This is a simple, foolproof, and tasty Sweet Crepes recipe. Follow my step-by-step photos or video instructions to make this scrumptious treat at home.
There has been enough said about Sweet Crepes. We get it. They are good.
Growing up in Ukraine, we had crepes pretty often on our family table. Usually, they were stuffed with mushrooms, meat, or sautéed cabbage for savory flavors, and with jam or cottage cheese and raisins for the sweet tooth. I liked the sweet ones best.
I make these Sweet Crepes for breakfast every Sunday. They are so easy to make (Yes, EASY!) and so versatile. My husband loves these stuffed with Nutella, strawberries, and banana, and my toddler and I enjoy them as is.
What fillings can you put in sweet crepes?
- Nutella + banana + your favorite berries
- Your favorite jam/jelly
- Cannoli filling
- Ricotta filling
- Honey
- Cream cheese + your favorite jam + fruits
- Strawberry cream cheese
How to make Sweet Crepes
1.Mix well (or blend) all the ingredients together, excluding the butter.
2. Heat a lightly-buttered frying pan over medium-high heat.
3. Pour the batter onto the pan, using about 1/4 of a cup for each scoop.
4. Tilt the pan and rotate it with a circular motion to help the batter spread evenly.
5. Cook for about 1 minute per side on medium heat. Repeat until the batter is finished.
NOTE: While cooking crepes, you don’t have to grease the pan with butter for every single one. Grease it once just before cooking the first crepe and this should be enough. Use just a little bit of butter to prevent sticking. You may also choose to substitute butter with coconut oil.
Sweet Crepes FAQ:
Can I make Sweet Crepes ahead of time? Yes. You have two options:
1. You can make the batter ahead of time and store it in the refrigerator. Then, pan fry the crepes right before serving.
2. You can make the crepes, place them in an oven-proof dish, cover tightly with foil, and store them in the refrigerator. When ready to serve, place the foil-wrapped crepes in the oven, and bake for 5-7 minutes at 300ºF.
Can I use honey instead of sugar? Yes. Use 1 tbsp. of honey instead. I prefer using honey, too. 🙂
Sweet Crepe Tips:
- Use a non-stick skillet to fry the pancakes! If your non-stick skillet has a lot of scratches, you might have trouble flipping the crepes.
- Don’t be afraid to use your hands to help flip the pancakes, if necessary.
- The best indicator that a crepe needs to be flipped is when the batter looks completely set, and no liquid remains.
You’ll also enjoy:
Sweet Crepes Video Tutorial
Sweet Crepes
Ingredients
- 2 cups milk non-fat, reduced fat or whole milk
- 1 1/3 cups flour
- 4 eggs
- 1/4 cup vegetable oil
- 1 tbsp sugar
- 1/3 tsp salt
- butter for greasing the pan
Instructions
- Mix well (or blend) all the ingredients together, excluding the butter.
- Heat a lightly-buttered frying pan over a medium-high heat.
- Pour the batter onto the pan, using about 1/4 of a cup for each scoop.
- Tilt the pan and rotate it with a circular motion to help the batter spread evenly.
- Cook for about 1 minute per side on medium heat. Repeat until the batter is finished.
Thanks for sharing this recipe. I got it right the first time!! My first time ever making crepes. Easy to make and very light👏
Thank you, Titi! I am glad you liked it!
Love these crepes! I’ve never made crepes before. My first one fell apart because I turned (or rather tried to) it too soon and it fell apart. Quickly learned my lesson from that and became an efficient production line after that. Will definitely be making these again. I love recipes that are easy to make and taste wonderful!
Thank you so much, Linda! I am glad you mastered the art of crepe making! 🙂
I’ve made this recipe 2xs now! The first I used regular ingredients to see if they were easy to make (my 12 year old made them with me watching so YES they are!), and the 2nd time I modified your recipe bc I have severe mold allergies, which unfortunately knocks a LOT of food off my menu. I was so happy to discover that not only are they easy to modify but they still taste great as well! Thank you for this great recipe! I switched out the milk for Cashew milk, switched the flour for a rice flour mix (white rice, brown rice, arrowroot and Tapioca flours mixed together), added about a tsp to a tsp and a half of Xanthum Gum, switched the sugar out for Coconut Palm Sugar (1/2 to 3/4 TBS though bc it’s too sweet with non white refined sugar), switched the vegetable oil for coconut oil and used Smart Balance for the butter, mixed everything the same and they cooked up exactly the same way as the regular ones! These are so good!
WOW! I am very impressed with the modifications and that you made them work for you, Michal! Thank you so much for sharing your feedback and Happy Cooking!
Tania, I just made these crepes for the first time yesterday and used them to make a cake. My husband and people from the church loved them. The only downside was the time spent making them. Will these store in the freezer so that I can devote one day to making them and then use them as needed?
Hi Teresa! I am glad you enjoyed the crêpes! To freeze, stack cooled crêpes on a freezer-safe plate with a sheet of waxed paper 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.
Tinia, my 3 yr. Old grand daughter is a very picky eater. I made these crepes and filled them with strawberries and whipped cream. Omg…. She loved them !!!! Thank you so much for this recipe. They are delicious.
Thank you so much, Judy! Comments like yours, keep me going!