Easy Homemade Crepes

$1.16 recipe / $0.19 each
by Beth - Budget Bytes
4.87 from 43 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 delicate texture means I can enjoy a lot more of them before feeling overly stuffed. 😅 I mean sure, a big stack of fluffy 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…

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 once cooked. 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, far more cake-like, and are almost always served with sweet toppings. 

Ingredients for Crepes

Crepes are incredibly easy to make and don’t require any unusual ingredients. Here’s what you’ll need to make this easy homemade crepes recipe:

  • All-Purpose Flour: Flour gives the crepes body and a nice flexible texture. You can substitute up to half of the all-purpose flour with whole wheat flour, if desired.
  • Eggs: The eggs serve three purposes in crepes: binding, leavening, and flexibility. They act as the glue that holds the batter together, they create some steam action when cooked which helps leaven the crepes just a touch, and they keep the crepes nice and flexible.
  • Milk: Milk serves as the liquid in the batter. I used whole milk for a richer crepe, but you can substitute with any milk, dairy or non-dairy, that you like.
  • Butter: Butter keeps the crepes rich and delicious, and add a nice flavor.
  • Water: A little extra water helps hydrate the flour to keep the crepes nice and soft.
  • Salt: Salt helps flavor the crepes so they don’t taste pasty or too much like flour.
  • Oil: Oil is used to cook the crepes so they don’t stick to the pan and so they brown nicely on the surface.

Make Sweet or Savory Crepes

Our homemade 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 for a sweeter finish.

Filling Ideas for Crepes

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 cheese
  • Peanut butter and chocolate chips
side view of stacked crepes folded over on the plate.

How to Serve Crepes

Once you’ve chosen some 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 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.

Folded crepes on a plate with ingredients on the sides.
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Easy Homemade Crepes

4.87 from 43 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!
Folded crepes on a plate with ingredients on the sides.
Servings 6 crepes
Prep 10 minutes
Cook 15 minutes
Rest time 30 minutes
Total 55 minutes


  • 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.

See how we calculate recipe costs here.


*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

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. Made them and they’re delicious! 4 stars because of the salt content, too salty if to keep the original amount. I’ve read the previous posts and reduced the salt content to half. It was a good choice. All in all a very good outcome.

  2. I love these so much, im in 5th grade and I’m making them for an EXCEL project and they turned out SO GOOD! Thank you so much!!!

  3. I like my crepes with butter, dusted with powdered sugar and fresh lemon squeezed over. Sssooo good! This is a very easy recipe for crepes. Will definitely make again!

  4. This recipe is so delicious oh my goodness. I’m already thinking of eating this everyday if i could.

  5. delicious…i want some more!! definitely will be cooking this for my family tonight

  6. Sliced strawberries and bananas topped with whipped cream

    Fresh pear slices drizzled with Nutella

    Shredded chicken with cheddar and green onion

  7. Thanks for this recipe! When freezing these, do you recommend just freezing the crepe itself or has it worked freezing them when already filled with the sweet or savory ingredients?

    1. I’d recommend just freezing the crepes themselves and then filling once you thaw them out.

  8. Can you freeze the extra and if so what is the best way to defrost and warm them up?

    1. Yes, you can freeze these. I would defrost either in the refrigerator overnight or at room temperature for about 30 minutes. You can reheat briefly in the microwave with a damp paper towel on top so they don’t dry out.