How to Make Crepes

You (yes, you!) can make crepes from scratch. Our test kitchen's Annie Rundle shows you how to make crepes…and how easy and fun they really are!

The word crepe might suggest haute cuisine, but I guess the word pancake would sound pretty exotic to a Frenchman, too. The truth is, super-thin crepes are practical, versatile and convenient. They lend themselves to many different fillings and can easily be made in advance and frozen. With these no-fail tips and go-to recipes, you can transform your kitchen into a Parisian creperie in no time.

How to Make a Crepe

Recipe: Basic Crepes >

Add Batter

Spoon 2-3 tbsp. crepe batter into a hot, greased skillet.


Lift pan to gently swirl the batter so it evenly coats the skillet.


With a non-metal spatula, carefully loosen the crepe and turn it over. It’s perfectly OK to use your fingers if necessary.

Crepe Cues

  • No crepe pan? No worries. Your favorite 8-inch nonstick skillet will do. You’ll have to handle the skillet often while making crepes, so select one with a rubber or silicone handle for comfort and protection from the pan’s high temperature.
  • Refrigerating the batter for 1 hour lets the gluten in the flour relax and bond to the eggs and milk, which gives the finished product a more tender texture. In other words, it leads to extra yumminess.
  • Use butter in the skillet sparingly, wiping away any excess melted butter with a paper towel. Too much melted butter causes crepes to brown unevenly and makes the edges crisp.
  • Cook each crepe over medium heat until batter dries and loses its shine, about 20 seconds. Then flip the crepe and cook another 15-20 seconds.
  • Keep your crepes warm by stacking them in an ovenproof dish, covering them and putting them into an oven set at 175°.
  • To freeze crepes, layer them individually between squares of waxed paper. Place in a freezer container; seal and freeze for up to 2 months. Be sure to label and date the package.

Sweet & Savory Crepe Ideas

Choco-Cherry Whip

Fill a crepe with a few spoonfuls of cherry pie filling and whipped cream; roll or fold up and drizzle with hot fudge sauce or melted chocolate. Garnish with chocolate shavings.

Better than PB&J

Smear a warm crepe with peanut butter and marshmallow fluff, add sliced bananas and chopped peanuts; roll or fold up and enjoy.

Leftovers Go Luxe

Breathe new life into leftover dishes such as stir-fry or stew. Reheat them in the microwave and spoon them down the middle of a crepe; roll or fold and devour.

More Tips & Crepe Recipes

Breakfast Crepe Recipes >

Dessert Crepe Recipes >

Recipe: Strawberry Creme Crepes >

Recipe: Chocolate Crepes with Raspberry Sauce >

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