Easy Crepes Recipe (Sweet Crepes)
- By Amy Dong
- Updated Mar. 22, 2024
This Easy Sweet Crepes Recipe is the perfect morning treat that’s great for birthdays, holidays, and weekends. They’re golden, fluffy, and perfect for wrapping your favorite fillings.
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Why This Recipe Stands Out
These sweet crepes are the perfect breakfast recipe. Here’s what you’ll love:
- Simple: You likely have all the ingredients in your pantry already, just like our Fluffy Belgian Waffles.
- Versatile: These sweet crepes can be filled with a variety of options, from fresh fruits and Nutella to Stabilized Whipped Cream and Homemade Salted Caramel Sauce.
- Lightly Sweet: If you’ve always wanted to be able to make crepes that turn out golden, lightly sweet, and delicious, then this recipe won’t disappoint.
- Make Ahead: The batter can be prepared up to 2 days in advance, making it perfect for busy mornings or when hosting a brunch.
- Friends and Family Favorite: The combination of fresh strawberries and Nutella is a crowd-pleaser, making it a festive recipe for gatherings.
Key Recipe Ingredients
- Eggs – Eggs are the binding agent in this recipe. They add structure to the crepes, guaranteeing that they hold their shape while cooking.
- Milk and Water – The combination of milk and water is used to achieve the perfect consistency in the crepe batter. It also adds moisture, resulting in crepes that are tender and soft.
- Powdered Sugar – Powdered sugar is used to sweeten the crepes. It dissolves easily, ensuring a smooth, sweet batter.
- Salted Butter – The salt in the butter enhances the flavor of the crepes. It also adds a rich, buttery texture.
- Pure Vanilla Extract – The vanilla extract adds a sweet, floral flavor to the crepes.
- Flour – Regular all-purpose flour is the main ingredient in the crepe batter. It provides structure and helps the crepes hold their shape.
- Freshly Sliced Strawberries and Nutella – These are our favorite fillings for sweet crepes, but feel free to get creative.
Substitutions And Variations
This recipe for Easy Crepes is a wonderful canvas for all your favorite fillings and toppings. The following are some of our suggestions, but don’t be afraid to get creative!
- Flavor Extract: For a fun twist, experiment with different flavor extracts like almond or coconut. They can really change the character of the crepes, and we love them in our Overnight French Toast Casserole.
- Fillings and toppings: The best part of this recipe is the endless filling and topping possibilities. Try filling your crepes with fresh fruits and Stabilized Whipped Cream, or even some 4-Ingredient Salted Caramel Sauce
- Crêpe Suzette: These easy crepes are also a great base to make Crêpe Suzette by caramelizing them in a sauce made with sugar, orange juice, butter, and liquor like Grand Marnier. Let us know if you’d like us to share a recipe for it!
Step-By-Step Recipe Instructions
- Combine all batter ingredients except for flour in a bowl and whisk thoroughly.
- Sift the flour into the batter and whisk until no lumps remain.
- Refrigerate the batter for at least an hour. After chilling, add water if necessary to achieve the desired consistency.
- Heat a non-stick pan, pour the batter, and quickly spread it evenly.
- Cook for 30 seconds, flip, and cook for another 10 seconds. Repeat with the remaining batter.
- Fill with your choice of fresh fruit and Nutella. Garnish with powdered sugar if desired.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Crepe making can be a fun and stress-free activity, especially with our make-ahead tips. Take a look at our favorite prep-ahead strategies for this sweet crepes recipe:
- Batter: Combine all your wet and dry ingredients, and then allow the batter to chill in the fridge for up to 2 days. This not only helps to develop the flavor but also reduces the chances of the crepes breaking while cooking. Just remember to give it a gentle stir and add a bit of water to thin it out if needed before you start cooking.
- Freeze: Cook a batch of crepes and freeze them for a few weeks. Make sure to stack wax paper between each crepe and place in an airtight container. They defrost quickly and can be filled and reheated for a quick and easy breakfast.
- Prepare the Filling: Wash and cut fruits ahead of time, if possible. Scoop out desired amounts of Nutella, peanut butter, jams, or lemon curd for everyone to choose from. No need to scramble for the filling materials while hungry people await, so it’s great to have all the fillings ready to go before the crepes are done.
Commonly Asked Questions
What is the purpose of chilling the crepe batter?
Chilling the crepe batter allows the bubbles to diminish, resulting in less breakage during cooking. It also gives the flour time to fully absorb the liquid, which can improve the texture of the crepes.
Can I make the crepe batter in advance?
Absolutely! You can make the batter up to 2 days in advance and store it in the fridge. Just make sure to give it a good stir after chilling and add a bit of water to thin it out if it has become too thick.
What is the best way to store leftover crepes?
If you have leftover crepes, you can store them in an airtight container in the refrigerator for up to 3 days. Be sure to place a sheet of wax paper between each crepe to prevent them from sticking together.
How do I reheat crepes?
To reheat crepes, simply warm them in a dry skillet over low heat. You can also microwave them for a few seconds.
Can I freeze the crepes?
Yes, you can freeze the crepes for up to 2 months. Place a sheet of wax paper between each crepe, then seal them in a freezer bag or airtight container. Allow them to thaw in the refrigerator before reheating or filling.
Did you make this?
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Easy Crepes Recipe (Sweet Crepes)
This Easy Crepes Recipe (Sweet Crepes) is the perfect morning treat for birthdays, Easter, Christmas, or any weekend of your choice.
Ingredients
- 2 large eggs
- ¾ cup milk
- ½ cup water
- 5 TB powdered sugar
- 3 TB salted butter, melted
- 3 tsp pure vanilla extract
- pinch table salt
- 1 cup flour
For the Filling:
- strawberries, freshly sliced
- Nutella
- powdered sugar, optional, for topping
Instructions
- In a large bowl, combine eggs, milk, water, powder sugar, butter, vanilla, and salt. Use a hand whisk well to fully combine.
- Place flour in a fine mesh colander or sifter and sift flour into the batter. Hand-whisk until no lumps remain. Cover and place batter in fridge to chill 1 hour or up to 2 days – this allows bubbles to diminish for less breakage during cooking.
- Gently stir batter with a spoon after chill time, adding 1-2 TB water if needed to thin it out if it's too thick.
- Heat a lightly greased small non-stick pan over medium heat. Transfer batter to a container or measuring cup with a spout.
- Pour about 1 oz of batter into center of pan; swirl or use rubber spatula to quickly spread evenly. It's easier to pour with one hand while swirling pot (or spreading with rubber spatula) with other hand. Work quickly, as batter will start to cook. It takes practice, and your first couple of crepes may end up being a snack for you while you get the hang of it.
- Cook each crepe 30 seconds and flip over for another 10 seconds on other side. Place cooked crepes on a cutting board, laying them out flat to cool as you cook.
- Serve crepes filled with freshly sliced strawberries and Nutella – or other fruits and jam of your choice. Sprinkle with powdered sugar for garnish.
Notes
- The key to a smooth crepe batter is to sift the flour into the wet ingredients. This helps to prevent lumps and guarantees a silky texture. Make sure to hand whisk to remove any remaining lumps.
- Don’t skip the chilling step! Allowing the batter to rest in the fridge for at least an hour will give you a more tender crepe that is less likely to tear.
- Use a non-stick pan for easy flipping and to avoid the need for excess butter or oil. A 10-inch pan works well for this recipe.
- Adjust the heat as needed. If your crepes are browning too quickly, lower the heat. You want to cook them until they are golden, not brown.
- Keep your cooked crepes warm and soft by stacking them flat on a plate and covering them with a clean kitchen towel.
- Serve crepes with various fun fillings on the side. Try various berries, sliced fruits, peanut butter, jams, or lemon curd!
- Crepes are best eaten the same day they’re made. However, they can be stacked in between wax paper and sealed in an airtight container in the fridge for up to 2 days. You can also freeze them for a few weeks; thaw at room temp and gently separate them.
Nutrition (per serving)
Calories: 328kcal | Carbohydrates: 40g | Protein: 10g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 121mg | Sodium: 557mg | Potassium: 184mg | Fiber: 2g | Sugar: 5g | Vitamin A: 472IU | Calcium: 160mg | Iron: 3mg
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