Crepe Recipe (How to Make Basic Crepes)

Quick Summary: To make basic crepes, whisk flour, eggs, milk, water, melted butter, and a pinch of salt into a thin, smooth batter, rest it for about 30 minutes, then cook thin rounds in a hot buttered pan for about a minute per side. This easy crepe recipe makes about 15 crepes for sweet or savory fillings.

What are crepes?

Crepes are very thin French pancakes made from a simple batter of flour, eggs, milk, and butter. Unlike regular pancakes, the batter has no leavening, so crepes cook up thin and flat, ready to fold or roll.

They can be sweet or savory: fill sweet crepes with fruit, jam, or chocolate spread, and savory crepes with cheese, ham, or eggs.

Why you'll love this recipe

• This basic 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

Step 1. Melt the butter in the microwave and let it cool slightly.

Step 2. 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).

Step 3. 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.

Step 4. 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.

Step 5. When the edges turn golden, loosen them with a turner and flip them over. If you are skilled, flip with a wrist motion.

Step 6. Repeat with the remaining batter and serve warm.

Expert tips

• For a 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.

Storing & freezing

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, tightly wrapped in 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 temperature, then reheat briefly in the microwave.

Recipe FAQ

How runny should the crepe batter be?
The batter should be about the consistency of heavy cream, thin enough to coat the back of a spoon and spread easily in the pan.

Can you make crepe batter in advance?
Yes. Make the batter and keep it covered in the fridge for up to 48 hours. Let it come to room temperature and stir before cooking.

Can you freeze crepe batter?
Yes. Freeze the batter for up to 2 months. Pour it into a bottle, leaving space at the top, and thaw it in the fridge overnight before using.

Can you make crepes without eggs?
Yes, but the crepes will be more fragile. Replace each egg with a flax egg (1 tablespoon ground flaxseed plus 3 tablespoons water) and handle them gently.

Can you make crepes in the microwave?
You can warm or reheat cooked crepes in the microwave for a few seconds, but the batter itself needs to be cooked in a hot pan to set and brown properly.

Are crepes sweet or savory?
Both. The same basic batter works for sweet fillings like fruit, jam, or chocolate spread and for savory fillings like cheese, ham, or eggs.

How many calories are in a crepe?
Each plain crepe has about 102 calories, though the exact amount depends on any fillings and toppings you add.

Looking for crepe recipes? Try these next!

• Authentic French Crepes
• French Chocolate Crepes
• Beggar's Purses (Apple Cinnamon Crepes)
• Galette Bretonne
• Banana Nutella Crepes

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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.