Grab this basic crepes recipe to make a delicious stack of easy homemade crepes and serve them for breakfast, lunch, or dinner. Use a specialty crepe pan or a nonstick pan. The choice is yours!
Basic crêpes recipe
Do you want to make perfect crêpes every time? This guide has all the tips and tricks you need.
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Crêpes are like thin, fancy pancakes, and if you have ever had French crepes, you know how good they are. If you're a fan, you'll love this.
And if you're in the mood for something a little different, my favorite weekend treat is a Dutch Baby pancake. Grab the recipe and make it for your next cozy breakfast at home.
Why you should try this recipe
- This crepe recipe is super simple: just flour, eggs, milk, a pinch of salt, and a little melted butter.
- No need to grease the pan, and the crepes won't stick. It's the perfect base for sweet or savory fillings.
- You can make them anytime; no special occasion needed.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Flour: All-purpose flour gives crepes their structure.
- Salt: Adds flavor to the batter and cooked crepes.
- Eggs: Use large eggs for best results.
- Milk: Whole milk works best. You can use plant-based milk, but note that its texture will differ.
- Butter: Adds flavor and prevents sticking. Yes, you don't need to grease the pan.
- Sugar (optional): Add a little for sweet crepes. Try granulated, vanilla, or brown sugar.
Note: Room-temperature crepe ingredients make the difference when making crepes.
Equipment
- Use a kitchen scale (best) or measuring cups and spoons.
- Mix the batter in one bowl with a hand whisk, then strain it through a fine-mesh sieve.
- For extra smooth batter, use a blender.
- Cook crepes on a non-stick pan or, even better, a crepe pan with low edges.
- If you make crepes often, a good crepe pan, like the one from Cuisinart, is a great investment.
How to make crepes
Melt the butter in the microwave and let it cool slightly.
Sift flour and salt into a large bowl. Make a well, add eggs, and mix with a spoon. Gradually add milk, stirring until smooth. Strain the batter through a sieve to remove lumps, then mix in the cooled butter (it's okay if it solidifies a bit).
Cover and let the batter rest at room temperature for 30-60 minutes, or refrigerate overnight. This helps relax the gluten and makes better crepes.
Heat a crepe pan or a 9-inch (23 cm) non-stick skillet over medium-high heat. Pour a ladle of batter into the pan and swirl to coat the bottom.
When the edges turn golden, loosen them with a turner and flip them over. If you're skilled, you can try to flip with a wrist motion.
Repeat with the remaining batter and serve warm.
Expert tips
- For lighter batter, swap half the milk with water or beer.
- If the batter is too thick, add a little more milk.
- Don't skip the resting time. It helps make soft, tender crepes.
- Cook over medium to medium-high heat (adjust for your stove).
- Preheat the pan well so even the first crepe turns out great.
Recipe variations
- Flavor the batter: Add vanilla, dark rum, Calvados, or Grand Marnier. Try lemon or orange zest for extra zing.
- Chocolate twist: Mix in cocoa powder to make chocolate crepes.
- Crepe cake: Stack crepes with whipped cream and fruit for a special dessert.
- Crêpes Suzette: Flambé in orange sauce for a restaurant-style treat.
Get creative with toppings:
- Sweet: fruit, whipped cream, Nutella, lemon curd, chocolate sauce, maple syrup, caramelized peaches, or condensed milk.
- Savory: ham, cheese, mushrooms, scrambled eggs, tomatoes, or basil.
Fun folds: Try triangle, roll, pocket, purse, or cone shapes to change it up.
How to store crepes
Crepes are best enjoyed warm, but you can keep them at room temperature for the same day. To keep them warm, place on a foil-lined plate over a saucepan with hot water (on low heat).
Store leftovers in the fridge, wrapped tightly with plastic wrap or foil, for up to 2 days. Place parchment paper between them to prevent sticking.
Yes, you can freeze them. Stack with parchment or cling film between each, wrap well, and freeze for up to 3 months. Thaw in the fridge or at room temp, then reheat briefly in the microwave.
Recipe FAQ
The crepe batter should have a consistency similar to that of heavy cream. It is runny enough.
You can make a crepe batter in advance and keep it in the fridge for up to 48 hours.
You can freeze crêpe batter for up to 2 months. Pour it into an empty bottle, but leave some space at the top to prevent it from overflowing or bursting. To make crepes, thaw the batter at room temperature or in the fridge overnight.
Looking for crepes recipes? Try these next!
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Basic Crêpes Recipe
Grab this basic crepes recipe to make a delicious stack of easy homemade crepes-perfect for breakfast, lunch, or dinner. Use a specialty crepe pan or a nonstick pan.
- Total Time: 60 minutes (plus resting time)
- Yield: 15 crepes 1x
- Category: Crepes and Pancakes
- Method: Cooking
- Cuisine: French
Ingredients
- 1 ⅓ cup + 1 ½ tablespoon (180 g) all-purpose flour
- 1 pinch of salt
- 3 large eggs, room temperature
- 2 cups + 2 tablespoons (500 ml) whole milk, room temperature
- 3 ½ tablespoons (50 g) unsalted butter, melted
* If needed, please refer to Baking Conversion Charts.
Instructions
-
To make the crepe batter, melt the butter in a small bowl in the microwave and let it slightly cool. Using a flour sifter, sift flour and salt in a large bowl.
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Make a well, add eggs, and mix with a wooden spoon. Once the mixture is thick, add milk little by little. Work the batter well with a spoon or hand whisk to aerate it, then pass it through a fine-mesh sieve. You will obtain a very smooth batter. Add cooled, melted butter and mix to combine. If the butter starts to solidify, it is okay.
-
Cover the bowl with plastic wrap and let the batter rest at room temperature for 30 to 60 minutes. Refrigerate it if you let it rest overnight. Resting the crepe batter allows the gluten to relax and the flour to absorb the liquid. This step is the key to making perfect crepes.
-
To cook crepes, heat a crepe pan or a 9-inch (23 cm) non-stick skillet over medium-high heat. To test, sprinkle it with water: it is ready if water drops jump across the pan. Gently pour a ladle of crepe batter into the center of the pan. Immediately, tilt the pan to coat the bottom with a thin layer of batter.
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Watch for the edges of the crepe: once they are golden brown, the crepe is ready to be flipped. Once you have loosened up the edges with a flexible turner, shake the pan back and forth to release the crepe.
- Then, using the turner or spatula, flip the crepe. Cook the second side of the crepe. Continue with the remaining batter until it is used up. Serve crepes warm on a large plate.
Notes
- For lighter batter, swap half the milk with water or beer.
- If the batter is too thick, add a little more milk.
- Don't skip the resting time. It helps make soft, tender crepes.
- Cook over medium to medium-high heat (adjust for your stove).
- Preheat the pan well so even the first crepe turns out great.
Nutrition
- Serving Size: 1 crepe
- Calories: 102
- Sugar: 1.9 g
- Sodium: 40 mg
- Fat: 4.9 g
- Saturated Fat: 2.7 g
- Carbohydrates: 10.8 g
- Fiber: 0.3 g
- Protein: 3.6 g
- Cholesterol: 48 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
Jess says
I've tried many crepes recipes, but yours is the best. The crepes are thin and delicious as they are supposed to be. Many thanks!!
So Adams says
Interesting to fill with yummy filling. Can be both sweet or savory.
Irina Totterman says
Yes! That’s the best part about crepes. You can make them sweet or savory.