How To Make The BEST Crepes (A Complete Guide) Recipe

I’m sharing my tips and tricks for making perfectly thin, tender French crepes, from batter timing and pan heat to quick flipping and folding methods, plus ideas for Crepe Fillings and showstopping finishes like crepe cake or crepe Suzette.

I’ve chased the perfect crepe for years and finally put together a guide that actually works. In this recipe I break down the small tweaks that turn a floppy mess into thin, tender crepes you can fold, roll, or layer.

With basic staples like all purpose flour and eggs I’ll show you how to get a silky batter, the right pan heat, and the sneaky flip that keeps crepes intact. Follow my step by step tips and you’ll be ready to top them any way you want or build a crepe cake or even try Crepe Suzette.

Best Crepes Ever

Ingredients

• Main structure carbs for energy, gives light chew use sifted for smoother batter
• Add protein help bind and lift yolks add richness and golden color
• Provides calcium, thins batter, adds mild sweetness and a tender crumb
• Fat for flavor and pliability, melted for smooth batter, also browns edges
• Sweetens crepes, feeds caramelization, small amount keeps them from burn
• Enhances flavor balance, cuts blandness; essential even in sweet crepes
• Adds warm aroma and percieved sweetness, small splash lifts plain batter
• Zest and juice bring bright acidity and citrus aroma for a saucy finish

Ingredient Quantities

• 1 cup (125 g) all purpose flour, sifted
• 2 large eggs
• 1 1/2 cups (360 ml) milk
• 1/2 cup (120 ml) cold water
• 2 tbsp (30 g) melted unsalted butter
• 1 tbsp (12 g) granulated sugar optional for sweet crepes
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract optional
• Extra unsalted butter or neutral oil for cooking
• For Crepe Suzette optional: zest and juice of 1 orange, 3 tbsp (38 g) granulated sugar, 2 tbsp (30 g) unsalted butter, 2 tbsp orange liqueur such as Grand Marnier or Cointreau
• Optional fillings: lemon and sugar, Nutella, jam, fresh fruit, whipped cream or mascarpone

How to Make this

1. Sift 1 cup (125 g) all purpose flour into a bowl with 1/4 tsp fine sea salt and 1 tbsp granulated sugar if you want sweet crepes, make a little well in the center.

2. Crack in 2 large eggs and start whisking from the center, then slowly drizzle in 1 1/2 cups (360 ml) milk while you whisk so you dont get lumps; add 1/2 cup (120 ml) cold water next to loosen the batter more if needed.

3. Stir in 2 tbsp (30 g) melted unsalted butter and 1 tsp vanilla extract if using, taste quickly for salt/sweet and strain the batter through a sieve or blitz in a blender for 10 seconds to make it ultra smooth.

4. Cover and rest the batter in the fridge at least 30 minutes, up to overnight; resting relaxes the gluten so the crepes stay tender and super thin.

5. Heat a nonstick crepe pan or small skillet over medium, brush with a little melted butter or neutral oil and wipe excess with a paper towel so the pan is lightly coated but not greasy.

6. Pour about 1/4 cup (60 ml) batter into the center of the hot pan, immediately tilt and rotate the pan in a circle to spread the batter into a very thin even layer, cook until the edges lift and the underside is golden, about 20 40 seconds.

7. Flip with a thin spatula and cook the second side 10 20 seconds, stack finished crepes on a plate and keep warm under a clean towel or in a low oven at 200 F (95 C); adjust heat if they brown too fast.

8. If you want to make Crepe Suzette, melt 3 tbsp (38 g) granulated sugar in a sauté pan until amber, add 2 tbsp (30 g) unsalted butter, then stir in zest and juice of 1 orange and 2 tbsp orange liqueur like Grand Marnier, simmer gently until glossy, add crepes folded in quarters and spoon sauce over them, carefully flambé if you want the dramatic finish.

9. Fill or top crepes any way you like: lemon and sugar, Nutella, jam, fresh fruit, whipped cream or mascarpone are all great; warm fillings slightly before assembling so crepes dont go soggy.

10. Tips to remember: if batter seems too thick add a splash more cold water, always strain for silky texture, keep the pan evenly hot not scorching, and dont stack too many before serving or they’ll steam and lose their edges.

Equipment Needed

1. Large mixing bowl for sifting and resting the batter
2. Fine mesh sieve or strainer to catch lumps
3. Whisk (or fork) for beating eggs and blending liquids
4. Measuring cups and spoons 1 cup, 1/4 tsp, 1/4 cup ladle etc
5. Blender or immersion blender for an ultra smooth batter (optional)
6. Nonstick crepe pan or small 8 to 10 inch skillet
7. Pastry brush or paper towel plus melted butter or neutral oil to coat the pan
8. Thin spatula (flexible) for flipping crepes
9. Small sauté pan and wooden spoon or heatproof spatula for the Suzette sauce, plus a plate and clean towel or low oven to keep crepes warm

FAQ

How To Make The BEST Crepes (A Complete Guide) Recipe Substitutions and Variations

• All-purpose flour: swap with a 1:1 gluten-free flour blend (use same weight), works fine but let the batter rest a bit so it hydrates. For a more rustic crepe try 100% buckwheat flour, note the batter will be thicker and a bit more fragile.
• Milk: use plant milk like oat or almond, same volume. Oat milk gives a richer mouthfeel. If the batter looks too thick add a tablespoon or two of cold water.
• Eggs: replace each egg with 3 tbsp aquafaba (chickpea brine) or a flax “egg” (1 tbsp ground flax + 2.5 tbsp water, let sit 5 min). Crepes made this way are a little more delicate, but still tasty.
• Unsalted butter: use a neutral oil such as vegetable or grapeseed for cooking and 2 tbsp melted coconut oil or vegan butter in the batter. Clarified butter or ghee also works if you want a nuttier flavor.

Pro Tips

1) Rest and reset the batter: letting it chill at least 30 minutes or overnight really helps the crepes be tender. After chilling give it a quick whisk or a 5 to 10 second blitz in the blender so any settled bits get mixed back in. If it looks too thick add cold water one tablespoon at a time until it pours easily.

2) Nail the pan temp: aim for a gentle sizzle so the batter sets fast but does not brown too dark. Test with a teaspoon of batter first. If the crepes brown before the edges lift, lower the heat; if they take too long to set, raise it a little.

3) Spread and flip like a pro: pour a small ladle or about 1/4 cup into the center then tilt and swirl the pan right away for an even thin layer. Use the edge of a thin spatula to loosen the edges before flipping and wipe the pan with an oiled paper towel between batches so each crepe gets just a light coating, not a greasy puddle.

4) Keep them from getting soggy and stay safe with Suzette: cool crepes on a rack and stack with parchment between for storage, warm fillings before assembling so the crepes dont get soggy, and for flambéing remove the pan from the heat, add the liqueur then carefully ignite. Have a lid or extinguisher handy to smother the flame if needed.