Easy Homemade Crepes

$1.16 recipe / $0.19 each
by Beth - Budget Bytes
4.93 from 27 votes
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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 light texture means I can enjoy a lot more of them before feeling overly stuffed. 😅 I mean sure, a big stack of fluffy pancakes always have their place, but crepes for me are just tops. Need more convincing? Keep reading…

Originally posted 5-11-2015, updated 4-9-2022.

Two folded crepes on a plate stuffed with peanut butter and bananas

What’s the Difference Between Crepes and Pancakes?

Crepes, like pancakes, are made with a simple batter comprised of flour, eggs, milk, and butter. The main difference between crepes and pancakes is the ratio of ingredients in the batter which creates different textures in the pancakes. Crepes are very thin and flexible, making them perfect for filling, folding, and rolling. Their delicate flavor also pairs well with both sweet and savory ingredients. American pancakes, on the other hand, are thick, fluffy, and far more cake-like. 

Make Sweet or Savory Crepes

The basic crepes recipe below is neutral in flavor and pairs well with either sweet or savory fillings. If you want your crepes to be a little sweeter and more dessert-like, you can add 1 Tbsp granulated sugar and ½ tsp vanilla extract to the batter.

Crepe Fillings

The best part about crepes is filling them with all sorts of fun ingredients! Scavenge your fridge and pantry for anything you might need to use up, and come up with your own fun flavor combinations, or try one of these filling ideas for crepes:

  • Yogurt and jam
  • Ham and cheese
  • Lemon curd and whipped cream
  • Nutella and berries
  • Spinach and goat cheese or swiss
  • Sweetened ricotta and berries
  • Banana and peanut butter
  • Egg and cheese
  • Chocolate and strawberries
  • Apples and cinnamon

side view of stacked crepes folded over on the plate.

Fold or Roll Your Crepes

Once you’ve chosen the fun fillings for your crepes, you can either fold or roll those fillings up in the crepe. To fold the crepes, cover half of the crepe with your toppings, fold the crepe in half to close, and then fold in half once more so it’s in a quarter-round. To roll the crepes, place your toppings down the center, or slightly to one side, then fold one side over the toppings, then continue to roll to the other side. 

How to Store Leftover Crepes

…If there are any leftovers! Leftover crepes store well in the fridge for quick use later in the week, and you can even freeze them 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. 

Folded crepes on a plate with ingredients on the sides.

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Easy Homemade Crepes

4.93 from 27 votes
This easy crepe recipe will make your weekends extra special! Make sweet or savory crepes with all your favorite fillings.
Folded crepes on a plate with ingredients on the sides.
Servings 6 crepes
Prep 10 mins
Cook 15 mins
Rest time 30 mins
Total 55 mins


  • 1 cup all-purpose flour ($0.07)
  • 1/2 tsp salt ($0.02)
  • 2 large eggs, room temperature* ($0.46)
  • 1 cup milk, warmed* ($0.20)
  • 3 Tbsp melted butter ($0.33)
  • 1/4 cup water ($0.00)
  • 2 Tbsp cooking oil, for the skillet ($0.08)


  • 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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*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.
**To make sweet crepes, add 1 Tbsp sugar and ½ tsp vanilla to your batter.


Serving: 1crepeCalories: 216kcalCarbohydrates: 18gProtein: 6gFat: 13gSodium: 279mgFiber: 1g
Read our full nutrition disclaimer here.
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close up side view of two crepes on a plate stuffed with peanut butter and bananas.

How to Make Crepes – Step by Step Photos

Melted butter being poured into the bowl of crepe batter 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.

crepe batter dripping off the spoon into the bowl.

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.

Oil being brushed onto a skillet.

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

Crepe batter being poured into 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.

crepe batter covering the surface of the skillet.

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.

golden brown flipped crepe in the skillet.

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.

cooked crepes tucked in under a towel on a plate.

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.

yogurt and jam being spread on the center of a crepe.

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.

peanut butter, banana, and chocolate chips on a crepe.

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

Filled and folded crepe on a plate.

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

Two filled and folded crepes on a plate.

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.

Stacked crepes on a plate fanned out.

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


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  1. Quite good—great consistency but way too much salt! I cut it in half and will use even less next time.

  2. Wow thanks! I love Crepes very much, in Ukraine this is one of the most popular dishes.

  3. These were amazing! I made them non dairy because I’m lactose intolerant, but they were really good! I substituted the milk with oat milk and the butter with Smart Butter. I also added a little vanilla and maple extract to the batter since I prefer sweet crepes! I filled them with strawberry spread, sliced bananas and coconut milk yogurt! 😋 so delicious! 

    1. Hi Marie! This is an egg-based recipe, and the FDA recommends refrigerating after two hours. However, I’m sure you’ll have a cooler. Wrap stacked crepes well in foil or plastic wrap and store in a cooler for no more than two days. Let the crepes stand at room temperature about an hour before serving. You can also freeze them. Separate the crepes with wax paper and put them in a tightly sealed container. Crepes will freeze well for up to four months. Allow crepes to thaw completely before separating to prevent tearing. Frozen crepes are fragile and will break easily. XOXO -Monti

  4. We’ve got an electric crepe maker and this worked great with that. Hands down the room temp/warmed ingredients bit is the most important otherwise you get a clumpy mess.

  5. I make a white sauce with mushroom, brocoli (chopped small) and sweetcorn and then stuff them by rolling them up. They freeze really well and when reheating in the oven I put grated or sliced cheese on top which stops them drying out too much.

  6. Hi! This looks more like the German or Swedish take on pancakes than actual French Crêpe.
    They would be almost see through.

    Nothing wrong with a good old German pancake, they are being eaten exactly as you describe, but they are thicker as a Crêpe. Maybe I’m getting lost in semantics here, but in other recipes you are as acurate.

    1. As far as I know, for Americans anything that is thinner and larger than what is considered a “pancake” (the thick and fluffy kind that in Europe and many other places is called an “American pancake”) is called a crêpe. It is indeed not the same thing than the French crêpe, but more of a catch-all term for pancakes differing from the American one :).

      1. Pretty much. We Americans don’t generally differentiate between types of crêpes — for most of us, it’s either a pancake (thick/fluffy “American” pancakes) or it’s a (thinner) crêpe.

        1. Replying to myself to clarify: I’m not saying we’re right; it’s just what we do. :)

      2. It would be helpful if you educated us Americans what a “real” crepe is. :)

    2. I’ve eaten plenty of crepes in France. They look like these. I’ve even taken a cooking class in France where a French chef taught me how to make crepes. They were like these. The only thing missing is the crepe pan, I would imagine because few people have a crepe pan and this is called budgetbytes so purchasing an expensive pan in order to make one item wouldn’t be very budget conscious.  I’ve also had German pancakes in Germany. They do not look like this.

  7. First time making crepes was a success. I got exactly 6 using a 10″ pan. I used strawberries and lemon curd for filling. Thanks!