Easy Crepes Recipe

Delicate, thin, and incredibly versatile, these easy crepes come together with just a few simple ingredients. Whether I’m craving something sweet or savory, these crepes serve as the perfect blank canvas for any filling. I love how quickly they cook up, making them ideal for breakfast, brunch, or even dessert.

Why You’ll Love This Recipe

I enjoy how effortless this recipe is—everything gets blended together, and I’m ready to go. The crepes are light with slightly crisped edges and just the right amount of chewiness. I can dress them up with fruit and whipped cream or fill them with cheese and herbs for a savory twist. Plus, they’re made with pantry staples, so I never need a special grocery run.

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

• Salt

• Unsalted butter, melted

• Butter or oil for the pan

Directions

1. In a large mixing bowl, I whisk together the flour and the eggs.

2. Gradually, I add the milk and water, stirring to combine and ensure there are no lumps.

3. I add in the salt and melted butter and whisk until the batter is smooth and well-blended.

4. I heat a lightly oiled non-stick skillet over medium-high heat.

5. Using a ladle, I pour about 1/4 cup of batter into the center of the pan and tilt it in a circular motion so the batter evenly coats the surface.

6. I cook the crepe for about 1–2 minutes, until the bottom is light golden brown, then I flip it with a spatula and cook the other side for about 30 seconds.

7. I remove it from the pan and repeat with the remaining batter, adding more butter or oil as needed.

Servings and timing

This recipe makes about 8–10 crepes, depending on the size of the pan and how thick I pour the batter. Prep takes around 5 minutes, and cooking each crepe takes about 2 minutes. Altogether, I can have a stack of crepes ready in under 30 minutes.

Variations

I sometimes sweeten the batter with a teaspoon of sugar and a splash of vanilla extract for a dessert-style crepe. For savory fillings, I leave out any sugar and pair them with sautéed mushrooms, spinach, or shredded cheese. I’ve even made chocolate crepes by adding a tablespoon of cocoa powder to the flour.

storage/reheating

I store leftover crepes in an airtight container in the fridge for up to 3 days. To reheat, I simply warm them in a non-stick skillet over medium heat for about 30 seconds per side. They can also be frozen—stacked with parchment paper between them—and stored in a freezer bag for up to 2 months.

FAQs

How thin should crepe batter be?

The batter should be thinner than pancake batter, almost like heavy cream. I find that if it’s too thick, the crepes come out more like pancakes, so I adjust with a little water or milk if needed.

Can I make the batter ahead of time?

Yes, I often make the batter the night before and refrigerate it. This helps the flour fully hydrate and results in more tender crepes.

Do I need a crepe pan?

Not at all. I use a regular non-stick skillet, and it works just fine. As long as the pan is smooth and evenly heated, it’s perfect.

Why are my crepes rubbery?

This usually happens when I overmix the batter or overcook the crepes. I mix just until smooth and cook each crepe quickly on medium heat.

How do I keep crepes warm before serving?

I stack the finished crepes on a plate and cover them with foil or a clean kitchen towel. Sometimes, I place the plate in a warm oven (around 200°F or 90°C) while I finish cooking the rest.

Conclusion

These easy crepes are one of my favorite go-to recipes when I want something simple yet special. With just a handful of ingredients and a bit of practice flipping them, I end up with a beautiful stack ready to be filled and enjoyed any time of day.