Basic Crepes Recipe

Recipe Ingredients

Basic crepe ingredients are pantry staples you likely already have in your kitchen, so get in there and start whisking!

Eggs: Eggs bind the crepe ingredients, providing structure for rolling or folding. They also add richness and flavor. We recommend using large eggs.

Milk: Milk provides moisture and helps to thin out the batter.

Flour: Flour, like eggs, provides structure to the crepes and helps to give them flexibility after they’ve been cooked.

Butter: Butter makes everything better, especially our crepes! We use salted butter to add richness and tenderness to our best crepe recipe.

Cookware You’ll Need

You’ll only need a few pieces of cookware to make this crepe recipe.

Skillet: An 8-inch nonstick skillet works great. However, a crepe pan, with its wide, flat surface and shallow sides, is the secret weapon for perfectly flipping and releasing every crepe.

Whisk: A medium whisk helps make a smooth crepe batter.

Other Cookware You’ll Need: Medium mixing bowl for making the batter, liquid and dry measuring cups, measuring spoon.

How to Make Crepes

Making this versatile dish is a lot easier than you think it is. Here’s how!

1. Make Crepe Batter

Just a bowl and whisk are all you’ll need to stir together the eggs, flour, milk, and butter into a smooth crepe batter.

2. Prep the Skillet and Cook the Crepes

Preheat the skillet and lightly grease with a little butter. Pour some of the batter into the skillet, and immediately swirl it to thinly, evenly coat the bottom of the skillet. Let the crepe cook until the edges look dry, and the center is completely set. Use a thin spatula to turn the crepe. Cook just long enough to lightly brown in spots. Remove the crepe from the pan. Repeat with remaining batter.

3. Fill and Serve

Fill the crepes with whatever sweet or savory filling you’d like and serve. For more information check out our crepe-making guide!

Best Crepe Filling and Toppings

We’ve heard so many great crepe toppings and fillings ideas from you! One reviewer said, “I like savory with eggs and home made basil pesto and my husband likes sweet with strawberries. Great!”

On the Sweet Side: Grab some chocolate or caramel sauce for drizzling on top, sliced berries, or bananas. Or, spread your favorite jam on the inside, roll up, and sprinkle with powdered sugar.

Make It Savory: Sliced boiled, fried, or scrambled eggs make a delicious crepe filling. Make it even better with crispy bacon and a sprinkling of grated cheese. Or, fill with sliced ham and thin slices of Swiss cheese.

Storing and Reheating

It’s easy to make crepes ahead of time or store leftovers. Here’s what we recommend.

Fridge

Stack crepes with a piece of parchment paper in between each crepe. Wrap the stack tightly with plastic wrap, and store in the fridge for up to 4 days.

Freezer

To freeze your homemade crepes, place each one between pieces of plastic wrap. Then, wrap the entire stack in foil. Freeze for up to 2 months. To thaw, place the entire package in the refrigerator overnight.

Reheating

To reheat the crepes, unwrap and place them on a baking sheet, and bake in a 250°F oven for 5 minutes or until warm.

Why Pillsbury Users Love This Recipe

While making crepes can seem a little tricky, our reviewers have told us our crepe recipe makes the process easy and results in “perfect crepes, every time.”

They also love their versatility and appreciate how they can be used with either sweet or savory fillings and toppings.

We’re told our crepe recipe is a hit with children. One user noted that their granddaughter found the recipe, and they enjoyed making it together.

Users also mention that they make the crepes for special occasions and family gatherings, such as Father's Day, and they’re loved by every member of their family.