Homemade Crepes (Dairy or Pareve)

By
Giora Shimoni
Giora Shimoni
A kosher food enthusiast and home cook with hundreds of published recipes, Giora Shimoni has worked in online publishing for over 20 years.
Learn about The Spruce Eats' Editorial Process
Updated on 09/14/22
Homemade crepes pareve on a white plate with berries

The Spruce Eats

Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Servings: 10 to 12 servings

Crepes may seem like they're mysterious or complicated to make, but if you can scramble an egg and pour a batter into a pan, then you can make homemade crepes or blintzes. It takes a little practice at first, but once you get the hang of handling the batter, you should be able to turn them out with ease. Best of all, crepes are wonderfully versatile—you can fill them with a wide range of sweet or savory fillings for a quick snack or an elegant meal. A dusting of confectioners' sugar on top, if you're doing sweet ones, is especially nice.

This recipe calls for optional sugar and vanilla extract, but if you're going to go in a savory direction, omit these ingredients. You can substitute oil for butter and water for the milk in a pinch or if you need to make them without dairy. However, the crepes are tastier when made with milk or a nondairy milk substitute. Crepes with almond milk or soy crepes with soy milk are also delicious.

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Ingredients

  • 3 large eggs

  • 1 1/4 cups milk, or favorite nondairy milk substitute

  • 1 cup (120 grams) all-purpose flour

  • 2 tablespoons unsalted butter, melted and cooled to room temperature

  • Pinch kosher salt

  • 2 teaspoons sugar, optional

  • 1/2 teaspoon pure vanilla extract, optional

  • Oil, for cooking

Steps to Make It

  1. Gather the ingredients.

    Ingredients for homemade crepe pareve recipe gathered

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  2. In a large bowl, whisk together the eggs and milk or nondairy milk.

    Eggs and milk whisked together in a bowl

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  3. Whisk in the flour, butter, and salt, along with the sugar and vanilla (if using), until the batter is smooth and lump free.

    Whisk in the flour, sugar, butter, salt, and vanilla to make crepe batter

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  4. Alternatively, place all of the ingredients in a blender and puree until smooth, about 15 to 20 seconds. The batter will be thin. Allow the batter to rest for at least 5 minutes before using it.

    Place crepe batter in a blender

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  5. Lightly oil a crepe pan or nonstick skillet (cast iron works well). Warm the pan over medium-high heat.

    Lightly oil crepe pan

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  6. Pour about 1/4 cup of the crepe batter mixture into the center of the hot pan, then immediately lift the pan and rotate your wrist so that the batter spreads into a thin round. Place the pan back over the heat.

    Pour crepe batter into a hot skillet

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  7. Alternatively, you can leave the pan on the heat and spread the crepe batter with the bottom of a small ladle. Start in the middle of the batter, and gently move it in a widening circular pattern until the batter spreads.

    Crepe batter added to pan in a circular manner

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  8. When the edges of the crepe start to pull away from the side of the pan and the top looks set, slip a spatula under it and carefully flip the crepe.

    Flip crepe carefully in the pan

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  9. Cook until the underside is slightly browned in spots.

    Crepe cooking in nonstick skillet

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  10. Transfer to a plate and continue making crepes until the batter is used up, stacking them as you go.

    Crepes stacked on a plate

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  11. Fill the crepes with your choice of filling.

    Crepes filled with berry jam on a white plate

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  12. Fold crepes or roll them over the filling any way you want. Serve immediately and enjoy.

    The crepe is folded over the filling

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Variations

Crepes take well to a variety of fillings. Here are some favorites:


Tips

You can make the crepes right away, but it is preferable to allow the batter to rest, covered in the refrigerator, for at least one hour or up to a day in advance. Whisk the batter again before cooking the crepes.


How to Store and Freeze Homemade Crepes

Crepes are best as soon as they are made, but you can store completely cooled leftovers wrapped in foil or plastic wrap for up to two days in the refrigerator. Reheat quickly over medium-high heat in a skillet or crepe pan or let them stand at room temperature before using.


You can also freeze crepes by wrapping them the same way and then transferring them to an airtight container or zip-close freezer bag for up to two months.

Nutrition Facts (per serving)
94 Calories
5g Fat
9g Carbs
4g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 94
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 9%
Cholesterol 53mg 18%
Sodium 36mg 2%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 4g
Vitamin C 0mg 0%
Calcium 41mg 3%
Iron 1mg 4%
Potassium 67mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)