Why You’ll Love This Recipe

Crepes are a wonderfully adaptable base for both sweet and savory dishes. This recipe yields thin, delicate crepes that cook quickly and fold beautifully around your favorite fillings. No special equipment is needed—just a skillet, a blender, and some butter. You’ll love how easy the batter is to prepare, and the make-ahead option makes this a great recipe for entertaining or prepping breakfast in advance.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup (127 grams) all-purpose flour, measured correctly
2 tablespoons granulated sugar (omit for savory crepes)
2 large eggs
3/4 cup whole milk
1/2 cup water
1 teaspoon vanilla extract (omit for savory crepes)
1/4 teaspoon fine salt
2 tablespoons butter, melted, plus more for greasing the pan

For Serving:

Nutella, caramel, or melted chocolate
Fresh fruit
Whipped cream

Directions

Prepare the Batter: Add all ingredients to a blender and blend for 10 seconds until smooth. Cover and refrigerate the batter for at least 1 hour, or up to 48 hours.
Cook the Crepes: Heat a 9-inch nonstick skillet over medium heat. Lightly grease with melted butter.
Pour the Batter: Pour about 1/4 cup of batter into the center of the skillet. Quickly tilt and swirl the pan to spread the batter into a thin, even layer.
Cook the First Side: Cook for 45 seconds to 1 minute, until the edges begin to brown and the surface looks set.
Flip and Finish: Use a spatula to lift and flip the crepe. Cook the second side for about 10 seconds, until lightly browned.
Repeat: Transfer the cooked crepe to a plate. Repeat the process, adding more butter to the pan as needed, until all the batter is used.
Serve: Fill warm crepes with your desired toppings and fold or roll before serving.

Servings and Timing

Yield: 8–12 crepes (depending on size and thickness)
Prep Time: 5 minutes
Inactive Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 25 minutes

Variations

Sweet Fillings: Try jam, lemon curd, sweetened ricotta, or honey along with fresh fruit.
Spiced Crepes: Add a pinch of cinnamon or nutmeg to the batter for extra warmth and flavor.

Storage/Reheating

Store plain crepes in an airtight container in the fridge for up to 2 days. To freeze, layer crepes with parchment paper and place in a resealable bag or airtight container. Freeze for up to 2 months. Reheat in a nonstick skillet over low heat or in the microwave for a few seconds until warm.

FAQs

1. Do I need a crepe pan to make crepes?

No, a 9-inch nonstick skillet works just fine. Just be sure to grease it well and maintain medium heat.

2. Can I make the batter without a blender?

Yes, you can whisk the batter by hand until smooth, though a blender ensures a lump-free consistency.

3. Why does the batter need to rest?

Resting helps the flour fully hydrate and relaxes the gluten, resulting in smoother, more tender crepes.

4. What if my crepes are tearing?

They might be too thin or not cooked enough before flipping. Let them set fully and handle gently when flipping.

5. Can I double the recipe?

Yes, this recipe doubles well if you’re serving a crowd or want to freeze extra crepes for later.

6. How can I make crepes ahead of time?

Prepare and refrigerate the batter up to 2 days in advance. Cooked crepes can be stored and reheated as needed.

7. Can I make gluten-free crepes?

Yes, use a gluten-free all-purpose flour blend in place of regular flour. The texture will be slightly different but still delicious.

8. Can I use non-dairy milk?

Yes, almond, oat, or soy milk can be substituted for whole milk, though flavor and texture may vary slightly.

9. What’s the best way to keep crepes warm?

Place them on a baking sheet in a warm oven (200°F) covered with foil until ready to serve.

10. Can crepes be served cold?

Yes, crepes are also tasty when served cold, especially when filled with sweet or creamy fillings.

Conclusion

Homemade Crepes are the perfect blank canvas for a world of flavors—whether sweet, savory, or somewhere in between. Light, buttery, and deliciously thin, they’re simple to make and endlessly customizable. With this easy recipe, you’ll be ready to bring a touch of Paris to your table any day of the week.

Homemade Crepes

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These Homemade Crepes are thin, buttery, and versatile—perfect for sweet or savory fillings. Simple to make with basic ingredients, they’re a delightful treat for breakfast, brunch, or dessert.

Author: Amy
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 1 hour 25 minutes
Yield: 8–12 crepes
Category: Breakfast
Method: Stovetop
Cuisine: French
Diet: Vegetarian

Instructions

Add all ingredients to a blender and blend for 10 seconds until smooth. Cover and refrigerate for at least 1 hour, or up to 48 hours.
Heat a 9-inch nonstick skillet over medium heat. Lightly grease with butter.
Pour about 1/4 cup of batter into the center. Quickly tilt and swirl to spread into a thin, even layer.
Cook for 45 seconds to 1 minute until the edges brown and surface sets. Flip and cook the second side for 10 seconds.
Transfer to a plate and repeat with remaining batter, greasing the pan as needed.
Serve warm with your favorite sweet or savory fillings.