Homemade crepes – Learn how to make crepes from scratch! Serve these with your favorite fruit preserves, nutella, or simply dust them with powdered sugar!

I’ve shared this post with you over 3 years ago and I thought it was time I shared it again with some more pictures and more information. This truly is my favorite dessert ever, probably because as a child my mom used to make this for us almost every weekend and taught us from a very early age how to make these. So I’ve really been making these for as long as I can remember. There’s absolutely no need to be scared of making them, they really are easy to make, and the best part is that you can fill them with anything you like. To this day I still make these at least once a week.

My favorite filling is nutella, or just any plain old jam, raspberry, strawberry, blueberry, apricot, whatever you have in your fridge. I’m making them now because my husband bought this great blueberry Saskatoon jam, and it would be a waste not to make some crepes for it. Another way these crepes are served, is with a cheese filling inside usually made from ricotta, eggs, sugar, sour cream and raisins and folded into squares then baked for a few minutes, but for today I’m sticking with the awesome Saskatoon blueberry jam. But stick around for the next post, and you’ll see what I’m talking about with my new favorite maple ricotta crepes, which really is my version of a Canadian/Romanian crepe.
But these crepes are also very versatile, they could even be made savory and filled with chicken, or mushrooms or anything you can imagine. No matter which way you make them, they are simply delicious.


  • 2 eggs
  • 2 tbsp of sugar
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 2 cups of milk
  • 1 cup of flour
  • 1 tbsp unsalted butter, melted
  • oil for frying


  1. Mix all the ingredients in a mixer or a blender really well and let sit for a few minutes.
  2. In the meantime heat a non stick frying pan with a ½ tsp of oil really well or spray is generously with cooking spray. It is very important that the pan is very hot.
  3. Pour ¾ of a ladle of the crepe mixture, or more depending on your pan size, into the pan and spread the mixture to cover the entire pan, by rotating the pan. Leave about 1 to 2 min per side then flip over or until you see the edges of the crepe starting to brown a little bit. Once the crepe is done on one side it will also be able to slide it around and flip it over.

You can find complete recipes of this Crepes (Clatite) in jocooks.com

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