Crepes
Crepes are thinner and more delicate than pancakes because the batter has no baking powder and far more liquid, so it spreads into a lacy sheet instead of rising. A 30-minute rest lets the flour absorb the milk and the bubbles settle, which gives tender crepes that bend without tearing. Leave out the sugar and vanilla, and the same batter wraps around ham and cheese, spinach or smoked salmon.
Published
- Prep Time
- 10 mins
- Cook Time
- 25 mins
- Rest the batter
- 30 mins
- Total Time
- 1 hr 5 mins
- Servings
- About 12 crepes
How do you make Crepes?
Blend or whisk 1 1/2 cups (190 g) flour, 3 eggs, 1 3/4 cups (430 ml) milk, 3 tbsp melted butter and 1/4 tsp salt until smooth, adding 1 tbsp sugar and 1 tsp vanilla for sweet crepes. Rest 30 minutes. Pour 1/4 cup into a hot buttered 20-23 cm pan, swirl to coat, cook about 1 minute until the edges lift, flip and cook 20-30 seconds.
- Total time
- 1 hr 5 mins
- Calories
- 405 per serving
- Protein
- 13 g
- Yield
- About 12 crepes
- Difficulty
- Easy
- Method
- Stovetop
Ingredients
Batter
Sweet fillings
Savoury fillings
Equipment
20-23 cm (8-9 inch) non-stick frying pan or crepe pan · Blender, or a mixing bowl and whisk · 1/4 cup (60 ml) measure or small ladle · Thin flexible spatula · Pastry brush or paper towel
Quick Directions
Make the batter
Put the flour, salt, eggs, milk, melted butter, and the sugar and vanilla if making sweet crepes, into a blender and blend for 10-15 seconds, scraping down the sides once, until completely smooth.
Rest the batter
Cover and leave the batter at room temperature for 30 minutes, or refrigerate it for up to 24 hours.
Heat the pan
Heat a 20-23 cm (8-9 inch) non-stick or crepe pan over medium heat for about 2 minutes, until a drop of water sizzles on contact.
Pour and swirl
Lift the pan off the heat with one hand and pour in a scant 1/4 cup (60 ml) of batter near one edge.
Cook and flip
Cook for about 1 minute, until the top looks dry and matte, the edges turn lacy and start to lift, and the underside has golden spots.
Repeat and stack
Brush the pan with a little more butter every 2-3 crepes and repeat with the rest of the batter, stacking the cooked crepes on the plate.
Fill and fold
Lay a crepe pale side up, spread or scatter the filling over one half or the centre, then fold it in half and in half again to make a triangle, or roll it up.
Step-by-Step Instructions
Follow these detailed steps to make the perfect crepes.
Make the batter
Put the flour, salt, eggs, milk, melted butter, and the sugar and vanilla if making sweet crepes, into a blender and blend for 10-15 seconds, scraping down the sides once, until completely smooth. Without a blender, whisk the flour and salt in a bowl, make a well, add the eggs and about half the milk and whisk to a smooth, thick paste, then whisk in the rest of the milk a little at a time and finish with the melted butter.
Rest the batter
Cover and leave the batter at room temperature for 30 minutes, or refrigerate it for up to 24 hours. Resting lets the flour absorb the liquid and the air bubbles settle, so the crepes cook up tender and are less likely to tear. Stir before using. It should be about as thick as whipping cream; if it has thickened, whisk in 1-2 tbsp milk.
Heat the pan
Heat a 20-23 cm (8-9 inch) non-stick or crepe pan over medium heat for about 2 minutes, until a drop of water sizzles on contact. Brush with a thin film of butter, or wipe it on with a folded paper towel.
Pour and swirl
Lift the pan off the heat with one hand and pour in a scant 1/4 cup (60 ml) of batter near one edge. Straight away, tilt and rotate the pan in a circle so the batter runs across the base in a thin, even layer. Fill any holes with a few drops of batter. Return the pan to the heat.
Cook and flip
Cook for about 1 minute, until the top looks dry and matte, the edges turn lacy and start to lift, and the underside has golden spots. Loosen the edge with a thin spatula, slide it underneath and flip. Cook the second side for 20-30 seconds, until set with a few light brown spots, then slide the crepe onto a plate.
Repeat and stack
Brush the pan with a little more butter every 2-3 crepes and repeat with the rest of the batter, stacking the cooked crepes on the plate. The first crepe is often uneven while the pan settles; if crepes brown too fast, lower the heat slightly. Cover the stack with a clean tea towel to keep it soft and warm.
Fill and fold
Lay a crepe pale side up, spread or scatter the filling over one half or the centre, then fold it in half and in half again to make a triangle, or roll it up. For sweet crepes, try butter and sugar with lemon juice, chocolate hazelnut spread with banana, or jam. For savoury crepes, warm ham and grated Gruyère inside a crepe in the pan for 1 minute until the cheese melts, or fill with sautéed mushrooms and spinach.
Recipe Tips
- A blender gives the smoothest batter in seconds. If a whisked batter still has lumps, pour it through a sieve before resting it.
- Use only enough batter to coat the base of the pan. If a crepe looks thick, pour the extra back into the jug right after swirling and use a little less next time.
- Too much butter in the pan makes crepes greasy and blotchy. A thin film every few crepes is all a non-stick pan needs.
- Warm crepes can be stacked without sticking, so there is no need for paper between them while you cook.
Variations
- Lemon and sugar: brush a warm crepe with melted butter, sprinkle with 1 tsp sugar and a squeeze of lemon juice, then fold into quarters.
- Ham and cheese: lay a cooked crepe back in the pan, add a slice of ham and 2 tbsp grated Gruyère, fold in half and cook until the cheese melts. Top with a fried egg for a heartier plate.
- Half buckwheat: replace 1/2 cup of the flour with buckwheat flour for a nuttier, darker crepe that suits savoury fillings.
- Orange crepes: add 1 tsp finely grated orange zest to the sweet batter and serve with orange segments and a drizzle of honey.
Nutrition (per serving)
| Calories | 405 |
|---|---|
| Protein | 13 g |
| Carbs | 45 g |
| Fat | 19 g |
| Saturated fat | 10 g |
| Fibre | 1 g |
| Sugar | 9 g |
| Sodium | 250 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate the unused batter, covered, for up to 24 hours. Stack cooled, unfilled crepes, wrap them tightly and refrigerate for up to 3 days.
- Freezer
- Freeze cooled, unfilled crepes stacked with parchment between them in a freezer bag for up to 2 months. Thaw in the fridge overnight or at room temperature for 30 minutes.
- Reheat
- Warm crepes one at a time in a dry pan over medium-low heat for 20-30 seconds per side, or wrap a stack in foil and heat in a 150°C (300°F) oven for 10 minutes.
Crepes FAQs
What is the difference between crepes and pancakes?
Crepe batter has no baking powder and much more liquid than pancake batter, so it spreads into a thin, flat sheet instead of rising. Crepes are usually filled and folded or rolled, while pancakes are thick, fluffy and served in a stack.
Why do crepe batters need to rest?
Resting the batter for at least 30 minutes lets the flour absorb the milk and the bubbles from mixing settle out. The crepes come out smoother and more tender, and they are less likely to tear when you flip them. The batter keeps in the fridge for up to 24 hours.
Why do my crepes tear or stick?
Crepes usually tear when the pan is not hot enough, the batter has not rested, or they are flipped too soon. Heat the pan over medium for about 2 minutes, brush it with a thin film of butter, and wait until the edges lift and the top looks dry before flipping.
Do you need a special pan for crepes?
No. A 20-23 cm (8-9 inch) non-stick frying pan with low, sloping sides works well. A crepe pan makes flipping a little easier, but the important part is even, medium heat and a thin layer of butter.
Can you make crepes ahead of time?
Yes. Cooked, unfilled crepes keep, tightly wrapped, for up to 3 days in the fridge or 2 months in the freezer with parchment between them. Warm them in a dry pan for 20-30 seconds per side before filling.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
