Easy Homemade Crepes

Whip up a stack of silky, delicate Easy Homemade Crepes with just a few pantry staples and a nonstick skillet! Whether you’re craving something sweet like strawberries and Nutella, or savory with ham and cheese, this crepe recipe is your ultimate blank canvas. Don’t worry—there’s no fancy crepe pan needed. These thin, French-style pancakes come together in minutes and make any breakfast, brunch, or dessert feel extra fancy (with minimal effort, of course!).

Why You’ll Love These Crepes

• Made with Simple Ingredients – Just flour, milk, eggs, butter, and a pinch of salt.
• Perfectly Thin and Tender – Soft, buttery edges with just enough chew.
• Endlessly Customizable – Fill them with sweet fruits or go savory with cheese and veggies.
• Quick to Make – The batter takes 5 minutes and cooks in under 2 per crepe.
• Freezer-Friendly – Great for meal prepping breakfast or brunch in advance.

Ingredients

For the Crepe Batter

• All-Purpose Flour – Provides the structure for the crepes. Sifted for a smooth batter.
• Large Eggs – Binds the batter and helps create the flexible, thin texture.
• Whole Milk – Adds richness and keeps the crepes tender. You can also use 2%.
• Water – Helps thin the batter just enough for a delicate crepe.
• Unsalted Butter (melted) – Infuses the crepes with buttery flavor and helps them release from the pan.
• Salt – Just a pinch to balance the flavors and enhance the crepe.
• Vanilla Extract (optional) – Perfect for sweet crepes. Skip for savory.
• Granulated Sugar (optional) – Just a little if you’re making sweet crepes.

For Cooking

• Additional Butter or Nonstick Spray – To coat the skillet between crepes and get that golden edge.

Optional Fillings

• Sweet Options: Nutella, strawberries, bananas, whipped cream, jam, lemon curd, or cinnamon sugar.
• Savory Options: Ham and cheese, sautéed mushrooms, spinach and feta, or scrambled eggs and herbs.

Instructions

1. Make the Batter

In a large mixing bowl, whisk together the eggs and milk. Add in the melted butter, water, vanilla (if using), sugar (if using), and salt. Slowly whisk in the flour until the batter is smooth and lump-free. You can also blend everything in a blender for 15-20 seconds.

2. Let the Batter Rest

Cover the bowl and let the batter rest for at least 30 minutes at room temperature—or refrigerate for up to 24 hours. This relaxes the gluten and leads to softer crepes.

3. Heat the Skillet

Preheat a nonstick skillet or crepe pan over medium heat. Lightly grease with butter or nonstick spray.

4. Cook the Crepes

Pour about ¼ cup of batter into the center of the pan. Immediately lift and tilt the pan in a circular motion to spread the batter evenly into a thin layer. Cook for about 1–2 minutes, until the edges begin to lift and lightly brown. Flip with a spatula and cook the other side for 30–45 seconds.

5. Fill and Serve

Transfer crepes to a plate and cover loosely with foil to keep warm. Fill with your favorite toppings, fold or roll them, and serve with a sprinkle of powdered sugar, syrup, or savory garnishes.

Nutrition Facts

Serving Size: 1 crepe (unfilled) Calories: 110 Sugar: 1g Sodium: 70mg Fat: 5g Saturated Fat: 3g Unsaturated Fat: 1.5g Trans Fat: 0g Carbohydrates: 12g Fiber: 0.5g Protein: 3.5g Cholesterol: 45mg

Prep & Cook Time

Prep Time: 10 minutes Cook Time: 15 minutes Rest Time: 30 minutes (optional but recommended) Total Time: 25–45 minutes Yield: About 10–12 crepes

Storage & Reheating

• Fridge: Store cooled crepes stacked between parchment paper in an airtight container for up to 3 days.
• Freezer: Freeze the stack (with paper between each) in a zip-top bag for up to 2 months.
• Reheat: Gently warm in a skillet or microwave. No need to thaw frozen crepes—just warm directly.

Tips for Perfect Crepes

• Use a blender or fine mesh sieve to ensure your batter is lump-free.
• Resting the batter helps improve texture—don’t skip it if you have the time!
• Nonstick pans or seasoned crepe pans work best.
• Don’t overfill! A little filling goes a long way.
• Keep the skillet temperature consistent—not too hot or they’ll cook unevenly.

FAQs

Q1: Can I make crepe batter ahead of time? Yes! The batter can be made the night before and stored in the fridge. Q2: Why are my crepes tearing or sticking? The pan might be too hot, or it may not be greased enough. Be sure to use a nonstick pan and re-grease between crepes. Q3: Can I use almond or oat milk? Yes, though they may result in slightly different textures. Full-fat options work best. Q4: Are crepes gluten-free? Not by default, but you can substitute with a gluten-free all-purpose flour blend. Q5: What’s the difference between crepes and pancakes? Crepes are thinner, don’t use leavening (like baking powder), and are more flexible for rolling or folding. Q6: Do I need a special crepe pan? Nope! A good nonstick skillet works perfectly. Q7: Can I make savory and sweet crepes with the same batter? Yes! Just leave out the sugar and vanilla if you’re planning to go savory. Q8: Can I double the recipe? Absolutely. Double everything and store leftovers in the freezer for easy meals. Q9: How thin should the batter be? It should be thinner than pancake batter—similar to heavy cream in consistency. Q10: Can I fill crepes before storing them? It’s best to store crepes plain and fill them fresh to prevent sogginess.

Conclusion

Whether it’s Sunday brunch or a weekday treat, Easy Homemade Crepes are always a good idea. They’re elegant, versatile, and shockingly simple. Once you’ve made them a few times, you’ll find yourself reaching for this recipe every time a craving hits. Now go get flipping! Print