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Crepes Two Ways

Crepes (How to Make Them)

One year for Christmas, someone got my family crepe mix and I was just like….. why? I don’t know if it ever got eaten because I surely did not touch it, but it made me realize that there are people that don’t realize how easy it is to make crepes. Today I am going to teach you how to make crepes; and the difference between pancakes (and they they are better).

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Why Do I Love Crepes?

Papa my hero

Well, my Dad used to make crepes every mothers day. If you weren’t aware my Dad passed away when I was 11 and when I was in rehab I realized that 1. I did in fact get angry despite what I thought and 2. That anger came from feeling like I got cheated because my parents died when I was young (My dad when I was 11, my mom when I was 21 and honestly, you still need your parents as an adult just saying). Sometimes I have days where I struggle with this (If you are struggling, Click Here to read my post about positive thinking, it will help). But now I manage my emotions a lot better (sorry I know this isn’t one of my articles or feelings posts). Now no matter how many times I’ve made crepes I will never make any as good as him. Do I try to?? Heck Yes. But everyone else is impressed. I guess that’s just how it usually is though! I do try though! But now, a question that my daughter had asked me.

Isn’t a crepe just a pancake?

Batter Consistency

The first noticeable difference between crepes and pancakes lies in their batter consistency. Pancake batter tends to be thicker and fluffy, thanks to the addition of baking powder or baking soda. This leavening agent causes pancakes to rise, resulting in a pillowy texture. On the other hand, crepe batter is much thinner and has a more liquid-like consistency. A crepe is meant to be thin and delicate, requiring a runnier batter that spreads easily on the cooking surface.

Cooking Technique

One of the most distinctive features of crepes is the way they are cooked. Crepes are traditionally made using a specialized tool called a crepe pan or skillet. This pan is wide and flat, allowing the thin batter to be spread thinly and evenly across the surface. The batter is poured onto the hot pan and quickly swirled to create a thin layer.

In contrast, pancakes are typically cooked on a regular frying pan or griddle. The thicker batter is poured onto the hot surface, resulting in a thicker pancake that is cooked on both sides until golden brown.

Texture and Thickness

Due to the difference in batter consistency and cooking technique, crepes and pancakes also differ in terms of texture and thickness. Crepes have a delicate and thin texture, almost resembling a fine lace. They are soft, pliable, and slightly chewy, making them perfect for folding or rolling with various fillings such as fruits, cheeses, or even savory ingredients.

Pancakes, on the other hand, have a fluffier and thicker texture. The use of leavening agents creates air pockets within the batter, resulting in a light and cake-like interior. Pancakes are often served stacked and drizzled with maple syrup or topped with butter and fruits.

Serving and Toppings

Another notable difference between crepes and pancakes is the way they are served and the toppings that accompany them. Crepes are commonly rolled or folded into a neat package, often wrapped around a delicious filling. They can be enjoyed with sweet toppings like Nutella, fresh berries, whipped cream, or savory fillings like ham and cheese.

Pancakes, on the other hand, are typically served stacked on a plate. They lend themselves well to being smothered in maple syrup, honey, or a variety of fruit compotes. Pancakes also pair nicely with classic toppings like butter, powdered sugar, or even a dollop of whipped cream.

Crepes Recipe

Crepes Two Ways

Sweet Crepes

This particular recipe is for sweet crepes, just like my Dad used to make.
Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes
Course Breakfast, Dessert
Servings 3


  • 1 cup All Purpose Flour
  • 2 tbls White Sugar
  • 1/4 tsp Salt
  • 1 cup Milk Whole Millk
  • 2 Eggs
  • 2 tbls Unsalted Butter Melted
  • 1 tsp Vanilla Extract

Additional Toppings (Toppers and Filings)

  • Whipped Cream Optional
  • Frozen Fruit Thawed
  • Chocolate Syrup Optional
  • Nutella Optional
  • Bananas


  • In a medium size mixing bowl, mix together the dry ingredients (flour, sugar, and salt).
  • In a separate bowl whisk together the milk, eggs, melted butter, and vanilla extract
  • Gradually mix the dry ingredients into the wet ingredients. Make sure to whisk constantly, the batter should be thin and runny.
  • Heat a nonstick pan over medium heat. I prefer to lightly grease mine with oil
  • Once the pan is preheated, pour 1/4 cup of the batter on to the pan and than pick up the pan and tilt it and swirl it so the batter spreads on the whole bottom of the pan,
  • Cook crepe for 1-2 minutes, use a spatula to carefully flip the crepe over and cook for an additional 1-2 minutes. Both sides should be golden brown,
  • Remove crepe from pan and put on a plate; do the same with the remaining batter. Stacking up all the crepes.
  • Once all of your crepes are cooked it's time to fill them up. My dad made them with frozen (thawed) strawberries on the inside and whipped cream on top. Yummy.


Other Notes: Other combinations I’ve made is homemade whipped cream on the inside and chocolate sauce and powdered sugar on top. or Nutella or Peanut butter with banana on the inside. The options are ENDLESS.
Keyword Family Recipes, Throwback

Sure! Here’s a recipe for sweet crepes:


  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

For serving and toppings:

  • Nutella, fresh berries, whipped cream, powdered sugar, or any desired fillings and toppings


  1. In a mixing bowl, whisk together the flour, sugar, and salt until well combined.
  2. In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
  3. Gradually pour the wet ingredients into the dry ingredients, whisking constantly until the batter is smooth and free of lumps. The batter should be thin and runny.
  4. Let the batter rest for about 10-15 minutes to allow the gluten to relax and the flavors to meld together.
  5. Heat a non-stick crepe pan or skillet over medium heat. You can lightly grease it with butter or cooking spray if preferred.
  6. Once the pan is hot, pour about 1/4 cup of the batter onto the center of the pan, then quickly tilt and swirl the pan to evenly spread the batter in a thin layer. The crepe should be approximately 8-9 inches in diameter.
  7. Cook the crepe for about 1-2 minutes, or until the edges start to turn lightly golden. Using a thin spatula, carefully flip the crepe and cook for an additional 1-2 minutes on the other side.
  8. Remove the cooked crepe from the pan and stack it on a plate. Repeat the process with the remaining batter, making sure to stir the batter well before pouring each crepe.
  9. Once all the crepes are cooked, you can fill them with your desired sweet fillings. Popular options include Nutella, fresh berries, whipped cream, or even a sprinkle of powdered sugar.
  10. Fold or roll the crepes with your chosen fillings. Serve them warm and enjoy!

I have always wanted to make a crepes cake. maybe I will do that next? Have you ever made crepes? How did they turn out? I want to hear about it. Also, don’t forget to subscribe to my weekly newsletter so that you can Enter the Startup Sweepstakes. Until Tomorrow!

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