Best Crepes Ever (Recipe)


I first fell in love with crepes on a trip to, of all places, Japan. Though I’d had them stateside before, the first bite of a green tea crepe with green tea ice cream and whipped cream (okay, that’s really excessive, but hey, I was on vacation!) and I was hooked.

These lacy French delights are an amazing and versatile treat. And they’re easy to make at home! It’ll take some time to get the hang of evenly coating the pan with batter and successfully flipping the crepe over, but this recipe makes about 30 crepes so you’ll have some time to practice!

Though I’m focusing on sweet/dessert crepes this time around, I’ll put up some great savory crepe recipes soon!

After trying out a few different recipes, I finally found the perfect version. It comes from the venerable Alice Waters, and is complete with a “secret” ingredient — beer! Check out the next page for the recipe.

Also Check out: Homemade Sriracha Sauce

Basic Crepe Recipe


  • 2 c. milk
  • 1/4 tsp salt
  • 1/2 tsp sugar
  • 4 tbs unsalted butter, & more for pan/serving
  • 1 1/4 c. flour (all-purpose
  • 1 tbs grapeseed oil (vegetable oil works too)
  • 3 large eggs
  • 1/2 c. beer


The night before, make the batter:

1. Heat milk, sugar, salt & butter in a medium saucepan. When the butter is melted, remove from heat and let cool until the mixture is at room temperature.

2. In a medium bowl, place the flour. Make the flour into a well at the center and add eggs and oil onto the well. Beat the batter for about 2-3 minutes, until it’s too stiff to beat anymore & the batter is smooth.

3. Slowly add milk mixture to the flour mixture little by little and beat until batter is smooth.

4. Strain batter with a sieve and whisk beer into it. Refrigerate overnight.

The next day:

1. Heat crepe pan**** over medium. When a drop of water sizzles on the pan, it’s ready to use. Rub pan with a dab of butter (wipe off any extra butter with a paper towel.)

2. In the center of the pan, ladle out about 2 tablespoons of batter. Tilt the pan to cover the bottom with batter that’s as even and thin as possible. Brown crepe lightly for about 1-2 minutes, and flip (gently!) to the other side to brown for another minute or so. Repeat!

3. Add desired toppings (see next page for ideas) and serve. Enjoy!

**** I actually used a regular frying pan and it worked just fine!

Recipe Credit

See Also: Avgolemono (Greek Egg Lemon Soup)

Topping Ideas

  • Fresh-squeezed lemon, powdered sugar & rasberry jam (Alice Water’s pick!)
  • Banana and nutella
  • Pineapple, mango & papaya with rum butter sauce
  • Peanut butter, banana, chocolate syrup
  • Cinnamon, apple, brown sugar
  • Peanut butter, banana, honey
  • Strawberry, kiwi, honey
  • Peanut butter & jam
  • Blueberry sauce & ricotta cheese

Any more fun toppings that I missed? Leave your favorites in the comments!

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Elizabeth Brawn
Elizabeth Brawn2 years ago

im love crepes never really until a become friends with the foggs

Helga Balague
Helga Balagué4 years ago

Look delicious!!

Elena T.
Elena Poensgen4 years ago

Thank you :)

Lynn C.
Lynn C5 years ago

This makes me hungry just looking at the picture.

Kathy Perez
Kathy Johnson5 years ago

i love making crepes. my recruiters wife is from bosnia and taught me how to make them. before then id never even heard of them. thanks for the recipe!

J.L. A.
JL A5 years ago


Nancy B.
Nancy B5 years ago

what's not to like

Gabriella Bertelmann
G Bertelmann5 years ago

Yum! I have always loved crepes and make them, including strawberry blintzes with sour cream, but it's great to get some other topping ideas! thank you

Laura M.
Past Member 5 years ago

Om nom! I fully intend to veganize and try this recipe soon! I love crepes.

Judy A.
Judy A5 years ago

I love crepes!!!