If you’ve ever wanted to recreate those elegant French-style crepes at home, you’re in the right place. This easy crepe recipe is simple enough for beginners and versatile enough to satisfy both sweet and savory cravings. With just a few pantry staples, you’ll have paper-thin, golden crepes that fold or roll beautifully around any filling.

Whether you want to enjoy them for breakfast, brunch, dessert, or even dinner, these crepes are a go-to favorite that always impress. Once you master the basic technique, you’ll wonder why you ever bought pre-made crepes in the first place!

Jump to Recipe

Why You’ll Love This Crepe Recipe

Incredibly Versatile: Sweet or savory, breakfast or dessert — these crepes adapt to whatever filling you’re in the mood for.
Foolproof & Beginner-Friendly: No fancy equipment needed — just a blender, nonstick pan, and a little patience.
Delicate Yet Sturdy: These crepes are soft and pliable without tearing easily.
Perfect for Any Occasion: Ideal for everyday meals or elegant brunches and celebrations.

Ingredients (and Why They Work)

This crepe recipe uses just seven simple ingredients — most of which you likely already have on hand. Here’s what you’ll need:

All-Purpose Flour (1 cup): The base that gives structure. You can also use whole wheat flour for a heartier crepe.
Eggs (2 large): Help bind the batter and add richness.
Milk (1 ½ cups): Thins the batter to the right consistency; whole milk gives the best flavor.
Water (½ cup): Lightens the batter further for that signature delicate texture.
Butter (2 tablespoons, melted): Adds flavor and prevents sticking during cooking.
Salt (¼ teaspoon): Enhances the flavor.
Sugar (1 tablespoon, optional): Only needed for sweet crepes — omit for savory versions.

Blend all ingredients together until smooth to ensure a lump-free batter.

Nutritional Information (Per Crepe)

Calories: 110
Fat: 5g
Carbohydrates: 13g
Protein: 4g
Fiber: 0.5g
Sugar: 1g
Cholesterol: 45mg
Sodium: 90mg

Note: Values may vary slightly depending on ingredients and serving sizes.

Recipe Tips & Make-Ahead Advice

Make-ahead tip: Crepe batter can be made ahead and refrigerated for up to 24 hours. In fact, letting the batter rest in the fridge for at least 30 minutes helps relax the gluten, resulting in softer, more tender crepes. Store the batter in an airtight container, and stir it gently before using.

Once cooked, store leftover crepes stacked between parchment paper in a zip-top bag in the refrigerator for up to 3 days. To freeze, wrap the stack in foil or plastic wrap, then place in a freezer bag for up to 2 months. Thaw in the refrigerator or at room temperature before reheating.

To reheat, warm crepes in a nonstick skillet over low heat for 30 seconds per side, or in the microwave wrapped in a damp paper towel. This method keeps them soft and pliable — perfect for a quick meal or snack anytime.

Pro Tips for Perfect Crepes

1. Use a blender or whisk thoroughly: A smooth batter is essential for thin crepes. A blender makes it easier to eliminate lumps, but if you’re using a whisk, be sure to mix vigorously until fully combined. Then, let the batter rest — this step is non-negotiable for best texture.

2. Cook on medium heat and swirl quickly: Heat your nonstick skillet or crepe pan to medium, lightly grease it, and pour about ¼ cup of batter. Immediately tilt and swirl the pan to evenly distribute the batter in a thin layer. A light golden bottom means it’s ready to flip — usually in about 1 to 2 minutes.

3. Don’t stack hot crepes: If you stack them right off the pan, steam can make them soggy. Let each crepe cool slightly on a wire rack or a plate before stacking. This keeps them dry and ready for filling, folding, or rolling without sticking together.