Crepes Recipe step by step guide

Make crêpes at home with this foolproof recipe! Making crêpes is simpler than you think. This recipe works with all-purpose, whole wheat, and buckwheat flour.

– ¾ cup all-purpose, whole wheat or buckwheat flour  – 2 teaspoons sugar (up to 1 ½ tablespoons for sweeter crepes) – Optional: 1 teaspoon vanilla extract (for sweet crepes) – ¼ teaspoon salt – ¾ cup milk of choice – 2 large egg – 1 tablespoon unsalted butter, melted (plus more butter for greasing the pan)


Step 1


Mix everything in a blender, food processor, or large bowl. Blend, process, or whisk by hand until smooth, scraping down the sides at least once.

Step 2

Once there are no large flour lumps, set the bowl aside. Heat a medium-sized stainless steel or non-stick skillet over medium heat. When the pan is hot, add a little butter.

Step 3

Rub butter evenly and lightly with a clean rag or paper towel. Pour batter into pan using ¼ cup. To cover the base evenly, pour batter into a pan tilted 45 degrees towards you and swirl it.

Step 4

Cook the pancake until matte on top and brown on bottom in 1 minute. Wide silicone spatula loosens edges and flips pancakes.

Step 5

Once lightly speckled, place the pancake on a plate. Add a little butter and wipe the skillet until batter is gone. Roll or fold one pancake into quarters and top.

Step 6

Enjoy! Store leftover crepes stacked and covered in the fridge for 4 days before topping. Place parchment paper between crepes and freeze for three months to prevent sticking.

See Also

Peach Crisp Recipe