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How to make crepes

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 -12 crepes
Author Stephanie Chavez


  • 2 large eggs
  • 1/4 teaspoon vanilla extract
  • 1 1/4 cup milk
  • 2 tablespoons melted butter
  • 3/4 cup flour


  1. In a large bowl add two large eggs, 1/2 teaspoon vanilla extract, and about 1/4 cup milk. Whisk until well combined.
  2. Melt 2 tablespoons of butter in a microwave safe bowl. Make sure it isn’t hot butter! If it is hot, let it cool down a little. If you add it to the egg mixture while it’s hot, you might get little scrambled egg pieces in your batter. That’s no bueno. Add the melted butter to the egg mixture.
  3. Whisk to combine the egg mixture and butter well, then add 3/4 cup flour.
  4. Mix again with the whisk until the batter resembles a thick, pasty-like batter.
  5. Add the remaining cup of milk to the batter. Whisk again until the batter is blended. This time it will be runny.
  6. Cover the bowl with plastic wrap, or pour the batter in a plastic container with a lid and refrigerate overnight.
  7. When you’re ready, heat a non-stick griddle or crepe pan to medium heat. I cooked these on an electric stove on the number 4 setting. Use a ladle about the size of 1/4 cup to pour the batter onto the hot griddle.
  8. Pour the batter in the center of the griddle and immediately use the bottom of the ladle to gently spread it as thin as possible without tearing the crepe. You’ll see itty bitty holes starting to form throughout the crepe almost immediately. That’s normal.
  9. Let it cook for about 20-30 seconds. When you start to see the edges turn a golden brown and begin to curl up slightly, they are ready to flip over. Use a long turner to flip them.
  10. Cook the other side another 20-30 seconds. Remove it from the griddle, and stack them on top of each other as you go.
  11. Fill and fold with your favorite ingredients!