Learn How To Make Easy Crepes in less than 30 minutes! Using my mom’s recipe, enjoy this elegant brunch option with all of your favorite sweet or savory fillings.
Serve Crepes For An Easy and Elegant Brunch
Ever since my sister and I were little my mom had spoiled us with her delicious recipe for crepes, or in “blinchiki” as we call them in Russian. The sweet aroma of the sugar, milk, and vanilla filled the air as my mom cooked plate after plate. Sometimes they wouldn’t even make it to the plate! My sister and I would take them right off the stove and eat them with no toppings – they are that good!
In honor of all of the moms (including my own), we’re going to learn How To Make Easy Crepes for Mother’s Day. Using my mom’s recipe, you can make this tasty breakfast or brunch option with either savory or sweet fillings and toppings. Better yet, do what I do and enjoy savory crepes for dinner and sweet crepes for dessert!
The Perfect Batter
Don’t crepes sound so fancy? They’re actually very simple to make and don’t require any complicated ingredients. My mom’s simplified recipe takes very little time while still resulting in a delicious brunch option. All you need to do to make the batter is blend lukewarm water, milk, eggs, all-purpose flour, unsalted butter, sugar, salt, and vanilla extract together for 15 or 20 seconds and you’re done!
Can I Make The Batter Ahead Of Time?
Yes! To make the batter ahead of time, blend the ingredients, and leave it to rest in the fridge for up to 2 days. Give the batter a quick blend or stir before cooking in case any of the ingredients have separated.
Many recipes will tell you to let the batter sit for 20 to 30 minutes after blending. While this will help the crepes become light and airy, it’s not necessary. The flour will absorb the liquid and relax the gluten as it sits, but even if you skip this step, your brunch still turn out delicious.
How to Make Easy Crepes
- Make The Batter: Add all the ingredients to a blender and blend until combined (15 to 20 seconds). Alternatively, mix the wet ingredients in a large bowl, then add in the dry ingredients. Whisk until combined.
- Cook The Crepes: Lightly butter a medium-sized frying pan with butter and set over medium heat. Fill a ¼ cup with batter and pour it into the warm skillet. As soon as the batter hits the center of the pan, lift the pan from the stove entirely and roll in a circular motion so the batter moves evenly around the skillet to form a circle.
- When They’re Cooked: Cook one side for about 30 seconds, or until the batter begins to bubble around the edges and goes from gloss batter to a matte surface. Flip it and cook the other side for around 30 seconds.
- Finished Crepes: Transfer to a plate. Repeat the same method with the rest of the batter. I like to keep parchment paper over each finished crepe so the edges don’t dry out.
- How To Serve: Fill the crepes with your favorite fillings. I like to add ham, cheese, mustard, and arugula for a savory option, and Nutella and berries or lemon curd and berries for sweet.
Helpful Recipe TIPS
- Don’t overmix the batter: Unlike pancakes, you do not want fluffy crepes. Too much air in the batter can create bubbles, giving them a weird, unappetizing texture. Only blend the batter for 15 to 20 seconds or until homogenous.
- Liberally grease the pan: Because crepes are so thin and big, you want to make sure your cooking surface is very well coated to prevent any sticking or tearing! I like using butter, but cooking spray will work just as well.
Fillings to try
Crepes are a delicious blank canvas that welcome both savory or sweet fillings. These are some of my favorites:
- Jam
- Nutella
- Fresh berries
- Lemon curd
- Whipped cream
- Yogurt
- Ham, cheese, mustard and arugula
- Sautéed mushrooms, onions, garlic, dill and sour cream
More Brunch Recipes
These easy crepes make for a sweet or savory centerpiece to the brunch of your dreams. Serve them with any of the following tasty recipes:
- Strawberry Cream Cheese Stuffed French Toast
- Khachapuri (Georgian Cheese Bread)
- Easy Keto Bacon Chaffles
- Fully Loaded Keto Deviled Eggs
- Homemade Strawberry Pop-Tarts
- Flaky Tomato And Herbed Ricotta Tart & Garlic Sauce
Now that you know How To Make Easy Crepes, let me know what you think! Leave a comment and don’t forget to take a picture, tag it with #lenaskitchenblog on Instagram. I love seeing what you come up with!
How To Make Easy Crepes
INGREDIENTS
- 1/2 cup lukewarm water
- 1 cup milk
- 5 large eggs
- 1 cup all purpose flour
- 4 tbsp unsalted butter, melted, plus a bit more to coat the pan
- 2 tbsp sugar
- pinch of salt
- 1 tsp vanilla extract
INSTRUCTIONS
- Add all the ingredients to a blender and blend until combined (15 to 20 seconds). Alternatively, mix the wet ingredients in a large bowl, then add in the dry ingredients. Whisk until combined.
- Lightly butter a medium sized frying pan with butter and set over medium heat to warm up.
- Fill a ¼ cup with crepe batter and pour it into the warm skillet. As soon as the batter hits the center of the pan, lift the pan from the stove entirely and roll in a circular motion so the batter moves evenly around the skillet to form a circle.
- Cook for about 30 seconds, or until the crepe begins to bubble around the edges and goes from gloss batter to a matte surface. Use a spatula to flip the crepe over and cook the other side for around 30 seconds.
- Transfer the crepe to a plate. Repeat the same method with the rest of the batter. I like to keep parchment paper over each finished crepe so the edges don’t dry out.
- Fill your crepes with your favorite fillings and toppings. I like to add ham, cheese, mustard, and arugula to savory crepes, and Nutella and berries or lemon curd and berries for sweet crepes.
NOTES
- Don’t overmix the crepe batter. Too much air in the batter can create bubbles which will give your crepes a weird texture. Only blend the crepes until the batter is homogenous and then stop!
- Make ahead, cover crepes with parchment paper, and then plastic wrap so they don’t dry out.
- You can make the batter ahead of time and store it in the fridge for up to 2 days.
- Many recipes will tell you to let the batter sit for 20 to 30 minutes after blending. While this will help the crepes become light and airy, it’s not necessary. The flour will absorb the liquid and relax the gluten as it sits, but even if you skip this step, the crepes will still turn out delicious.
Such an easy and delicious recipe! My 16 year old makes these at least once a week!
Your one of my favorite food bloggers & the crepe recipe is by far my favorite! It will definitely be on my repeat list of things to make .
I loved how simple this recipe was to make, and the crepes tasted so delicious.
I made these this morning for my husband and two boys! Such an easy recipe to follow, even my toddler helped out and they came out perfect! They were the perfect combination of egg, light, vanilla, sweet deliciousness! We filled ours with a cream cheese filling, strawberries and fresh whipped cream on top! Will be making these again for sure!
I’ve been making crepes forever, but this is by far the best recipe I’ve found! So delicious and easy. This literally is the perfect crepe recipe so you are able to enjoy them sweet or savory. Thanks Lena!
That is so great to hear Vika, glad to see my mom’s recipe is being enjoyed.
I love this recipe and have been using only this recipe to make blinchiki. My kids love it too. Easy and so yummy. Thanks Lena for sharing.
This crepe recipe is so easy and delicious 😋
My kids always request these for breakfast on the weekends.
I’ve made a couple crepe recipes and have to say this one is my favorite so far! Thanks so much for your amazing blog!
Made these for my daughters birthday! I’m assuming they were good … they were gone before I was able to get one! Also made this recipe and omitted the sugar for savory bkinchiki and they were bom as well! Definitely a keeper for my recipe box:)
These blinchiki are delicious! Super easy recipe, and they don’t take long to make! Husband, baby and I love them!
These crepes are EXTREMELY delicious! So quick and easy to make them! Husband, baby and I love them!
This recipe is divine!!!! I have tried many crepe recipes and this one tops them all, will be going into my favorites. They taste so good and are so easy to fry (I also use the crepe pan you recommended and it’s soooo good) we eat half of them before they hit the table. Thank you for another amazing recipe Lena!!
I love this recipe! Everything goes in the blender super easy and yummy, my family loved them.
What I like about Lena is that she makes delicious dishes that are not intimidating
Love this recipe! They don’t rip, they don’t burn easily, and are very delicate. They also taste amazing 🙂
These were so good and super easy. This will be my forever go to recipe!!!
You are one of my favorite food blogers…Your videos are always so great and on point and your recipes are so good and unique!!! You Rock!!!
Such a great question. I actually love the one I have, it’s non stick and works great for crepes and pancakes. Here is a link to the one I own http://rstyle.me/~ag5MS. I also have one that cast iron and I don’t feel like it works as great, but after a while of seasoning it and understanding it, it works great too.
I’be been on a hunt for a good crepe pan, but those I tried burn my crepes in the middle or they are hard to take off…. so… if you have a pan that you would recommend, please do!
Thanks,
Rita
i have different recipe, but what to try yours! i’m sure yours is perfect! thanks for sharing it.