Homemade Crepes could not be easier or more delicious! Eat them for breakfast or dessert with strawberries, Nutella and whipped cream!
My family LOVES crepes. They think it’s really special when we have them for breakfast.
The great thing about crepes is that they are so versatile. You can add all different types of fruit and toppings, like Blueberry Topping, Homemade Caramel Sauce, and even Sugar Free Whipped Cream (if you are trying to cut back on sugar).
In fact, these crepes can be totally refined sugar-free if you want! (There will still be some natural sugar from the milk in the batter, and from any fruit you choose to add). See the recipe notes below to learn how to make these refined sugar-free.
Ingredients for Crepes
- Oil or butter
- Sugar (optional, or you can use a sugar substitute like Stevia or xylitol).
Equipment for Crepes
Non-stick frying pan (I HIGHLY recommend the Zyliss Non-Stick Fry Pan. This thing is MAGICAL when it comes to making crepes! You don’t need to use any butter or cooking spray or anything, and the crepes don’t stick at all!)
Spatula/Pancake Turner (This Analon Nonstick Nylon Turner is my favorite).
How to Make Crepes
First, you just add all the ingredients in the blender. Doesn’t matter what order you put them in.
If you have a blender with a “batter” setting, just hit that button. If needed, scrape the sides after blending and then blend again.
If you don’t have a “batter” setting, just blend on medium speed for about 30 seconds. Scrape the sides if necessary and blend again.
Now most recipes will tell you to let the batter rest for 30 minutes in the refrigerator. I must confess, I have not noticed any difference when I do this, so I just go ahead and make them right away!
Heat up your non-stick frying pan over medium heat.
When your pan is hot, you can spray lightly with cooking spray, or brush with butter before pouring in your batter. If you’re using the Zyliss frying pan, or another non-stick frying pan that REALLY is non-stick, you won’t need any cooking spray. But understand that your first crepe might be “sacrificial” if you’re trying to determine whether or not you need to grease the pan first.
O.K. Pour some batter (the amount will depend on the size of the pan you’re using, but you want to shoot for probably less than 1/4 cup) into the middle of the pan. Then pick up the pan and tilt it in a circular motion until the batter spreads all around into a circle.
Sometimes I don’t add enough batter and have “holes.” You can either ignore them, or shake the pan to try to get some batter to fill the holes, or pour a small amount of batter into the holes.
Now set the pan back on the burner and wait a minute or two. You’ll see small bubbles start to appear in the batter.
If you’ve greased your pan well (or it’s a super great non-stick pan), you’ll start to see the edges of the crepe pull away from the pan.
Now you know it’s ready to be flipped. Gently slide your spatula around the edge of the crepe to loosen it, then slide the spatula all the way under the crepe and flip it over. It might not land perfectly in your pan. That’s o.k. It’s mostly cooked through anyway, so if all the crepe doesn’t make contact with the pan, don’t worry. The heat and steam will cook it the rest of the way.
After 30 seconds to a minute, just slide the crepe out of the pan onto a plate.
If using butter or cooking spray, you’ll need to grease the pan each time you make a crepe.
Continue pouring the batter and making crepes until all the batter is used.
This recipe will make 8-12 crepes, depending on the size of the pan you are using. You should end up with about 2 1/2 cups of batter.
Serve crepes right away. We like to have several types of toppings available and let people make their own.
Can crepes be made ahead of time?
The answer to this is yes, with the caveat that they really are best if they are eaten fresh.
If you do make them ahead of time, you’ll need to use waxed paper to separate each crepe. They will stick to each other and might tear when you try to separate them.
Then cover with plastic wrap and refrigerate until ready to be eaten.
Can crepes be frozen?
Yes! But make sure to separate them with waxed paper to avoid the sticking problem mentioned before. You can stack them with waxed paper in between, and then even fold the whole stack in half to fit inside of a sealable plastic bag.
Thaw in the refrigerator overnight (or at least for a few hours) before eating. If you just can’t wait, though, you can heat them directly from frozen if they have been stored flat and can be separated. Read the section below to find out how.
Can crepes be reheated?
Yes! The best way to do this is by placing them back in a heated skillet for about a minute on each side. You may need to grease the skillet again to keep the crepe from sticking. You can also put a frozen crepe in the skillet to reheat. It will just take a little longer.
For a very detailed description of freezing and reheating techniques, you can go here.
- 3 large eggs
- 1/2 cup milk
- 1/2 cup water
- 3 tablespoons vegetable oil
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- Add all the ingredients to a blender. Use the "batter" function, or blend on medium speed for about 30 seconds. Scrape down the sides and press the "batter" button again, or blend again for about another 30 seconds.
- Heat a non-stick frying pan over medium heat on the stove. When the pan is hot, brush with butter or lightly coat with cooking spray.
- Pour some batter into the center of the pan. (It will take some experimenting to figure out how much batter is the right amount for your pan). Pick up the pan and tip it in a circular motion to spread the batter all across the bottom of the pan.
- Place the pan back on the burner. When bubbles form on the surface and the edges start to pull away from the sides of the pan, the crepe is ready to be flipped.
- Gently loosen the edges of the crepe from the pan with your spatula. Then slide the spatula all the way under the crepe. Pick it up and flip it over. Don't worry if it doesn't land perfectly in the pan. It's mostly cooked anyway.
- After about a minute, slide the crepe out of the pan onto a plate.
- Repeat with the rest of the batter, making sure to grease the pan each time before pouring in the batter.
- Serve immediately with toppings of your choice.
To make this recipe refined sugar-free, omit the sugar from the batter, or replace with one packet of Stevia/Truvia (which is equal to the sweetness of two teaspoons of sugar) or 1 tablespoon of zylitol or monk fruit sweetner. Then make sure to use sugar-free toppings.
To make the crepe batter entirely sugar free, follow the above instructions, but replace the milk with unsweetened almond milk.
Full disclosure: I have not tried this with almond milk, so I don't know how it affects the consistency of the crepes.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 103Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 57mgSodium: 134mgCarbohydrates: 9gFiber: 0gSugar: 1gProtein: 3g