Crepas (also known as crêpes) are thin French-style pancakes made from a liquid batter of flour, eggs, and milk cooked in a pan.
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They are incredibly versatile and can be filled with sweet or savory ingredients, then served rolled, folded, or shaped into triangles.
This easy Crepas recipe creates soft, tender, foolproof crepes every time. The batter comes together in minutes, rests to improve texture, and cooks into thin, golden crepes that fold or roll without tearing.
Whether paired with fruit, dulce de leche, chocolate, ham and cheese, or your favorite fillings, these homemade crepas are incredibly versatile and perfect for breakfast, brunch, or dessert.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Heavy Cream: Adds richness and tenderness.
- Eggs: Provide structure and flexibility.
- Oil: Keeps the crêpes soft and prevents dryness.I use avocado oil, but you can use any neutral oil.
- Sugar: Lightly sweetens and promotes browning.
- Salt: Enhances overall flavor.
- Optional Flavoring: Adds aroma and depth.
- Bread Flour: Gives structure so the crêpes hold fillings without tearing.
- Butter (for cooking): Prevents sticking and adds flavor.
How to Make Crepas
Note: Full instructions are provided in the recipe card below.
- Blend the milk, cream, eggs, oil, sugar, and salt in a bowl. Add the flavoring, if using. Add the flour and whisk until evenly blended.
- Strain the batter through a fine-mesh sieve. Let the batter rest in the refrigerator for at least 30 minutes or overnight.
- Melt a small amount of butter in a crêpe pan. Ladle just enough crêpe batter into the pan to cover the surface, rotating the pan to help the batter spread evenly as it is being ladled in.
- Cook for about 2 minutes on each side, just until light golden brown. Transfer to a plate and layer between waxed paper. Cover the stack of finished crêpes with plastic wrap and refrigerate or freeze for later use.
Hint: Ladle the batter into the pan, quickly swirling to evenly coat the surface. Allow the crêpe to brown evenly before turning.
Storage, Make Ahead, & Freezing
Storage: Refrigerate cooked crêpes in an airtight container for up to 3 days, keeping them stacked with parchment or waxed paper between each one.
Make Ahead: Prepare the batter up to 24 hours in advance and refrigerate; the resting time improves texture.
Freezing: Stack cooled crêpes with parchment or waxed paper between them, wrap tightly, and freeze for up to 2 months; thaw in the fridge and warm gently before serving.
Camila's Tips & Variations
- Rest the batter: Refrigerating the batter for at least 30 minutes relaxes the gluten and creates smoother, more tender crepas.
- Nonstick is best: Use a nonstick or well-seasoned pan for even cooking and easy flipping.
- Thin layer only: Pour just enough batter to coat the pan lightly-this gives you classic, delicate crepas.
- Adjust thickness: If the batter is too thick, whisk in a splash of milk until it flows easily.
- Keep them warm: Stack cooked crepas between parchment or waxed paper and cover with a towel to prevent drying.
- Sweet variation: Add flavorings such as Grand Marnier, vanilla, grated citrus zests, or mint to enhance the aroma and taste.
- Savory variation: Omit the sugar and season the batter with herbs, black pepper, or a touch of garlic powder.
- Make it ahead: Batter can be prepared up to 24 hours ahead; cooked crepas freeze very well for quick meals.
Frequently Asked Questions
Why are my crepas tearing?
The batter may be too thin, or the pan may not be hot enough. Add a little more flour to thicken or give the pan extra time to heat.
How do I keep crepas from sticking?
Use a nonstick or well-seasoned pan and lightly grease it with butter before each crêpe.
Can I make sweet and savory crepas with the same batter?
Yes. For savory crepas, simply reduce or omit the sugar and skip sweet flavorings.
What fillings work best?
Sweet options include fruit, jam, Nutella, dulce de leche, or whipped cream. Savory options include ham, cheese, sautéed vegetables, eggs, or chicken.
Why should I rest the batter?
Resting relaxes the gluten, resulting in smoother, softer, and more elastic crepas.
Did you know?
According to Wikipedia, the French term "crêpe" comes from crispa, the feminine form of the Latin word crispus, meaning "curled" or "wrinkled."
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Recipe
Crepas
Equipment
- Nonstick pan or crepe pan
- Whisk or blender
- Ladle or measuring cup
- Waxed or parchment paper
Ingredients
- 680 g Milk
- 340 g Heavy cream
- 15 ml vanilla extract If making sweet crepas, or omit for savory.
- 510 g (10 large) eggs
- 30 g Avocado oil or Vegetable oil
- 40 g Granulated sugar
- Pinch Kosher salt
- 510 g Bread flour
- Butter , for cooking, as needed
Instructions
- Blend the milk, cream, eggs, oil, sugar, and salt in a bowl. Add the flavoring, if using. Add the flour and whisk until evenly blended.
- Strain the batter through a fine-mesh sieve. Let the batter rest in the refrigerator for at least 30 minutes or overnight.
- Melt a small amount of butter in a crêpe pan. Ladle just enough crêpe batter into the pan to cover the surface, rotating the pan to help the batter spread evenly as it is being ladled in.
- Cook for about 2 minutes on each side, just until light golden brown. Transfer to a plate and layer between waxed paper. Cover the stack of finished crêpes with plastic wrap and refrigerate or freeze for later use.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
