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    Home » Breakfast

    Crepes Recipe

    Published: Apr 14, 2020 Updated: Aug 20, 2020 by Alison Hope · This post may contain affiliate links · 2 Comments

    Jump to Recipe Jump to Video Print Recipe
    Crepes Recipe

    These crepes are simply amazing! They can be served either savory or sweet and are made with 3 simple ingredients that you likely have on hand right now.

    Crepes with fresh lemon slices on a white plate.

    What I love most about this crepes recipe is that it’s so versatile. It’s the easiest thing to throw together with 3 super simple ingredients, but you can then serve them anyway you like.

    Serve them with sweet toppings for wonderful sweet crepes or serve them with savory toppings for savory crepes.

    The recipe itself doesn’t contain any sugar so they can really go either way.

    And if you love crepes then check out our fabulous homemade pancakes as you’ll love that too.

    Crepes on a white plate with fresh lemon slices.

    How To Make Crepes

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add all purpose flour, milk and eggs to a mixing bowl and whisk into a batter.
    • Heat a frying pan with a little oil and when hot, add ⅓ to ½ cup of batter (depending on the size of your pan) and swirl it around your pan so that it’s thinly spread over the bottom of your pan.
    • When your crepe is dry on the sides and there is no wet batter facing up, then flip it over and cook on the other side. Let your crepe cook until it’s lightly browned on both sides and then repeat with the rest of your batter.
    • Serve with your desired toppings.
    Step by step process photo collage of making crepes.

    Recipe Tips

    Accurately measure your flour: It’s important in this recipe that you don’t use too much flour or your batter will be too thick to swirl around the pan nicely. The way to accurately measure flour is to spoon it (don’t scoop it) into a measuring cup and then just level off the top with a knife. Don’t pack it into the cup, it should be loosely spooned into the cup. See this article from The Spruce Eats about how to measure flour. Alternatively, weigh your flour on a food scale.

    If your batter is too thick for you to easily swirl around the pan then you have likely used too much flour. Don’t worry though this is easily fixed. Just add in a little more milk so that you have a pourable batter.

    Use a non-stick pan: These crepes will be easiest in a non-stick pan.

    Use a little oil: If you use too much oil your crepes will be oily/greasy. So use just enough to cover the bottom of the pan very lightly.

    Let the pan heat up before pouring in your batter. The reason the first pancake (or crepe in this case) often flops is because the pan isn’t hot enough. So let it get hot before you add your batter.

    Make It Dairy Free

    You can easily make these crepes dairy free. Simply use any plant based milk of your choice. Soy milk and almond milk are great options but pretty much any variety of non-dairy milk will work great.

    Serving Your Crepes

    You can serve them with any toppings that you like. My favorite way to serve them is as pictured, with cinnamon sugar, fresh lemon and syrup.

    But you can really go wild, whipped cream, fresh berries and a melted chocolate drizzle is another great option.

    Or have them with a savory filling.

    Crepes rolled up on a white plate.

    Make In Advance

    The batter for these crepes can sit. In fact it’s often said that the batter for crepes MUST rest. I don’t find it so and usually make them immediately with no resting time for the batter. I haven’t ever noticed any difference in the end result, however, there is also no downside to having the batter rest. So if you need to make up some batter in advance you can certainly do so.

    Make up your batter, cover it and then place it into the fridge for up to 48 hours and cook up your crepes when you’re ready.

    Storing and Freezing

    They are best served fresh but leftovers can also be stored in the fridge for 4-5 days. They can then be reheated on the stovetop or in the microwave.

    They can also be frozen for up to 3 months and then thawed and reheated.

    Crepes rolled up and cut in half on a white plate.

    More Delicious Breakfast Recipes

    1. Best Ever Banana Bread
    2. Perfect Homemade Pancakes
    3. The Best Banana Muffins
    4. Blueberry Muffins
    5. Chocolate Chip Muffins
    6. Granola Bars
    A forkful of crepes.
    Crepes

    Crepes Recipe

    These crepes are simply amazing! They can be served either savory or sweet and are made with 3 simple ingredients that you most likely have on hand.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: French
    Diet: Vegetarian
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Servings: 10
    Calories: 135kcal
    Author: Alison

    Ingredients

    • 2 cups All Purpose Flour
    • 2 cups Milk
    • 2 Large Eggs
    • Oil or Butter For Frying

    For Serving (Optional)

    • ¼ cup White Granulated Sugar
    • 1 tsp Ground Cinnamon
    • Fresh Lemon Wedges
    • Syrup
    US Customary – Metric

    Instructions

    • Add the all purpose flour, milk and eggs to a mixing bowl and whisk into a batter.
    • Heat a frying pan with a little oil and when hot, add ⅓ to ½ cup of batter (depending on the size of your pan) and swirl it around your pan so that it's thinly spread over the bottom of your pan.
    • When your crepe is dry on the sides and there is no wet batter facing up, then flip it over and cook on the other side. Let your crepe cook until it's lightly browned on both sides. Repeat with the rest of your batter.
    • If you want to serve your crepes with a cinnamon sugar topping then add sugar and cinnamon to a bowl and mix them up together well. Sprinkle cinnamon sugar over the crepe and squeeze over some lemon juice. Roll up the crepe and then drizzle with syrup and serve. Alternatively top your crepes with any toppings of your choice, savory or sweet.

    Video

    Notes

    1. Make sure to properly measure the flour. The correct way to measure flour using cups is to spoon the flour into your cup measure and then level off the top with a knife. See this article from The Spruce Eats for how to measure flour. Alternatively weigh your flour on a food scale. 
    2. If your batter is too thick to easily swirl around the pan then it’s likely you have used a little too much flour. Just add in a little extra milk to thin out your batter. 
    3. Make It Dairy-Free: You can easily make these crepes dairy free by using any non-dairy milk such as soy milk or almond milk. 
    4. These crepes can be served with any toppings, either savory or sweet. 
    5. Nutritional information is for crepes only and does not include any toppings. 

    Nutrition

    Serving: 1Crepe | Calories: 135kcal | Carbohydrates: 21g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 36mg | Potassium: 105mg | Fiber: 1g | Sugar: 3g | Vitamin A: 133IU | Calcium: 64mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Janelle

      April 21, 2020 at 2:34 pm

      These are amazing! I had no idea it could be this easy to make crepes!5 stars

      Reply
      • Alison Hope

        April 21, 2020 at 2:35 pm

        Awesome! Thanks Janelle!

        Reply

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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