Thin, delicate, and buttery, our easy Basic Sweet Crepes are perfect for your sweet fillings and toppings. This tried and true basic crepe recipe can be made in a regular skillet and requires just seven simple ingredients.
Sweet Crepe Ingredients
The ingredients for this sweet crepes recipe are all basic kitchen staples.
- Milk: We suggest using 2% or whole milk. This recipe has not been tested using alternative milks.
- Eggs: Use large or extra large eggs.
- Sugar: Use granulated sugar.
- Vanilla: Use vanilla extract or vanilla paste.
- Kosher salt
- Butter: We use unsalted butter so we can more closely control the amount of salt added, but salted butter will work fine.
- Flour: Use all-purpose white flour, bleached or unbleached.
Top Tips for Perfect Crepes
Crêpe batter should be thinner and smoother than pancake batter - just thick enough to thoroughly coat a wooden spoon. If your batter seems too thick when you take it out of the refrigerator, add additional milk 1-2 tablespoons at a time until it reaches the desired consistency.
Crêpe batter can be made the night before and left in the refrigerator until you are ready to make them.
When pouring crepe batter into the pan, I pour with my my left hand and simultaneously swirl the the pan with my right hand. (I'm mostly right-handed.) The batter sets up very quickly, and this allows me to distribute it around the pan before it sets.
How to Flip Crêpes
Crêpes are ready to flip when the edges start showing the slightest color brown and the center is no longer glossy.
I don't actually use a spatula to "flip" my crêpes. Instead, I use the spatula to gently lift the edge up enough so that I can get hold of it, and then I flip it quickly using my fingers. I cannot, however, encourage you to do this because it may lead to burnt fingers, and I will not be responsible for that. So whatever you do, don't flip your crêpes with your fingers.
If you make your own crepes, a well-seasoned crêpe pan is the optimal tool for the job. The sides are short, making flipping a breeze, and bottom is heavy, ensuring consistent heat and even cooking.
If you don't have a crepe pan, you can use a shallow skillet. In that case, choose a small skillet that you can easily "swirl" in one hand. The size of your pan will determine how big your crepes turn out: seven or eight inches is standard.
Crêpes are ready to flip when the edges are just beginning to turn brown and the batter in the middle is no longer glossy or wet looking. Usually about a minute to a minute and a half.
Use a rubber spatula to loosen the edges, and then gently flip the crêpe. Allow it to cook an additional 30 seconds to a minute.
Flip the crêpe by lifting the edges with the spatula, then peel it up carefully with my fingers and flip it over in one fluid motion. If you use this method, be sure to keep your fingers off the hot pan!
Crepes can be made ahead and refrigerated for up to a week or frozen for up to two months.
Besides being the perfect size and shape to create beautiful crepes, our non-stick crepe pan has a hard-anodized PFOA-free non-stick coating that is (drum-roll, please) safe for Metal Utensils and guaranteed for life.
Refrigerator: Separate crêpe layers with parchment or waxed paper. Wrap the stack on plastic wrap, and then place in a tightly sealed container. Crepes can be made ahead and refrigerated for up to three days.
Freezer: Separate crêpe layers with parchment or waxed paper. Wrap the stack on plastic wrap, and then place in a tightly sealed container. Frozen crêpes will keep for up to three months.
Thaw frozen crepes in the refrigerator. Use care when separating crepes, as they are quite fragile.
Reheat single crepes in a hot, dry pan for a few seconds, or reheat stacks of defrosted crepes in the microwave at 15 seconds intervals.
Not exactly. The most obvious and fundamental difference between pancakes and crepes is that crepes are far thinner, but there's more to it than that. The leavening they use is different: pancakes have baking powder to help them rise, while crepes have none, using only use eggs as leavening. Crepes also have far more butter in the batter mix, helping them to bake up crispier than pancakes.
How to Serve Crepes
Sweet Vanilla Crêpes can be served plain with just a dusting of powdered sugar and a sprinkle of lemon juice, or filled with your favorite sweet filling. The are two basic methods for filling crêpes: the Roll and the Quarter-fold (or Cone).
For filled crepes, we personally prefer using the Roll method. The Quarter-fold method makes a better presentation for unfilled crepes that just have toppings.
We usually serve crepes with the second side out: I think it is more interesting to look at. Nevertheless, this is in direct conflict with common practice, which is to hide the second side. (It's all just a matter of personal taste; but just in case you are planning to host a group of gastronomes for brunch, now you know.)
No-Prep Crepe Fillings Ideas
- Hazelnut spread (i.e., Nutella)
- Whipped cream
- Cream Cheese
- Ice Cream
- Peanut Butter
Basic Sweet Vanilla Crêpes
Simple fillings or toppings for sweet crêpes include:
- A dusting of powdered sugar and a sprinkling of fresh lemon juice
- Fresh fruits or berries
- Whipped cream
- Jam or jelly
- Put milk, eggs, melted butter, sugar, and salt in blender and process to combine. Add flour and process until smooth.
- Allow crepe mixture to sit in the refrigerator for at least an hour before using.
- Heat a crêpe pan (or an 8- or 9-inch non-stick sauté pan) over medium-low heat. It is important to find the right temperature for crêpes. When done, crêpes should be very lightly golden. Start your pan on medium low and work from there.
- If you are worried about your crêpes sticking, rub a little coconut oil or extra-virgin olive oil over the surface with a paper towel. Remove any visible oil before proceeding.
- Pour ¼ to ⅓ cup crêpe batter into the middle of the heated pan. Immediately swirl it around to create a thin flat crepe that reaches just slightly up the sides of the pan. (I usually lift it off the burner for this step: it makes it much easier to manipulate the pan.)Cook for about 1 minute.
- The crêpe is ready to flip when the edges are just beginning to turn brown and the batter in the middle is no longer glossy or wet looking.
- Using a large, thin rubber spatula, loosen the edges, and then gently flip the crepe. Allow it to cook an additional 30 seconds to a minute.
- If you are making another crêpe, don’t let the pan set empty on the burner for more than a few seconds or it will get too hot.
- Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side.
- If you wish to store your crepes in the refrigerator, place a stack of cooked, cooled crepes inside a heavy-duty zip-top plastic bag.
- Crepes may be refrigerated for up to a week, and can be frozen for up to two months.
- To defrost frozen crepes, place them in the refrigerator.
- Reheat single crepes in a hot, dry pan for a few seconds, or reheat stacks of defrosted crepes in the microwave at 15 seconds intervals.
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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