March 13, 2023

With the help of Escoffier Chef Instructor Stefanie Bishop, learn how to make crepes and find out the best fillings for this scrumptious French delight. Crepes are often described as a thin type of pancake that incorporates sweet or savory fillings.

Table of Contents

How to Make Crepes


Yield: 4 Servings

  • 250g All Purpose Flour
  • 31g Sugar
  • 8g Salt
  • 188g Eggs
  • 500g Whole Milk
  • 50g Oil or Clarified Butter


  1. Sift the flour, sugar, and salt into a bowl.
  2. Add the eggs and just enough of the milk to make a soft paste with the flour, mix until lump free.
  3. Slowly add the rest of the milk and oil. The batter should be the consistency of heavy cream. If it is too thick, thin batter with a little water. If it’s lumpy, strain it.
  4. Let the batter rest for at least 2 hours or overnight.
  5. Brush a 6-8” non stick pan lightly with oil or butter and heat over medium until hot.
  6. Remove from the heat and pour in 3-4 tbsp. of batter and quickly swirl the pan to cover the bottom with a thin layer of batter.
  7. Return to the heat for about 1-1.5 minutes until the bottom is lightly browned.
  8. Flip crepe and brown on the other side.

Fillings for Crepes

  • Nutella
  • Fruit – Berries, Bananas, Apples, Citrus
  • Chantilly Cream
  • Pastry Cream
  • Butter and Brown Sugar
  • Caramel
  • Chocolate Ganache
  • Cheese – Goat and Ricotta (Sweet or Savory)
  • Vegetables – Asparagus, Tomatoes, Peas, Potatoes, Mushrooms
  • Jams and Nut Butters

Crepes are best enjoyed as soon as they are made and can be filled with an assortment of fillings, from sweet to savory. You can take a trip to the grocery store and see what is local and seasonal to incorporate into a filling.

The unused crepes can be stored in the refrigerator and wrapped for a few days. The unused batter can be stored for up to three days in the refrigerator and baked when needed using the cooking instructions above.
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