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    Home » Recipes » Desserts & Sweets

    Easy Basic Sweet Vanilla Crepes

    Published: Dec 1, 2015 · Modified: Mar 13, 2023 · by Renée B. · This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

    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.

    Five crepes folded in quarters and stacked on a small plate.
    Jump to:
    • Sweet Crepe Ingredients
    • Top Tips for Perfect Crepes
    • Equipment
    • Storage
    • FAQ
    • Related Recipes
    • How to Serve Crepes
    • Basic Sweet Vanilla Crêpes

    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

    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.

    Equipment

    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.

    Collage showing three different views of metal crepe pan.

    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.

    Storage

    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.

    FAQ

    Are crepes just thin pancakes?

    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.

    Related Recipes

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    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.

    One crepe filled with fresh strawberries, with a zigzag of strawberry cream and more fresh strawberries on top. Bowl of strawberries in the background.

    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
    • Honey
    • Jam
    • Peanut Butter

    If you want to take it to the next level, try our our Dutch Apple Crepes or Strawberry Cream Crepes. They are both delicious!

    5 from 2 votes

    Basic Sweet Vanilla Crêpes

    This versatile sweet vanilla crepe recipe is perfect for all your dessert crepes ideas!
    Print Pin Add to Shopping List Go to Shopping List
    Course: Breakfast, Breakfast or Brunch, Dessert
    Cuisine: French
    Diet: Vegetarian
    Prep Time:5 minutes minutes
    Cook Time:20 minutes minutes
    Resting Time:1 hour hour
    Total Time:1 hour hour 25 minutes minutes
    Servings: 12 crepes
    Calories: 137kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 Crepe Pan
    • 1 Blender
    • 1 Rubber Spatula

    Ingredients

    US Customary - Metric
    • 1½ cups milk
    • 3 large eggs
    • 3 tablespoons sugar
    • 4 teaspoons vanilla
    • ½ teaspoons salt
    • ¼ cup melted butter
    • 1½ cups flour sifted
    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

    Instructions

    • 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.

    Prepare Crepes

    • 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.

    Notes

    Flipping Crepes
    I usually don't use the spatula to do the actual flipping. I flip the crepe by lifting the edges with the spatula, then I peel it up carefully with my fingers and I flip it over in one fluid motion. If you use this method, be sure to keep you fingers off the hot pan!
    Refrigerating Crepe Batter
    DO NOT SKIP the refrigeration step. 
    Refrigerating the batter after it’s been mixed relaxes the gluten, resulting in light, airy crêpes.
    Refrigerating and/or Freezing Cooked Crepes
    • 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.

    Nutrition

    Serving: 1crepe | Calories: 137kcal | Carbohydrates: 16.7g | Protein: 4g | Fat: 5.7g | Saturated Fat: 3.2g | Cholesterol: 54mg | Sodium: 154mg | Potassium: 52mg | Fiber: 0.4g | Sugar: 4.7g | Calcium: 46mg | Iron: 1mg
    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.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

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      5 from 2 votes

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    1. Pam Levasseur says

      June 10, 2021 at 7:12 am

      HI I am about to make the sweet vanilla crepes and noticed that the milk has an asterisk and note that says "see note". I read the notes but did not find the note about the milk. What do I need to know about the milk? Thanks so much. Pam

      Reply
      • Renée says

        June 10, 2021 at 12:30 pm

        Thanks for your question, Pam! I think that the asterisk was a reminder that you may need a little extra milk if your crepe batter appears to be too thick.

        Reply
    2. Kay says

      June 21, 2019 at 9:51 pm

      5 stars
      It’s really good and definitely tastes like vanilla, but it’s pretty sweet so you should probably consider using a more sour/tart filling. Other than that it’s pretty spectacular! It does take a few crepes to get it right though...,but practice makes perfect!!!

      Reply
    3. Meredith {MarthaChartreuse} says

      December 01, 2015 at 8:12 am

      I'm a big believer that food is a love language. The fanfare and beauty of crepes is pure love!! Great recipe. 🙂

      Reply
    4. Marlynn [UrbanBlissLife] says

      December 01, 2015 at 7:53 am

      You know, I've never made crepes at home before, but your instructions and tips are so helpful! Love the look of that crepe pan too.

      Reply
    5. Bill Volckening says

      December 01, 2015 at 7:35 am

      5 stars
      Those look delicious!

      Reply

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