Easy Homemade Crepes

In the battle between crepes and pancakes, I’ll side with crepes any day. Why? Because they’re endlessly versatile (serve them up with sweet or savory fillings) and their thin and delicate texture means I can enjoy a lot more of them before feeling overly stuffed. 😅 I mean sure, a big stack of pancakes always has its place, but crepes for me are just tops. Especially when they’re as easy as this recipe for homemade crepes. Need more convincing? Keep reading…

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“I’m not a great cook at all, but thanks to this recipe and the tips on this page, I was able to make crepes for the first time with no issues at all and they turned out beautiful and delicious! I served them with Nutella, bananas, and whipped cream. Thank you so much!”

JESSI

sweet or savory crepe recipe

I always thought crepes were tricky to make, but once I tried it at home, I was hooked. They’re surprisingly simple and so versatile—you can fill them with just about anything, whether you’re craving something sweet or savory. Our homemade crepes recipe is neutral in flavor, so it works great either way. If you want them a little sweeter for dessert, you can just add 1 tablespoon of sugar and ½ teaspoon of vanilla extract to the batter. Once you get the hang of it, you’ll want to make these crepes for breakfast, brunch, or even a quick snack!

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Easy Homemade Crepes

4.80 from 48 votes

This easy crepes recipe yields thin, delicate, and delicious crepes that are ready to be filled with any sweet or savory filling you desire!

Author: Beth Moncel

Servings 6 crepes

Prep 10 minutes mins

Cook 15 minutes mins

Rest time 30 minutes mins

Total 55 minutes mins

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Ingredients

• 1 cup all-purpose flour ($0.18)
• 1/2 tsp salt ($0.02)
• 2 large eggs, room temperature* ($1.34)
• 1 cup milk, warmed* ($0.18)
• 3 Tbsp melted butter ($0.33)
• 1/4 cup water ($0.00)
• 2 Tbsp cooking oil, for the skillet ($0.08)

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Instructions 

• Add the flour, salt, eggs, milk, melted butter, and water together in a large bowl until it forms a smooth and slightly thick batter.
• Let the batter rest at room temperature for 30 minutes, or cover and refrigerate up to two days.
• When ready to make your crepes, heat a 10-inch skillet over medium heat. Once hot, brush with about ½ tsp oil.
• Pour about ⅓ cup of the batter into the skillet and begin to tilt the skillet in a circular motion to allow the batter to evenly cover the surface of the skillet.
• Allow the batter to cook until mostly set, then flip and cook until golden brown on the second side. The total cook time for each side will vary depending on your skillet and stove top. You may need to adjust the heat up or down as you go.
• Repeat with the rest of the batter, adding more oil between crepes as needed. As you cook the crepes, stack them on a clean plate and cover with a towel to keep warm. Once all of the crepes are cooked, fill, fold, or roll the crepes then serve.

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Equipment

• Nonstick Fry Pans

Notes

*Using room temperature or slightly warmed milk and eggs helps the melted butter incorporate more evenly into the batter rather than having it solidify as soon as it comes into contact with cold milk and eggs. I used whole milk for a richer crepe, but you can substitute with any milk, dairy or non-dairy.

Nutrition

Serving: 1crepeCalories: 216kcalCarbohydrates: 18gProtein: 6gFat: 13gSodium: 279mgFiber: 1g

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Video

How to Make Crepes Step-by-Step Photos

Gather ingredients: In a large bowl, whisk together 1 cup all-purpose flour, ½ tsp salt, 2 large eggs (room temperature, 1 cup milk (room temperature), 3 Tbsp melted butter, and ¼ cup water.

Whisk to form a thin batter: Whisk the ingredients together until it creates a smooth batter that is thin enough to run off the spoon. Let the batter rest at room temperature for 30 minutes, or cover and refrigerate for up to two days.

Prepare frying pan: Heat a 10-inch non-stick frying pan over medium heat. Once hot, brush about ½ tsp oil over the surface of the pan.

Pour about ⅓ cup batter into the center of the pan, then immediately tilt the skillet around in a circle to allow the batter to thinly cover the surface.

Cook the crepe: Getting the batter to evenly cover the surface may take a little practice, but don’t worry, even if they’re not perfectly shaped they still taste great! And it can make for a fun Saturday morning game. Once the batter is mostly set, it’s time to flip the crepe.

Flip the crepe: and cook until golden brown on the second side. The time needed to cook the crepe until golden brown on each side will vary depending on your skillet and characteristics of your stove, so you may need to play around a bit and adjust the heat as you go.

As you cook the crepes, pile the finished crepes onto a plate and cover with a clean towel to keep warm. This recipe will make about six crepes.

Fill and serve: Once they’re all cooked, it’s time to fill and enjoy! To roll the crepes, place your fillings down the center or slightly to one side, then fold one side in over the toppings and continue to roll to the other side.

To fold the crepes, place your fillings over one half of the crepe, then fold to close. 

Fold in half one more time to create a quarter-round.

And then once the crepes are filled and folded or rolled, you can top them with even more ingredients like powdered sugar, whipped cream, or maple syrup.

What is your favorite crepe filling? Share in the comments below. :)

serving suggestions

These crepes are completely delicious on their own filled with your favorite mix-ins. If I made a sweet batch, sometimes I add a side of my air fryer bacon to round out the meal and add that savory touch.

How to Store Leftovers

Leftover crepes are stored well in the fridge for quick use later in the week, and you can even freeze crepes for longer storage. Keep refrigerated crepes in a gallon-sized zip-top bag or other air-tight food storage container for 4-5 days. To freeze, make sure to place a piece of parchment between each crepe so they don’t stick together once frozen. Thaw frozen crepes in the refrigerator overnight, or at room temperature for 30-60 minutes, then microwave briefly until warmed through.

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