Joanna Gaines Crepes

This thin buttery Joanna Gaines Crepes is made with whole milk, large eggs, and all-purpose flour, and ready in 50 minutes. The edges crisp up into a beautiful golden brown while the center stays incredibly soft and tender. I always make a double batch because my family makes them disappear instantly.

Why This Classic Works

I used to be intimidated by making crepes at home, thinking I needed special tools and professional skills. The first time I tried pouring the batter, I made the mistake of not letting the pan get hot enough, resulting in a rubbery mess.

Now I know that resting the batter and keeping a steady medium heat makes all the difference in the world. Using a blender completely removes the stress of whisking out stubborn flour lumps.

Joanna Gaines Crepes Ingredients

• 1 1/2 cups whole milk
• 4 large eggs
• 3 tablespoons unsalted butter, melted (plus extra for the pan)
• 1 tablespoon granulated sugar
• 1/4 teaspoon kosher salt
• 1 1/2 cups all-purpose flour

How To Make Joanna Gaines Crepes

1. Blend Liquids: In a blender, combine the milk, eggs, melted butter, sugar, and salt. Blend on low speed until well mixed.
2. Add Flour: Pour the flour into the blender and pulse until the batter is completely smooth. Scrape down the sides of the blender jar if necessary.
3. Rest Batter: Let the batter rest at room temperature for 30 minutes. This allows the flour to absorb the liquid and the gluten to relax.
4. Cook Crepes: Heat a 10-inch non-stick skillet over medium heat and lightly coat it with a small amount of butter. Pour a scant quarter cup of batter into the pan, quickly swirling it to coat the bottom evenly.
5. Flip and Finish: Cook for about one minute until the edges look dry and lift easily from the pan. Flip the crepe carefully and cook for another 30 seconds on the other side.

Recipe Tips

• Rest the batter: Giving the batter time to sit prevents chewy crepes and yields a much more tender texture.
• Use a blender: This guarantees a perfectly smooth, lump-free batter with practically zero physical effort.
• Watch the heat: Adjust your stove temperature slightly lower if the butter starts browning too quickly between pouring batches.

What To Serve With Crepes

These thin pancakes pair beautifully with fresh seasonal berries, a generous dollop of whipped cream, and a dusting of powdered sugar. You can also fold them over savory breakfast fillings like thinly sliced ham and melted Gruyere cheese.

How To Store

Keep leftover crepes stacked between sheets of parchment paper in an airtight container in the fridge for up to three days. You can also freeze the stacks flat in a zip-top freezer bag for up to two months.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter and store it covered in the refrigerator overnight. Just give it a quick, gentle stir before you start cooking the next morning.

Why are my crepes tearing?

Tearing usually happens if the pan is not hot enough or if you try to flip them too soon. Wait until the edges look visibly dry and pull away easily from the sides of the pan.

Do I need a special crepe pan?

A standard non-stick skillet works perfectly for this recipe. Just make sure it has a flat bottom and slightly sloped sides for easy flipping.

Nutrition

• Calories: 180 kcal
• Total Fat: 8 g
• Saturated Fat: 4 g
• Cholesterol: 75 mg
• Sodium: 120 mg
• Total Carbohydrate: 20 g
• Protein: 6 g

Try More Recipes:

• Joanna Gaines Eggs Benedict Casserole
• Joanna Gaines Churro Cookies
• Joanna Gaines Roasted Chicken

Joanna Gaines Crepes

Recipe by Imen Dridi

Servings

12

servings

Prep time

5

minutes

Cooking time

45

minutes

Total time

50

minutes

Joanna Gaines Crepes yield thin, buttery results using whole milk, eggs, and a touch of sugar in just 50 minutes. This effortless breakfast recipe is ideal for relaxed weekend mornings, lazy brunches, and sweet cravings.

Ingredients

• 1 1/2 cups whole milk

• 4 large eggs

• 3 tablespoons unsalted butter, melted (plus extra for the pan)

• 1 tablespoon granulated sugar

• 1/4 teaspoon kosher salt

• 1 1/2 cups all-purpose flour

Directions

• 1. Blend Liquids: In a blender, combine the milk, eggs, melted butter, sugar, and salt. Blend on low speed until well mixed.
• 2. Add Flour: Pour the flour into the blender and pulse until the batter is completely smooth. Scrape down the sides of the blender jar if necessary.
• 3. Rest Batter: Let the batter rest at room temperature for 30 minutes. This allows the flour to absorb the liquid and the gluten to relax.
• 4. Cook Crepes: Heat a 10-inch non-stick skillet over medium heat and lightly coat it with a small amount of butter. Pour a scant quarter cup of batter into the pan, quickly swirling it to coat the bottom evenly.
• 5. Flip and Finish: Cook for about one minute until the edges look dry and lift easily from the pan. Flip the crepe carefully and cook for another 30 seconds on the other side.