If you’re craving a perfect batch of sweet crêpes—thin, tender, golden at the edges, and ready to be filled with everything from lemon sugar to Nutella—you’re in the right place! This is the sweet crêpe recipe I always turn to, thanks to my aunt Masy, who’s known in our family for her culinary wizardry.
Before the recipe, I’m going to get into why this recipe is the absolute easiest. And I’ll also include a quick list of my favorite toppings. Check those out if you’d like, or jump to the recipe if you’re ready to start crêping!
Why this sweet crêpes recipe is 100x easier
1. No blender required (though you can use one!)
Most crêpe recipes call for a blender to avoid lumps in the very thin batter. But Masy’s method only needs a mixing bowl and a whisk. By adding the liquid in stages, you can easily achieve a smooth, silky batter without the blender.
But you can use a blender if that’s what is easier for you. It works either way!
2. Less clean-up
The recipe in this post has both volume and weight measurements. So if you have a digital scale, use that instead of measuring cups to save on dishes. Or use the volumetric measurements if that’s your preference. Either way, one bowl keeps the cleanup to a minimum.
3. A faster cooking process (with more flavor!):
Masy cooks these sweet crêpes over higher heat than most recipes suggest. A properly preheated pan (where the butter sizzles right away) gives them a gorgeous caramelized edge and a toasty, brown butter aroma that deepens their sweetness. Sweet crêpes just got a whole lot sweeter (and a whole lot faster).
Crêpe topping ideas
This recipe for sweet crêpes is a perfect blank canvas. Here are a few ideas to get you started:
- Fresh lemon juice and powdered sugar with a smear of jam
- Passion fruit with a dash of orange blossom water and a drizzle of sweetened condensed milk
- Nutella and sliced strawberries
- Berries with whipped cream
- Sweetened ricotta or mascarpone topped with chocolate sauce
Sweet Crêpes (+ topping ideas)
- Total Time: 30 minutes
- Yield: about 12 big or 15 medium crêpes
Ingredients
for the crêpes:
- 4 tablespoons (57 grams) butter, melted
- 3 tablespoons sugar (41 grams)
- 6 large eggs at room temperature* (308 grams)
- 1/2 teaspoon vanilla extract (2 grams)
- 1/4 teaspoon salt (1.5 grams)
- 1 1/4 cup flour (200 grams)
- 2 cups room temperature milk (470 grams) (which you’ll add in 2 additions)
- More butter for the pan (have a half stick ready, although you won’t use it all)
topping suggestion (optional—see list above post for more ideas):
- 6 ripe passion fruits
- 1 to 1 1/2 teaspoons orange blossom water
- sweetened condensed milk
Instructions
- Make the crêpes: In a large mixing bowl, beat the butter, sugar, eggs, vanilla, and salt until well combined. Don’t add the milk yet.
- Add the flour to the egg mixture, and whisk together until there are no dry lumps (don’t worry too much about over-mixing, but do stop when there are no more dry lumps).
- Slowly dribble in the first half of the milk, while whisking. Then whisk in the other half of the milk. You should end up with a smooth, lump-free batter.
- Place a non-stick skillet over medium-high heat, and let it pre-heat for a couple minutes. Get ready to move.
- Peel back the butter wrapper halfway, and swipe the butter over the surface of the hot pan. It should sizzle and begin to turn brown after a couple seconds (but it shouldn’t burn). Pour about 1/4 cup (more or less, depending on the size of your pan) into the buttered pan, and quickly tilt the pan around to coat the surface evenly. Let it cook for about 1 minute, then flip and cook for 30 more seconds (the fastest way is to flip it mid-air with the pan, but that takes a little practice. Watch some youtube tutorials and give it a try).
- Remove finished crepes to a plate, and continue cooking the rest of the batter. Serve immediately, or cover and refrigerate for a few days (reheat in the same pan for about 30 seconds, or microwave briefly). Storage suggestions: Crêpes have a high ratio of egg:flour, so they do alright in the refrigerator, but for longer-term storage, place them in a gallon-size freezer bag and freeze for up to 3 months. You can use wax paper between each crêpe to make them easier to thaw 1 at a time (you can also use wax paper in the refrigerator as a precaution, but I find that they usually peel apart pretty easily). To thaw, simply leave them in the refrigerator overnight or gently microwave them.
- Make the topping: Carefully scrape the passion fruit pulp into a bowl. Add a little orange blossom water, to taste (between 1/8 – 1/4 teaspoon per 1 passion fruit—keep it subtle), and gently stir together.
- Fold the crêpes up and serve at the table with the passion fruit and sweetened condensed milk on the side.
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Notes
* Put the in-shell eggs in hot tap water for about 5 to 10 minutes to bring them to room temperature. For the milk, microwave it for a few seconds to take the chill off.
This was originally posted in March 2019, but I recently updated it to streamline the recipe and to gave a bit more context for the recipe, and then reposted it (in 2025). The actual recipe is still the same (same technique and ingredients), so if you’ve been making it since then, don’t worry—that is the one thing that hasn’t changed.
These are amazing! My sister just made them and froze them in between layers of parchment for me to have during postpartum. They’re the perfect breakfast or quick snack!
Yay I am so glad you are enjoying them! 😀
I’ve never made crepes, but this makes me want to try. If storing in the fridge or freezer, do you need to put something between the layers to keep them form sticking together?
That’s a great question! You can use wax paper between each crêpe if you’d like, which keeps them from sticking in the fridge, but honestly I’ve never had a problem just stacking them and storing in the fridge (it takes a little care to peel them apart, and 1 or 2 of them will stick, but I’d personally rather do that than go to the trouble of using wax paper—it’s a matter of preference).
But the freezer is another story—wax paper is necessary if you want to be able to thaw them 1 by 1 (I usually just thaw them all at once for gluttonous reasons haha). I’ll add a note to the recipe—thanks for the suggestion!!