How To Make Crepes (And 25+ Crepe Filling Ideas)

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Crepes are like a thin, delicate pancake, and they can be made sweet or savory. We will teach you how to make crepes step-by-step with just a few easy ingredients you probably have in your pantry right now!

Plain homemade crepes on a white serving platter next to bowls of berries

What is A Crepe?

A crêpe (pronounced “krep” in France) or crepe (pronounced “krape” in the States) is a thin, delicate confectionary made from a simple batter. It is commonly described as a “very thin pancake” that can be filled, folded, rolled, or stacked. Because crepes are extremely versatile, they can be served in a variety of ways. Although they are mostly served as a sweet dish, they can also have savory variations. 

Crepes vs Pancakes

Crepes and pancakes are similar in that they are both made with similar ingredients. Both can be served for breakfast and brunch. They are also cooked in a similar way (in a pan or on a griddle). Both can have toppings and they both can be enjoyed with sugary syrups. However, that’s where the similarities end. Here are some of the main differences between crepes and pancakes:


  • Thin with delicate, crispy edges
  • No baking powder or soda
  • Commonly served for breakfast or as a dessert
  • Are often served filled
  • Can be rolled or folded
  • Can be served as a sweet OR savory dish


  • Thick and fluffy
  • Baking powder added 
  • Usually just served for breakfast
  • Too thick to have a filling
  • Served flat
  • Only served as a sweet dish
A close up of layered, folded crepes on a white plate. Zoomed in to show texture of thin crepes.

When To Eat Crepes

Crepes are a dish that can be enjoyed all throughout the year. They are not a seasonal dish and don’t require seasonal ingredients. They are also enjoyed at all times throughout the day. From breakfast to dessert, and everywhere in between. I have had savory crepes as a lunch or dinner entree and sweet crepes for brunch and dessert. I have also had crepes rolled up as an appetizer. There is no wrong way, place, or time to eat crepes!

Crepe Batter

The first step to getting nice, thin crepes is to make sure your batter is the right consistency. Crepe batter is much more thin than pancake batter. With the recipe below, I get the perfect consistency every time because I blend all the ingredients in a blender. However, if you find that your batter is looking thick, like pancake batter, whisk in some milk, a tablespoon at a time, until it thins out. You want the batter to have the same consistency as heavy cream. 

A top view of a blender with crepe batter that has been blended

Use a Non-Stick Pan

A non-stick pan or griddle is imperative. Especially if you are new to crepe making. Because crepes are so thin and delicate that they can easily rip or tear. Having a non-stick surface is a lifesaver. Just remember to always use a rubber spatula to lift the crepe from the pan (not metal) because you don’t want to scratch off the non-stick surface. 

A crepe cooking pan next to a blender of crepe batter

Getting Thin Crepes

Once you get the batter just right, you should easily be able to get your crepes nice and thin by just tilting the pan and coating the bottom of the pan. However, if you are having trouble spreading it to the edges, you can use a spatula or wooden crepe tool to spread the batter out. Do it quickly or the batter will cook before it can be spread. 

How to Serve Crepes

There are so many different ways to serve crepes. They can be filled or served plain with the toppings on top. They can also be sweet or they can be savory. So many choices, so many flavors! When it comes to serving styles, there are typically three options:

  • Folded – To fold a crepe, simply fold it in half and then fold in half again, making a triangle shape. For filling this kind of crepe you can spread your filling on the entire crepe and then fold it or add the filling to just half the crepe before folding.
  • Rolled – For rolled crepes, start at one end of the crepe and roll into a tube shape. If you want to add filling, spread a thin layer over the whole crepe and roll. You can also add big line of filling down the middle and fold the sides up over the middle making a large, filled roll. We use this style for our strawberry crepes recipe.
  • Stacked – Stacking crepes is usually done when making a crepe cake. This is done by doing a crepe layer and a thin whipped frosting layer, stacked over and over, until the layers ultimately form a cake shape. Because crepes are so thin, it takes about 15-20 crepes to have enough layers to make a crepe cake. 
Two crepes on a white plate with strawberry filling and topped with whipped cream and strawberries

Crepe Filling Ideas (and Topping Ideas)

Here’s the fun part. The fillings and toppings! Here are a few ideas:

Sweet Crepe Filling Ideas:

  • strawberries (or any fresh berries)
  • strawberry cream cheese
  • Nutella (chocolate hazelnut spread)
  • Nutella + sliced bananas
  • peanut butter
  • lemon curd
  • pudding
  • yogurt
  • fruit salsa
  • pie filling
  • jam
  • whipped frosting or icing
  • mousse
  • mascarpone (or cannoli filling)

Savory Crepe Filling Ideas:

  • cheese (soft and semi-soft cheeses work best)
  • sautéed mushrooms
  • spinach
  • tomato
  • ricotta
  • ham or prosciutto 
  • smoke salmon + chive cream cheese (or hollandaise)
  • eggs
  • roasted vegetables
  • roasted asparagus

Crepe Topping Ideas:

  • powdered sugar (aka confectioner’s sugar)
  • whipped cream
  • lemon juice
  • berry syrup
  • maple syrup
  • chocolate sauce
  • caramel topping
  • hollandaise (for savory crepes)
A top view of homemade crepes on a serving platter topped with raspberries and blueberries

More Delicious Dessert Ideas:

Plain homemade crepes on a white serving platter

How To Make Crepes

Crepes are like a thin, delicate pancake, and they can be made sweet or savory. We will teach you how to make crepes step-by-step with just a few easy ingredients you probably have in your pantry right now!
Prep Time 5 mins
Cook Time 15 mins
Resting Time 1 hr
Total Time 1 hr 20 mins
Course Breakfast, brunch
Cuisine French
Servings 10 servings



  • Combine all ingredients in a blender and blend until smooth. Refrigerate 1-2 hours.
    A top view of a blender with crepe batter that has been blended
  • Heat non-stick skillet or non-stick crepe pan over medium-high heat and brush with butter or spray with cooking spray.
    Pour or ladle about ¼ cup of the batter into the pan, tilting to coat the surface of the pan with the batter.
    A crepe cooking pan next to a blender of crepe batter
  • Cook 2-3 minutes, or until the bottom of the crepe lifts easily off the bottom of the pan, then flip the crepe and cook on the other side until golden brown and edges are slightly crispy.
    A crepe cooking in a black, flat cooking pan
  • Remove crepe from pan and continue to cook the rest of the crepes until the batter is gone (about 10-12 crepes).
    A hand lifting a crepe from s plate of crepes to show thin texture

Nutrition Information

Calories: 113kcalCarbohydrates: 15gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 68mgSodium: 102mgPotassium: 118mgFiber: 1gSugar: 3gVitamin A: 188IUCalcium: 72mgIron: 1mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

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