This post may contain affiliate links. Read my full disclosure policy.
Making traditional French crepes at home is easier than you think. Serve them up with your favorite sweet or savory fillings any time of day. Et voilà, bon appétit!
Common Crepe Fillings
For Sweet Crepes:
- Fruit and whipped cream, sweetened ricotta, Nutella, lemon curd, or chocolate sauce
- Butter and a sprinkling of sugar
- Lemon juice and a sprinkling of sugar
- Sautéed apples and cinnamon
- Butter and fruit jam or preserves (my homemade fig jam would be wonderful)
- Peanut (or any other nut) butter and jam
- For a bit of texture, you can top off crepes with something crunchy (i.e., sliced almonds, candied pecans, granola, toasted coconut)
For Savory Crepes:
- Ham or prosciutto and cheese
- Chicken or turkey and mushrooms
- Spinach and cheese
- Smoked salmon and schmear (cream cheese)
- Ratatouille and goat cheese
- Sautéed or roasted veggies and cheese
- Scrambled eggs and cheese, with or without bacon (for perfectly crispy bacon, learn how to cook bacon in the oven)
- Pesto sauce with chicken and greens
- Chicken or turkey with avocado
What You’ll Need To Make Crepes

- Milk: Provides the liquid base for the batter. Whole milk makes the crepes richer, while 2% milk offers a slightly lighter option.
- Eggs: Bind the batter together, ensuring a delicate structure and contributing to the crepes’ tender texture.
- Sugar: Adds a hint of sweetness, complementing sweet fillings or toppings. For savory crepes, cut the sugar in half.
- Vanilla extract: Infuses the batter with a warm, aromatic depth, perfect for complementing sweet variations. Omit for savory variations.
- All-purpose flour: Provides the structure for the crepes.
- Butter: Used in the batter for richness and flavor, and also for greasing the pan to cook the crepes, giving them a lacy golden surface and slightly crispy edges.
- Jump to the printable recipe for precise measurements
Key Equipment

Step-by-Step Instructions
Step 1: Make the Batter
Place the milk, eggs, sugar, vanilla, and salt into a blender. Whiz for a few seconds to blend until smooth. Remove the lid and add the flour.

Cover and blend again until completely smooth, about 30 seconds. Remove the lid, pour in the melted butter, cover, and blend until combined, about 10 seconds more.

Step 2: Let the Batter Rest
Transfer the batter to a separate container and let it rest in the refrigerator for at least 30 minutes or up to 24 hours. Resting provides time for the flour to absorb the liquid and for the gluten to “relax,” resulting in delicate crepes that aren’t rubbery.

Step 3: Cook the Crepes
Heat a crepe pan or 8 to 10-inch nonstick skillet (see note) over medium heat. Grease the pan lightly and evenly with butter. Cooking the crepes in a little butter gives them a golden-brown, lacy surface.

Pour about ¼ cup of batter into the center of the pan.

Immediately lift the pan off the heat and swirl the batter so that it forms a thin, even circle on the bottom of the pan.

Keep turning the pan until the batter is evenly spread.

Cook for about 1 minute, until the top is set, the edges are dry, and the crepe is golden on the bottom.

Lift the crepe with an offset spatula or butter knife, taking care not to scratch the pan with the utensil, and flip with your fingertips; cook the other side for about 20 seconds, or until slightly golden and spotted.

Transfer the cooked crepe to a plate. Repeat with the remaining batter, greasing the pan with a bit of butter each time and adjusting the heat as necessary. Place the cooked crepes in a stack on the plate. Cover with plastic wrap until ready to serve.
