How To Make Easy Crepes

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.

4.89 from 45 votes

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.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: French

Keyword: berries, breakfast, brunch, crepes, easy dessert, easy meal, mothers day, savory

Servings: crepes

Calories: 92kcal

Author: Lena Gladstone

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.

If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!

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