This easy crepe recipe comes together with 8 simple ingredients and yields thin, tender pancakes with crisp edges. Delicious with your favorite fillings!
Learn how to make crepes! This easy crepe recipe calls for 8 basic ingredients you likely have in your pantry already. The batter comes together in a blender and cooks in a regular nonstick skillet. These delicate French pancakes might seem intimidating to make at home, but trust me—with this simple recipe, you can absolutely pull them off.
I started making crepes with my son Ollie after taking a trip to Paris last fall. For something that feels fancy, they’re a surprisingly fun thing to cook with kids, and they’ve since become one of our favorite weekend breakfasts. Ollie helps measure the ingredients, pour the batter into the pan, and decide what toppings or fillings we should use. (Fresh berries and powdered sugar are two regular picks.)
Crepe Recipe Ingredients
I loosely adapted this recipe from my Dutch baby and popover recipes. Finding the batter too eggy at first, I gradually tweaked it to have more flour for structure and more liquid so that the crepes spread evenly in the pan. Now, they rival the ones we remember from Paris.
We typically enjoy these with sweet fixings, but you could use this recipe to make savory crepes too. Just omit the sugar and vanilla!
Here’s what you’ll need to make this easy crepe recipe:
- All-purpose flour – It gives the batter structure. Spoon and level it to avoid packing too much into your measuring cup.
- Eggs – They bind the crepes together, making them flexible enough to roll and fold.
- Milk and water – For moisture. I found that using all milk in this recipe made the crepes too thick and heavy. Adding some water to the batter loosens it and helps the crepes turn out super-thin and delicate. Feel free to use any type of milk here. Whole milk and 2% both work well, as does non-dairy milk.
- Melted butter – For richness and buttery flavor. You’ll use some in the batter and more for cooking the crepes.
- Granulated sugar – Just 1 tablespoon. These crepes are only lightly sweet on their own.
- Vanilla extract – For warm depth of flavor. Skip it if you’re using savory fillings or toppings.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Crepes
This crepe recipe has three parts:
- Making the batter
- Letting it rest
- Cooking the crepes
1. The batter is easy to make in the blender. Blend everything except the flour first, then add the flour and blend until smooth. Similar to how you should avoid overmixing pancake or muffin batter, you want to blend the flour as little as possible here. If you overwork it, it will develop the gluten in the flour, making the crepes rubbery. Don’t have a blender? Feel free to make the batter in a large bowl with a whisk.
2. Let the batter rest. I like to stick it in the fridge for at least 30 minutes and up to 1 day. This allows the liquid ingredients to hydrate the flour and gives the gluten time to relax.
3. Finally, cook the crepes. Heat a medium nonstick skillet (I use this 10.5-inch one) over medium-low heat. When it’s hot, brush it with a little butter and pour 1/4 cup batter into the pan.
Immediately tilt the pan so the batter spreads into a thin circle that coats the bottom. Cook for 1 to 2 minutes, or until the edges are lightly brown, then flip the crepe and cook until browned on both sides.
Repeat with the remaining batter, and enjoy!
Recipe Tips
- Tilt the pan as soon as you can. If you wait too long after adding the batter, it will have already set, and it won’t spread into a thin circle that will yield a perfect crepe. Add the batter, then tilt right away!
- Butter the pan between crepes. It adds great flavor, helps the edges brown, and—most importantly—prevents the crepes from sticking!
- Adjust the heat as needed. Just like when I make pancakes or French toast, I find that I need to reduce the heat after cooking my first one or two crepes. As my pan starts to hold residual heat, the edges brown faster than the middles cook through. If you notice that happening, reduce the heat to low.
- Stack the crepes as you cook. Layer one on top of the other on a large plate. This will keep them warm and pliable until you eat.
Crepe Filling and Topping Ideas
You can take this crepe recipe in a sweet or savory direction for breakfast, brunch, dinner, or dessert! Here are a few toppings and fillings we love:
Topping and filling ideas for sweet crepes:
Savory options:
Let me know what combinations you try!
Make-Ahead and Storage Tips
These homemade crepes are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop.
If you’d like to get ahead on this recipe, I recommend making the batter a day in advance. Store it in the refrigerator until you’re ready to cook.
Crepe Recipe
Serves 8
This crepe recipe is easy to make with 8 simple ingredients and basic equipment—no special crepe pan required. Perfect for breakfast, dinner, or dessert, these thin pancakes have tender, delicate middles and buttery, crisp edges. Make sure to let the batter rest for at least 30 minutes (or overnight) before cooking for the best taste and texture.
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In a blender, place the eggs, milk, water, butter, sugar, vanilla, and salt. Blend until smooth, then add the flour and blend again until combined. Chill the batter in the refrigerator for at least 30 minutes and up to overnight.
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Check the consistency of the crepe batter. It should have a thick runny consistency and be easy to pour. If it’s too thick, add water, 1 tablespoon at a time, as needed to loosen it.
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Heat a medium nonstick skillet** over medium-low heat and brush lightly with butter. Pour ¼ cup of the crepe batter into the skillet and immediately tilt the pan to evenly coat the bottom with a thin circle of batter. Cook for 1 to 2 minutes, or until the edges become lightly crisp and the crepe is lightly golden brown underneath. Flip and cook for 1 minute, or until lightly golden brown on both sides. Reduce the heat to low if the crepe is browning too quickly.
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Remove from the pan and repeat with the remaining batter, brushing the pan with more butter in between crepes. Stack cooked crepes on a large plate until ready to serve.
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Serve with desired toppings and/or fillings. Find serving suggestions in the blog post above.
**A note on pan size: I make this recipe in a 10- or 10.5-inch skillet. If your pan is smaller, use less batter for each crepe.
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