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.
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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.
If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
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.
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.
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.
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.
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!
How To Make Easy Crepes
Servings: 16 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.
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 that lead to a strange texture. Blend or whisk just until the batter is smooth and then stop.
- You can make the batter ahead of time and store it in the refrigerator for up to 2 days. Give it a quick stir before cooking if it has separated.
- Many recipes recommend letting the batter sit for 20 to 30 minutes after blending. This helps the flour absorb the liquid and allows the gluten to relax, resulting in lighter, more tender crepes. However, this step is optional, and your crepes will still turn out delicious even if you skip it.
- When making crepes ahead, stack them with a piece of parchment paper between each one and cover with plastic wrap so they stay soft and do not dry out.
- Always lightly butter or grease the pan before adding batter to keep the crepes from sticking or tearing.
- Pour the batter into the center of the hot pan, then quickly lift and swirl to spread it evenly into a thin circle.
- Cook each crepe until the edges turn matte and small bubbles form, then flip and briefly cook the other side.
- Crepes are wonderfully versatile. Try filling them with Nutella, jam, lemon curd, or berries for a sweet treat, or with ham, cheese, mustard, and arugula for a savory option.
- They’re also delicious with sautéed mushrooms, onions, garlic, dill, and a little sour cream.
- Leftover crepes keep well in the refrigerator, covered, and can be gently reheated in a pan when ready to serve.
Yuliya
This is a staple at my house! So easy to make and love the wholesome ingredients.
lena
I love this recipe so much, one of my favorites. So happy you loved it too.
Britt Eisele
Such an easy recipe to follow and make! Everyone loved these.
lena
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!
Larisa
Love that you created this recipe. My moms crepes are very similar to these and all she ever tells me is that a little bit of this or that, yup, all in her head. Now I have a recipe to follow until it’s all in my head, too! Lol. Super easy to make and a quick yummy snack!
Kimber
I had these for breakfast and they were light, tender, and completely amazing. I love that they are perfect for sweet or savory toppings too!
Kristyn Merkley
SOOOO good!! Your crepe recipe is amazing!
Erin
These were so light and tender!
Susan
The best crepes, so delicious!!
lena
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!
Anna
5/5 hands down amazing. Super easy to make. No mess. Love it!
Olga K
I’ve tried many different crepe recipes before, and this one is my favorite! Turned out so delicious, thin and tender. I filled them with meat and cheese filling, and we all loved it! I got the pan that Lena recommended in her IG stories and it made a huge difference. This recipe is a must-try!! Thank you Lena!
Lana
Soo good. I was skeptical at first because of the amount of eggs required but that’s what makes the texture so perfect. I tried several recipes this is my favorite!! ❤️
Maria
So … my moms crepes are great … BUT … these are amazing! Seriously Lena, you made my husbands day. This recipe is literally perfect. The crepes are amazing! If you’re on the fence, just make them and you’ll never go back!
lenaskitchen
Mari, I am so happy to hear that. This is my mom’s recipe and it’s my favorite too. yay for happy hubbys.
Mila
These were delicious. My kids loved the crepes with homemade plum jam. Very easy to make, I definitely recommend.
Christina
Thank you so much for sharing. Trying this out tonight
Anna R
THAAA BEST CREPES EVER! So sooo good.
Yuliya
These crepes are amazing and so easy to make! My 4 year old son gets excited every time we make it and loves to spread butter in between each crepe.
Lena Mortley
Oh man. This recipe was a WIN in every way. Easy, quick, tasty and such a crowd pleaser. I made these for my husband and I for a cozy breakfast and it was delightful. Easy to follow instructions and perfect taste. I used lemon curd and blueberries to fill and topped with a little fresh cream…so delicious. I think this will be our new Saturday morning breakfast for a while. Do yourself a favour and go buy a ton of fruit and make these crepes.
Inna R
I’ve tried many crepe recipes but this is the only recipe that my whole family loves. Thank you for sharing this recipe with us ♥️
Sue
Such an easy and delicious recipe! My 16 year old makes these at least once a week!
Tatyana Sandulyak
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 .
Nelli
I loved how simple this recipe was to make, and the crepes tasted so delicious.
Kristina
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!
Cristina
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!
Vika K
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.
lenaskitchen
That is so great to hear Vika, glad to see my mom’s recipe is being enjoyed.
Vera S
This crepe recipe is so easy and delicious ?
My kids always request these for breakfast on the weekends.
Dina Kozlov
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!
Tanya
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:)
Marina
These blinchiki are delicious! Super easy recipe, and they don’t take long to make! Husband, baby and I love them!
Marina
These crepes are EXTREMELY delicious! So quick and easy to make them! Husband, baby and I love them!
Anna
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!!
Ayumi Angel
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
Kristina
Love this recipe! They don’t rip, they don’t burn easily, and are very delicate. They also taste amazing 🙂
Mary Caballero
These were so good and super easy. This will be my forever go to recipe!!!
Natasha
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!!!
Rita
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
lenaskitchen
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 https://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.
alina
i have different recipe, but what to try yours! i’m sure yours is perfect! thanks for sharing it.
lena
It’s my mamas recipe and I love it so much.