This easy crepes recipe makes crepes that are light, tender, and made with just 6 simple ingredients. Ready in less than 15 minutes, they’re perfect for breakfast, brunch, or dessert.
Crepes may look fancy, but they couldn’t be easier to make at home. With just a handful of pantry staples, you can whip up a batch of thin, delicate crepes in less than 15 minutes.
Since this recipe is so quick and easy, it’s a great option for busy mornings or special weekend brunches. These crepes are endlessly versatile, too.
Fill them with fruit and whipped cream for a sweet breakfast or drizzle with Nutella for a decadent dessert. Give this simple recipe a try, and you’ll be whipping up crepes in no time!
Ingredient notes and substitutions
- Room temperature ingredients: Using room temperature ingredients will prevent the butter from resolidifying and give you smoother batter.
- Milk: Whole milk will give you richer, softer crepes.
- Salt: If you don’t have kosher salt or sea salt, use half the amount of table salt.
How to make crepes
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Add all crepe ingredients to a blender. Blend for about 30 seconds, until smooth and combined.
Step 2: Cover blender and place in the refrigerator to chill for at least 30 minutes.
Step 3: Place an 8-inch skillet over low heat. Add ½ tablespoon butter.
Step 4: Once the butter has melted and the skillet is hot, add a few tablespoons of batter to the skillet (the thinner the crepes, the better). Tilt to swirl the batter to the edges of the pan, making it as thin as possible.
Step 5: Cook for 1-2 minutes, or just until the bottom is set. Flip and cook the other side for about 30 seconds.
Transfer cooked crepe to a large plate.
Step 6: Repeat steps 3 to 5 with the remaining batter, adding butter to the skillet between each one. If you’re worried about crepes sticking together on the plate, you can use parchment paper to separate each one.
Step 7: Serve with your favorite toppings or fillings.
Recipe Tips!
- Blending the batter: Blending the batter is the fastest, easiest way to ensure a smooth, lump-free batter.
- Resting the batter: It’s important to let the batter rest. This relaxes the gluten and allows the flour to fully absorb the liquid, giving you smoother, more tender crepes.
- Serving suggestions: Crepes can be filled with savory or sweet fillings.
- Savory: Crepes can be filled with a variety of savory fillings such as ham, eggs, and cheese or sauteed spinach and cheese.
- Sweet: Some sweet filling combinations are fresh lemon juice and granulated sugar (with a bit of fresh lemon zest for more lemon flavor); Nutella and fresh raspberries, strawberries, or sliced banana; or whipped cream (or ice cream) with fresh berries.
Storage
To store leftover crepes, let them cool to room temperature. Place a piece of parchment paper between each layer of crepes to prevent sticking.
Wrap the crepes in plastic wrap and then place in a resealable bag or airtight container. Refrigerate for up to 3 days or freeze for up to 2 months.
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Easy Crepes Recipe
Equipment
- 8-inch skillet
Ingredients
- 2 large eggs at room temperature
- 1 cup whole milk at room temperature
- ¼ teaspoon kosher salt
- 1 cup all purpose flour
- 1 tablespoon granulated sugar
- 2 tablespoons melted butter plus extra for cooking
Instructions
- Add all crepe ingredients to a blender. Blend for about 30 seconds, until smooth and combined.2 large eggs, 1 cup whole milk, ¼ teaspoon kosher salt, 1 cup all purpose flour, 1 tablespoon granulated sugar, 2 tablespoons melted butter
- Cover blender and place in the refrigerator to chill for at least 30 minutes.
- Place an 8-inch skillet over low heat.
- Add ½ tablespoon butter.
- Once the butter has melted and the skillet is hot, add a few tablespoons of batter to the skillet (the thinner the crepes, the better). Tilt to swirl the batter to the edges of the pan, making it as thin as possible.
- Cook for 1-2 minutes, or just until the bottom is set.
- Flip and cook the other side for about 30 seconds.
- Transfer cooked crepe to a large plate.
- Repeat steps 3 to 5 with the remaining batter, adding butter to the skillet between each one. If you’re worried about crepes sticking together on the plate, you can use parchment paper to separate each one.
- Serve with your favorite toppings or fillings.
Notes
- Room temperature ingredients: Using room temperature ingredients will prevent the butter from resolidifying and give you smoother batter.
- Milk: Whole milk will give you richer, softer crepes.
- Salt: If you don’t have kosher salt or sea salt, use half the amount of table salt.
- Nutrition values are estimates.
Nutrition
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