Easy Homemade Crepes

What You Need:

-Flour -Salt -Eggs -Milk -Butter -Water


In a large bowl, whisk together all-purpose flour, salt, eggs (room temperature, milk (room temperature), melted butter, and water.

Combine Ingredients


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.

Rest Batter


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

Heat 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.

Pour Batter


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! Once the batter is mostly set, it’s time to flip the crepe.

Spread Evenly


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.

Flip Crepe


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.

Stack and Cover


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

Fill Crepe


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.

Fold and Serve

Ready to Make it?