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How to Make French Crêpes
Date: May 23, 2016

Not only are French crepes a delectable breakfast, dessert, or snack, they're also fun to make! Use our helpful guide and recipe below to get started on some delicious crepes of your own.

  • 2 large eggs
  • ¾ cup milk
  • ¼ tsp. salt
  • 1 tbsp. sugar (optional)
  • 1 tsp. almond or vanilla extract (optional)
  • ½ cup water
  • 1 cup all purpose flour (125 grams)
  • 3 tbsp melted unsalted butter, cooled to room temp
  • Oil or butter for coating pan
Preparation Steps:
  1. Place milk, water, salt, eggs, and sugar and flavorings (if using) into the Vitamix/blender and secure lid.
  2. If using a VitaMix, select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 4 or 5, blending for 5-10 seconds.
  4. Remove the lid and add flour. Pulse 3-4 times (or until mixed).
  5. Add butter and pulse 3-4 times. Chill mixture for at least one hour.
  6. Heat a crepe pan over medium heat; add oil or butter to coat.
  7. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly, pouring off any excess.
  8. Cook for approximately 1-1/2 minutes, until underside is pale and golden; flip and cook for another 30 seconds.
  9. Lay out flat, fill, roll, and serve.

Yield: 6-8 crepes

Crepe Storage - Making Crêpes in Advance

To store in the refrigerator:

  • Stack cooled crêpes (NOTE: They won’t stick together if they’re truly cooled before stacking.)
  • Cover the stack with plastic wrap and refrigerate up to 2 days.
  • To reheat, warm each gently in a skillet, or heat each in the microwave (about 30 seconds per crêpe).

To freeze crepes:

  • Stack cooled crêpes on a freezer-safe plate with paper towel between each crêpe.
  • Cover the stack with plastic wrap and freeze.
  • Defrost in the refrigerator and warm each gently in a skillet or the microwave before serving.
  • You can also defrost frozen crêpes in the microwave until thawed; once defrosted, heat each until warm, about 15 to 30 seconds per crêpe.

Crepe Folds:

Traditionally, crepes are folded and/or shaped according to the recipe directions. Other than keeping certain fillings in the crepe while cooking, any fold can be used. 

1 . The Fold-Over - Place the crepe with the best side down. Put the filling in a line down the center of the crepe. Fold the right side just past the middle and then do the same with the left. This method shows the filling at the ends.

2 . Pocket Fold, a.k.a. Blintz or Egg Roll Fold - Place the crepe best side down. Spoon filling in center of crepe. Fold both sides over filling, then fold bottom and top.

3 . Crepe Suzette Fold - Place the crepe best side down. Spoon filling into the center of the crepe. Fold in half. Fold in half again forming triangle four layers thick.  (This is also known as the corner fold.)

4 . The Roll - Spread filling over worse side of crepe leaving a slight edge. Roll-up crepe. Depending on filling, serve sliced. (Also called the cigarette roll)

5 . No Fold, Fold - Place best side of crepe down. Spread filling over crepe leaving a slight edge. Top with another crepe and cover with filling. Keep repeating for a lovely layered dessert. Cut and serve in wedges.