How to Make Crepes?

Crepes are skinny wheat flour pancakes that are a staple of traditional French cuisine. A thin flour batter is placed into a lightly oiled frying pan or round hot plate to make them, and the batter must be promptly spread uniformly over the hot surface to ensure consistent crepe thickness. Creperies and restaurants that provide a variety of crepes frequently use a special spatula explicitly created for this purpose.

How to Make Crepes

On the other hand, crepe fans who prepare the French dish at home can usually make beautiful thin pancakes by simply tilting the pan to divide the batter. Crepes must be turned at least once to cook both sides evenly. After they’ve been prepared, they can be rolled or folded with various seasonings.

What are Crepes?

Crepes are tiny, delicate French pancakes made without the use of leavener. They’re as thin as lace and have tempting buttery, crunchy edges when done right. Restaurants and catered events serve crepes, and I’ve even seen crepe stations at wedding celebrations! Crepes are delicious on any day, including dinner and dessert, though they’re typically served for breakfast or brunch. Crepes can be stuffed with anything from whipped cream and berries to meats, sauces, and veggies, and they don’t care when you eat them.

How to Make Crepes?

Melt the butter: Melt some butter in a microwave or on the stove. Allow for a few minutes of cooling before putting in the batter. (Alternatively, the eggs could be scrambled.)

Combine all ingredients in a blender: Combine the cooled melted butter with the remaining ingredients in a blender. Because it cuts the flour perfectly into all wet components, a blender works wonders for smoothing out the batter. If you don’t have a blender, whisk the ingredients together in a mixing basin.

Chill the batter: Chill it for 30-60 minutes before cooking the crepe batter. The taste, texture, and success of your crepes are all dependent on how long they spend in the refrigerator. Make use of this opportunity to clean up and prepare your skillet. The batter can even be chilled overnight and cooked the next day.

Butter and heat a small skillet: Butter the pan well and keep butter on hand to grease the pan between crepes. Professional chefs may use a specific crepe pan, but a small 8-inch skillet works well at home. If you don’t have a small one, use a larger skillet, but make sure the crepes are thin.

Cook crepes one at a time: Standing over the stove and cooking them one at a time over medium heat takes the longest part of this method. Only 3-4 Tablespoons of batter per crepe are required. (I use 3 Tablespoons most of the time.) The thinner the crepes are, the less you use them and the wider you stretch them.


The crepe batter can be made up to one day ahead of time. Fill a blender with the mixture and close closely, pour into a mixing basin and cover tightly, then make crepes the next day. Crepes are best eaten immediately away, but you may make a batch ahead of time and keep it in the fridge for 1-2 days. Microwave or place on a parchment-lined baking pan to reheat (they can overlap). Warm in a 275°F (135°C) oven for 10 minutes, covered with aluminum foil. Crepes can also be frozen; see the procedures below.

Although the recipe is stated below, you must understand why each component is utilized. Substitutions are not recommended for this delicate batter.

  • Unsalted Butter: Butter is an essential component. Make sure you have plenty of butter on hand for the skillet.
  • All-Purpose Flour: Another essential element is flour, which provides the overall structure. I haven’t found any successful gluten-free alternatives, but please let me know if you do!
  • Granulated Sugar: These are gently sweetened, and only 1 Tablespoon is required.
  • Salt: A pinch of salt adds flavour.
  • Whole Milk and  Water: Liquid is required for crepe batter. Using all water resulted in a limp and underwhelming crepe, but whole milk resulted in a heavy crepe. Use a combination of both for the best texture.
  • Eggs offer structure and bind all components together, just like they do in pancake batter.
  • Vanilla Extract: You’ll smell the vanilla when you cook these on the stove! If you’re making savoury crepes, you can leave it out.

What Types of Fillings can you Put Inside a Crepe?

One of the most popular fillings is smoked salmon and crème fraîche, which is simple to create on the savory side. Ham, cheese, and eggs could be stuffed into the crepe for brunch. “Making the crepe with buckwheat flour and filling it with spinach, mushrooms, or leeks provides a healthy savory choice and buckwheat flour pairs well with these vegetables.”

For a sweet treat, Rodier enjoys crepes filled with a hazelnut chocolate spread (think Nutella), whipped cream, and fresh berries. However, his all-time favorite crepe is called crepes Suzette. “Making this crepe with orange segments, zest, and a Grand-Marnier flambé finish is an art. It’s a delicacy that everyone should prepare at least once.

Are Crepes Healthy?

Crepes are a healthy meal that generally contains the following nutrients, though the nutritional content varies depending on the fillings and toppings used:

Calories: Crepes have fewer calories than other morning foods such as pancakes, scrambled eggs, and bacon since they are thin and frequently composed of buckwheat flour. A crepe with a diameter of roughly 10 inches has 90 calories or less, which is just 3.75 percent to 4.5 percent of the daily recommended intake of 2,000-2400 calories.

Carbohydrates: Carbohydrates are essential in your diet since they promote metabolism and provide energy to your body. Crepes are high in carbs, with each 10-inch crepe containing 13 g.

Fat: While your body requires fat to function correctly, not all fats are helpful. Too much-saturated fat in your diet can boost your cholesterol levels, putting you at risk for heart disease. Crepes have a lower fat level than other foods, with each 10-inch crepe containing roughly 3 g of fat, just 1 g of which is saturated fat.

Sodium: The best source of sodium is salt. Although sodium helps keep blood pressure in check, too much of it can cause fluid retention and high blood pressure. Crepes usually have 210 mg of salt in them. To up the salt content, you might stuff your crepe with bacon slices and other meat.

Protein: Protein is required for tissue growth and repair in the body. Although crepes have a low protein value of roughly 4 g, you can boost your protein intake by making the filling and toppings with nut butter, yogurt, eggs, oats, almonds, and cottage cheese.

Sugar: Sugar is necessary for your body to function correctly, but too much of it can contribute to obesity and tooth damage. Crepes are moderately low in sugar, with only 4 g per serving. If you want to get more natural sugar into your diet, use chopped fruits as fillings in your crepes.

Cholesterol: Too much cholesterol can increase the risk of heart disease. The recommended daily consumption is 300 mg. Crepes have 40 mg of cholesterol, about a third of the recommended cholesterol intake.

What is the Flavour of Crepes?

Crepes are the European cousins of pancakes in the United States. Because the batter is thinner and there is no leavening agent to give them lift and make them fluffy like pancakes, they are bigger, thinner, and more delicate than pancakes. They also have a pancake-like flavor but aren’t as fluffy. One of the best things about crepes is that they can be either sweet for a dessert or savory for a wrap with vegetables or your favorite protein. Crepes are a delicious dinner, light meal, or breakfast option.


Crepes have become so popular that they can now be found in restaurants, street vendors, cafes, and other locations worldwide. However, if you want to experience a genuine crepe, go to a French restaurant that serves French food or a cafe on your next trip to France! Crepes are a fantastic choice for any meal, whether you want a tasty breakfast, lunch, supper, or a mid-day snack. Crepes are a thinned-out version of pancakes with a larger diameter that originated in France. Fruits, vegetables, meat, eggs, and cheese are frequently used as fillings, and they are commonly topped with nuts, sprinkles, syrups, and delectable sauces.