Hey, friends! Here’s a quick recipe for these simple crepes that we make often…I’m actually surprised I don’t already have it on the blog, as it’s one of our faves! You can make them either sweet or savory and they can easily be stacked for crepe cakes too!
I make them with regular unbleached all-purpose flour or gluten-free with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
and to me these taste as good as crepes made with regular flour! They fold and roll easily without cracking too! Throw all of the ingredients in a blender and your batter is done in a matter of seconds! I just love easy recipes like this 🙂 The only hard part is waiting for them all to cook before digging in! You have to have some serious self-control!
Just fill with your favorite fillings—we like them on the sweeter side with fresh fruit and coconut cream or this
healthier chocolate hazelnut spread. Mmm, SO good!
- 1¼ cups almond milk or water (I used half of each. Can also use another milk of choice.)
- 1 cup unbleached all-purpose flour OR gluten-free flour blend (I use and recommend Bobs Red Mill Gluten-Free 1-to-1 Baking Flour
)
- 2 large eggs*
- 2 tablespoons melted butter (can also use dairy-free butter)
- 1–2 tablespoon maple syrup
or honey, optional (omit for savory crepes)
- ½ teaspoon vanilla extract
, optional (omit for savory crepes)
or honey, optional (omit for savory crepes)
, optional (omit for savory crepes)- Fresh berries or other fruit of choice
- chocolate hazelnut spread
- coconut whipped cream or regular whipped cream
- powdered sugar
- Add all listed ingredients into a blender and blend until smooth. Batter should be quite thin and pour easily. Blend in a splash more milk, if needed. Let mixture sit for a bit until air bubbles dissipate. Too many bubbles in the batter can cause the crepes to tear easily.
- When the batter is smooth, heat up a crepe pan and brush with melted butter or coconut oil. I used an 8-inch pan, but you can make them any size. Pour a circle about half the size of the pan (about ¼ – ⅓ cup) and tilt pan in all directions to spread into a large circle. Let cook for 1–2 minutes, until golden brown, then carefully flip to cook the other side. Cook for an additional 20-30 seconds and then remove crepe to a plate to cool. Repeat with remaining batter. Should make 8-10 crepes, depending on the size of your pan.
- Adapted from this recipe.
You May Also Enjoy These Similar Recipes:
Lemon Poppyseed Crepes
Pumpkin Crepe Cake with Spiced Coconut Cream
Fluffy Gluten-Free Pancake Mix
Gorgeous crepes Joscelyn! I love the pretty photos and the different crepes that you have done! I love the crepe cake something I want to make this year. Yours is so pretty! 🙂 When we went to Paris, before we had kids, I loved the crepes there and there was a spell when I just made crepes, for lunch and dinner 🙂 they are simple and delicious! 🙂
Yum! These look SO good! I’m definitely going to try my hand at making them!
I love crepes but have never tried making them myself! I think I’m ready to change that with this lovely recipe!
Aw, thank you Amanda! Please let me know how you like this recipe if you try it out. I’m sure you will be great at making homemade crepes! Have a wonderful weekend, friend! xoxo
I’m terrible at crepes and pancakes – I can’t figure out why. They just never turn out for me. These look so delicious, I think I’m going to have to try my hand at crepes again!
Cassandra, thank you for taking the time to encourage me. Try them again. It takes some practice but I know you can make them turn out just fine. Have a lovely weekend! xoxo
I don’t think my crepes would turn out as pretty as yours but I’m going to give them a try one of these weekends! I love the chocolate and fresh fruit, such a yummy treat! I’ve always admired the crepe cakes, they look so fancy! We tried a slice when we went too NYC but your pumpkin version looks even tastier!
Aw, well I’m sure they would, Stacey, but thank you for the sweet compliment! Crepe cakes always looked so intimidating to make, but they’re super easy, especially if you have a crepe pan..They all come out the same size and don’t stick, so I totally recommend one if you like crepes! I got mine at Marshall’s for only $10 too. Well worth it if you ask me! 🙂
Oh I don’t know if I could make these to look so amazing but I will try these looks super delicious! I will give this a try this weekend! Thanks so much for sharing.
Hi Ellie! I’m sure you will do an awesome job! I appreciate your kind words! Have a great weekend! xoxo
Such perfect crepes and I love your pretty berry topping (not to mention that luscious hazelnut filling – be still my heart!). 🙂
Haha, thanks girlie! I tried to capture the taste in the photos. Thank you for your kind comments. Have a lovely day friend!
Yum! These look good! I have to try at least one of these at home!
Belle | One Awesome Momma
Thank you Belle (what a pretty name)! Please let me know if you try them. Have a lovely weekend Belle!
Any recipe with the word “easy” catches my eye and your photography is gorgeous! Since the hubs loves crepes and this sounds easy enough I’m going to Pin and save for the weekend. Thanks for sharing! Hope you have a great day!
Thank you Tam! I really appreciate your kind words! Please let me know if you try it and thank you for the pin. Have a lovely weekend! xoxo
I absolutely love crepes, they are such a special treat!
La Belle Sirene
Me too! Thanks Courtney! xoxo
I’ve never been successful at making crepes, so I’ve been in search of a recipe that works for so long. Saving this for sure! I read somewhere that the French add a little beer to their crepe batter and it makes them fluffier? I’m too terrible of a cook to have tried that, though haha. Giving this recipe a try for Sunday brunch. 🙂
Christie’s Take on Life. xx
Hi, friend! I haven’t heard that but it sounds so intriguing! Please let me know if you give these a try. My kiddos really loved these. You’re probably a much better cook than you give yourself credit for. I didn’t start out a great cook either. I sort of stumbled my way into it and got better with time. Now, I love it and love sharing healthier twists on traditional recipes with others. Thank you for taking the time to comment and send some encouragement. Have a wonderful weekend!
My problem when im making the filling for the crepes,is when I fold it ,inorder to hold the fillings in place, that’s when the crepe cracks and falls apart . Why is that ??maybe its the ingredients im using? I dont like the crepes too eggy ,so I didn’t use them ..Plz help me cuz my son LOVES crepes.
Hi Mary, eggs help the batter hold together best, that’s for sure. If you can tolerate eggs, maybe adding one instead of two will help. Your batter may also be too thick, which can cause the crepes to crack when folded, so maybe add additional milk to the next batch. The batter should pour and slide easily across the pan. Let me know if this helps! 🙂
These look amazing! I love the use of almond milk 🙂 I’ve been trying to develop a good vegan crepe recipe but it’s just not happening lol. I’ll probably just make these instead because they look amazing! (I’m not vegan, just plant-based)
Hi Veronika (I love the spelling of your name). These taste great and they’re pretty easy to make. We like to eat more plant-based too. My kids and hubby really loved this recipe. My daughter asked for crepes for her birthday and loved them. Thank you for taking the time to type out some love and encouragement. Be blessed today! xoxo