Homemade Crepes Recipe (10+ crepe fillings)

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This 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 fillings ideas for recipes with crepes so you can eat them for breakfast, lunch, or dinner.

This traditional breakfast recipe also makes a delicious and easy dinner recipe.

stack of homemade french crepes on a black plate

Homemade 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.

french crepes with lemon curd and powdered sugar

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 (affiliate link) OR Crepe pan.
  • Spatula.
close up of french crepes with lemon curd filling

How to Make Crepes

  1. Make the crepe batter. Add all the ingredients to your blender and blend for about 30 seconds.
  2. 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.
  3. 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.
  4. Add a little butter to the skillet if you’re not using a non-stick pan.
  5. Add 1/4 cup of crepe batter to the skillet and roll the skillet to allow the batter to spread evenly.
  6. 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.
  7. Cook for another 30 seconds.
  8. Remove the crepe and set it onto a plate. Stack the crepes as they are done. They will stay warm this way.
one french crepe with lemon curd spread on it

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 there, I found that there are 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 breakfast or dessert crepes. But I’m not judging if you eat these crepes for dinner. 😉

  • Butter and sugar. Butter and sugar might be the original sweet crepe. It’s simple and a kid’s 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 ways 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.
bite of crepe on a fork with lemon curd

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. 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 is 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

Is crepe batter the same as pancake batter?

Crepe batter is different from pancake batter in that it has no leavening ingredients, like baking powder. Crepe batter is also thinner than pancake batter. It has a watery consistency.

How do you flip a crepe?

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.

What do the French put on their crepes?

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.

What is a crepe?

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 a savory or sweet filling.

How to store leftover crepes.

In the refrigerator: Stack the crepes, 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.

Can you freeze leftover crepes?

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.

How to reheat crepes.

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.

Are crepes folded or rolled?

Crepes can be folded or rolled. When I fill crepes with a savory filling for baking, I like to roll them like French enchiladas. In my opinion, breakfast crepes should be folded, but honestly, it’s completely up to you.

How long can you keep crepe batter in the fridge?

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.

french crepes with grand marneir orange sauce

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3 french crepes with lemon curd and powdered sugar

Homemade Crepes Recipe

by: Laura Reigel
You can make perfect this French crepes recipe at home. Whether you like savory crepes or sweet sweet crepes, this easy crepe batter recipe will work in either situation.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Holiday
Cuisine French
Servings 12 pancakes
Calories 108 kcal

Equipment

  • non stick pan
  • blender
  • ¼ cup measuring cup

Ingredients
 

  • 1 cup flour
  • ½ tsp sea salt
  • 1 tsp sugar
  • 2 cups milk
  • 2 eggs
  • 4 tbsp butter, melted

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 1/4 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. 
Crepe Filling Variations
  • 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.
Keyword breakfast, crepes

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One Comment

  1. 5 stars
    These are just like the French crepes I had on vacation in France a few years ago. A great recipe Laura, thank you!

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