Light, buttery, and beautifully delicate, homemade crepes are one of the easiest ways to elevate breakfast, brunch, or dessert. These classic French-style pancakes cook in minutes and can be filled with anything from fresh fruit and cream to savory meats and vegetables. Best of all, you only need simple pantry ingredients and a skillet.

#Jumptorecipecard

This recipe uses a blender to create a smooth, lump-free batter and a short chilling period to guarantee soft, flexible crepes that fold and roll without tearing. Once the first crepe is out of the pan, the rest come together quickly and reliably.

Why You’ll Love These Crepes

• Thin, flexible, and lightly crisp at the edges
• Works with both sweet and savory fillings
• No special tools needed — a blender makes it effortless
• Quick cooking and beginner-friendly
• Pinterest-friendly keywords: easy crepes recipe, breakfast crepes, blender crepes, French crepes, sweet crepes, savory crepes

Ingredients

• 3 tbsp unsalted butter, melted (plus extra for the pan)
• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1/8 tsp salt
• ¾ cup whole milk, room temperature
• ½ cup water
• 2 large eggs, room temperature
• 1 ½ tsp vanilla extract (omit for savory crepes)

How to Make Homemade Crepes

Before You Begin

Preheat and prepare your cookware as needed. Use caution when handling hot pans, melted butter, and steam. Cooking times and results may vary depending on your equipment and stove settings.

1. Melt the Butter
Melt the butter over low heat and allow it to cool slightly before adding it to the batter. This prevents the warm butter from curdling or cooking the eggs during blending.

2. Blend the Batter Smooth
Add the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla (if using) to a blender.
Blend for 20–30 seconds until the mixture is smooth and lump-free.
If mixing by hand, whisk slowly and thoroughly to avoid dry pockets of flour.

3. Chill the Batter for Best Texture
Cover the batter and refrigerate it for 30–60 minutes.
This resting step helps the flour hydrate and makes the crepes more flexible and easier to flip without tearing.

4. Preheat the Skillet
Place a nonstick skillet over medium heat and allow it to warm evenly.
Lightly brush the pan with butter, using only enough to coat the surface safely without causing splattering.

5. Pour and Swirl the Batter
Pour 3–4 tablespoons of batter into the center of the hot skillet.
Immediately tilt and swirl the pan to spread the batter into a thin, even layer.

6. Cook Until Lightly Golden
Cook the crepe for 1–2 minutes, or until the top looks set, edges appear dry, and the bottom becomes lightly golden.
Use a thin spatula to flip carefully and cook the second side for 20–30 seconds.

7. Stack and Keep Warm
Transfer cooked crepes to a plate and cover loosely with a clean towel to keep them warm.
Avoid stacking too tightly while hot, as steam can make the edges soft.

8. Fill and Serve
Fill crepes with your preferred sweet or savory ingredients.
Serve warm and handle the skillet safely between batches to avoid burns.

Safety Notes

• Do not leave cooked crepes at room temperature for extended periods.
• Always refrigerate crepes once cooled if storing for later use.
• Use caution with hot pans, melted butter, and steam.
• Wash hands and utensils after handling raw eggs to prevent cross-contamination.
• Cook each crepe until set and lightly golden to ensure proper texture and safety.

Serving Ideas

Sweet Crepes

• Strawberries with whipped cream
• Nutella and banana
• Lemon curd with fresh berries
• Caramel and warm apples
• Cream cheese filling with fruit sauce

Savory Crepes

• Ham, cheese, and spinach
• Scrambled eggs with herbs
• Chicken, broccoli, and cheddar
• Smoked salmon with ricotta or cream cheese

Storage & Reheating

Refrigerator

Store cooked crepes in an airtight container for 1–2 days.
Layer with parchment to prevent sticking.

Freezer

Freeze crepes for up to 1 month with parchment between each one.
Thaw at room temperature.

Reheating

Warm crepes in a lightly buttered skillet or microwave for 10–15 seconds.

Tips for Perfect Crepes

• Chill the batter for better texture and easier flipping
• Swirl quickly to create thin, even crepes
• If the batter thickens in the fridge, whisk in a tablespoon of water
• Lightly butter the pan before each crepe
• A flexible spatula makes flipping smoother

Common Mistakes to Avoid

• Batter too thick: leads to heavy crepes instead of thin, delicate ones
• Pan too cold: crepes may tear
• Pan too hot: batter sets before spreading
• Skipping the chilling step: reduces tenderness and consistency
• Not greasing the pan: crepes stick and rip at the edges

FAQ

1. Do I need a blender to make crepes?
A blender creates the smoothest batter, but a whisk works if you mix thoroughly and remove all lumps.

2. Why are my crepes tearing?
The pan may not be hot enough or the batter didn’t chill long enough. Increase heat slightly or allow the batter to rest.

3. Can I prepare the batter ahead of time?
Yes. The batter can be made up to 24 hours in advance and kept refrigerated.

4. Can I use non-dairy milk?
Yes. Full-fat oat milk or almond milk works well for crepes.

5. Why are my crepes too thick?
Thin the batter with small amounts of water until it pours easily.

6. Are crepes good for savory dishes?
Yes. Omit the vanilla and sugar, then add herbs or black pepper if desired.

7. What pan works best?
An 8-inch nonstick skillet creates classic-size crepes, but a 10-inch skillet is also suitable.

8. How do restaurants get those crisp, lacy edges?
They use butter and spread the batter quickly for a thin, even layer.

Conclusion

Homemade crepes are one of those recipes that look impressive but require only a handful of ingredients and a few simple techniques. With a smooth batter, a hot skillet, and a quick swirl of the pan, you can make a stack of thin, tender crepes perfect for any sweet or savory filling. Once you master the basic method, crepes become a go-to recipe for relaxed weekend breakfasts, brunch gatherings, or easy desserts. They’re versatile, reliable, and always feel a little special.

Recipe Card

Homemade Crepes (Easy, Thin & Perfect Every Time)
Author: Isaac Blogger
Course: Breakfast / Brunch / Dessert
Cuisine: French
Method: Stovetop
Servings: 14 crepes
Calories: ~88 per crepe

Before You Begin

Preheat and prepare your cookware as needed. Use caution when handling hot pans, melted butter, and steam. Cooking times and results may vary depending on skillet type and stove heat.

Ingredients

• 3 tbsp unsalted butter, melted (plus extra for pan)
• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1/8 tsp salt
• ¾ cup whole milk (room temperature)
• ½ cup water
• 2 large eggs (room temperature)
• 1 ½ tsp vanilla extract (omit for savory crepes)

Instructions

1. Melt the Butter
   Melt butter and allow it to cool slightly so it does not scramble the eggs.
2. Blend the Batter
   Add butter, flour, sugar, salt, milk, water, eggs, and vanilla to a blender. Blend 20–30 seconds until completely smooth.
3. Chill the Batter
   Refrigerate 30–60 minutes so the flour hydrates and batter relaxes.
   Tip: If the batter thickens, whisk in 1–2 tbsp water before cooking.
4. Preheat the Skillet
   Heat an 8-inch nonstick pan over medium heat. Brush lightly with butter.
5. Pour & Swirl
   Add 3–4 tbsp of batter to the center and immediately swirl to coat the pan in a thin layer.
6. Cook the Crepe
   Cook 1–2 minutes until edges look dry and bottom develops light golden spots.
   Flip carefully and cook 20–30 seconds on the second side.
7. Stack & Serve
   Place finished crepes on a plate and cover loosely to keep warm. Fill as desired.

Serving Suggestions

Sweet Fillings: Nutella, bananas, strawberries, berries + cream, lemon curd
Savory Fillings: Ham + cheese, spinach + mushroom, smoked salmon, eggs + herbs

Storage Instructions

• Refrigerate: Up to 1–2 days in an airtight container.
• Freeze: Up to 1 month with parchment between layers.
• Reheat: Warm briefly in a skillet or microwave 10–15 seconds.

Food Safety Note:
Do not leave cooked crepes at room temperature for long periods. Always cool thoroughly before storing.

Nutrition (Approx. per crepe)

Calories: 88
Fat: 4g
Carbs: 10g
Protein: 3g
Values are estimates based on standard ingredients and may vary with specific products or serving portions.