There’s something timeless about a stack of warm, golden crepes.
Soft, thin, and versatile, they’re perfect for sweet or savory fillings.
This easy crepe recipe is simple, foolproof, and always a crowd-pleaser.
Why You’ll Love This Recipe
The batter comes together quickly in a blender.
Crepes cook in minutes and can be filled with endless options.
This recipe makes a large batch—perfect for gatherings or meal prep.
They’re light, thin, and beautifully golden every time.
What You’ll Need (Ingredient Highlights)
Eggs add richness and structure to the crepe batter.
Milk keeps the batter smooth and thin for perfect texture.
Flour provides the base, creating delicate but sturdy crepes.
Melted butter enriches the flavor and prevents sticking.
Sugar adds a touch of sweetness, balancing both sweet and savory fillings.
Pro Tips Before You Start
Rest the batter for at least 20 minutes so the flour fully hydrates.
Use a nonstick crepe pan or well-seasoned skillet for best results.
Brush the pan with butter lightly to prevent greasy spots.
Swirl quickly after pouring so the batter spreads thin and even.
How to Make Crepes Easy
Step 1 – Blend the batter
Combine eggs, milk, flour, melted butter, sugar, and salt in a blender.
Blend until smooth, then rest the batter for 20 minutes.
Step 2 – Heat the pan
Warm a crepe pan or large skillet over medium heat.
Lightly brush with melted butter.
Step 3 – Pour and swirl
Pour batter into the pan and swirl immediately in a circular motion to coat the bottom thinly.
Step 4 – Cook and flip
Cook until edges lift, about 1 minute.
Flip and cook the other side for 30–45 seconds.
Step 5 – Repeat and stack
Continue until all batter is used, brushing the pan with butter as needed.
Stack crepes on a board or plate to cool slightly.
What to Serve Them With
Fill with Nutella and bananas for a sweet treat.
Serve with ham and cheese for a savory option.
Top with berries and whipped cream for a classic pairing.
Variations / Substitutions
Make buckwheat crepes for a gluten-free version.
Swap sugar with honey or maple syrup.
Add cocoa powder for chocolate crepes.
Storage & Leftovers
Store cooled crepes in the fridge, wrapped, for up to 3 days.
Freeze with parchment between layers for up to 2 months.
Reheat in a skillet or microwave before serving.
FAQs
Can I make the batter ahead of time?
Yes, refrigerate it overnight and stir before cooking.
Why do my crepes tear easily?
They may be too thin or flipped too early—wait until edges lift before turning.
Do I need a special crepe pan?
A nonstick skillet works fine, though crepe pans make it easier.
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 savory crepes with this batter?
Yes, just reduce or omit the sugar.
What’s the secret to thin crepes?
A thin batter and quick swirling motion spread it evenly.
Why are my crepes rubbery?
They may be overcooked—keep the heat moderate and cooking time short.
Can I freeze crepes?
Yes, layer with parchment and freeze in a zip bag.
How do I reheat frozen crepes?
Thaw in the fridge and warm in a pan or microwave.
What fillings work best?
Sweet options like fruit, chocolate, or jam, and savory ones like cheese, mushrooms, or ham.
Final Thoughts
These easy crepes are thin, light, and endlessly versatile.
Whether filled with something sweet or savory, they’ll quickly become a family favorite.
