Recipes & Cooking Breakfast & Brunch Pancakes, Waffles & French Toast Homemade Crepes Be the first to rate & review! Enjoy crepes at home with our simple recipe that takes 25 minutes to make from start to finish. Use our crepe recipe variations to stuff the ultra-thin pancakes with strawberries and cream cheese, hazelnut spread, or peaches. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 6, 2024 Save Rate PRINT Share Close Credit: Blaine Moats Total Time: 25 mins Servings: 9 Yield: 9 crepes Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 eggs, beaten 1½ cup milk 1 cup all-purpose flour 1 Tbsp. vegetable oil ¼ tsp. salt Directions In a medium bowl combine eggs, milk, flour, oil, and salt; whisk until smooth. Heat a lightly greased 8- to 10-inch crepe pan or 8- to 10-inch flared side skillet* over medium-high heat; remove from heat. Spoon in 2 to 4 Tbsp. of the batter; lift and tilt skillet to spread batter evenly. Cook about 1 minutes or until browned on one side only. (Or cook on a crepe maker according to manufacturer's directions.) Invert over paper towels; remove crepe. Repeat with remaining batter, greasing skillet occasionally. If crepes are browning too quickly, reduce heat to medium. *NOTE: Determine the amount of batter needed per crepe by measuring the bottom of the crepe pan or skillet. For a pan or skillet with a 6-inch bottom, use 2 Tbsp. batter. If it has an 8-to 10-inch bottom, use 1/4 cup batter. Srawberry-Cream Cheese Crepes: Prepare crepes as directed, except cool crepes. For each crepe, spread unbrowned side with 2 to 3 Tbsp. whipped cream cheese. Arrange 1/4 to 1/3 cup sliced fresh strawberries along one edge. Drizzle with 1 to 2 tsp. honey; roll up from the filled edge. Chocolate-Hazelnut Crepes: Prepare Crepes as directed. For each crepe, spread unbrowned side with 1 to 2 Tbsp. chocolate-hazelnut spread. Sprinkle 1 to 2 Tbsp. chopped toasted hazelnuts and/or banana slices along edge of crepe; roll up from the filled edge. Per crepe: 200 calories, 4 g protein, 29 g carb., 8 g total fat (2 g sat. fat), 25 mg cholesterol, 1 g fiber, 19 g total sugar, 2% Vitamin A, 4% Vitamin C, 65 mg sodium, 6% calcium, 5% iron Peaches 'n' Cream Crepes: Prepare Crepes as directed. For each crepe, spread unbrowned side of a cooled crepe with 2 Tbsp. whipped cream cheese. Arrange 1/4 cup sliced fresh or canned peaches along one edge of crepe. Drizzle with 1 tsp. honey. Roll up from the filled edge.Per crepe: 153 calories, 4 g protein, 18 g carb., 8 g total fat (4 g sat. fat), 45 mg cholesterol, 1 g fiber, 11 g total sugar, 8% Vitamin A, 4% Vitamin C, 146 mg sodium, 3% calcium, 3% iron Make-Ahead Tip: Prepare Crepes as directed. Layer cooled crepes with sheets of waxed paper in an airtight container. Seal, label, and freeze for up to 4 months. Thaw at room temperature for 1 hour before using. Warm and Toasty To keep crepes warm, arrange unfilled crepes on a baking sheet, overlapping slightly and using parchment paper between layers. Keep warm in a 200°F oven up to 30 minutes. Save Rate Print Nutrition Facts (per serving) 97 Calories 3g Fat 13g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 9 Calories 96.9 % Daily Value * Total Fat 3.1g 4% Saturated Fat 0.7g 4% Cholesterol 43.4mg 14% Sodium 92.7mg 4% Total Carbohydrate 12.7g 5% Dietary Fiber 0.4g 1% Total Sugars 2.2g Protein 4.2g 8% Vitamin D 0.7mcg 4% Vitamin C 0mg 0% Calcium 59.2mg 5% Iron 0.9mg 5% Potassium 91.2mg 2% Fatty acids, total trans 0g Vitamin D 28.6IU Alanine 0.2g Arginine 0.2g Ash 0.6g Aspartic acid 0.3g Caffeine 0mg Carotene, alpha 0mcg Choline, total 41.3mg Copper, Cu 0mg Cystine 0.1g Energy 405.9kJ Fluoride, F 1.2mcg Folate, total 32.7mcg Glutamic acid 1g Glycine 0.1g Histidine 0.1g Isoleucine 0.2g Leucine 0.3g Lysine 0.2g Methionine 0.1g Magnesium, Mg 8.9mg Manganese, Mn 0.1mg Niacin 0.9mg Phosphorus, P 75.6mg Pantothenic acid 0.4mg Phenylalanine 0.2g Phytosterols 3.8mg Proline 0.4g Retinol 41.4mcg Selenium, Se 9.5mcg Serine 0.3g Theobromine 0mg Threonine 0.2g Vitamin E (alpha-tocopherol) 0.3mg Tryptophan 0.1g Tyrosine 0.2g Valine 0.2g Vitamin A, IU 139.7IU Vitamin A, RAE 41.4mcg Vitamin B-12 0.3mcg Vitamin B-6 0mg Vitamin K (phylloquinone) 3.1mcg Water 46.7g Zinc, Zn 0.4mg *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.