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
Equipment
Ingredients
Easy Crepes
- ½ cup lukewarm water
- 1 cup milk
- 5 large eggs
- 1 cup all purpose flour
- 4 tablespoons unsalted butter, melted, plus a bit more to coat the pan
- 2 tablespoons sugar
- ¼ teaspoon kosher salt
- 1 teaspoon 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.
Jenya
This is one of the easiest and quickest recipes for crepes I’ve ever tried! Very tasty and goes well with both sweet and savory fillings.
lena gladstone
So happy that you enjoyed the crepe recipe Jenya. It’s one of my staples for sure.
jessica
Hi Lena, I have a few questions:
How do you make them with Ham, cheese, mustard, and arugula?
And, what pan do you recommend for frying crepes? Thank you!
lena gladstone
Hey Jessica, I have a ham and cheese crepe recipe on the blog, you can search it easily. I also added the crepe pan link in the recipe card for easy access. Enjoy.
Margo
Five stars: This recipe is a culinary gem! Perfect crepes every time!
lena gladstone
I am so happy to hear that Margo, thank you for trying this recipe and loving it.
Tasha
My go to crepe recipe.
Carlie
This is my favorite crepe recipe! Perfect for sweet or savory toppings and so so easy to make! My go to dessert 😊
lena
So happy to hear that you love the recipe. Thank you for sharing your review.