Best Crepes Recipe Ever

We love crepes. They’re dainty and delicious, and they make me feel fancy and French. Since we met, we’ve been visiting this adorable historic home turned crepe shop as a special treat every so often. It’s one of our favorite places to eat, so much that we even went there for my birthday. We love crepes.

However, those quaint little crepes can get pretty expensive when we order two each plus coffee. We usually spend about $30 (for paper thin pancakes basically!). So this weekend when we really wanted to visit said charming crepe shop but thought we should save that money for an upcoming travel adventure, we decided to pull out the cookbook (aka find a recipe online, here) and make the tasty French treat. I’d never thought of that before, but I’m so glad we did.  It was a lot of fun, and I don’t think we’ll be going back to overpriced crepe shop any time soon. Without further ado, the best crepes recipe ever.



Easy French Crepes

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 4 (but we ate them all between the two of us)



  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter
  • Filling of your choice



  1. Combine all ingredients in a large mixing bowl. Beat until smooth.
  2. Heat a large nonstick pan over medium high heat. Pour 1/4 cup batter onto the pan. Tilt the pan to thin out the batter. You can make it as thick or thin as you’d like, but I prefer as thin as possible.
  3. Now, you wait. After one side is becoming slightly golden, flip with a spatula. Two minutes on each side worked well for us.
  4. Transfer to a plate, and fill with whatever your heart desires. We chose fresh strawberries and homemade whipped cream (recipe below or here). Now, enjoy!



Southern Homemade Whipped Cream

Prep time: 15 minutes

Cook time: 5 minutes

Servings: 4 (we won’t be bashful – we ate it all)



  • 1 cup heavy cream
  • 1 tablespoon powdered sugar
  • 1 tablespoon vanilla



  1. Chill a large mixing bowl and whisk in the fridge or freezer until cold. Do not skip this step – it makes such a difference!
  2. After bowl and whisk are chilled, whip the heavy cream until peaks and valleys are about to form.
  3. Add vanilla and sugar, and beat until peaks and valleys do form (basically until it looks like whipped cream is supposed to look, fluffy and magical and cloud-like). Be sure not to over beat; it can very easily turn clumpy and gross looking.

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