The Best Basic Crepe Recipe

Why You’ll Love This Recipe

This crepe recipe is foolproof and adaptable. With just a handful of basic ingredients, you can create an impressive dish that feels gourmet but is easy enough for a weekday breakfast or weekend brunch. The batter comes together quickly in a blender, and the crepes cook in just minutes. Best of all, they can be made ahead of time and customized to suit any filling or flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Eggs
• Whole milk
• Water
• Unsalted butter (melted)
• Salt
• Optional: vanilla extract or sugar (for sweet crepes)

Directions

1. Make the batter: In a blender, combine the flour, eggs, milk, water, melted butter, and salt. Blend until smooth, about 20–30 seconds. For sweet crepes, add vanilla extract and a tablespoon of sugar. Let the batter rest for at least 30 minutes at room temperature or refrigerate for up to 24 hours.
2. Preheat your pan: Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter or oil.
3. Cook the crepes: Pour about ¼ cup of batter into the center of the pan. Immediately swirl to spread the batter into a thin, even layer.
4. Flip and finish: Cook for about 1–2 minutes, or until the edges lift and the bottom is lightly golden. Flip and cook the other side for 30–60 seconds. Transfer to a plate and repeat with remaining batter.
5. Serve: Stack the crepes and cover with a towel to keep warm. Fill and serve with your favorite sweet or savory ingredients.

Servings and timing

This recipe makes about 10–12 crepes.
Preparation time: 10 minutes
Resting time: 30 minutes (recommended)
Cook time: 20 minutes
Total time: 1 hour (including resting)

Variations

• Sweet crepes: Add 1 tablespoon of sugar and ½ teaspoon of vanilla extract to the batter. Fill with fruit, Nutella, jam, or whipped cream.
• Savory crepes: Omit sugar and vanilla. Fill with cheese, ham, sautéed vegetables, or eggs.
• Gluten-free: Use a gluten-free flour blend designed for baking.
• Dairy-free: Substitute dairy-free milk and use plant-based butter or oil.
• Herbed crepes: Add fresh chopped herbs or grated cheese to the batter for extra flavor.

Storage/Reheating

Store cooked crepes in a stack wrapped in plastic wrap or foil in the refrigerator for up to 3 days.
To reheat, warm in a skillet over low heat for about 30 seconds per side or microwave in a damp paper towel for 15–20 seconds.
Crepes can also be frozen: place parchment between each crepe, wrap tightly, and freeze for up to 2 months. Thaw in the fridge or at room temperature before reheating.

FAQs

Why does the batter need to rest?

Resting helps the flour fully hydrate and allows the gluten to relax, resulting in more tender crepes.

Can I make the batter ahead of time?

Yes, you can make the batter up to 24 hours in advance. Store it in the refrigerator and stir before using.

Do I need a crepe pan?

No, a non-stick skillet works just fine. A crepe pan helps with shape, but it’s not essential.

Why are my crepes tearing?

The batter might be too thick or the pan may not be hot enough. Adjust the batter consistency and ensure your pan is well-heated.

Can I freeze crepes?

Yes. Layer parchment paper between crepes, wrap tightly, and freeze for up to 2 months.

What’s the best way to flip a crepe?

Use a thin spatula and gently loosen the edges before flipping. You can also use your fingers carefully for more control.

Can I use alternative flours?

Yes, buckwheat flour is a popular choice for savory crepes, and there are gluten-free blends available too.

Are crepes supposed to be crispy or soft?

They should be soft and pliable, not crispy—unless you’re intentionally making a crispy version.

How do I keep crepes warm while cooking the rest?

Stack them on a plate and cover with a clean kitchen towel or keep in a low (200°F or 95°C) oven.

Can I make mini crepes?

Yes, simply use less batter per crepe and swirl quickly to create a smaller circle.

Conclusion

The Best Basic Crepe Recipe is a must-have in your cooking repertoire. With just a few ingredients and a simple method, you can enjoy a versatile, elegant dish that works for breakfast, brunch, lunch, or dessert. Whether you go sweet or savory, these crepes are guaranteed to impress and satisfy.

The Best Basic Crepe Recipe

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This foolproof Basic Crepe Recipe yields light, thin, and tender crepes that are perfect for sweet or savory fillings. Made with simple pantry staples, they come together quickly and are endlessly customizable.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Yield: 10–12 crepes
• Category: Breakfast, Brunch, Dessert
• Method: Stovetop
• Cuisine: French
• Diet: Vegetarian

Ingredients

• 1 cup all-purpose flour
• 2 large eggs
• 1/2 cup whole milk
• 1/2 cup water
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon salt
• Optional: 1 tablespoon sugar and 1/2 teaspoon vanilla extract for sweet crepes

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Instructions

1. In a blender, combine flour, eggs, milk, water, melted butter, and salt (plus sugar and vanilla if making sweet crepes). Blend until smooth, about 20–30 seconds.
2. Let the batter rest for at least 30 minutes at room temperature, or refrigerate up to 24 hours.
3. Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter or oil.
4. Pour about 1/4 cup of batter into the center of the pan and immediately swirl to spread into a thin, even layer.
5. Cook for 1–2 minutes, until the edges lift and the bottom is lightly golden. Flip and cook for another 30–60 seconds.
6. Transfer to a plate and repeat with remaining batter, stacking crepes and covering with a towel to keep warm.
7. Fill and serve with your favorite sweet or savory toppings.

Notes

• Resting the batter ensures tender crepes by allowing the gluten to relax and flour to hydrate.
• Use a non-stick skillet if you don’t have a crepe pan.
• For gluten-free crepes, use a 1:1 gluten-free flour blend.
• To freeze, layer crepes with parchment paper, wrap tightly, and freeze for up to 2 months.
• Adjust batter thickness with a little more water if it’s too thick.

Nutrition

• Serving Size: 1 crepe
• Calories: 110
• Sugar: 1g
• Sodium: 90mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 55mg