Crepes are a favorite in my household. The thin pancakes are a simple and delicious treat that’s perfect for a special breakfast. Below is my classic recipe that can be customized with your favorite toppings or fillings, plus a fun bananas foster variation!
May Chen asked me what I fed my boys when they were little, as part of an article she wrote for Cribsheet, a blog about kids at the Star Tribune. My guys are very adventurous eaters, borderline extreme. Yeah, they will try anything once. The raw oysters were not a huge hit but sushi is a favorite. I suppose they have to draw the line somewhere, for now!
As part of the article I gave her a recipe for crepes, because my boys LOVE them, depending what you fill them with they can be a meal or a sweet treat!!!
Below is my standard crepes recipe, plus a fun bananas foster variation. And try my savory Manicotti Crepes. I made themfor my husband on our very first date and I’m pretty sure this recipe is the reason we’re married! 😉
Basic Ingredients
- Flour
- Salt
- Sugar
- Eggs
- Milk
- Butter
Crepe Fillings
There are a few crepes recipes out there, and you can find little tweaks here and there, but one of the main joys of crepes is the fillings. You can go for savory fillings or sweet, but whatever you do, find your favors for brunch, dinner, dessert and everything in between. Here are few ideas:
- Apple
- Fresh berries
- Mushrooms
- Veggies
- Ricotta
- Vanilla ice cream
- Nutella
How to Make Crepes
See the full recipe at the bottom of this post!
Whisk together eggs until well blended. Add milk and butter to eggs.
Pour egg mixture into the dry ingredients and slowly stir until well combined. Don’t worry if there are a few small lumps. Let the mixture sit for about 30+ minutes (or it can be made a day ahead). All the lumps will dissolve as it is sitting. Once the batter has sat check it to make sure it is thin enough. It should resemble maple syrup. If not, add extra milk until it does.
Heat a well seasoned crepe pan to a medium heat. Add a small pat of butter to the pan and then wipe it off, just leaving the butter residue.
Ladle a small amount of batter into the pan, just enough to thinly coat the bottom when you swirl it around, the amount will depend on the size of your crepe pan. It should be thin and lacy on the edges. Allow to cook until the crepe is golden brown on the bottom, about 1-2 minutes.
Flip it over and cook for another 30-60 seconds. Repeat with the rest of the batter.
My kids are usually standing by my side and telling me how to fill them as they come off the stove.
A Favorite Crepes Variation
Banans Foster Crepes
Bananas Foster
- 2 tbsp unsalted butter
- 1/4 cup (50g) brown sugar
- 2 ripe bananas cut into quarters
- 1/4 tsp ground cinnamon
- 1 tsp vanilla extract
- 2 tbsp high proof rum
Instructions
- Melt the butter in a sauce pan. Add the brown sugar. Cook together until the sugar melts and starts to caramelize. Add the bananas, tossing to coat in the caramel. Add the cinnamon and vanilla extract. Cook for a couple minutes, until the bananas start to soften.
- Remove the bananas, and reserve to a plate. Add the rum to the pan, and turn off the heat. Using a long stick lighter, carefully flambe, or ignite, the sauce. Let the fire burn and go out. Drizzle the sauce over the bananas and serve.
Crepes Recipe
Ingredients
- 1 1/4 cups unbleached all-purpose flour
- 1/4 cup whole wheat flour
- 1 tsp salt
- 1 tsp sugar
- 3 large eggs
- 1 1/2 cups whole milk plus a little more if needed to get batter to resemble maple syrup
- 2 tbsp unsalted butter melted
Instructions
- Whisk together eggs until well blended. Add milk and butter to eggs.
- Pour egg mixture into the dry ingredients and slowly stir until well combined. Don't worry if there are a few small lumps. Let the mixture sit for about 30+ minutes (or it can be made a day ahead). All the lumps will dissolve as it is sitting. Once the batter has sat check it to make sure it is thin enough. It should resemble maple syrup. If not, add extra milk until it does.
- Heat a well seasoned crepe pan to a medium heat. Add a small pat of butter to the pan and then wipe it off, just leaving the butter residue.
- Ladle a small amount of batter into the pan, just enough to thinly coat the bottom when you swirl it around, the amount will depend on the size of your crepe pan. It should be thin and lacy on the edges. Allow to cook until the crepe is golden brown on the bottom, about 1-2 minutes.
- Flip it over and cook for another 30-60 seconds. Repeat with the rest of the batter.
- My kids are usually standing by my side and telling me how to fill them as they come off the stove. A few of their favorites are chocolate hazelnut spread, fruit preserves and butter, ham and cheese (I melt the cheese and fry the ham), fresh fruit and cream, maple syrup, marmelade.
Such a great recipe! Can you send a link for which crepe pan Zoe uses? It looks like the perfect size and she mentions that it is $10! Would love to add that to my kitchen!
Hi Charae, the one Zoe mentioned is $10 was one she found at a garage sale many years ago, which is a great place to find these! These days, you can get a decent one on Amazon for about $20+. Cheers!
I bought this one that is similar… even purchased the leather handle cover as the pan gets hot. Seasoning of there pan is a process… they give exact directions that need to be followed.
https://www.amazon.com/dp/B00AQKVX7I?ref=ppx_yo2ov_dt_b_fed_asin_title
This recipe is perfect. Completely foolproof. I’ve made it a number times and never have to waste the first one. Perfect ever time, ever one.
It’s delicious. I used a regular 10 inch skillet. It was a little difficult to maneuver. Now I want to get a crepe pan. What size pan do you recommend?
Love, love your show!!!
Thank you.
Hi Evelyn! So glad you’re enjoying the show. Zoë has several size crepe pans but tends to use the smaller ones most often. The dimensions of those are: 8 inches on the outside of the pan, 6.5 inches on the inside. The other one is 9 inches on the outside of the pan, 7.5 on the inside. It’s really just a matter of your own preference and what feels most comfortable to you. I hope this is helpful!
I have made crepes a couple of times, ut with Einkorn flour freshly milled. I’m in the Caribbean, so I order the berries as. large amount of flour won’t last. And my freezer is always too full! I love them and have mostly done savory like a tender chicken breast with asparagus and a sauce or lobster with a sauce. My husband doesn’t care for lobster! I really want to try your manicotti, it sounds delicious.
I just finished a recipe of these, only I followed the all AP flour recipe given on Magnolia Network. They were so easy to do & such FUN. I had tried crepes several times before, but just couldn’t get them to work for me. This time it was a breeze. Thank you, thank you. (Next time I will add the whole wheat flour.) Can’t wait to try the manicotti. Fabulous idea.
Hi Zoe
Love watching your show. Can the crepes be made ahead of time and stored in the refrigerator for a couple of days?
Hi Dianne, yes they can! Just stack them on top of each other and cover with plastic. They should easily peel apart. Enjoy!
I loved your crepe episode and I’m looking for your Crepe Manicotti recipe. Help, it looked amazing!!
Hi Sharon! Here you go! https://magnolia.com/blog/recipe/76e27300-5f17-4eb5-8eee-550f5c9d77e8/manicotti-crepes/
Have you tried yogurt and bananas, its pretty tastey.
Hi Tracy,
It sounds like maybe you are over-handling the dough or it isn’t rising long enough.
The other possibility is that the dough is too dry? Did you switch flours?
Let me know if any of this sounds right and if not, we’ll think of something!
Zoë
a friend of mine once visited and kept us all happy (and up late!) making crepes and simply drizzling fresh lemon juice squeezed over at the end, then rolling up and then sprinkling w/ confectioners sugar (just a little) so a kind of tangy sweet one….delicious!
also – question on bread zoe:
i’m on my 4th or 5th! batch of the master recipe BUT –
my very first was the best!
since then , the ‘crumb’ has been a little denser , a little softer and less airy – kind of like ‘normal’ sandwich bread..what am i doing differently?? (or , in my opinion WRONG!)
thanks~
tracy
ps – where should i check for your response? thanks again.
Yah its premade mix and its probably next to their pancake mixes. It’s in a blue box and they are called swedish crepes. You should try them, they are really easy. But they are super thin and delicate.
Hi Amanda,
When I go to Trader Joe’s am I looking for a mix or pre-made crepes. I just want to see what you are referring to.
Thanks, Zoë
Hi Cakespy,
Thanks for visiting and let me know how the crepes are and what you fill them with. I’m always looking for new ideas!!!
Zoë
Mmm, nutella crepes–they do kind of make you crazy. Thank you for this lovely reminder to get some supplies!
haha that’s normally how I am after I eat some nutella crepes! I literally am bouncing all over the freaking house. I just looked at the box from TJ’s and it’s actually swedish crepes. I think they are thinner and a little more delicate than the originals.
Hi Amanda,
Hmm? I’ve never seen the crepe mix at Trader Joe’s. I was just there this evening picking up King Arthur Flour, which they sell for less than anyone!!!
I’ll have to check out the crepe mix. Although it is so easy to make yourself, you should give it a try!
I usually give the boys one nutella crepe after they eat something good for them. Otherwise I’d be peeling them both off the ceiling!
Zoë
Mmm I love nutella crepes! but talk about a sugar high. i’ve never made them on my own though. I normally use this storebought mix from trader joes.