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Make a tasty and protein-packed breakfast or dessert with this easy recipe for skillet crepes. Made with lots of eggs and paired with the filling of your choice, these homemade crepes are satisfying and flavorful.
We’ve been eating a lot of eggs at my house this year because our chickens are laying like crazy. We’ve enjoyed plenty of cast iron quiche and chili scrambled eggs, but our favorite egg breakfast of all is homemade crepes.
I decided it was finally time for me to share this cherished family recipe from my grandma. Skillet crepes are easy to make, absolutely delicious, and they are a great way to use up eggs!
I have fond memories of my grandma making these crepes for my sisters and me growing up. We filled them with cream cheese and jelly, and they were my favorite breakfast food!
Now I make them for my kids using the exact same recipe, and they love them just as much as I do.
Though they usually go for butter and syrup, like they are eating my cast iron pancakes, while I prefer cream cheese and jelly!
I’m certain your family will enjoy these easy-to-make skillet crepes too!
Table of Contents
Why You’ll Love Them
- This crepe recipe uses more eggs than your average crepe. This makes them higher in protein, sturdier for filling, and the perfect way to use up a lot of eggs!
- Crepes are endlessly customizable. You can fill them with a wide assortment of sweet or savory fillings, so you’ll never get bored.
- Making crepes in a skillet allows you to keep your kitchen supplies minimal. We’re skipping the dedicated crepe pan and using our regular old skillet instead.
Ingredients
- Eggs: As I mentioned, this recipe calls for more eggs than most crepe recipes. The additional eggs improve the texture of the crepes and make them more filling.
- Milk: I use regular whole milk.
- Sugar: If you make savory crepes, I recommend reducing or omitting the sugar.
- Vanilla: A splash of vanilla extract completes the flavor of the crepes! For savory crepes, skip the vanilla.
- Flour: Regular all purpose flour is all you need. Be sure to spoon and level it for the most accurate measurement.
- Butter: I use melted butter to cook the crepes. You can substitute oil if you prefer, but I do think the butter adds a nice flavor.
How to Make Skillet Crepes
Step 1. In a large mixing bowl, whisk together the eggs, milk, vanilla, sugar, and flour until the batter is smooth and no lumps remain. You can also toss everything in a blender or food processor if you prefer.
Step 2. Heat a skillet over medium heat and add a bit of butter to coat the pan.
Step 3. Pour the batter into the preheated skillet, about 1/3 cup per crepe.
Step 4. Cook for 1 to 2 minutes, just until the bottom sets and the top isn’t runny anymore. Flip and cook for another 30 to 45 seconds.
Step 5. Transfer the crepe to a plate and repeat with the remaining batter, adding more butter to the pan as needed between batches.
Tips for Making Crepes
- Timing is everything! Don’t flip your crepe too early, or it will likely tear.
- Make sure you get all the lumps out of the batter. Because crepe batter is so thin, lumps of flour will be very noticeable in the final product. Running the batter through the blender is a good idea if you’re having trouble getting it smooth.
- This is a very runny batter; that’s how you get such thin, delicate crepes.
- Leftovers can be stored in the fridge in an airtight container for a few days.
Best Fillings for Crepes
When my grandma made me these crepes growing up, we always filled them with cream cheese and jam. My kids prefer fresh fruit, but that is the beauty of crepes: you can fill them many different ways.
If you’re still deciding how you prefer your crepes, here are some filling ideas:
Sweet
- Fresh fruits: berries, peaches, bananas, pears, or cherries
- Cooked fruits: Stewed apples, persimmon pulp, compote made with berries, peaches, or cherries
- Jam, jelly, or marmalade
- Nutella
- Nut butter
- Chocolate chips or melted chocolate
- Whipped cream
- Cream cheese (by itself or whipped with a little sugar)
- Ricotta cheese
Savory
- Cheese: goat cheese, cream cheese, ricotta, feta, or shredded cheese
- Meat: Bacon, ham, crumbled breakfast sausage, chicken, or salmon
- Veggies: Sauteed onions, mushrooms, peppers, or spinach, sundried tomatoes, artichoke hearts, cherry tomatoes, caramelized onion, olives, or arugula
- Other: Fresh herbs (such as chives or basil), pesto, pepper jelly, balsamic glaze, and other sauces
A combination of sweet and savory is always delicious, too! Adding some fresh fruit or fruit preserves to your savory crepe is an easy way to add variety and balance the flavors.
Recipe FAQs
You sure can! You don’t need a fancy crepe pan to make crepes. A medium skillet will work perfectly as long as it’s properly preheated.
Nope, they aren’t necessary, and I never use one! Simply ladle the batter into the pan and tilt and swirl it as needed to spread the batter evenly through the pan. Because crepe batter is so thin, it will run easily to fill the space.
Yes, crepes can be frozen for long-term storage. Once they are cooked and cooled completely, layer the crepes with a piece of parchment paper between each. Freeze them in an airtight container to enjoy at a later date.
I hope you love these homemade skillet crepes as much as my family does.
If you discover a new winning combination of crepe fillings, do let me know! I’m always looking for creative ways to dress up my crepes.
More Delicious Breakfast Recipes
- Whole Grain Cinnamon Rolls
- The Perfect Dutch Baby Pancake
- Sausage Breakfast Skillet
- English Muffin Omelette Sandwich
- Cast Iron Waffles
If you tried this Skillet Crepes Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Skillet Crepes
Equipment
- Medium skillet
Ingredients
- 6 eggs
- 1 cup milk
- 1 tsp vanilla
- 2 tbsp sugar
- 3/4 cup flour
- 2 tbsp butter for cooking
Instructions
- In a large mixing bowl, whisk together the eggs, milk, vanilla, sugar, and flour until the batter is smooth and no lumps remain. You can also toss everything in a blender or food processor if you prefer.
- Heat a skillet over medium heat and add a bit of butter to coat the pan.
- Pour in the batter, about 1/3 cup per crepe.
- Cook for 1 to 2 minutes, just until the bottom sets and the top isn’t runny anymore. Flip and cook for another 30 to 45 seconds.
- Transfer the crepe to a plate and repeat with the remaining batter, adding more butter to the pan as needed between batches.
Video
Notes
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- I like to fill my crepes with cream cheese and jelly or fresh fruit. See the post above for more ideas!
- Timing is everything! Don’t flip your crepe too early, or it will likely tear. You want the crepe to be set before flipping!
-
- Make sure you get all the lumps out of the batter. Because crepe batter is so thin, lumps of flour will be very noticeable in the final product. Running the batter through the blender is a good idea if you’re having trouble getting it smooth.
-
- This is a very runny batter; that’s how you get such thin, delicate crepes.
-
- Leftovers can be stored in the fridge in an airtight container for a few days.
- Be sure to check out the step-by-step images above as well as my video tutorial in the recipe card. Though I used sourdough in the video, the process is still the same!
These are the best crepes we have ever had!!!!
That makes me so happy to hear. Thank you! I’m so glad you loved them.
Excellent recipe.
Thank you so much!