How To Make Easy Crepes

This Easy Crepe Recipe comes straight from my mom’s kitchen. I grew up eating these tender crepes, and now I love making them for my own family. Her simple blend-and-pour method makes them just right for sweet or savory fillings.

Jump to Recipe

Two tender crepes made with an easy blend-and-pour method are folded and topped with berries and cream, served on a plate beside a jar of jam, a glass of orange juice, and a bowl of mixed berries.

Why This Recipe Works

This Easy Crepe Recipe is one of my favorite ways to bring a little elegance to the table without any fuss. Here’s why I keep coming back to it:

Quick and Foolproof Batter: I love that all it takes is a quick blend to get perfectly smooth batter. No fancy steps or long resting time required. Just pour and cook.
Tender and Light Every Time: These crepes come out beautifully thin with soft edges that never feel rubbery. They’re delicate but still hold up to any filling I pile on.
Sweet or Savory, Always Delicious: I can go classic with Nutella and berries or switch it up with ham, cheese, and arugula. The batter is just slightly sweet, which makes it perfect either way.
Perfect for Make-Ahead or Brunch Prep: I often make the batter the night before and keep it in the fridge. The crepes cook up quickly in the morning, making brunch feel extra special without the stress.
A Family Tradition Worth Sharing: This is the recipe my mom used to make for us growing up, and now I get to make them for my own family, a lot like these Ukrainian Cheese Pancakes.

A hand drizzles honey over crepes made with an easy crepe recipe, topped with whipped cream and mixed berries on a white plate, with juice and fruit in the background.

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A table set with plates of tender crepes made using the easy crepe recipe, bowls of berries and jam, jars of honey and chocolate spread, and glasses of orange juice on a marble surface.

Ingredients

All-Purpose Flour – This gives the crepes structure while still keeping them tender and thin. It blends smoothly with the other ingredients to create a pourable batter.
Eggs – Eggs add richness and help bind the batter together so the crepes hold their shape and don’t tear.
Milk and Water – A combination of milk and water keeps the batter light. Milk adds a bit of creaminess, while water helps keep the crepes delicate.
Unsalted Butter – Melted butter adds flavor and ensures the crepes cook up tender with lightly crisp edges. It also helps prevent sticking.
Sugar and Vanilla Extract – Just a touch of sugar and vanilla brings subtle sweetness and makes the crepes versatile enough for sweet fillings.
Kosher Salt – A pinch of salt balances the sweetness and enhances all the flavors.

For full list of ingredients and instructions, see recipe card below.

Instructions

Blend the Batter: Combine water, milk, eggs, flour, melted butter, sugar, salt, and vanilla in a blender. Blend for 15–20 seconds until smooth.
Cook the Crepes: Lightly butter a pan over medium heat. Pour in ¼ cup batter, swirl to coat the pan, and cook for about 30 seconds per side until lightly golden.
Repeat: Transfer cooked crepes to a plate, layering with parchment to prevent sticking. Repeat with remaining batter.
Fill and Serve: Add your favorite sweet or savory fillings, fold or roll, and enjoy!

For full list of ingredients and instructions, see recipe card below.

A white oval plate with tender crepes, neatly folded and arranged in a fan shape, sits on a marble surface with a light pink cloth underneath.

Substitutions & Variations

Here are some of my favorite substitutions and variations:

Make It Sweet: I love filling these crepes with Nutella, jam, lemon curd, or fresh berries. Add a dusting of powdered sugar or a dollop of whipped cream for a pretty finish.
Go Savory: For a meal-style crepe, try ham, cheese, and arugula with a little mustard. Sautéed mushrooms, onions, garlic, dill, and a spoonful of sour cream also make a delicious filling.
Flavor the Batter: Vanilla extract gives a subtle sweetness, but almond extract, orange zest, or even a splash of rum can change up the flavor depending on your filling.
Top With Extras: After cooking, spread your filling and then add crushed nuts, chocolate shavings, or a drizzle of caramel or honey for extra texture and flavor.

Sliced, tender crepes made with the blend-and-pour method, filled with ham, topped with fresh arugula, served on a wooden cutting board against a light background.

What to Serve with Crepes

Sweet Breakfast Dishes

These easy crepes fit right in with sweet breakfast favorites. We love serving them alongside Fluffy Buttermilk Pancakes or a Croissant French Toast Bake for a brunch spread that feels special and a little indulgent.
They also pair well with overnight oats or a bowl of yogurt topped with granola and berries.

Savory Breakfasts

Crepes also pair beautifully with savory morning dishes. Try them served next to Turkish Eggs, Freezer Breakfast Sandwiches, or a plate of Smoked Salmon Eggs Benedict for a complete and satisfying brunch.

Other Sides

Crepes go perfectly with simple, colorful sides. We like offering a platter of fresh sliced fruit, a citrus salad with mint, or roasted breakfast potatoes.
They’re also nice with a small green salad dressed with lemon vinaigrette if you’re serving savory crepes for lunch or dinner.
If you’re setting up a brunch buffet, add a tray of caprese skewers or stuffed mini peppers for extra variety.

A plate of tender crepes made with the easy blend-and-pour method is topped with mixed berries, syrup, and cream, set on a light pink napkin alongside juice, jam, and extra berries on a marble surface.

FAQs

Can I make the batter ahead of time?

Yes. You can blend the batter and store it in the fridge for up to 2 days. Give it a quick stir or blend before cooking in case it separates.

Do I really need to let the batter rest?

Letting it rest for 20 to 30 minutes can help the flour absorb the liquid and relax the gluten, making the crepes lighter and more tender. But if you’re short on time, you can skip this step and they will still turn out delicious.

Why shouldn’t I overmix the batter?

Overmixing adds too much air which can create bubbles and give your crepes an uneven texture. Just blend until smooth and then stop.

What’s the best way to keep the crepes from sticking?

Make sure your pan is well greased. I like using melted butter, but cooking spray works too. Also, keep the heat at medium so the crepes cook evenly without burning.

How long do crepes keep?

Stack the cooled crepes with parchment paper in between, cover with plastic wrap, and store in the fridge for up to 3 days. Reheat gently in a skillet or microwave before serving.

A plate with a folded crepe made using the easy crepe recipe and blend-and-pour method, filled with cream and berry jam. Served with a black and gold fork and knife, plus a bowl of jam, honey, and a pink cloth napkin nearby.

More Brunch Recipes You’ll Enjoy

Strawberry Cream Cheese Stuffed French Toast – Spoil mom for Mother’s Day with this delectable Strawberry Cream Cheese Stuffed French Toast. It’s a super simple recipe and stuffed with all the flavors of spring.
Khachapuri (Georgian Cheese Bread) – Boat-shaped bread stuffed with three kinds of cheese, eggs, and butter, this scrumptious meal is sure to be the talk of the table.
Easy Keto Bacon Chaffles – These Keto Chaffles with bacon are crispy, cheesy, and packed with flavor! Made with a blend of three cheeses, they strike the perfect balance of crunchy, savory, and satisfying.
Homemade Strawberry Pop-Tarts – When the nostalgia hits, turn to these Homemade Strawberry Pop-Tarts. A yummy treat, they’re easy to make and packed with fresh jam and a buttery crust.

If you try this recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!