Sweet or savory crepes aren’t something you have to save for special occasions. Here’s an easy crepe recipe to make anytime for your family.
I used to save crepes for Christmas morning. But they’re so fast and simple to make that I started serving them more often. Most recently, I whipped up a batch on a Sunday night so my boys would have crepes for Monday morning, which is typically a rough day of the week around here.
Scientific fact: A warm crepe spread with Nutella, stuffed with sliced bananas and strawberries, and dusted with powdered sugar makes getting out of bed a lot easier. It’s the perfect breakfast for a back-to-reality morning. And this crepe recipe, made with whole wheat flour, makes a healthy breakfast too.
How to Make Crepes
Is this your first time making homemade crepes? Don’t worry, they’re a lot easier than they look, I promise!
Crepes are essentially thin pancakes. Here are the simple ingredients: Flour, milk, eggs, butter, and water. (See the recipe card below for the full recipe and amounts.)
- Flour: I use white whole-wheat flour (see below for more details on what it is, where to find it, and substitutions if you don’t have it).
- Milk: I use dairy milk (nonfat, low-fat, or whole milk) but you could use non-dairy such as almond milk.
- Eggs: This recipe calls for large eggs.
- Butter: There’s melted butter in the batter and you use additional butter for greasing the pan. You could also use coconut oil or cooking spray for the pan.
(This is a basic crepe recipe. You could also flavor your batter with vanilla extract or make chocolate crepes by adding a tablespoon or two of cocoa powder to the batter.)
The first thing you do is make the crepe batter. I make my crepe batter in a blender to be speedy, but you could also stir it well in a medium bowl until smooth.Here's a quick crepes recipe your family will love:
Set a non-stick skillet over medium heat and grease it with a bit of butter (you could also grease the pan with coconut oil or cooking spray). Then pour one-quarter cup of batter (the equivalent of four tablespoons of batter) into the pan. Swirl the pan to get a thin, even, round layer of batter on the pan.
The edges will start to cook first and become dry, then the middle will bubble. That’s when it’s ready to turn, gently, with a rubber spatula or other non-abrasive turner.
Cook the crepe for an additional 20-30 seconds on the other side, then remove it from the pan. Continue with the rest of the batter until it’s gone (this recipe makes eight crepes).
Once you have a stack of tasty crepes, your family can add their favorite toppings.
What kinds of fillings can you serve with sweet crepes?
- Hazelnut spread (like Nutella or Justin’s)
- Fresh fruit
- Cream cheese
- Maple syrup
- Peanut butter or other nut or seed butters
- Cinnamon sugar
- Whipped cream
What kinds of fillings can you serve with savory crepes?
- Scrambled eggs or egg whites
- Sausage or bacon
- Smoked salmon
- Ham + cheese
- Spinach and other veggies
What kinds of toppings can you serve with crepes?
- Fresh berries
- Hazelnut spread (like Nutella or Justin’s)
- Mini chocolate chips
- Plain or flavored yogurt
- Peanut butter or almond butter
- Chopped nuts
- Shredded coconut
- Ice cream
- Jams, jellies, and syrups
- Sour cream or savory sauces
- Chopped herbs
What’s the best way to serve crepes?
I like to set up a crepe bar, with a plate of crepes (kept warm with a tea towel draped over the stack) and a variety of sweet fillings and savory fillings, plus toppings. That way, everyone can have a good time building the kind of crepes that are most delicious to them. Crepes are obviously good food for breakfast, but a dessert crepe bar would also be fun for a crowd.
Do I need a special crepe pan to make basic crepes?
No. Crepe pans are large, flat pans with shallow edges. They’re designed to just make crepes, and the shallow edges make flipping crepes easier. Here’s an example of a nonstick crepe pan and here’s a cast iron crepe pan (affiliate links). But you can also use a nonstick skillet instead. Personally, I’ve been making crepes for a long time and have never owned a crepe pan. I just use an 8-inch skillet that’s nonstick.
What is white whole wheat flour?
For this healthy crepe recipe, I used white whole-wheat flour instead of all purpose flour. It’s made from white wheat (instead of the usual red) and is lighter in color and milder tasting than regular whole wheat. But like all whole grains, the wheat kernels haven’t been stripped of any of their parts. So the flour is naturally rich in fiber, iron, protein, and B vitamins. You can find it in the baking aisle, right alongside the other flours.
If you don’t have white whole-wheat flour, you can use regular whole wheat flour or simply use all purpose flour.
Can I make crepes ahead of time?
Yes! Here’s how: Lay crepes out to cool, then stack in a single layer, with a sall piece of parchment paper between each, and refrigerate in a ziptop bag or airtight container for up to 2-3 days. To reheat, warm the crepes in a lightly-buttered skillet.
What should I do with leftover crepes?
If you have leftover crepes, layer them with wax paper or parchment and store in an airtight container or zip-top bag in your refrigerator for 2-3 days. To reheat, warm in a buttered (or sprayed) skillet.
Can I freeze crepes?
Yes! To freeze, stack crepes, placing a sheet of plastic wrap, parchment, or wax paper between them, wrap stack in plastic wrap, and place in a freezer bag. Use within three months. To reheat, warm in a lightly-buttered skillet. Fill and serve.
Are non-stick pans safe?
Rumors have long circulated that non-stick pans are dangerous, due to a chemical called perfluorooctanoic acid (PFOA) that was used to make nonstick coatings like Teflon. Some research showed that lab animals and people living near or working at chemical plants making PFOA had higher rates of cancer.
Manufacturers stopped using PFOA in 2012, though the FDA says that PFOA in nonstick cookware evaporates during the manufacturing process anyway (The American Cancer Society agrees and says that there are no known risks to using Teflon-coated pans).
But there are still chemical components of the coating that can break down when exposed to very high heat. So follow these tips:
- Use only low and medium heat when cooking with nonstick pans, not medium-high heat or high heat.
- Don’t use any utensils or cleaning tools that could scratch the coating.
- Replace any nonstick pans that are chipping or flaking.
Want more breakfast recipes?
- 1 cup white whole wheat flour (or 1/2 cup all-purpose flour + 1/2 cup whole wheat flour)
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 2 tablespoons butter, melted (plus more for buttering pan)
- Place all ingredients in a blender and blend until smooth. If batter is thick (like pancake batter), add a tablespoon or two of milk to thin it out.
- Lightly butter an 8-10" nonstick skillet and place over medium heat.
- Pour 1/4 cup batter into the skillet. Lift and tilt the pan in a circular motion to coat the bottom with batter.
- Cook about 20-30 seconds or until edges become dry and easily lifted with a spatula. Flip crepe with spatula. Cook about 20-30 seconds more or until middle is set, then remove crepe from pan.
- Repeat with rest of batter.
- Serve with your favorite fillings.
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Nutrition Information:Yield: 8 Serving Size: 1 crepe
Amount Per Serving: Calories: 102Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 55mgSodium: 49mgCarbohydrates: 12gFiber: 2gSugar: 0gProtein: 4g