There’s something magical about crepes—thin, delicate, and endlessly versatile.
These Lotus crepes are light, buttery, and perfect for filling with anything from fruit and cream to the famous Lotus Biscoff spread.
Why You’ll Love This Recipe
Crepes are quick to make with simple pantry ingredients.
They’re soft, tender, and work for both sweet and savory fillings.
Lotus spread or cookies add a caramelized, spiced twist that feels indulgent.
They’re perfect for breakfast, brunch, or even dessert.
What You’ll Need (Ingredient Highlights)
All-purpose flour gives the crepes structure while keeping them light.
Milk creates a thin, pourable batter that spreads easily in the pan.
Eggs add richness and help the crepes hold together.
Melted butter ensures a tender bite and adds flavor.
Sugar and vanilla are optional but elevate sweet crepes beautifully.
Pro Tips Before You Start
Let the batter rest—it gives softer crepes.
Use a nonstick pan to prevent tearing.
Pour the batter quickly and swirl immediately for even thinness.
Stack cooked crepes with parchment between layers to keep them from sticking.
How to Make Crepes Lotus
Step 1 – Make the batter
Whisk flour, eggs, and salt. Slowly add milk while whisking.
Stir in butter, plus sugar and vanilla if making sweet crepes.
Step 2 – Rest the batter
Let sit for 20–30 minutes at room temperature to hydrate the flour.
Step 3 – Heat the pan
Warm a nonstick skillet over medium heat and lightly grease with butter.
Step 4 – Cook the crepes
Pour ¼ cup batter into the pan and swirl to coat thinly.
Cook until edges lift and bottom is golden.
Step 5 – Flip and finish
Flip gently, cook the other side for 30–60 seconds, then transfer to a plate.
Repeat until done.
What to Serve Them With
Spread Lotus Biscoff spread or sprinkle crushed Lotus cookies.
Fill with Nutella, bananas, or strawberries for a sweet treat.
Serve with whipped cream or a scoop of ice cream for dessert.
Variations / Substitutions
Make them savory by skipping sugar and vanilla. Fill with ham, cheese, or sautéed mushrooms.
Use almond or oat milk for a dairy-free option.
Add cocoa powder to the batter for chocolate crepes.
Storage & Leftovers
Keep leftovers stacked with parchment in the fridge for 2–3 days.
Reheat gently in a skillet or microwave.
Crepes can be frozen for up to 2 months; thaw and warm before serving.
FAQs
Can I make the batter ahead of time?
Yes, refrigerate for up to 24 hours before cooking.
Why should I let the batter rest?
It allows the flour to fully hydrate, giving softer crepes.
Do I need a special crepe pan?
No, a nonstick skillet works well.
Can I make them without eggs?
Yes, substitute with flax eggs or egg replacer, though texture may vary.
How do I keep crepes warm while cooking the rest?
Stack them on a plate covered with foil or keep in a warm oven.
Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Why are my crepes tearing?
They may be too thin or the pan too hot—adjust the batter and heat.
How do I get perfectly round crepes?
Pour batter quickly and swirl immediately to spread evenly.
Can I use plant-based milk?
Yes, almond, soy, or oat milk work fine.
What fillings go best with Lotus crepes?
Biscoff spread, crushed cookies, cream, bananas, or even a drizzle of caramel.
Final Thoughts
Crepes Lotus are elegant, versatile, and so easy to master.
Once you learn the simple technique, you’ll find endless ways to enjoy them—whether for a cozy breakfast or a decadent dessert.
