≡ Menu

Homemade vanilla crepes

Follow Julia on Pinterest and Facebook to get more recipes and dinner ideas for your weekly meal planning!

Homemade vanilla crepes

Crepes…. so many childhood memories are tied to them. Sometimes I think I make them out of nostalgia for my long gone youth. 🙂 These homemade vanilla crepes certainly accomplish the job of comforting anyone who is lucky to taste them. Who could refuse a sweet crepe for breakfast and/or dessert?

Homemade vanilla crepes

Especially if you stuff these crepes with various fillings or just eat them plain, with a cup of sweetened tea or coffee. Dust the crepes with some powdered sugar if you like. They make great comfort food.

Homemade vanilla crepes


These crepes are made using a regular stainless steel frying pan and a non-stick spray. No need for a special crepe maker. Make sure to measure the flour properly, by sifting it first, so that your batter consistency is just right (on the thinner side). Because these are vanilla crepes, you can literally just eat them plain, dusting them with confectionary sugar, or by folding in your favorite fruit preserves. These crepes go especially well with cherry preserves!

Homemade vanilla crepes

Homemade vanilla crepes

Prep time: 20 min
Cook time: 1 hour


  • 2 cups milk
  • 1 and 1/3 cup flour
  • 1 egg
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon baking powder
  • 2 tablespoons sugar
  • 1 teaspoon (up to 1 tablespoon – for more pronounced flavor) vanilla extract

1) Mix all those ingredients in a large bowl and whisk the mixture until lumps dissolve.

2) Heat frying pan until very hot (on high heat on stove top), spray it with a non-stick spray and, using a soup ladle, pour small amount of batter into the frying pan as you roll the pan from side to side just enough to cover the bottom of the pan evenly with a thin layer of crepe batter. Depending on the size of your soup ladle, you could use a whole ladle-ful, or less. It also depends on the diameter of your skillet. The key is to cover the bottom of the pan with just a slightly thick layer of batter, don’t coat it too thickly.

3) Let this thin layer of crepe batter cook for 1,2 or 3 minutes, depending on your pan (the subsequent crepes will require much less time to cook than the first time as the pan heats up even more), then flip the crepe to the other side and let it cook for another minute on the other side. This way, you cook each crepe 1-2 minutes on each side. To flip the crepe, pick up the sides of the crepe around its circumference, gradually reaching towards the center of the crepe from all sides, until the crepe separates from the pan. How to know when it’s time to flip the crepe? When you pour the batter, it will be wet in the frying pan but gradually bubbles will be forming and batter will start to dry. When it’s all bubbles and no liquid batter – it’s time to flip! You can see it on my photos below.

4) Your subsequent crepes might require much less time to cook, and the more of them you have to make, the faster you will have to flip the crepes, because the frying pan will get more and more heated up. When you cook crepes, your frying pan is always on high heat. This will minimize sticking.

5) As each crepe gets done, transfer it to the plate and add each new crepe on top of previous crepe in the stack. Sometimes I like to brush each crepe with softened butter and then top it with the next one.

Wondering what to serve your freshly made crepes with? Check out more crepes recipes here:



Get updates about my new posts/recipes via email! Enter email address:

Delivered by FeedBurner

To search my site for other recipes, type your search text below and hit enter:

{ 45 comments… add one }
  • Kayle (The Cooking Actress) June 18, 2013, 9:41 pm

    Oooh I love that these are vanilla crepes-I would totally try these with just a little powdered sugar!!

  • Lea @ Lea's Cooking June 19, 2013, 12:29 am

    These are delicious!!! Lovely recipe! I need to try it soon 🙂 All time Russian favorites.

  • [email protected]'s Recipes June 19, 2013, 4:24 am

    So evenly thin and perfect!

  • Jacqueline June 19, 2013, 5:57 am

    Oh, I haven’t made crepes like this for such a long time. They look so delicious and you have made them so perfectly. If I make pancakes, I tend to make Scotch pancakes. Have you tried them? Very different from crepes, but super tasty too. Here is my Scotch Pancake recipe. Let me know if you try it Julia 🙂

  • Brianna June 19, 2013, 10:53 am

    I have not been brave enough to try making crepes yet…they look so intimidating! Beautiful photos by the way!

  • Ari @ Ari's Menu June 19, 2013, 11:12 am

    So simple and gorgeous. Love it!!

  • Ashley June 19, 2013, 2:03 pm

    I love all your crepes! I still really need to give them a go – they always look so delicious!

  • The Café Sucre Farine June 19, 2013, 4:32 pm

    I’m imagining a zillion things to do with these fabulous looking crepes. To start, I have a lovely bowl of fresh peaches that I would slice and serve with a bit of creme anglaise. Then …………… 🙂

  • laurasmess June 19, 2013, 7:17 pm

    Your crepes look absolutely perfect! I’ve never made crepes (mostly out of fear – I don’t have a crepe pan and I keep imagining disaster) but I do love eating them. Actually, ‘adore’ would be more of an appropriate word! I have a favourite creperie that I go to… they have a gorgeous Nutella crepe that ticks all the boxes. I will give this recipe a go (time to stop being a wimp!). Thanks!

  • Matt @ The Athlete's Plate June 19, 2013, 7:32 pm

    These are screaming for some chocolate hazelnut butter!

  • [email protected] June 19, 2013, 8:40 pm

    We often make crepes too, and always in a regular frying pan (although I usually use an 8-inch one). Yours look fantastic! And you’ve reminded me it’s way past due time for me to make some. 😉 Good stuff – thanks.

  • Daniela June 19, 2013, 9:04 pm

    So simple and yet so elegant!
    These are perfect crepes, so delicate and fantastic looking.
    Great recipe!

  • Lindsey @ American Heritage Cooking June 19, 2013, 11:17 pm

    You are speaking my language! Mmmm crepes. When I lived in Paris there was a crepe stand right at the entrance of my Metro stop, and, try as I might, I couldn’t resist getting a simple beurre sucre crepe after work.

    My grandmother gave me her crepe pan, so I really have no excuse not to try these!

  • Medeja June 20, 2013, 4:37 am

    I am one of those people who love crepes but can’t make them 🙂 I tried few times and gave up, my grandma knows how to make them ! :)))

  • Liz June 20, 2013, 8:12 am

    Julia, crepes remind me of my childhood, too. Yours look divine…so perfectly browned with the slightly ruffled edges! When I made some a couple weeks ago, I realized my technique was very rusty…LOL…think I need some more practice!

  • I agree with you, Julia! These crepes make great comfort food. I would fill mine with bananas and dulce de leche (doce de leite) because it’d give a taste of my homeland, Brazil. Pinned!

  • Rosa June 20, 2013, 2:04 pm

    They must taste divine!



  • [email protected] June 20, 2013, 2:20 pm

    I wish I had a big pile of your crepes and a jar of Nutella right now 🙂

  • aimee @ like mother like daughter June 20, 2013, 2:35 pm

    These crepes look like perfection. I love crepes, but adding vanilla extract? Yum! Now I want some

  • Jill June 20, 2013, 2:39 pm

    I’d never refuse these! Love crepes! Your crepes look perfect! Vanilla…mmmm mmmm!

  • Laura Dembowski June 20, 2013, 3:21 pm

    Your clearly sending me a message to make crepes for the first time. These seem like a great recipe to try because they have such a pure flavor that will go with any topping.

  • Deb June 20, 2013, 7:31 pm

    I have a jar of sour cherry jam that would be divine with your scrumptious crepes! But then again ANY jam would be lovely! A very tempting recipe!

  • Hannah June 20, 2013, 9:28 pm

    Now those are some perfect, paper-thin crepes! Really puts my most recent attempts to shame.

  • Ashley @ Wishes and Dishes June 21, 2013, 12:15 am

    These came out so perfect!! I’ve been contemplating making homemade crepes sometime 🙂

  • Patty June 22, 2013, 11:25 am

    I like the idea of a jam filled vanilla crepe -your crepes are beautiful!

  • Asmita June 22, 2013, 8:49 pm

    Gorgeous pancakes! Perfect way to start the morning.

  • Kiran @ KiranTarun.com June 23, 2013, 9:40 pm

    Perfection! Love crepes and this are the most delicious base for all the toppings imaginable 🙂

  • Yelena June 24, 2013, 2:06 pm

    You can wake me up in the middle of the night and ask me if I like to try some crepes, the answer would be always “YES!”

  • Nami | Just One Cookbook June 25, 2013, 4:54 pm

    The color of the crepes are perfect, Julia! You are very good at making crepes! I want to spread nutella, roll it up and eat it… YUM! <3

  • Kiersten @ Oh My Veggies June 27, 2013, 6:45 pm

    Ooh, these would be so perfect with some fresh summer fruit! I love crepes. 🙂

  • Barb July 3, 2013, 3:27 pm

    Lacy, beautiful, divine!

  • Bread & Companatico August 7, 2013, 3:14 pm

    these look amazing!
    just the basic recipe I was looking for.
    do you think they will work even in a nonstick pan?

    • Julia August 7, 2013, 6:52 pm

      I actually use stainless steel regular pan (it’s not nonstick), and it works great, as long as it’s a good stainless steel pan. When using this stainless steel pan I do use non-stick spray, and if I just used butter, the crepes would stick for sure.

  • Bread & Companatico August 7, 2013, 3:18 pm

    also… there are no non-stick sprays here… could I use butter?

  • Asmita August 14, 2013, 9:13 am

    Lovely crepes. They look perfect!

  • Kristine August 26, 2013, 3:16 pm

    Also try mixing things up using different extracts. I use almond and vanilla in the same mix, and the crepes (also do the same in regular pancakes) are wonderful!

    • Julia August 26, 2013, 3:51 pm

      Oh yes – what a great idea! I can’t wait to use those extracts. I might even use a touch of amaretto liquor :). I’ve used it once in cookies because I didn’t have an almond extract on hand and they tasted great. 🙂

  • Dinner Happy September 10, 2013, 12:39 pm

    We recently had a user submit this recipe to us and it sounds/looks amazing! Thanks for sharing! -Dinner Happy

  • Erika January 8, 2014, 1:51 pm

    How many crepes does this recipe make? Thanks!

  • Diana February 13, 2014, 11:25 am

    These crepes were delicious! With a little nutella, they tasted just like the ones I remember in Paris. The recipe made 10 crepes in a 10″ skillet. Perfect!

    • Julia February 17, 2014, 3:04 pm

      Thanks, Diana! So glad you liked the crepes! I make these often – love them plain, with a little bit of fruit preserves, or with creamy fillings + fruit. So Yum!

  • Sisi March 10, 2017, 7:23 am

    Ever since finding this recipe on Pinterest I’ve been making those crepes regularly. Simply, the best recipe ever! I heat my pan on high and like mine a little bit darker. Using salted butter on top adds little kick to it and makes it test soooo good.

    • Julia March 10, 2017, 11:46 pm

      Thank you, Sisi! I am glad you’ve been enjoying this recipe for some time! I love darker crepes as well, I even like them crunchy on the ends – so tasty! And, yes, adding a small amount of extra salt always brings out great flavor!

Leave a Comment