Easy Homemade Crepes Recipe: How to Make Perfect Crepes Every Time

Crepes are delicate, thin pancakes with French origins, and they can be served sweet or savory. Whether I’m filling them with Nutella and strawberries, crepes are incredibly versatile and come together with just a few pantry staples.

Why You’ll Love This Recipe

I love how simple and elegant crepes are. They can be dressed up for a special brunch or kept plain for a quick snack. The batter comes together in minutes, and with a bit of practice, cooking crepes becomes second nature. I also appreciate that I can make a big batch and freeze extras for later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Eggs
• Milk
• Water
• Butter (melted)
• Salt
• Optional: sugar and vanilla extract (for sweet crepes)

Directions

1. I start by whisking the flour and eggs together in a large mixing bowl.
2. Gradually, I add in the milk and water, stirring to combine and eliminate any lumps.
3. Then I mix in the melted butter and a pinch of salt (plus sugar and vanilla if I’m making sweet crepes).
4. I heat a lightly oiled non-stick skillet over medium-high heat.
5. Pouring about 1/4 cup of batter into the pan, I tilt the skillet in a circular motion to spread the batter evenly.
6. I cook each crepe for about 1-2 minutes on one side until it starts to brown, then flip and cook the other side for 1 more minute.
7. Once cooked, I stack the crepes on a plate and keep them warm until ready to serve.

Servings and timing

This recipe makes about 10 to 12 crepes, depending on the size of the pan. It takes around 10 minutes to prepare the batter and about 20 minutes to cook all the crepes.

Variations

• Savory crepes: I leave out the sugar and vanilla, and fill them with sautéed mushrooms, cheese, spinach.
• Sweet crepes: I love adding a bit of sugar and vanilla to the batter and filling them with jam, fruit, whipped cream, or Nutella.
• Gluten-free: I swap the flour for a gluten-free blend.
• Dairy-free: I use almond milk and a dairy-free butter alternative.
• Vegan: I replace the eggs with flax eggs and use plant-based milk and butter.

Storage/Reheating

Once the crepes have cooled, I stack them with parchment paper in between and store them in an airtight container in the refrigerator for up to 3 days. To freeze, I wrap them well and store them for up to 2 months.

To reheat, I warm them gently in a skillet over low heat or microwave them for 10-15 seconds until heated through.

FAQs

How do I keep my crepes from tearing?

I make sure the batter is smooth and the pan is hot enough. Letting the batter rest for at least 30 minutes helps too.

Do I need a special pan for crepes?

No, I use a non-stick skillet or a well-seasoned cast iron pan. A crepe pan works great if I have one, but it’s not necessary.

Can I make the batter ahead of time?

Yes, I often prepare the batter the night before and refrigerate it. I give it a quick stir before using.

Why are my crepes rubbery?

Overmixing the batter or cooking them too long can make crepes rubbery. I mix until just combined and cook until lightly golden.

Can I use whole wheat flour?

Yes, I sometimes use whole wheat flour for a heartier version. I may need to add a bit more liquid to get the right consistency.

Conclusion

Making crepes at home is easy, fun, and opens the door to endless meal possibilities. Whether I’m making a sweet brunch treat or a savory dinner wrap, crepes are always a hit. Once I master the basic technique, the fillings and toppings become a creative playground.

Easy Homemade Crepes Recipe: How to Make Perfect Crepes Every Time

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 10–12 crepes
• Category: Breakfast, Brunch, Dessert
• Method: Stovetop
• Cuisine: French

Print Recipe

Pin Recipe

---

Description

Learn how to make crepes at home with this easy, foolproof recipe. Whether you want sweet or savory crepes, this versatile French classic comes together quickly with pantry staples. Perfect for breakfast, brunch, or dessert!

---

Ingredients

• 1 cup all-purpose flour
• 2 large eggs
• 1/2 cup milk
• 1/2 cup water
• 2 tablespoons butter, melted
• 1/4 teaspoon salt
• Optional for sweet crepes: 1 tablespoon sugar, 1 teaspoon vanilla extract.

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large mixing bowl, whisk together flour and eggs.
2. Gradually add milk and water, stirring until the batter is smooth.
3. Mix in melted butter, salt, and optional sugar and vanilla for sweet crepes.
4. Heat a lightly oiled non-stick skillet over medium-high heat.
5. Pour about 1/4 cup of batter into the skillet, tilting to spread evenly.
6. Cook for 1-2 minutes or until lightly browned, flip, and cook for another minute.
7. Stack cooked crepes on a plate and keep warm until serving.

---

Notes

• Resting the batter for 30 minutes improves texture.
• For savory crepes, omit sugar and vanilla.
• Store leftovers with parchment paper between crepes.
• Reheat in a skillet or microwave before serving.
• Great for freezing – just thaw and warm when ready to use.