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Easy Crepe recipe takes less than 5 minutes to throw together and less than 15 minutes to have on your table!
Just like pancakes, crepes are extremely versatile and easy to make! I included a few tips and tricks to get you delicate, soft, and buttery French crepes every single time! Make them for breakfast, brunch, lunch, dinner, or dessert!
A foolproof and simple crepe recipe you’ve seen before in my sweet crêpes with orange liqueur and strawberries.
What Are Crepes?
Similar to American pancakes, French crepes may have a familiar flavor, but these thin pancakes are different in size and texture. Sweet or savory crepes are thinner, softer, and delicate. The batter in a basic crepe recipe is watery compared to pancake batter, containing no leavening agents, which prevents them from getting fluffy.
If you have never made them before, you may have heard that learning how to make crepes is either too difficult or too delicate to deal with, but they are so easy!
After you cook crepes once, you will perfect your homemade crepes every single time!
What Makes This Recipe Work
I am not exaggerating when I say I tested this batter over 50 times. The biggest issue I always had with homemade crepes was that they would tear as soon as I tried to flip them, or they turned out too thick and rubbery.
The secret to the best crepes comes from the exact milk to water ratio. Using only milk makes the batter heavy. Replacing some of that milk with water is exactly what gives you those thin, golden edges while keeping the center soft and pliable. The result is a crepe batter that spreads easily, flips without breaking, and yields perfect crepes that hold up to any filling you throw at them.
Ingredients
- All-Purpose Flour: Gives the batter structure. You can swap this for a 1-to-1 gluten-free flour. I highly recommend this for dietary restrictions, but let the batter rest longer to hydrate.
- Eggs: These bind the batter so crepes hold together when flipped. I do not recommend substituting the eggs. They are crucial for flexibility. Make sure they are at room temperature.
- Milk: This dictates how the batter spreads. That is why I cut the milk with water. It thins the batter perfectly. You can swap this for unsweetened almond or oat milk. I fully recommend this substitution. Same as the eggs, this ingredient needs to be at room temperature because it helps the batter stay together and stops it from solidifying.
- Butter: Melted butter keeps the crepes soft. You can replace the butter with melted coconut oil, but I recommend sticking to real butter for the best taste.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
Can I Make Crepes Gluten Free?
Yes, homemade crepes can be made gluten free. Use your regular gluten-free flour, or buckwheat flour instead. They are slightly more delicate, but taste the same.
Substitutions
- Milk: Almond milk, soy milk, oat milk, rice milk, or goat’s milk can be used to make this basic crepe recipe. You can also swap milk out for water if you prefer, but the flavor will be altered.
- Flour: Wholemeal and whole wheat flours can be used to cook crepes. They will have a nutty taste and will not be as delicate. The finer the flour, the softer the crepes.
- Butter: Oil can be used instead for savory or sweet crepes.
How To Make Crepes
All you need to make classic French crepes is flour, eggs, milk, and butter (or oil). The usual recipes consist of 4 eggs, 1 cup of milk, and 1 cup of flour. Not a fan of a strong egg taste, I find these recipes are too strong.
Through the years, I have been able to reduce the amount of eggs, swapping 2 of those out for extra milk and fats (butter/oil).
I also find the more eggs in the recipe, they turn out rubbery with an almost chewy texture.
If you love SOFT and delicate crepes, this best crepe recipe is definitely for you!
Crepe Recipe
In my recipe, I include two methods for mixing the batter together:
- WHISK Method: Whisk the dry ingredients together first in a mixing bowl. Make a well in the center and add the wet ingredients. Whisk until lump free and smooth.
- BLEND Method: Blend all ingredients together in less than 10 seconds. This is the fastest way to learn how to make crepes.
Rest your batter while your pan heats up to let the ingredients settle into each other, while letting the gluten rest. I find 5-10 minutes is plenty of time.
You want a runny, smooth batter so that it runs freely around the base of your pan, evenly covering it when swirling it around.
Cook in a lightly greased nonstick pan over medium heat.
For an 8-inch pan, you will need about 3 tablespoons of batter (about 50 ml). A 10-inch pan needs about 1/4 cup of batter (about 60 ml). For a 12-inch pan, you need just over 1/3 cup of batter (about 80 to 90 ml).
Don’t worry if you think it’s too much batter. You want just enough batter to create perfect crepes!
The Perfect Swirl Technique
I know this part can look scary, but it is all about confidence and using the right amount of batter. Pour a full ladle directly into the center of your hot pan. Immediately grab a crepe spreader, place it in the middle of the batter, and sweep your arm in a continuous circular motion to push the batter evenly out to the edges.
Do not stop the movement. Once the batter sets and the edges crisp slightly, use a spatula to lift the side and gently flip it over.
Another option:
Add batter while swirling the pan: Use one hand to pour the batter in while the other hand swirls the pan. Work quickly to ensure the batter spreads evenly over the base and around the edges of the pan.
For Soft Crepes
Use butter as your grease to make your crepes super soft while cooking. Let cook until the surface has set and the underside is slightly golden, about 1 minute. Gently flip and cook until set, about 30 seconds to 1 minute.
For Crisp Edges
When you cook crepes, using oil as your grease helps get those edges nice and crispy! Cook until the edges are starting to brown and crisp slightly, about 1 1/2 to 2 minutes. Flip and cook for a further 30 seconds until the crepes develop browned spots.
Common Crepe Mistakes
If your crepes are tearing or sticking, the temperature on your stove is likely off. I find that the heat level completely dictates how the batter behaves.
If you use too low of a setting, the batter sticks to your crepe pan and tears when you try to lift it with a spatula. If you use medium-high heat and it is too hot, the batter sets before you can swirl it, trapping large air bubbles.
The secret is watching the butter. You know the pan is perfectly heated when the butter bubbles slightly but does not instantly turn brown. Pour your batter right at that exact moment to get that perfect texture.
If your batch turns out rubbery instead of having a delicate texture, you likely over-mixed the batter, created lumps, or skipped the resting phase.
Pairings & Toppings for Crepes
A classic way to serve these is with a simple squeeze of fresh lemon juice and a sprinkle of sugar. My middle kid loves it when I make a tall stack of them for breakfast.
You can also load them up with fresh berries like raspberry, or add other fresh fruit like sliced bananas. I always include Nutella or chocolate sauce for a sweeter option.
If you want to eat them as they do in France, try making them with savory fillings. I usually stuff them with sliced ham, a smear of cream cheese, and roasted vegetables.
Recipe FAQ’s
Make sure the pan is well-heated and lightly greased. A thin, even swirl of batter helps prevent sticking and tearing.
Yes, just swap the all-purpose flour with a gluten-free flour blend. The crepes may be slightly more delicate, so handle them gently when flipping.
Warm them gently in a skillet over low heat or microwave them for 10–15 seconds. A light brush of butter helps bring back their soft texture.
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Easy To Make Crepes
Ingredients
Crepes
- 5 ounces all purpose flour
- 2 tablespoons sugar heaped
- 1/2 teaspoon salt
- 1 1/4 cup milk at room temperature
- 2 large egg at room temperature
- 4 tablespoons melted butter or oil
- 1 teaspoon pure vanilla extract
Cooking
- 1 tablespoon softened butter
Instructions
For Crepes
- Whisk together flour, salt and sugar in a large bowl.
- Make a well in the centre and pour in milk, eggs and slightly cooled melted butter. Whisk wet ingredients first before folding into the dry ingredients.
- Whisk until batter is smooth. Batter should be runny/watery. Add in 1-2 tablespoons extra milk, if needed. Let batter rest while preheating a 10-inch nonstick pan over medium heat. Alternatively, cover batter and refrigerate overnight.
Cook the Crepes
- Lightly grease pan with a layer of butter with a butter soaked paper towel or silicone brush.
- Pour about 1/4 cup of batter into the centre of your hot pan. Swirl around in a circular motion to evenly coat the bottom of the pan, spreading the batter around the edges. Fill in any gaps with a little extra crepe batter if needed. Place pan back on the heat.
For Soft Crepes
- Let crepe cook until the surface has set and the underside is slightly golden, about 1 minute. Gently flip crepe and cook until set, about 30 seconds to 1 minute. Repeat until all the batter is used up, mixing batter before pouring out each crepe.
For Crisp Edges
- Cook crepes until the edges are starting to brown and crisp slightly, about 1 1/2 – 2 minutes. Flip and cook for a further 30 seconds until the crepes develop browned spots. Repeat until all the batter is used up, mixing the batter before pouring out each crepe.
- Stack cooked crepes on a plate. Serve warm.
Notes
Serve with fresh lemon wedges or thick slices to squeeze juice over crepes before eating, and whipped cream. If serving crepes later, microwave stack until warm, about 30 seconds. MAKE AHEAD Make crepes ahead of time and store layered with a sheet of parchment paper between each crepe. Wrap with cling wrap and store in an airtight container. This prevents them from drying out. Refrigerate for up to 3 days, and warm (in batches) in the microwave before serving. They don’t need long! Only about 10-15 seconds per batch of three crepes. FREEZE CREPES Once they have cooled completely to room temperature, wrap in a freezer bag and store in an airtight container. Freeze for up to 2 months. When ready to serve, defrost in the refrigerator or at room temperature, then warm them in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfect every time! So lovely and easy to flip and fill and roll or fold. Merci for such a great recipe!
Delicious! Makes a perfect crepe!
My family said these are the best crepes they have ever eaten.
Delicious and so easy!
These are delicious! definitely more delicate in texture than other recipes that use more eggs but they also have a more delicate custard flavour. To flip without tearing, I used a spatula to loosen the edge all around first, then slip a long handle (wooden long handle spoon in my case) under the entire length of the crepe, lift, laid down half of the crepe, then carefully roll the other half down using fingers of my other hand to help. When the crepe is done I slid it onto a plate because these are soft.
Thank you so much! I was wondering how yo do that
Lovely recipe. Comes together nice and fast and the whole family loves it as a meal or snack!
I make crepes all the time. I add 1/4 cup mineral water, Perrier, and that helps so they wouldn’t be rubbery. To turn them over, I flip them in the air. They won’t break . I have years of experience, from childhood I was helping my mom.
Yummy!! My dad’s birthday is tomorrow. I decided to make a special breakfast before he left since he was staying at my house. This was my first time making crepes. They turned out perfect! My dad, his wife, my husband, and me loved them! Will be making again. I really want to share a picture.
just made these delicious crepes and I agree with Deb, you nailed it! True to a classic French crepe- light, not rubbery egg and easy to make. Thanks for the recipe : )
Is there an easy way to flip them and keep the shape?
I’d like to know as well. Need a video to see how it is does without breaking them.
I googled how to flip or turn with spatula. Several videos helped me.
I went with the crispy edge. Just cook a little longer? until firm enough to flip. I used tongs. They turned out perfect! And maybe a smaller pan to help with shape. If still not good for flipping, maybe a little less milk.
Making these RIGHT NOW and this is by far the best recipe I’ve followed! I love that you only use 2 eggs. One thing that turned me off crepes was the eggy taste, and I just had a sneak bite of the first crepe and you definitely nailed it. Going to slide this recipe across the table to my kids for Mother’s Day tomorrow.