Crepes are the ultimate in versatility—thin, delicate, and perfect for filling with a variety of sweet or savory ingredients. Whether I’m in the mood for a simple breakfast, a delightful brunch, or even a dessert, this easy crepe recipe hits the spot. The batter is simple to make, and the results are light and delicious every time. Plus, I can personalize them to suit any flavor I’m craving, from a light dusting of powdered sugar to a hearty filling of sautéed veggies and cheese.
Ingredients
1 cup all-purpose flour
2 large eggs
1 1/4 cups milk
2 tablespoons melted butter
1/4 teaspoon salt
1 tablespoon sugar (optional, for sweet crepes)
Butter or oil for frying
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a mixing bowl, I whisk together the flour, eggs, milk, melted butter, salt, and sugar (if I’m making sweet crepes) until the batter is smooth. The batter should be thin and pourable.
I let the batter rest for about 30 minutes. This allows the flour to hydrate and the bubbles to dissipate, ensuring the crepes turn out perfect.
While the batter rests, I heat a non-stick skillet or crepe pan over medium heat. I lightly grease the pan with butter or oil.
When the pan is hot, I pour about 1/4 cup of batter into the center. I tilt and swirl the pan to spread the batter evenly over the bottom.
I cook the crepe for 1-2 minutes, or until the edges begin to lift and the bottom turns golden brown.
Then I carefully flip the crepe using a spatula and cook it for another 30 seconds to 1 minute on the other side.
I remove the crepe from the pan and place it on a plate. I repeat with the remaining batter, greasing the pan as needed.
Once done, I serve the crepes immediately with my favorite toppings, such as fresh fruit, whipped cream, or Nutella for sweet crepes, or sautéed vegetables and cheese for savory crepes.
Servings and Timing
Servings: 6-8 crepes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Calories: 90 kcal per crepe
Variations
Sweet Crepes: Add a tablespoon of sugar to the batter and top with sweet fillings like Nutella, fruit, or whipped cream.
Savory Crepes: Omit the sugar and fill the crepes with sautéed vegetables, cheese, ham, or eggs for a hearty meal.
Gluten-Free Crepes: Swap the all-purpose flour for a gluten-free flour blend to make these crepes gluten-free.
Vegan Crepes: Use a non-dairy milk like almond milk and substitute the eggs with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) to make these crepes vegan-friendly.
Storage/Reheating
I love how well these crepes store! I can keep leftovers in an airtight container in the refrigerator for up to 2-3 days. When I’m ready to enjoy them again, I simply reheat them in a skillet over low heat for about 1 minute on each side, or I can microwave them for about 10-15 seconds if I’m in a rush.
FAQs
How do I keep the crepes from sticking to the pan?
The key is to make sure the pan is well-greased, and to cook the crepes on medium heat. I lightly grease the pan with butter or oil before adding each new batch of batter.
Can I make the crepe batter in advance?
Yes, I can prepare the batter up to 24 hours in advance. Just store it in an airtight container in the refrigerator and let it come to room temperature before using.
Why do I need to let the batter rest?
Letting the batter rest for about 30 minutes helps the flour fully hydrate and allows the air bubbles to settle, ensuring a smooth and even crepe texture when cooked.
How can I make the crepes thinner?
If I want my crepes extra thin, I can add a little more milk to the batter to make it even more pourable.
Can I freeze crepes for later?
Yes, I can stack the crepes with parchment paper between each one and store them in a freezer-safe bag. They’ll keep in the freezer for up to 2 months. To reheat, I can thaw them and warm them in a skillet or microwave.
Conclusion
Making these classic crepes is so easy, and the results are always delicious. Whether I’m preparing them for a leisurely breakfast, a satisfying brunch, or a sweet dessert, they’re sure to impress. I love how versatile this recipe is, as I can easily customize the fillings to suit whatever I’m in the mood for. Plus, with minimal ingredients and just a few simple steps, I can enjoy homemade crepes in no time!
📖 Recipe:
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Basic Crepes
- Total Time: 25 minutes
- Yield: 6-8 crepes
- Diet: Vegetarian
Description
Crepes are a versatile dish, perfect for both sweet and savory fillings. This easy recipe results in thin, delicate crepes that can be customized to suit any flavor.
Ingredients
1 cup all-purpose flour
2 large eggs
1 1/4 cups milk
2 tablespoons melted butter
1/4 teaspoon salt
1 tablespoon sugar (optional, for sweet crepes)
Butter or oil for frying
Instructions
- In a mixing bowl, whisk together the flour, eggs, milk, melted butter, salt, and sugar (if making sweet crepes) until smooth. The batter should be thin and pourable.
- Let the batter rest for about 30 minutes to allow the flour to hydrate and the bubbles to dissipate.
- Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter into the center of the hot pan and tilt it to spread the batter evenly.
- Cook the crepe for 1-2 minutes or until the edges lift and the bottom turns golden brown.
- Carefully flip the crepe with a spatula and cook for another 30 seconds to 1 minute on the other side.
- Remove the crepe from the pan and place on a plate. Repeat with the remaining batter, greasing the pan as needed.
- Serve the crepes immediately with desired toppings like fresh fruit, whipped cream, Nutella, sautéed vegetables, or cheese.
Notes
Sweet Crepes: Add 1 tablespoon sugar to the batter and top with Nutella, fruit, or whipped cream.
Savory Crepes: Omit sugar and fill with sautéed vegetables, cheese, ham, or eggs.
Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.
Vegan: Substitute with almond milk and a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of eggs and dairy.
Store leftovers in an airtight container in the fridge for up to 2-3 days.
Freeze crepes by stacking with parchment paper and storing in a freezer-safe bag for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Pan-Frying
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 90 kcal
- Sugar: 1g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
