Crepe rolled with peaches, topped with whipped cream with folded crepes on the side

How to Make Crepes at Home

Crepes are delicate, buttery very thin pancakes that originated in France. Crepes are so easy to make at home in a blender and the batter can even be made a day in advance. Fill them with these spiced peaches or any other filling you prefer, either sweet or savory!

I remember eating crepes for the first time when I was a kid and I thought they were a bit weird at first. None of my friends had heard of them and I thought “why are these pancakes SOOO THIN? Can’t we just have regular pancakes??”

And then I tried them.

Oh. My. Goodness!

Crepes are delicate and thin and a little crispy on the edges from being cooked in butter. You can fill them with anything you like and they are always delicious!

I didn’t question the skinny pancakes after that first try!

What are Crepes?

Crepes are very thin and delicate French pancakes that are made without a leavening or rising agent. A few simple ingredients, a blender, and a skillet are all that you need to make crepes at home.

My favorite part of a crepe is the edges that get a little crispy when you cooked the batter in butter. I have heard of recipes that just use non-stick spray in the pan but this will not give you the crispy edges.

Butter is essential for that buttery crispness!

Crepes can be sweet or savory and can be enjoyed any time of day.

You can fold a crepe however you like. Some people like to fill them and roll them like a burrito and others like to fold them into quarters and top them with their choice of additions.

I prefer the burrito roll!

Crepes filled with peaches and topped with whipped cream.

What can you put in a crepe?

The fillings (or toppings) for crepes are endless. Crepes can be either savory or sweet and can be served for breakfast, brunch, lunch, dinner or dessert.

Talk about versatile!

Sweet fillings or topping ideas include:

  • Bananas, whipped cream, and caramel
  • Mascarpone, figs, and sliced almonds
  • Nutella and bananas
  • Cheesecake from a no-bake cheesecake mix with berries
  • Peaches and Cream (Recipe below!)
  • Vanilla pastry cream and chocolate (aka Boston Cream Pie!)
  • Ricotta and blueberries
  • Peanut butter and bananas
  • Orange mascarpone and strawberries
  • Lemon curd, raspberries, and whipped cream
  • Biscoff and bananas
  • Pumpkin, mascarpone, and chocolate ganache
You can make delicious crepes at home! Home made crepes covered with berries and whipped cream.

Savory fillings or topping ideas include:

  • Ham, cheese, and honey mustard
  • Brie, Spinach, and Artichoke
  • Bacon and eggs
  • Eggs, ham, and cheese
  • Beef and mushroom
  • Chicken, cream cheese, and buffalo sauce
  • Chicken and broccoli
  • Spinach, bacon, and mushroom
  • Turkey, swiss, and pesto
  • Basil, mushroom, and mozzarella
How to make crepes at home. Crepes are thin French pancakes with sweet or savory fillings.

How to make crepes at home

  1. Make the Batter: Put the ingredients for the batter into a blender. Blend for about 20 seconds or until the batter is mostly smooth. Scrap down the sides of the blender with a silicon spatula and blend again for about 10 seconds. Cover the batter and chill in the refrigerator for at least an hour or up to 24 hours. You can prepare whatever fillings you choose while the batter chills. This resting stage is one reason that crepes are perfect as a make-ahead recipe! You can make a couple of batches and keep in the fridge until the next day!
  2. Pour the batter: This is the part that I think is the trickiest for most people. It does take a little practice but I promise you will get it! Just like with pancakes, the first one is usually considered a tester and never turns out as good as the rest! Heat your skillet over medium heat and add a little butter. Melt the butter and swirl it around the pan. Then pour a little batter into the pan while you are swirling. Don’t worry if your swirl isn’t perfect or doesn’t cover the entire bottom of the pan. Just pour add a touch of batter to cover the spot that you missed.
  3. Cook: Put the pan back on the heat and cook for about 45 seconds or until the top of the crepe appears dry. Gently flip using a spatula or flip like the pros using the pan and a flick of the wrist! Cook on the other side for about 20 seconds longer.
  4. Keep Warm: If you want to serve your crepes warm, you can place them on a sheet pan and keep them in a 175F oven while you cook the rest of the crepes. They are just as delicious cold, though!
  5. Storing your Crepes: You can store your leftover crepes in an airtight container or bag in the refrigerator for up to 5 days. Crepes freeze beautifully! To freeze crepes, place a piece of wax or parchment paper between each crepe and place in a freezer bag. Store in the freezer for up to 2 months.

Peach Crepes

Recipe by Tanya Ott


Prep time


Cooking time




  • For the Peach Filling
  • 8 fresh of frozen peaches, peeled and sliced**

  • 120 grams brown sugar

  • 2 Tablespoons cornstarch

  • 180 mL (3/4 cup) water

  • 2 Tablespoons unsalted butter

  • 1 to 2 Tablespoons Spiced Rum or Bourbon, optional

  • Dash of ground nutmeg

  • For the Crepes
  • 240 mL (1 cup) milk

  • 4 large eggs, at room temperature

  • 125 grams (1 cup) all-purpose flour

  • 2 Tablespoons granulated sugar

  • 3 to 4 Tablespoons butter for the pan

  • For the topping
  • 240 mL (1 cup) heavy whipping cream

  • 50 grams (1/4 cup) powdered sugar

  • 1 1/2 cups Cool Whip


  • Make the Peach Filling
  • In a large saucepan, combine the sugar and cornstarch. Gradually whisk in the water until smooth. Stir in about half of the peaches. Cook and stir over medium heat until the sauce is thickened and bubbly. Reduce heat to low, add the remaining peaches and cook while stirring for 2 more minutes. Add the butter and stir until melted. Add the rum or bourbon if using and cook for 2 minutes. Remove from the heat. Cover and refrigerate until ready to serve.
  • Make the Crepes
  • In a blender, combine the milk, eggs, flour, sugar, and butter Process until smooth. Cover and refrigerate for about 1 hour.
  • Heat an 8-inch nonstick skillet over medium heat; add a little butter and allow to melt and swirl to coat the pan; pour about 2 1/2 to 3 tablespoons batter into the center of skillet. Lift and tilt the pan to coat the bottom of the pan evenly. Cook until the top appears dry. Flip and cook for about 20 seconds longer. Remove to a wire rack. Repeat with the remaining batter, adding butter between crepes. When cool, stack crepes with waxed paper in between each crepe to keep them from sticking together.
  • Whip the heavy cream until medium peaks form. Slowly add the powdered sugar and whip to stiff peaks. Do not over-beat! This will become butter in a matter of seconds!
  • Spoon filling over crepes and roll them up. Top with whipped cream and drizzle with sauce from the peaches on top, if desired.


  • **The easiest way to peel peaches is to blanch them first. Bring about 3 to 4 cups of water to a boil in a saucepan. Cut an ‘X’ in the skin on the bottom of each peach. Gently place each peach in the boiling water for about 20 seconds. Remove with a slotted spoon and place in a bowl of ice water. Peel the skin back from where you cut the ‘X’ and the peels will come right off!

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