Crepes are thin, soft pancakes that feel a little special but are actually very simple to make. They cook quickly, have a light texture, and work well for breakfast, brunch, or even dessert. Joanna Gaines is known for simple, comforting recipes, and her crepe recipe follows the same idea.
This Joanna Gaines crepe recipe comes from her Magnolia Table cookbook and makes light crepes that you can fill with sweet or savory foods. You can add fruit, cream, chocolate, eggs, or cheese, depending on what you like. With a few basic ingredients and a little patience, you can make these crepes at home and enjoy them any time of day.
Table of Contents
Key Takeaways
- Easy and simple recipe: Joanna Gaines crepe recipe uses basic ingredients like flour, eggs, milk, and butter. The batter is easy to mix, especially if you use a blender, and it makes about 10 to 12 light crepes.
- Let the batter rest: It is important to let the crepe batter rest for at least 20 minutes. This helps the batter become smooth and makes the crepes soft and easy to flip when cooking.
- Cook with care: Use a hot, lightly greased nonstick pan. Pour in a small amount of batter and quickly swirl the pan so the batter spreads into a thin layer. Cook each crepe for a short time until it looks lightly golden, then flip it gently. The first crepe may not turn out perfect, and that is normal.
- Many ways to serve: Crepes are very flexible and can be filled with sweet or savory foods. You can use fruit and whipped cream for a sweet option or ham and cheese for a savory one. You can also make crepes ahead of time and reheat them.
What Are Joanna Gaines Crepes
Joanna Gaines crepes are thin, soft pancakes that you can easily make at home. They are her simple version of classic French crepes, prepared in a way that feels clear and not complicated. The batter is made with basic ingredients such as flour, eggs, milk, a small amount of sugar, and vanilla. When you mix the batter well, it becomes smooth and light, which helps the crepes cook evenly in the pan.
These crepes are popular because the method is easy to follow. Joanna suggests blending the batter so there are no lumps and allowing it to rest before cooking. This resting time helps the crepes stay soft and flexible instead of stiff or dry. You cook the crepes in a regular skillet, which means you do not need any special pans or tools.
The Joanna Gaines crepe recipe became well-known after Joanna shared it in her Magnolia Table Volume 2 cookbook. Many people enjoy these crepes because they are light, easy to work with, and suitable for many fillings. You can fill them with fruit and cream for a sweet dish or with eggs, vegetables, or cheese for a savory meal.
Recipe for Joanna Gaines Crepe
Joanna Gaines Crepe Recipe
10
servings15
minutes15
minutes127
kcal20
minutes50
minutesKeep the screen of your device on
Ingredients
1 cup all-purpose flour
2 large eggs
3/4 cup whole milk
1/2 cup water
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
3 tablespoons unsalted butter, melted
How to Make Joanna Gaines Crepe
- Prepare the Crepe Batter
First of all, prepare the batter. Add the flour, eggs, milk, water, sugar, vanilla, salt, and melted butter into a blender. Close the lid and blend the mixture for about 30 to 60 seconds, until the batter looks smooth and even. Using a blender helps remove lumps and makes the batter light. If you do not have a blender, you can whisk all the ingredients together in a bowl. The finished batter should look thin, similar to cream. Check the sides of the blender or bowl and mix again if any flour remains.
- Rest the Batter
After mixing, pour the batter into a bowl or pitcher. Cover it and place it in the refrigerator for at least 20 minutes. This resting time is important because it allows the flour to fully absorb the liquid. It also helps air bubbles settle down. As a result, the crepes cook more evenly and stay soft and flexible. You can prepare the batter the night before if you want. While the batter rests, you can prepare your pan or gather any fillings you plan to use.
- Heat and Grease the Pan
When you are ready to cook, place a nonstick skillet on the stove over medium heat. An 8-inch or 10-inch pan works well. Let the pan heat for a few minutes so the surface warms evenly. Lightly grease the pan with a small amount of butter or cooking spray. Wipe away any extra fat so only a thin layer remains. This helps prevent sticking without making the crepes greasy. The first crepe may not turn out perfectly, and that is normal. It helps you adjust the heat and pan temperature. - Pour and Swirl the Batter
Pour about one-quarter cup of batter into the center of the hot pan. Immediately lift the pan and tilt it in a circle so the batter spreads across the bottom. Move quickly so the batter forms a thin, even layer. If there are small gaps, you can add a little more batter, but avoid using too much. Crepes should stay thin. Once the pan is covered, place it back on the heat.
- Cook the First Side
Let the crepe cook for about 20 to 30 seconds. The edges will begin to turn light golden, and the surface will look set instead of wet. The crepe should move easily in the pan when you gently shake it. If it browns too fast, lower the heat slightly. If it stays pale and wet, raise the heat a little. Loosen the edges gently with a spatula before flipping.
- Flip and Cook the Second Side
Carefully flip the crepe using a spatula. The second side cooks very quickly, usually in 10 to 15 seconds. This side only needs light cooking. Once done, slide the crepe onto a plate. Keep cooked crepes warm by covering them with a clean towel. Repeat the steps with the remaining batter, lightly greasing the pan when needed. After a few crepes, the process will feel natural, and you will have a stack of soft crepes ready to fill and enjoy.
Batter Consistency and Texture
What the Batter Should Look Like
Crepe batter should be much thinner than pancake batter. After you mix it and let it rest, the batter should look smooth and pour easily. It should flow like heavy cream. When you lift a spoon, the batter should drip off in a thin stream without lumps.
If the batter feels too thick and does not spread well in the pan, add a small amount of milk or water and mix again. Add the liquid a little at a time so the batter does not become too thin. Batter that is too thin can tear while cooking. When the texture is right, the batter spreads easily and cooks into crepes that are soft in the center with lightly cooked edges.
Why Resting the Batter Matters
Letting the batter rest helps the crepes turn out better. During this time, the flour absorbs the liquid, which makes the batter smoother. Resting also allows air bubbles to settle, so the crepes cook more evenly.
Resting the batter also helps keep the crepes soft instead of chewy. A rested batter spreads more easily in the pan and makes crepes that bend without breaking. Even a short rest helps, but resting the batter longer, such as overnight in the refrigerator, can make cooking easier the next day.
Serving Suggestions
Everyday Breakfast Serving
For an easy breakfast, keep the crepes simple. Spread a little butter on a warm crepe and add a small sprinkle of sugar, then roll it up. You can also use jam, peanut butter, or sliced bananas with honey. If you like savory food, add shredded cheese and a slice of ham, then warm the crepe until the cheese melts. These crepes are light but filling, which makes them helpful on busy mornings. You can roll them up and eat them by hand.
Weekend Brunch Presentation
For weekends or when you have guests, you can make crepes feel more special. Set out different fillings so everyone can choose what they like. Fresh berries, whipped cream, or chocolate spread work well for sweet crepes. For savory options, use chicken, vegetables, or cheese and serve them warm.
Storage and Make-Ahead Tips
Making Crepes Ahead of Time
You can make the crepe batter in advance and keep it in the refrigerator overnight. Store the batter in a covered container or blender jar. Before cooking, stir the batter gently. If it feels thicker than before, add a small splash of milk and mix again. You can also cook the crepes ahead of time. After cooking, let them cool, then stack them with parchment or wax paper between each crepe so they do not stick together. Cover the stack and store it in the refrigerator.
Storing Cooked Crepes in the Fridge
Cooked crepes stay fresh in the refrigerator for about 2 to 3 days. Let them cool fully before storing. Stack them with parchment or wax paper between each crepe, then wrap them tightly or place them in a sealed bag. If you want to store them longer, you can freeze the crepes the same way. Frozen crepes keep well for up to 2 months. Thaw them in the refrigerator before reheating.
Reheating Without Drying Out
Reheat crepes gently so they stay soft. In the microwave, place the crepes on a plate, cover them with a damp paper towel, and heat for short periods until warm. You can also wrap a stack of crepes in foil and warm them in a low oven at 300°F (150°C) for a few minutes. Another option is to warm each crepe briefly in a nonstick pan over low heat. Serve the crepes soon after reheating for the best results.
Variations and Substitutions
Using Different Types of Milk
Whole milk gives the crepes a richer taste, but other types of milk also work. Low-fat or skim milk will make the crepes a little lighter, but they will still cook properly. If you need a dairy-free option, you can use almond milk, oat milk, or soy milk in the same amount. Oat milk is a good choice because it is creamier and closer to whole milk.
You can also use coconut milk from a carton, which adds a mild flavor. When using non-dairy milk, the crepes may cook faster or feel more delicate, so keep an eye on them.
Making Crepes Without a Blender
You do not need a blender to make crepes. A simple bowl and whisk work just fine. Start by mixing the flour, sugar, and salt in one bowl. In another bowl, beat the eggs, then add the milk, water, vanilla, and melted butter.
Slowly whisk the wet ingredients into the dry ingredients until the batter looks smooth. Mixing slowly helps reduce lumps. If a few small lumps remain, you can strain the batter through a fine strainer.
Nutrition Information
Nutrition Facts
10 servings per container
- Amount Per ServingCalories127
- % Daily Value *
- Total Fat
5.15g
7%
- Saturated Fat 3.45g 15%
- Cholesterol 48mg 16%
- Sodium 140mg 7%
- Total Carbohydrate
12.7g
5%
- Dietary Fiber 0.32g 0%
- Total Sugars 3.58g
- Protein 3.16g 6%
- Calcium 27.7mg 3%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Disclaimer: Nutrition data for this recipe was calculated using the Recipe Blossom Nutrition Calculator. It’s designed to provide a reliable estimate of calories, macronutrients, and micronutrients based on standard ingredients and portion sizes.
However, actual values may vary depending on brands, substitutions, or preparation methods. For medically tailored nutrition advice, we recommend consulting with a registered dietitian or qualified healthcare provider.
FAQs
Can I Make Crepe Batter Ahead of Time?
Yes. You can make the crepe batter up to 24 hours in advance. Store it covered in the refrigerator. Before cooking, stir the batter gently and add 1 to 2 tablespoons of milk or water if it has thickened.
Can I Freeze Crepes?
Yes. Cooked crepes freeze well. Let them cool completely, stack them with parchment paper between each crepe, and store them in a freezer-safe bag. They keep well for up to 2 months. Thaw in the fridge before reheating.
Do I Need a Special Crepe Pan?
No. A regular nonstick skillet works perfectly. An 8-inch or 10-inch pan with low sides makes flipping easier, but a special crepe pan is not required.
Are These Crepes Sweet or Savory?
These crepes are lightly sweet. They work well with sweet fillings like fruit and cream, but they are neutral enough to use with savory fillings if you skip very sweet toppings.
