Light, tender, and made in the blender, this sweet crepe recipe comes together in minutes and works beautifully for everything from a simple breakfast to an elegant dessert crepe bar.
Quick Look
- 🥞 Recipe: Easy Sweet Crepe Recipe
- ⏲️ Ready In: 45 minutes including resting time
- 👪 Makes: 8-10 crepes
- 🔪 Difficulty: Easy
- 💭 Top Tip: Let the batter rest for at least 30 minutes before cooking. This makes the crepes more tender and delicate and is worth every minute of the wait.
Why You'll Love This Recipe:
- Both vanilla and chocolate variations included.
- Made in the blender in just minutes with simple everyday ingredients.
- Light and tender with beautifully golden edges
- Works for breakfast, dessert, or a full crepe bar setup.
- Make the batter up to two days ahead, perfect for entertaining.
Jump to:
After picking fresh raspberries and strawberries one summer years ago, I was looking for a nice dessert to make for company and decided on sweet crepes. They've been a favourite ever since. Sweet crepes are always a crowd pleaser, they're surprisingly simple to make, and it's always fun to set up a selection of toppings so everyone can build their own favourite combination.
This recipe uses a blender which makes the whole process even easier and guarantees a perfectly smooth lump free batter every time. The most important step is letting the batter rest before you cook for at least 30 minutes, or even overnight in the fridge. It makes a real difference to the texture.
We recently made both vanilla and chocolate crepes for our Breakfast For Dinner Brinner party and set them up as a full Crepe Bar for guests to help themselves. If you're planning a party or brunch gathering that post has everything you need to set up a beautiful crepe bar from start to finish.
You might also like our Strawberry Rhubarb Compote and Hot Fudge Sauce which both pair beautifully spooned over these crepes.
Sweet Crepe Ingredients
This recipe uses simple everyday ingredients you likely already have on hand. Here's what you need:
- Flour: All purpose flour works perfectly here. No special flour required.
- Water: A small amount of lukewarm water thins the batter slightly for that perfectly delicate crepe texture.
- Butter: Melted butter adds flavor and helps the crepes release easily from the pan. Have a little extra on hand for cooking.
- Sugar: Just one and a half tablespoons. These crepes are lightly sweetened which makes them perfect for dessert.
Chocolate Crepe Variation
To make chocolate crepes simply add 2 tablespoons of unsweetened cocoa powder and an extra 1 tablespoon of sugar to the batter before blending. Everything else stays exactly the same.
The cocoa adds a lovely richness and the extra sugar balances the bitterness. The finished chocolate crepes are slightly deeper in flavour and pair beautifully with strawberries, raspberries, Nutella, and caramel sauce.
We love making both vanilla and chocolate crepes together for a Crepe Bar. The two stacks sitting side by side look absolutely beautiful and give guests twice the options.
Equipment
- Crepe Pan: The ideal pan for cooking crepes is a crepe pan. It has a flat bottomed, and low edges designed to cook crepes evenly and release them easily. Crepe pans are often sold with a small wooden crepe scraper to help spread the batter thinly and evenly. That said you absolutely do not need a crepe pan to make great crepes at home. Any good non-stick frying pan works perfectly well.
- Blender: A blender is our strongly preferred method for making crepe batter. The blades cut through the flour and blend everything together smoothly and lump free in seconds. A food processor works too if you don't have a blender.
How To Make Sweet Crepes
- Step 1: Combine all the ingredients in a blender and process until completely smooth. The blender is the key to a perfectly lump free batter, it cuts through the flour and blends everything together far more effectively than whisking by hand.
- Step 2: Let the batter stand for at least 30 minutes before cooking, or cover and refrigerate for up to two days. Resting allows the flour to fully absorb the liquid and lets the gluten relax, giving you a more tender and delicate crepe. It's worth every minute of the wait.
- Step 3: In a small non-stick pan melt a little butter over medium heat. Pour a small amount of batter into the pan and quickly swirl to coat the bottom in a thin even layer.
- Step 4: Cook for a few minutes until the crepe is set and the bottom is golden. Flip using the corner of an offset spatula and cook the other side until lightly golden. Makes about 8-10 and the recipe can be doubled for a bigger crowd.
Sweet Crepe Toppings
One of the best things about sweet crepes is how versatile they are. Here are some of our favourite topping combinations:
- Creamy fillings: Vanilla custard, whipped cream, Nutella or hazelnut cream. Vanilla custard spooned warm inside a folded crepe is absolutely delicious and always the surprise favourite.
- Sauces: Caramel sauce, chocolate sauce, and maple syrup. We love our own Hot Fudge Sauce Recipe drizzled generously over the top.
- Fresh fruit: Strawberries, raspberries, and bananas are classic. Sauteed apples with caramel sauce is the combination that had everyone going back for seconds at our last crepe bar.
- Ice cream: Vanilla or chocolate ice cream inside a warm crepe with caramel sauce is one of life's great pleasures.
- Crunch: Add some toasted nuts, like almond slices, pistachios or try some toasted coconut for texture and taste.
- Simple and classic: Sometimes a dusting of powdered sugar and a squeeze of lemon is all you need. Very French, very delicious.
If you're setting up a full crepe bar for a party check out our Crepe Bar Ideas post for everything you need including toppings, styling tips, and make ahead advice.
Make Ahead and Storage
- Batter: Make the batter up to two days ahead and store covered in the fridge. Give it a quick stir before cooking as it may settle slightly.
- Cooked crepes: Stack cooled crepes directly on top of each other, no parchment needed. Wrap tightly or put in an airtight container and refrigerate for up to two days.
- Reheating: Reheat the whole stack in the microwave for a few seconds. They taste great and it takes all the pressure off party day.
- Freezing: Crepes freeze beautifully for up to two months. Wrap the stack tightly in plastic wrap and place in a freezer safe bag. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
No, any good non-stick pan works perfectly. A crepe pan makes it slightly easier but is absolutely not essential.
Resting allows the flour to fully absorb the liquid and the gluten to relax. This results in a more tender and delicate crepe. At least 30 minutes is ideal but overnight in the fridge is even better.
Yes, up to two days in the fridge. This makes it perfect for entertaining.
Yes, stack, wrap tightly and freeze for up to two months. Thaw overnight in the fridge before reheating in the microwave.
The classic quarter fold is our favourite, fold in half then in half again to make a triangle. You can also roll them or simply fold in half with toppings piled on the open side.
Yes. Simply omit the sugar and vanilla and fill with savory fillings like cheese, ham, mushrooms or spinach.
More Recipe Inspiration
If you try this Sweet Crepe Recipe or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting today!
Recipe
Easy Sweet Crepe Recipe
Ingredients
- ½ cup all-purpose flour
- ½ cup milk
- ¼ cup lukewarm water
- 2 large eggs
- 2 tablespoons butter melted
- 1 ½ tablespoons sugar
- ½ teaspoon vanilla extract
- 1 pinch of salt
Instructions
- Combine all the ingredients of flour, milk, water, eggs, melted butter, sugar, vanilla, and salt in a blender or food processor, and process until smooth.½ cup all-purpose flour, ½ cup milk, ¼ cup lukewarm water, 2 large eggs, 2 tablespoons butter, 1 ½ tablespoons sugar, ½ teaspoon vanilla extract, 1 pinch of salt
- Let stand for 30 minutes before cooking, or cover and refrigerate for up to 2 days.
- In a small non-stick pan, melt a little butter over medium heat. Pour a little crepe batter into the pan and then quickly swirl the pan to coat the bottom in a thin layer of batter.
- Cook a few minutes until crepe bubbles and bottom is lightly browned. Flip crepe with the corner of a offset spatula or fingers. Cook on the other side until browned slightly. Makes about 8-10, and the recipe can be doubled for a bigger crowd.
Video
Notes
- Batter can be made up to two days ahead and refrigerated. Stir before using.
- Cooked crepes stack directly without parchment.
- Reheat the whole stack in the microwave for a few seconds.
- Chocolate Crepe Variation: Add 2 tablespoons unsweetened cocoa powder and approximately 1 tablespoon extra sugar before blending.
dnr says
The buffet worked out great, everyone gets to come up with their own favourite combinations of toppings. I did do a really large group buffet with them once -like about 35 people. I made the crepes ahead of time, in chocolate and vanilla, and just re-warmed in the microwave before serving and it worked out great too.
Good Luck!
D says
How did the buffet set-up work out? I'm hosting my first crepes party next weekend, and I'm open to any tips you may have. 🙂