Homemade crepes are so much easier to make than people think. Not only that, it doesn’t take a lot of ingredients. I love crepes because:
- They are the perfect wrap for many foods, sweet or savory
- Freezing them is so easy. Just place a piece of paper towel in between each and store in air tight freezer bag
- They can even be deep fried to make an awesome snack
This recipe uses regular flour, but gluten free flour can also be used.
Want Perfect Crepes Every Time?
I discovered a while ago that if I wanted consistent results every time, the key is having a scale. Since getting a scale and measuring based on weight instead of volume, things have become so much easier.
- Doubling, tripling, or even halving a recipe is quick and simple
- Flours differ in density, and this affects their weight by volume. A cup of whole wheat does not replace a cup of all-purpose,because it weighs more. Your batter may be thicker and not pour as well. Substituting flours by weight is more likely to give you the desired consistency.
- The climate of your kitchen – the temperature and humidity – as well as how you store your flour will affect its compactness. This can have a big impact on how much flour is actually in a volume measurement, but the weight will not change.
Although we do provide alternate volume measurements in the recipe notes section, I highly recommend adding a scale to your kitchen arsenal.
Think Outside of the Crepe Box
Do you think crepes are just for breakfast? Think again. Crepes can be used for sweet or savory recipes.
- Fill with fresh, canned, or sautéed fruits
- Consider all of the savory fillings you would use for tortillas. The same can be used in crepes
- Crepes are great for deep frying and then sprinkling cinnamon sugar, or salt with other spices
- Grill filled or topped crepes
Recipe Demonstration Video
This video demonstration shows how easy it is to make crepes.Use this basic recipe to make both savory and sweet crepes
Experiment and have fun.
Homemade Crepe Recipe
|Servings||Prep/Rest Time||Cook Time|
|9 Crepes||20 minutes||15 minutes|
- To freeze: allow crepes to cool. Stack crepes with a piece of paper towel between each crepe. Store in a freezer safe, air tight bag or container.
- If you want to add flavour to the base crepe, go ahead. Add spices, a small amount of sugar (1/4 Teaspoon), or extracts like vanilla (1/4 Teaspoon).
- 3 Large (6 oz) Eggs
- 170 mililitres (3/4 Cup) Milk
- 3 oz (84 grams, 1/2 Cup + 2 Tablespoons) Flour
- Pinch (1/8 Teaspoon) Salt