Introduction

Basic crepes are one of those “simple but impressive” recipes that instantly upgrade breakfast or dessert without requiring fancy ingredients. Think of crepes as ultra-thin pancakes: soft, lightly buttery, and flexible enough to wrap around anything from fruit and yogurt to chocolate spread or savory fillings.

This version uses a straightforward batter—flour, eggs, milk, water, melted butter, and salt—so you can make crepes anytime with pantry staples. The batter whisks together fast, and once your pan is hot, each crepe cooks in just a couple of minutes. The key is technique: swirl the pan quickly to spread the batter into a thin circle, let it set, flip, and repeat. After a few crepes, you’ll feel like a pro.

Crepes are also a fantastic “build-your-own” meal. Serve a stack with sweet toppings for brunch, or fill them with eggs, cheese, and veggies for a light dinner. They’re flexible, budget-friendly, and perfect for entertaining because everyone can customize their own.

Why You’ll Love This Recipe

• Super simple ingredients: No special flour, no unusual tools—just everyday staples.

• Quick to cook: Crepes cook faster than pancakes once your pan is hot.

• Great texture: Tender, thin, and pliable—perfect for folding and filling.

• Endless options: Sweet, savory, healthy, indulgent—crepes do it all.

Equipment

• Large nonstick skillet or crepe pan (10–12 inch works well)

• Mixing bowl

• Whisk (or blender for extra smooth batter)

• Measuring cups and spoons

• Small ladle or 1/4 cup measure (for portioning batter)

• Thin spatula (for flipping)

• Paper towel (for oiling the pan lightly)

Ingredients

Main Ingredients

• 1 cup all-purpose flour

• 2 large eggs

• 1/2 cup milk

• 1/2 cup water

• 2 Tbsp melted butter (plus more for the pan if needed)

• 1/4 tsp salt

Optional Ingredients

• 1 tsp vanilla extract (for sweet crepes)

• 1–2 tsp sugar (for dessert crepes)

• 1 tsp lemon zest (bright, fresh flavor)

• Cinnamon pinch (warm spice for sweet fillings)

• For savory crepes: add black pepper and swap water for more milk if you want richer flavor

Instructions

Step 1: Preparation

1. Melt the butter and let it cool slightly so it doesn’t “cook” the eggs when added.

2. If you have time, let the batter rest for 10–20 minutes (optional). Resting helps flour hydrate and can make crepes more tender and easier to swirl.

Step 2: Mixing / Assembling

1. In a large bowl, whisk flour and eggs together until you get a thick paste.

2. Gradually whisk in the milk and water. Add slowly to prevent lumps.

3. Whisk in melted butter and salt until smooth.

4. If you see lumps, strain the batter through a fine mesh sieve or blend for 10–15 seconds.

Step 3: Cooking

1. Heat a lightly oiled skillet over medium-high heat.

2. Pour about 1/4 cup batter into the hot pan, immediately lifting and swirling to spread it into a thin 7–8 inch circle.

3. Cook until the bottom looks lightly browned and the edges start to lift, about 2 minutes.

4. Loosen with a spatula, flip, and cook the second side about 1 minute more.

5. Transfer to a plate and repeat with remaining batter. Lightly oil the pan as needed.

Step 4: Resting / Finishing

1. Serve warm right away, or stack crepes with a small piece of parchment between them if holding.

2. Fill or top as desired: fruit, yogurt, jam, chocolate, whipped cream, or savory fillings.

Tips & Notes

• Best texture: Don’t overcook—crepes should be tender, not crisp like a cracker (unless you want them that way).

• Pan heat is everything: First crepe is often a “test crepe.” Adjust heat so it browns lightly, not too fast.

• Swirl fast: Pour and swirl immediately—batter sets quickly once it hits the hot pan.

• Lumps fix: Gradual liquid addition prevents lumps, but blending/straining makes it perfect.

• Common mistake: Using too much batter makes thick, pancake-like crepes. Stick to about 1/4 cup.

Variations

Ingredient Variations

• Whole wheat: Replace 1/3 of the flour with whole wheat for a nuttier crepe.

• Richer crepes: Use all milk instead of water for a more tender, dessert-style crepe.

• Chocolate crepes: Replace 2 Tbsp flour with cocoa powder and add 1 Tbsp sugar.

Dietary Variations

• Vegetarian: As written.

• Gluten-free: Use a 1:1 gluten-free flour blend (resting batter helps).

• Dairy-free: Use plant milk and dairy-free melted butter or neutral oil.

Storage & Make-Ahead

• How to store leftovers: Cool completely, then store stacked with parchment between crepes.

• Refrigerator duration: Up to 3 days.

• Freezer instructions: Freeze with parchment between crepes for up to 2 months.

• Make-ahead tips: Batter can be made ahead and refrigerated for up to 24 hours. Stir well before cooking.

Serving Suggestions

Sweet Ideas

• Lemon + powdered sugar

• Nutella + banana

• Blueberries + yogurt + honey

• Jam + whipped cream

• Cinnamon apples + caramel drizzle

Savory Ideas

• Scrambled eggs + cheese + spinach

• Turkey + cheese + Dijon

• Sautéed mushrooms + garlic + herbs

• Smoked salmon + cream cheese + dill

Time Breakdown

• Preparation Time: 10 minutes

• Cooking Time: 20 minutes

• Baking Time: —

• Chilling Time: 10–20 minutes (optional)

• Rising Time: —

• Total Time: 30 minutes

• Servings: 8

Nutritional Information (Per Serving)

(Approximate, per crepe without toppings.)

• Calories: ~110

• Protein: ~4 g

• Carbohydrates: ~13 g

• Fat: ~5 g

• Sodium: ~120 mg

Frequently Asked Questions

Can I use leftovers or substitutions?

Yes. Swap part of the milk with water, use plant milk, or add vanilla/sugar for sweeter crepes. If batter seems thick, add 1–2 Tbsp water to thin it.

Can I make this recipe ahead of time?

Absolutely. Make batter up to 24 hours ahead and refrigerate. Cooked crepes store well for a few days and reheat quickly.

How do I reheat it properly?

Warm crepes in a dry skillet for about 15–20 seconds per side, or microwave in short bursts (stacked with a damp paper towel).

Can I freeze this recipe?

Yes. Freeze crepes with parchment between them. Thaw in the fridge or on the counter, then warm briefly in a skillet.

Conclusion

Once you master basic crepes, you unlock countless breakfast and dessert possibilities. This recipe is fast, simple, and incredibly flexible—perfect for cozy mornings, brunch with friends, or a quick sweet treat after dinner. Pick your toppings, fold, roll, and enjoy!