If you’re looking for a breakfast, brunch, or dessert that feels fancy but is incredibly easy to whip up, you’ll absolutely love these homemade crêpes. They’re buttery, soft, and perfect for filling with anything your heart desires—whether that’s a drizzle of honey and berries or something savory like sautéed mushrooms and cheese. This recipe has been a favorite in my kitchen for years, and I’m so excited to share all my tips, tricks, and serving ideas with you!
From the very first bite, these light and delicate crêpes will win you over. With just a handful of ingredients and a good nonstick pan, you’ll be making French-style crêpes like a pro—no special tools required!
Ingredients
Here’s everything you’ll need to make perfect crêpes every single time:
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 1½ cups (375 ml) milk – whole milk is ideal, but 2% works too
- 2 tablespoons melted butter – or a neutral oil like vegetable or canola
- 1 tablespoon sugar – optional, but great for sweet crêpes
- ¼ teaspoon salt
- 1 teaspoon vanilla extract – optional, adds warmth to sweet versions
- Butter or oil, for the pan
These are all pantry staples, which makes this recipe incredibly convenient. You likely already have everything you need in your kitchen right now!
How to Make the Best Crêpes
You don’t need to be a trained chef to master these thin French pancakes. The process is straightforward and forgiving—great for beginners and seasoned home cooks alike.
Make the Batter
In a large mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar, salt, and vanilla extract until smooth and lump-free. You can do this by hand with a whisk or blend the ingredients in a blender for 30 seconds for an ultra-silky texture.
If the batter seems too thick (it should be thinner than pancake batter), add an extra tablespoon or two of milk until you reach a pourable consistency. Thin batter equals thin, tender crêpes!
Let the Batter Rest
This is the magic step for soft and flexible crêpes. Let the batter rest for at least 30 minutes at room temperature—or even better, cover and refrigerate it for up to an hour. This gives the flour time to absorb the liquid and results in crêpes that cook up beautifully without tearing.
Heat the Pan Just Right
Use a nonstick skillet or a dedicated crêpe pan if you have one. Heat it over medium heat and lightly grease it with butter or oil using a paper towel. The pan should be hot but not smoking—this helps the crêpe cook evenly without burning.
Cook the Crêpes
Pour about ¼ cup of batter into the center of the pan, immediately swirling the pan to spread the batter into a thin, even circle.
Cook for 1 to 2 minutes, or until the edges begin to lift and the bottom turns golden brown. Flip the crêpe gently using a flexible spatula and cook the other side for another 30 seconds to 1 minute.
Place the cooked crêpe on a plate and cover with a clean kitchen towel to keep it warm while you make the rest. Continue until all the batter is used up, greasing the pan lightly as needed.
You’ll love how easy this is—especially once you get into the rhythm!
Tips and Tricks for Crêpe Success
- Use room temperature ingredients: This helps everything blend smoothly and prevents lumps.
- Rest the batter: Don’t skip this step! It improves both texture and flexibility.
- Swirl fast: Once the batter hits the pan, you only have a second or two to spread it before it sets.
- Don’t over-grease: Too much butter or oil can make crêpes greasy or cook unevenly. A light touch is best.
- First crêpe as a test: Just like pancakes, the first one helps you adjust the heat and batter consistency.
Serving Suggestions
Crêpes are one of the most versatile dishes you can make. Here are some delicious ideas to inspire you, whether you’re craving something sweet or savory.
Sweet Crêpe Fillings
- Nutella and sliced bananas – a classic combo everyone loves
- Fresh berries with whipped cream – refreshing and perfect for summer brunch
- Lemon juice and powdered sugar – simple and elegant
- Peanut butter and honey – comforting and naturally sweet
- Cream cheese and jam – tangy, smooth, and vibrant
Add a drizzle of chocolate or caramel sauce and you’ve got yourself a decadent dessert worthy of a dinner party!
Savory Crêpe Fillings
- Sautéed mushrooms and cheese – earthy, melty, and cozy
- Roasted vegetables and goat cheese – colorful and packed with flavor
- Scrambled eggs with herbs – makes an elegant breakfast wrap
- Spinach and cream cheese – light yet satisfying
Feel free to fold your crêpes into triangles, roll them up burrito-style, or stack them with layers of filling for a crêpe cake.
How to Store Leftover Crêpes
Crêpes store beautifully, which makes them ideal for meal prep or brunch hosting.
Refrigeration
Let crêpes cool completely before stacking them with parchment paper or wax paper in between. Place them in an airtight container or wrap in plastic. They’ll stay fresh in the fridge for up to 3 days.
Freezing
Want to save crêpes for later? They freeze perfectly!
Stack with parchment paper in between each one and wrap tightly in plastic. Place in a freezer bag or container. Freeze for up to 2 months. To use, thaw in the fridge overnight and reheat.
Reheating Crêpes
Crêpes reheat quickly and easily without losing their softness.
- Skillet: Heat a dry pan over medium and warm each crêpe for 30 seconds per side.
- Microwave: Cover with a damp paper towel and heat for 10–15 seconds.
- Oven: Cover with foil and heat at 350°F (175°C) for about 5–7 minutes.
Avoid overcooking, especially in the microwave, as crêpes can dry out quickly.
Creative Ways to Use Leftover Crêpes
Don’t let a single crêpe go to waste! Here are some fun ideas:
- Crêpe Cake: Layer crêpes with pastry cream or whipped cream for a no-bake dessert that’s show-stopping.
- Crêpe Lasagna: Swap traditional pasta sheets for crêpes in a savory layered bake.
- Stuffed Crêpe Rolls: Roll with filling, top with sauce, and bake in a casserole dish.
- Crêpe French Toast: Dip crêpes in egg mixture and pan-fry until golden. Serve with maple syrup and fresh fruit.
Frequently Asked Questions
Can I make the batter ahead of time?
Yes! You can prepare the batter up to 24 hours in advance. Just store it covered in the fridge and give it a good whisk before using.
What’s the best pan to use?
A nonstick skillet works beautifully. A crêpe pan with low edges makes it even easier to flip, but isn’t necessary.
Why are my crêpes tearing?
Your batter might be too thick or the crêpe wasn’t fully cooked before flipping. Let the bottom firm up, then gently slide a spatula underneath.
Can I make gluten-free crêpes?
Absolutely! Use a 1:1 gluten-free flour blend. You might need to adjust the liquid slightly, but the results are delicious and still thin and tender.
Final Thoughts
Crêpes are one of those magical dishes that feel elegant yet are incredibly simple to make. With this easy crêpe recipe in your back pocket, you’ll be ready to whip up an impressive breakfast or dessert anytime the craving strikes. From weekday mornings to weekend brunches, crêpes bring a little joy to any table.
Whether you like them sweet, savory, or somewhere in between, these homemade crêpes are guaranteed to become a family favorite. Don’t be surprised if they become part of your regular recipe rotation!
Easy Homemade Crêpes
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk (whole or 2%)
- 2 tablespoons melted butter or vegetable oil
- 1 tablespoon granulated sugar (optional, for sweet crêpes)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional, for sweet crêpes)
- butter or oil for greasing the pan
Instructions
- In a large bowl, whisk together the flour, eggs, milk, melted butter, sugar (if using), salt, and vanilla extract (if using) until smooth. Alternatively, blend the ingredients in a blender for 30 seconds.
- Let the batter rest for at least 30 minutes at room temperature, or up to 1 hour in the refrigerator to relax the gluten and improve texture.
- Heat a nonstick skillet or crêpe pan over medium heat. Lightly grease it with butter or oil using a paper towel.
- Pour about 1/4 cup of batter into the center of the pan, then quickly swirl to spread the batter into a thin layer.
- Cook for 1–2 minutes, until the edges begin to lift and the bottom is lightly golden. Flip with a spatula and cook for another 30 seconds.
- Transfer the cooked crêpe to a plate and cover with a clean towel to keep warm. Repeat with the remaining batter, greasing the pan as needed.
- Serve crêpes warm with your favorite sweet or savory fillings and toppings.
