There’s something magical about homemade crepes — thin, tender, and endlessly versatile.
Whether you fill them with cream cheese and strawberries, Nutella, or a sprinkle of lemon sugar, these delicate
French-style crepes make any morning feel special.
Why You’ll Love This Recipe
This recipe creates soft, buttery crepes with golden edges and a light, flexible texture.
The batter blends quickly and can be made ahead for easy mornings.
They pair beautifully with sweet or savory fillings and are perfect for brunch, dessert, or special occasions.
What You’ll Need (Ingredient Highlights)
Whole milk gives the crepes a tender texture and full flavor.
Eggs bind the batter and help it cook evenly.
A touch of sugar and vanilla adds light sweetness for classic dessert-style crepes.
Butter provides richness both in the batter and while cooking.
Cream cheese, powdered sugar, and strawberries make a luscious filling that feels bakery-quality.
Pro Tips Before You Start
Strain or whisk your batter smooth to avoid lumps.
Let the batter rest 15–30 minutes before cooking for softer crepes.
Use a nonstick or well-seasoned skillet for easy flipping.
Keep the heat moderate — too hot and your crepes will crisp instead of staying pliable.
How to Make Crepes
Step 1 – Prep the strawberries
Slice or quarter strawberries and toss with sugar and jam.
Let them macerate for 20 minutes to release their juices.
Step 2 – Make the cream cheese filling
Beat softened cream cheese with powdered sugar, milk, vanilla, and salt until smooth. Set aside.
Step 3 – Blend the crepe batter
Add milk, eggs, sugar, and vanilla to a blender.
Add flour and salt, then blend until smooth.
Slowly stream in melted butter while blending.
Step 4 – Cook the crepes
Heat an 8-inch skillet over medium heat and swirl in a little butter.
Pour 3–4 tablespoons of batter into the center, then quickly tilt to coat the pan evenly.
Step 5 – Flip and finish
Cook 60 seconds until the top looks dry and edges lift easily.
Flip carefully and cook another 10–20 seconds. Transfer to a plate.
Step 6 – Repeat and stack
Continue until all batter is used, stacking crepes on a plate as you go.
Adjust heat if they brown too quickly.
Step 7 – Fill and serve
Spread or spoon cream cheese filling, strawberries, Nutella, or your favorite topping.
Roll or fold and enjoy warm.
What to Serve Them With
Serve crepes with coffee or hot chocolate for a cozy breakfast.
Pair with whipped cream, lemon zest, or a drizzle of chocolate for dessert.
Variations / Substitutions
Make savory crepes by omitting sugar and vanilla, then filling with ham, cheese, or sautéed vegetables.
Add citrus zest, cinnamon, or cocoa powder to the batter for flavor twists.
Use other berries, jam, or Nutella for endless combinations.
Storage & Leftovers
Stack cooked crepes on a plate, cover tightly, and refrigerate for up to 3 days.
Store unused batter in a sealed container in the fridge for up to 2–3 days. Stir before cooking.
FAQs
Can I make crepe batter ahead of time?
Yes, refrigerate it for up to 3 days. Stir before using.
Do I need a special crepe pan?
No, a regular nonstick skillet works perfectly.
Why are my crepes tearing?
They may be too thin or flipped too early. Wait until the top looks dry before flipping.
Can I freeze crepes?
Yes, separate with parchment paper and freeze for up to 2 months.
How do I reheat crepes?
Warm them one by one in a skillet or microwave for 10–15 seconds.
Can I make them gluten-free?
Yes, substitute a gluten-free flour blend 1:1 for the flour.
What’s the best filling for sweet crepes?
Try strawberries with cream cheese, Nutella, or lemon sugar.
How do I keep crepes warm for serving?
Stack them on a plate and cover with foil or a clean towel.
Can I make savory crepes?
Yes, omit sugar and vanilla and fill with cheese, mushrooms, or spinach.
How do I know when the crepe is ready to flip?
The surface should look matte and dry with edges lifting easily.
Final Thoughts
These homemade crepes are light, buttery, and endlessly customizable.
Once you master the swirl and flip, you’ll have a go-to recipe for breakfast, brunch, or dessert.
