Learn How to Make Perfect Crepes That Never Stick or Tear With Our Easy, Comprehensive Guide

Plus, discover four creative, sweet-and-savory recipes your family will flip for.

stack of crepes on plate
Photo: Lennart Weibull

Crepes seem complicated until you prepare them and realize how simple they truly are—and then you'll want to make them over and again. These paper-thin, versatile pancakes originated in France and serve as the foundations for sweet and savory dishes alike. Puréeing the batter is key to getting a super smooth consistency that will cook evenly. This is also the time to break out your nonstick pan—the coated surface is essential to successfully flipping the crepe without it sticking or tearing along the way.


To make our Simple Crepes recipe, you'll need six ingredients that you likely already have on hand.

  • All-purpose flour
  • Granulated sugar
  • Kosher salt
  • Whole milk
  • Large eggs
  • Unsalted butter

Kitchen Tools

As is the case for most cooking projects, crepes require a few essential tools.

  • Blender
  • 8-inch nonstick skillet (measure the size across the bottom of the pan)
  • Rubber spatula

How to Make Perfect Crepes

Once you have your ingredients and tools at the ready, it's time to make your crepes. Here's what you need to do:

Prep the Batter

  1. In a blender, purée 1 cup unbleached all-purpose flour, 1 tablespoon sugar, 1/4 teaspoon kosher salt, 1 1/2 cups whole milk, 4 large eggs, and 3 tablespoons unsalted butter until smooth, about 30 seconds.
  2. Refrigerate at least 30 minutes and up to one day (this lets the flour absorb the other ingredients which produces the most tender results); stir for a few seconds before cooking.

Pour and Turn

  1. Heat an 8-inch nonstick skillet over medium heat; lightly brush with butter.
  2. Pour a scant 1/4 cup batter into center of skillet, quickly tilting and swirling until bottom is evenly coated.
  3. Cook until crepe is golden in places underneath and edges begin to lift from skillet, 1 to 1 1/2 minutes.
  4. Lift one edge of crepe with a rubber spatula, then use your fingers to gently flip it.
  5. Cook on second side until just set and golden in places on bottom, about 45 seconds.
  6. Repeat with remaining batter, coating pan with more butter as needed.

Stack and Serve

When cooked, slide each crepe onto a paper towel-lined plate. Stack the finished crepes directly on top of one another—this allows them to steam and stay soft and pliable.

Let cool completely before using, or wrap tightly in plastic and refrigerate for up to five days, or freeze for up to one month.

Creative Crepe Recipe Ideas You'll Want to Try

When you're ready to use your crepes, you can turn them into appetizers, entrées, dessert, or even a celebratory cake.

01 of 04

Savory Crepe Roll-Ups

asparagus prosciutto salmon rollups
Lennart Weibull

These rolled crepes are eye-catching and make a perfect appetizer. Salty smoked salmon is balanced by mild cream cheese and rich prosciutto paired with blanched asparagus for the two fillings.

02 of 04

Spinach-Artichoke Cannelloni Crepes with Mustardy Cheese Sauce

spinach artichoke cannelloni crepes plated and cut
Lennart Weibull

Crepes replace pasta in this riff on rolled, filled manicotti. With creamy melted fontina cheese and a rich mustard sauce, these vegetarian dinner crepes make an indulgent meal.

03 of 04

Strawberry Crepes Flambé

plated strawberry flambe crepes with coffee and cream
Lennart Weibull

When a sauce of brown sugar, cinnamon, strawberries, and silver rum is ignited over crepes, you get a special and delicious dessert.

04 of 04

Darkest Chocolate Crepe Cake

Darkest Chocolate Crepe Cake
Dana Gallagher

Ready to take your crepe skills to the next level? You'll need about 32 thin pancakes for the layers in this rich cake. There's hazelnut filling between the crepes and once the dessert is assembled, a decadent chocolate glaze is used to coat the entire confection. The final touch? A dramatic topping of candied hazelnuts.

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