begin to lift from the pan. Carefully loosen with a spatula and flip to cook the other side.
  • Remove from the heat and slide the crepe onto a wire rack. Repeat with the remaining batter, lightly coating the pan with melted butter as needed. You may stack the cooked crepes on top of each other while the rest of the batter is cooking.
  • Top with fresh fruit and dust with powdered sugar or fill with your favorite fillings.



Storage Instructions: Crepe batter may be prepared, covered tightly, and refrigerated for up to 2 days. The cooked crepes can be stored in a large ziplock bag in the refrigerator for up to 3 days. Reheat in 15 second increments in the microwave or in a skillet until warmed through.
Freezing Instructions: Crepes will freeze well for up to 3 months. I recommend placing a piece of parchment paper between each crepe and storing them in a large freezer bag. You can thaw them overnight in the refrigerator and reheat in the microwave or a skillet.
For savory crepes: Omit the granulated sugar and vanilla extract and prepare as directed.
Don't have a blender? Whisk the flour, sugar, and salt together in a large bowl. In a separate mixing bowl, whisk the milk, eggs, melted butter, and vanilla extract together until fully combined. Make a well in the center of the dry ingredients and slowly pour the wet ingredients into it, making sure to whisk well. Strain the mixture through a fine mesh strainer, then cover it, and refrigerate it.