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This is my time tested recipe for how to make crepes in a regular skillet, from scratch, at home. Step-by-step photos and instructions on everything about crepes: how to make crepe batter, how to flip crepes, how to make sure they don't stick to the pan, etc. Easy crepe recipe for French-style crepes!
Because I make the crepes so often at home, I became somewhat of an expert in my family on how to make crepes, and mind you, being an expert in crepes does not amount to many privileges here, except for the privilege of making lots of crepe batter and practicing flipping them (the crepes) on a frying pan. I literally could flip them with my eyes closed. The easy crepe recipe I have below is for classic French style crepes: thin, slightly sweet, perfect for all kinds of delicious crepe fillings!
Crepes and I go back together long ways. You see, I grew up eating crepes on a weekly basis: my mom would usually cook them during the weekend, and my sister and I would eat them for breakfast, almost always with home-made sour cherry preserves. The sour cherry preserves were prepared by our parents during summer, with cherries from huge sour cherry trees in our garden. My sister and I would pit the cherries.
And, yes, the crepe batter recipe and the process of making crepes are so easy. In fact, the only "hard" part is using the right frying pan and a little bit of practice to flip the crepes. If you never made crepes, I highly recommend using non-stick pan, which will virtually guarantee that crepes won't stick to the pan. I personally like to use stainless steel skillet, as it results in a much better crepe texture, but using stainless steel will require some practice (as far as how hot you need to get that pan to make sure crepes won't stick). With non-stick, it's easier.
The below crepe batter recipe and tutorial describe how to make crepe batter from scratch, without lumps, how to get just the right batter thickness. For crepes, the less thick the batter is, the better. If the batter is not thick enough, though, you will end up with crepes that will be very hard to flip to the other side - they will be too thin. So, it's a fine balance: just how thick the crepe batter should be. Below I provide precise measurements that I use for my easy crepe recipe that always result in amazing crepes that are slightly sweet, soft, easy to flip and easily moldable in various shapes (pockets, tubes, etc., more recipes to come!). One of my most favorite ways to serve crepes as a dessert is crepes with agave-ricotta cheese filling, topped with pears roasted in honey.
Ingredients you'll need for this easy crepe batter recipe:
2 cups milk
1 ⅓ cup flour
1 egg
1 tablespoon vegetable oil
½ teaspoon baking powder
2 tablespoons sugar
How to make crepes:
First, make the crepe batter:
Pour crepe batter onto the heated and greased frying skillet (grease the skillet only once, for the first crepe)
That's what it looks like when you pour the crepe batter onto the heated and greased stainless steel skillet
Cook a crepe on one side until the liquid crepe batter becomes more solid:
Here, you're cooking a crepe on one side until the crepe becomes more solid. Here is the crepe almost ready to be flipped over:
All liquid crepe batter is gone, now you have just a nice bubbled side of the crepe:
Now it's time to flip the crepe to the other side, using the metal spatula:
Gently pick up the crepe around its circumference, using the metal spatula:
And ... flip it!
Crepe successfully flipped to the other side:
Crepe is cooking on the other side
Pick up the sides of the crepe around its circumference to check for doneness
Pick up the whole crepe and transfer it onto the plate
Enjoy the crepes! So, yes, making crepes in a stainless steel skillet is definitely possible! I've been doing it for years. It just takes practice. Of course, if you're new to making crepes, it's probably easier to stick to non-stick skillets. 🙂 I really hope you find this easy recipe and my instructions for how to make crepes useful!
How to make crepes in a regular skillet
Ingredients
- 2 cups milk
- 1 ⅓ cup flour
- 1 egg
- 1 tablespoon vegetable oil
- ½ teaspoon baking powder
- 2 tablespoons sugar
Instructions
- Mix all the ingredients for crepe batter in a large bowl and whisk the mixture until lumps dissolve.
- Heat frying pan until very hot (on high heat on stove top), spray it with oil 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, do it slowly.
- 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 crepe, as the pan heats up even more with each crepe.
- After cooking the crepe batter on one side for 1 to 3 minutes, flip the crepe to the other side, using the metal spatula, 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, use the metal spatula and 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 first pour the crepe batter, it will be wet in the frying pan but gradually bubbles will be forming and the crepe batter will start to get dry. When it’s all bubbles on top and no liquid crepe batter – it’s time to flip! You can see it on my photos above.
- 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 stainless steel skillet is always on high heat. This will minimize sticking. If you use non-stick, you can keep it on medium heat.
- 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. It tastes really good, and also helps crepes not stick to one another.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
My 16 yr old son used your crepe recipe and was a success...he has been searching for the perfect recipe and I am glad I came across your wonderful one.
I never leave comments but I had to for this.
I have now made this recipe two days in a row! This is possibly my all time fav recipe.
I put some plumberry jam and whipped cream on them and they're amazing. I can't get past it to try all of your yummy combinations.
Thank you!!
Thank you ! So much easier and better recipe than others!
These are amazing! My family absolutely loved them!
these came out perfect!
Hi! 🙂 How many crepes do you make using the amount of ingredients that you use? I am just curious because I need to make about 50 for a party. I am thinking of making crepes and putting some nutella in them, then rolling them up and maybe decorating them with some raspberries. 🙂
I just tried these for the first time yesterday, and it was so incredibly easy! The instructions are very easy to follow and they turned out great! If a college kid with no prior cooking experience can figure it out, everyone else can too! 🙂
Allison, thank you very much for such a nice comment! So glad the instructions worked for you and the crepes were a success!
Hi Julia
These look really good and super easy I am definitely going to try it. Just curious, do you think almond milk will work in place of cows milk or will it alter the taste of the crepe?
Hi Maria - I think almond milk will work just fine. I've used water in making these crepes, and I can't tell the difference between milk-based and water-based crepes. 🙂
I read all the posts, and as a newbie to making crepes, I have to ask this. Do you sift your flour before measuring? Or, just scoop and level the flour off? Thanks.
Sheila, yes, I sift the flour. If you're making crepes for the first time, I highly recommend using non-stick pan, which you spray with non-stick spray (only once!) AFTER it has become very hot. Do not spray the pan before it's hot, because it will only make the pan smoke unnecessarily.
I grew up with my mom making big batches of lots of hungarian style crepes, made with water, not milk. She used to make them ahead and freeze or refrigerate some for later.
Can freeze yours? they look sooo yummy! I think thou the best way may B to eat them warm right away...
I need to try making these with water too. These crepes freeze really well. They also keep well refrigerated. Though I agree - these are best warm, eaten the same day you make them!
I've wanted to make crepes for so long, but have been nervous about messing them up. Your instructions (and the photos) really help me want to give it a shot. I'll report back with how it works out! Thank you! 🙂
Melanie, I am glad that the photos and the instructions ease your fears. Really, crepes just need very little practice, and then they are so easy to make!
best looking crepes EVER!
thnx for sharing. 🙂
Thank you!
you are my new favorite person!! i am headed to the store to get everything i need to try this and the strawberries and chocolate chip cake. thanks for this recipe.
Thank you, you're very sweet!