Why You’ll Love This Recipe
Crepes are endlessly adaptable and can be customized to suit any craving. They’re lighter than pancakes yet equally satisfying, and they can be prepared ahead of time for effortless entertaining. Once you master the basic batter, you’ll have a go-to recipe that works for any meal or occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Eggs
- Milk
- Water
- Butter, melted
- Sugar (for sweet crepes)
- Salt
- Vanilla extract (optional, for sweet crepes)
Directions
- Make the batter:
- In a blender or mixing bowl, combine flour, eggs, milk, water, melted butter, sugar (if using), and a pinch of salt.
- Blend or whisk until smooth and free of lumps.
- Let the batter rest for at least 30 minutes at room temperature (or refrigerate for up to 24 hours) to relax the gluten.
- Cook the crepes:
- Heat a nonstick skillet or crepe pan over medium heat and lightly grease with butter.
- Pour about ¼ cup of batter into the pan, tilting and swirling to coat the surface evenly.
- Cook for 1–2 minutes, until the edges lift slightly and the bottom is golden.
- Flip carefully and cook for another 30 seconds on the other side.
- Transfer to a plate and repeat with the remaining batter, stacking crepes with parchment or wax paper between them.
- Serve:
- Fill and fold the crepes with your favorite fillings — sweet or savory — and enjoy warm.
Servings and timing
This recipe makes about 12 crepes, serving 4 to 6 people. Preparation takes around 10 minutes, resting the batter takes 30 minutes, and cooking takes about 15 minutes. The total time is approximately 55 minutes.
Variations
- Sweet Crepes: Fill with Nutella, fresh berries, whipped cream, or lemon and sugar.
- Savory Crepes: Use less sugar and fill with ham, cheese, spinach, or mushrooms.
- Chocolate Crepes: Add 2 tablespoons of cocoa powder to the batter.
- Gluten-Free Crepes: Substitute with a gluten-free flour blend or buckwheat flour.
- Vegan Crepes: Replace milk with almond milk and use plant-based butter and egg substitute.
Storage/Reheating
Store leftover crepes in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. To reheat, warm each crepe in a skillet over low heat for about 30 seconds per side or microwave for 10–15 seconds until pliable. Separate layers with parchment paper to prevent sticking.
FAQs
1. What’s the difference between crepes and pancakes?
Crepes are thinner, lighter, and have no leavening agent like baking powder, making them more delicate than pancakes.
2. Can I make crepe batter ahead of time?
Yes, the batter can rest in the refrigerator for up to 24 hours — in fact, resting improves the texture.
3. Why do my crepes tear?
The pan may be too hot, or the batter too thick. Adjust the heat and add a bit more milk if needed.
4. Do I need a special pan to make crepes?
No, a nonstick skillet works perfectly fine.
5. How do I keep crepes warm while cooking the rest?
Stack cooked crepes on a plate, cover with foil, and keep them in a low oven (200°F / 95°C).
6. Can I make crepes without a blender?
Yes, whisk the ingredients well until smooth — just make sure there are no lumps.
7. How do I prevent crepes from sticking?
Use a well-seasoned or nonstick pan and a small amount of butter before each crepe.
8. Can I make savory and sweet crepes from the same batter?
Yes, simply omit or reduce the sugar and vanilla for savory versions.
9. How thick should crepe batter be?
It should be thin, similar to heavy cream. If it’s too thick, whisk in more milk or water.
10. What are some classic French crepe fillings?
For sweet: Nutella and banana, lemon and sugar, or jam. For savory: ham and cheese, smoked salmon and cream cheese, or ratatouille.
Conclusion
Crepes are a timeless dish that brings a touch of French elegance to any table. With their light, tender texture and endless filling possibilities, they’re perfect for breakfast, brunch, or dessert. Once you master the basic technique, you’ll find yourself making these versatile treats again and again — simple, delicious, and always impressive.
PrintCrepes
Delicate, thin French-style pancakes that can be enjoyed with either sweet or savory fillings. Soft, buttery, and versatile, these crepes are perfect for breakfast, brunch, or dessert — elegant yet easy to make at home.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 12 crepes (serves 4–6)
- Category: Breakfast, Brunch, Dessert
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 2 tablespoons melted butter
- 1 tablespoon sugar (optional, for sweet crepes)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional, for sweet crepes)
Instructions
- Make the batter: In a blender or mixing bowl, combine flour, eggs, milk, water, melted butter, sugar (if using), salt, and vanilla (if using). Blend or whisk until smooth and lump-free. Let the batter rest for at least 30 minutes at room temperature or refrigerate for up to 24 hours.
- Cook the crepes: Heat a nonstick skillet or crepe pan over medium heat and lightly grease with butter. Pour about 1/4 cup of batter into the pan, swirling to coat evenly. Cook 1–2 minutes until edges lift and bottom is golden. Flip and cook 30 seconds more. Transfer to a plate and repeat with remaining batter, stacking crepes with parchment between layers.
- Serve: Fill and fold with desired fillings — sweet or savory — and enjoy warm.
Notes
- Letting the batter rest helps create tender, flexible crepes.
- If crepes tear, your pan may be too hot or batter too thick — add more milk if needed.
- Use less sugar for savory versions.
- Keep cooked crepes warm in a 200°F (95°C) oven covered with foil.
- Store crepes between parchment sheets to prevent sticking.
Nutrition
- Serving Size: 2 crepes
- Calories: 160
- Sugar: 3g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 100mg
