Easy Homemade Crepes (Sweet or Savory)

The stack of crêpes on a cream colored plate.

4.93 from 13 votes

Easy Homemade Crepes (Sweet or Savory)

These Easy Homemade Crepes are the perfect blank canvas for breakfast, brunch, or even dinner. With a delicate, melt-in-your-mouth texture, you can go sweet with berries and cream or savory with eggs, cheese, and sautéed veggies. This recipe includes optional no-cook strawberry sauce and a tangy whipped yogurt cream, but feel free to make them your own.

Prep Time30

Cook Time20

Total Time50

Course: Breakfast, Brunch, Dessert

Cuisine: French

Servings: crepes

Calories: 211kcal

Author: Cynthia Christensen

Equipment

Ingredients

Crêpes

4 large eggs
2 cups milk
1 teaspoon vanilla paste or extract
1 ¼ cups all-purpose flour
¼ cup powdered sugar plus more for dusting finished crepes
⅛ teaspoon kosher salt
2 tablespoons butter melted

No-Cook Strawberry Sauce (optional)

2 cups strawberries quartered
½ cup sugar
1 teaspoon lemon juice

Greek yogurt whipped cream

1 cup heavy cream
1 cup Greek yogurt
2 tablespoon granulated sugar
⅛ teaspoon kosher salt

US Customary - Metric

Instructions

Strawberry Sauce (Optional)

Combine strawberries, sugar, and lemon juice in a medium bowl.
Use a fork to crush a few of the berries, to help release their juices, and let sit while you make your crepes.

Greek Whipped Yogurt Cream (Optional)

Add heavy cream and sugar to a medium bowl. Using a whisk or a hand mixer, whip to soft peaks. Add yogurt and continue mixing until peaks hold when whisk or beaters are lifted from the bowl.

Make Crepes

In a large bowl, whisk eggs. Add milk and vanilla and whisk. Continue whisking while drizzling in melted and cooled butter.
Add in flour, powdered sugar, and kosher salt and whisk until fully combined. Allow to rest at least 30 minutes, up to 3 days ahead.
In an 8 to 10 inch nonstick skillet, set over medium heat, add ½ teaspoon butter and allow to melt. Add ¼ to ⅓ cup batter and tilt pan until evenly distributed.
If there are bare spots, this is the time to add more batter to those spots to fill them in.
Cook until the top is set and no longer shiny, about 1 to 2 minutes. Flip and cook on the other side about 45 seconds longer. Remove from pan and flip onto a plate.
Roll or fold the crepes and serve with sweet or savory fillings.
I like to add a dollop of whipped yogurt cream and strawberry sauce and dust the top with powdered sugar.

Video

Notes

Batter can also be made with an immersion blender or in a standing blender.

Allow the batter to rest in the refrigerator for at least 30 minutes. Alternatively, the batter can be made up to 3 days ahead of time.

My preferred way to serve these crêpes: lay one crêpe on your plate. Spread a couple of tablespoons of yogurt cream all over half of the surface. Fold in half, and then in half again, forming a crêpe triangle. Dust with powdered sugar and top with strawberries. Assemble a couple more crepe-angles and enjoy!

Storage: Wrap fully cooled crepes in plastic wrap or foil and refrigerate for up to 3 days. Reheat gently in a skillet or microwave before serving.

Nutrition