This Crepes Recipe gives me the perfect light, tender, and versatile crepes every time. Whether I’m filling them with sweet berries and cream or going savory with cheese and spinach, these crepes are simple to make and endlessly customizable.
Why You’ll Love This Recipe
I love how crepes feel both fancy and effortless at the same time. The batter comes together in minutes with just a few ingredients, and they cook up quickly in a skillet. They’re thinner than pancakes, but just as satisfying—great for breakfast, brunch, dessert, or even dinner. Plus, I can make a batch ahead and fill them however I want.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
eggs
milk
water
melted butter
salt
vanilla extract (optional, for sweet crepes)
sugar (optional, for sweet crepes)
butter or oil (for greasing the pan)
directions
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I add the flour, eggs, milk, water, melted butter, salt, and optional sugar/vanilla to a blender or mixing bowl. I blend or whisk until the batter is smooth and lump-free.
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I let the batter rest for at least 30 minutes—this helps the crepes turn out soft and flexible.
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I heat a nonstick skillet over medium heat and lightly grease it with butter or oil.
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I pour in about 1/4 cup of batter, swirling the pan right away to spread it into a thin, even layer.
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I cook the crepe for about 1–2 minutes, until the edges lift and the bottom is lightly golden.
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I flip it with a spatula and cook for another 30 seconds. Then I slide it out onto a plate and repeat with the rest of the batter.
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I fill or fold them with my favorite toppings and serve warm.
Servings and timing
This recipe makes about 10–12 crepes, depending on pan size. It takes about 10 minutes to prep the batter, plus 30 minutes rest time and 20 minutes to cook the full batch.
Variations
For savory crepes, I skip the vanilla and sugar in the batter and fill them with things like cheese, scrambled eggs, or sautéed mushrooms. For sweet versions, I love spreading them with Nutella and banana, whipped cream and berries, or lemon and sugar. I’ve also used buckwheat flour for a nutty flavor in savory crepes.
storage/reheating
I store leftover crepes stacked between sheets of parchment paper in an airtight container in the fridge for up to 3 days. To reheat, I warm them gently in a skillet or microwave. They also freeze well—just thaw in the fridge and warm before serving.
FAQs
Do I really need to rest the batter?
Yes, resting helps the flour fully hydrate and reduces air bubbles, making smoother, more elastic crepes.
Can I make crepes without a blender?
Absolutely. I whisk the ingredients by hand until the batter is smooth. It may take a little longer, but it works just fine.
Why are my crepes tearing or sticking?
I make sure the pan is well-heated and lightly greased, and I don’t flip too early. A nonstick skillet helps too.
Can I make these gluten-free?
Yes, I use a 1:1 gluten-free flour blend or buckwheat flour. The texture is slightly different but still delicious.
What’s the best pan to use?
I like using a nonstick skillet or a crepe pan with low sides—it makes flipping easier and helps the batter spread evenly.
Conclusion
Crepes are one of those recipes I always keep in my back pocket—elegant, easy, and endlessly adaptable. Once I master the basic batter, I can take them in any direction, from savory breakfast wraps to decadent desserts. They’re a go-to when I want something simple that feels a little special.
Print
Best Crepes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 10–12 crepes
- Category: Breakfast, Brunch, Dessert
- Method: Skillet / Stovetop
- Cuisine: French
- Diet: Vegetarian
Description
This Crepes Recipe is your go-to guide for making perfectly light, thin, and tender crepes every time. Whether you fill them with sweet berries and whipped cream or go savory with cheese and herbs, this easy crepe recipe is endlessly versatile, simple to make, and perfect for any meal of the day.
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- ½ cup milk
- ½ cup water
- 2 tbsp melted butter
- ¼ tsp salt
- 1 tsp vanilla extract (optional, for sweet crepes)
- 1 tbsp sugar (optional, for sweet crepes)
- Butter or oil, for greasing the pan
Instructions
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In a blender or large bowl, combine flour, eggs, milk, water, melted butter, salt, and optional vanilla/sugar. Blend or whisk until smooth and lump-free.
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Let the batter rest for at least 30 minutes.
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Heat a nonstick skillet over medium heat and lightly grease with butter or oil.
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Pour in about ¼ cup of batter, quickly swirling to coat the pan in a thin layer.
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Cook for 1–2 minutes until edges lift and bottom is golden. Flip and cook another 30 seconds.
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Transfer to a plate and repeat with remaining batter.
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Fill or fold crepes with your favorite toppings and serve warm.
Notes
- Resting the batter improves texture—don’t skip it.
- For savory crepes, omit sugar and vanilla; fill with cheese, or sautéed veggies.
- Sweet filling ideas: Nutella and bananas, lemon and sugar, whipped cream and berries.
- Buckwheat flour can be used for gluten-free or savory variations.
- Store leftovers in the fridge for up to 3 days or freeze for later.
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