This easy crepes recipe is tender and flavorful with perfect lacy edges. These French crepes are made in your blender and work for savory crepes or sweet crepes. I'm giving you 10 different crepe filling ideas so you can eat crepes for breakfast, lunch, or dinner.
This traditional breakfast recipe also makes a delicious and easy dinner recipe.
Easy French Crepes
You can make French crepes in your kitchen with a few basic ingredients and a 10-inch skillet.
This crepe batter can be filled with sweet or savory fillings, no recipe adjustments needed.
What You'll Need
- All-purpose flour.
- Sugar.
- Fine sea salt.
- Large eggs.
- Unsalted butter.
- Milk. I use full-fat milk. But you can substitute 2% or even dairy-free milk.
- Blender. Use any blender or even a Magic bullet.
- 10-inch skillet OR Crepe pan.
- Spatula.
How to Make Crepes
- Make the crepe batter. Add all of the ingredients to your blender and blend for about 30 seconds.
- Refrigerate. I usually make the crepe batter the night before and let it sit in the refrigerator overnight. Alton Brown recommends refrigerating for at least an hour.
- Heat a 10-inch skillet OR a crepe pan. I use my favorite Le Creuset skillet for crepes. I find that it never sticks. Heat on medium.
- Add a little butter to the skillet if you're not using a non-stick pan.
- Add ¼ cup of crepe batter to the skillet and roll the skillet to allow the batter to spread evenly.
- As soon as the edges start to look dry, use a spatula to loosen the edge of the crepe. Use your hand to gently pull the crepe off of the skillet and flip it over.
- Cook for another 30 seconds.
- Remove the crepe and set it onto a plate. Stack the crepes as they are done. They will stay warm this way.
Crepes Recipe Variations
This easy crepes recipe works for both sweet crepe fillings or savory crepe fillings. After visiting France and having a few crepes while I was there, I found that there are really no rules for crepe fillings.
You can fill a crepe with whatever you like. These are some of my favorites.
Sweet Crepe Filings
Sweet crepes are perfect if you're looking for either breakfast crepes or dessert crepes. But, I'm not going to judge if you eat these crepes for dinner. 😉
- Butter and sugar. Butter and sugar might be the original sweet crepe. It's simple and definitely a kid favorite.
- Nutella. Fill your crepe with a few dollops of Nutella. Add bananas and/or strawberries.
- Fresh fruit and whipped cream. Fresh fruits and fresh whipped cream is an easy way to fill crepes. This filling is sweet but not too sweet.
- Strawberry and cream cheese filling. Blend cream cheese with a few teaspoons of brown sugar. Add this filling and fresh strawberries for a
- Lemon curd. Lemon curd is a classic crepe filling. Add a few tablespoons of ricotta cheese and a few dollops of homemade lemon curd.
- Crepes Suzette. This classic orange sauce is made with butter, Grand Marnier, a little orange juice, and orange zest.
Savory Crepe Fillings
I feel like savory crepes need to be filled with cheese of some sort or have a cream sauce with them. However, you can make your crepes however you see fit.
- Ham and cheese. Thin black forest ham and gruyere cheese is a classic savory filling for crepes.
- Mushroom and spinach. Sauté onion and mushrooms in a little bit of butter. Add salt and pepper and a handful of spinach. Add shredded mozzarella or provolone cheese. This crepe is great with a simple hollandaise sauce.
- Smoked salmon and dill cream cheese. Season cream cheese with a little bit of dried dill. (allow it to come to room temperature). Fill your crepe with cream cheese and smoked salmon.
- Eggs and bacon. Basically a savory French breakfast crepe.
- Chicken and pesto. Chicken and pesto sauce with provolone cheese is divine as a crepe filling.
Other Breakfast Recipes That You’ll Love
Here are some of your favorite breakfast recipes. Homemade Cinnamon Rolls or an overnight French Toast Casserole are perfect for a lazy weekend breakfast or brunch.
Or try my high protein version of Healthy Overnight Oats. If you're in the mood for something savory check out one of my Frittata Recipes.
FAQs and Expert Tips
Crepe batter is different from pancake batter in that is has no leavening ingredients, like baking powder. Crepe batter is also thinner that pancake batter. It has a watery consistentcy.
Use a small spatula to loosen the edges of the crepe, then use your hands to lift it off of the pan and flip it over.
You can also use the spatula alone. I find it easier to use my hands.
There is really no limit to what you will see as filling or topping for crepes in France. Most simply, butter and sugar is a popular topping for crepes in France.
A crepe is often thought of as a thin pancake. Crepes are thin, and very tender. Similar to pancakes without the fluffiness. They can be filled with savory or sweet filling.
In the refrigerator: Stack the crepes and wrap them in foil or plastic wrap and store them in the refrigerator for no more than two or three days. Let the crepes stand at room temperature about an hour before filling or serving.
Yes, you can freeze crepes. Stack the crepes and wrap in foil or plastic wrap and store in the freezer for 1 to 2 months. Let the crepes stand at room temperature about an hour before filling or serving.
The easiest way to reheat crepes is in the microwave. Simply place them on a microwave save plate and reheat on high for 20 seconds. Fill with your favorite filling and enjoy.
Crepes can be folded or rolled. When I fill crepes with a savory filling for baking I like to roll them, kind of like French enchiladas. Breakfast crepes should be folded in my opinion, but honestly, it's completely up to you.
You can keep crepe batter in the fridge for up to 24 hours. I often make my crepe batter the evening before and store it in the fridge overnight.
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Crepes Recipe
Equipment
- non stick pan
- blender
- ¼ cup measuring cup
Instructions
Crepe Batter
- Make the crepe batter. Add all of the ingredients to your blender and blend for about 30 seconds.
- Refrigerate. I usually make the crepe batter the night before and let it sit in the refrigerator overnight. Alton Brown recommends refrigerating for at least an hour.
How to Cook Crepes
- Heat a frying pan over medium to medium-high heat. Add a small amount of butter to grease the pan (unless non-stick).
- Add ¼ cup of crepe batter to the skillet and roll the skillet to allow the batter to spread evenly.
- As soon as the edges start to look dry, use a spatula to loosen the edge of the crepe. Use your hand to gently pull the crepe off of the skillet and flip it over.
- Remove the crepe and set it onto a plate. Stack the crepes as they are done. They will stay warm this way.
Video
Laura's Tips + Notes
- Store the crepe batter in the fridge for about an hour before cooking. This step helps the bubble settle out and gives you a smoother crepe.
- Store leftover crepes in the fridge for 1 to 2 days. Wrap stacked crepes in plastic wrap or foil. Place in a zip-top bag. Let them come to room temperature before eating.
- Leftover crepes can also be frozen for up to 4 months.
- Butter and sugar. Butter and sugar might be the original sweet crepe. It's simple and definitely a kid favorite.
- Nutella. Fill your crepe with a few dollops of Nutella. Add bananas and/or strawberries.
- Fresh fruit and whipped cream. Fresh fruits and fresh whipped cream is an easy way to fill crepes. This filling is sweet but not too sweet.
- Strawberry and cream cheese filling. Blend cream cheese with a few teaspoons of brown sugar. Add this filling and fresh strawberries for a
- Lemon curd. Lemon curd is a classic crepe filling. Add a few tablespoons of ricotta cheese and a few dollops of homemade lemon curd.
- Crepes Suzette. This classic orange sauce is made with butter, Grand Marnier, a little orange juice, and orange zest.
- Ham and cheese. Thin black forest ham and gruyere cheese is a classic savory filling for crepes.
- Mushroom and spinach. Sauté onion and mushrooms in a little bit of butter. Add salt and pepper and a handful of spinach. Add shredded mozzarella or provolone cheese. This crepe is great with a simple hollandaise sauce.
- Smoked salmon and dill cream cheese. Season cream cheese with a little bit of dried dill. (allow it to come to room temperature). Fill your crepe with cream cheese and smoked salmon.
- Eggs and bacon. Basically a savory French breakfast crepe.
- Chicken and pesto. Chicken and pesto sauce with provolone cheese is divine as a crepe filling.
These are just like the French crepes I had on vacation in France a few years ago. A great recipe Laura, thank you!