Quick Description
These homemade crêpes are delicate, buttery, and perfectly thin with lightly crisp edges. Made with just a few simple pantry ingredients, they can be filled with sweet toppings like fruit and chocolate or savory fillings like cheese and ham. They’re easy, elegant, and surprisingly beginner-friendly.
Servings & Timing
Makes: 8–10 crêpes
Prep Time: 10 minutes
Rest Time (recommended): 15–30 minutes
Cook Time: 15 minutes
Total Time: ~30–40 minutes
Ingredients List
- 1 cup all-purpose flour
- 2 large eggs
- 1¼ cups milk (whole milk preferred for richness)
- 1 tbsp melted butter (plus more for pan)
- 1 tbsp sugar (optional for sweet crêpes)
- ¼ tsp salt
- ½ tsp vanilla extract (optional for sweet version)
Instructions
1. Make the Batter
In a mixing bowl, whisk together flour and salt.
In another bowl, whisk eggs and milk until smooth.
Gradually pour the wet mixture into the flour, whisking continuously to avoid lumps.
Stir in melted butter and vanilla (if using).
The batter should be thin and smooth.
2. Rest the Batter (Optional but Recommended)
Let the batter rest for 15–30 minutes. This relaxes the gluten and makes softer crêpes.
3. Heat the Pan
Heat a nonstick skillet over medium heat. Lightly brush with butter.
4. Cook the Crêpes
Pour about ¼ cup batter into the pan. Immediately swirl to spread evenly into a thin circle.
Cook for 1–2 minutes until edges lift slightly and bottom turns light golden.
Flip and cook another 30–60 seconds.
Repeat with remaining batter.
Stack cooked crêpes on a plate.
Nutrition (Approximate per crêpe)
- Calories: 110
- Protein: 4g
- Carbs: 14g
- Fat: 4g
- Sugar: 2g
Benefits
- Simple pantry ingredients
- Quick and beginner-friendly
- Works for sweet or savory recipes
- Freezer-friendly
- Customizable fillings
Additional Notes
- If batter feels too thick, add 1–2 tablespoons milk.
- Keep heat medium — too hot will brown too quickly.
- First crêpe is often a test one.
Dietary Info
Vegetarian: Yes
Gluten-Free: No (use gluten-free flour blend to substitute)
Nut-Free: Yes
Step-by-Step Cooking Guide
- Whisk dry ingredients
- Mix wet ingredients
- Combine until smooth
- Rest batter
- Cook thin layers
- Stack and fill
Ingredient Details & Substitutions
Milk: Almond or oat milk works for dairy-free version.
Butter: Can substitute oil.
Flour: Cake flour makes softer crêpes.
Sugar: Omit for savory version.
Recipe Variations & Serving Suggestions
Sweet Fillings:
- Nutella & strawberries
- Lemon juice & powdered sugar
- Whipped cream & berries
- Peanut butter & banana
Savory Fillings:
- Ham & cheese
- Spinach & mushrooms
- Chicken & Alfredo
- Scrambled eggs & bacon
Fold, roll, or layer them.
Storage & Make-Ahead
- Refrigerate up to 3 days (stack with parchment between).
- Freeze up to 2 months.
- Reheat gently in a skillet or microwave.
FAQs
Why are my crêpes thick?
Batter may be too thick — add a little milk.
Why are they rubbery?
Overmixing or too high heat.
Can I make them ahead?
Yes, they store very well.
Optional Personal Touch
There’s something special about flipping crêpes in a warm kitchen. They feel fancy, but they’re incredibly simple — and once you master them, you’ll make them again and again.
