The short answer: This crepe recipe uses 5 basic ingredients: 1 cup of flour, 2 eggs, 1¼ cups of milk, 2 tablespoons of melted butter and a pinch of salt. Blend the batter, rest it for 30 minutes, then swirl a scant ¼ cup into a hot buttered 8-inch pan and cook each crepe for about 1 minute per side. One batch makes 10 to 12 thin crepes for sweet or savory fillings.
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Easy crepe ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 cup |
| Large eggs | 2 |
| Milk | 1¼ cups |
| Melted butter, plus more for the pan | 2 tablespoons |
| Salt | a pinch (¼ teaspoon) |
| Sugar (sweet crepes only) | 1 tablespoon |
| Vanilla extract (sweet crepes only) | 1 teaspoon |
How to make crepes
- Blend the batter. Add the milk, eggs, melted butter, salt and any sugar or vanilla to a blender. Add the flour and blend 10 to 15 seconds, until smooth.
- Rest it. Let the batter sit for 30 minutes at room temperature, or refrigerate it up to 2 days. Stir before using.
- Heat the pan. Warm an 8-inch nonstick skillet over medium heat. Brush it lightly with butter.
- Pour and swirl. Lift the pan, pour in a scant ¼ cup (about 3 tablespoons) of batter, and tilt in a circle so it coats the bottom thinly.
- Cook side one. Cook about 1 minute, until the edges lift and the underside is lightly golden.
- Flip. Loosen the edge with a thin spatula and flip. Cook 20 to 30 seconds more.
- Stack. Slide the crepe onto a plate and repeat, buttering the pan every few crepes.
The first crepe is often a test. Adjust the heat or thin the batter with a spoonful of milk if it won't spread. Like any batter, don't taste it raw. The FDA explains why in its guide to handling flour safely.
16 crepe filling ideas
| Sweet crepes | Savory crepes |
|---|---|
| Nutella and sliced banana | Ham and Swiss |
| Strawberries and whipped cream | Spinach, mushroom and feta |
| Lemon juice and powdered sugar | Scrambled eggs and cheddar |
| Butter and cinnamon sugar | Smoked salmon and cream cheese |
| Blueberry compote and ricotta | Chicken, pesto and mozzarella |
| Apple pie filling and caramel | Turkey, cranberry and brie |
| Peanut butter and jelly | Ratatouille-style roasted vegetables |
| Sweetened cream cheese and berries | Bacon, egg and avocado |
Crepe troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Thick, rubbery crepes | Too much batter or batter too thick | Use less batter and thin with milk |
| Holes and lace | Pan too hot | Lower the heat slightly |
| Pale and sticky | Pan not hot enough | Heat longer before pouring |
| Tears when flipping | Flipped too early | Wait for golden, lifting edges |
| Lumpy batter | Hand-whisked quickly | Blend it or strain it |
Crepe variations
Buckwheat crepes. Swap half the flour for buckwheat flour and skip the sugar for a nutty, savory crepe. These are the classic choice for ham, egg and cheese fillings.
Chocolate crepes. Replace 2 tablespoons of flour with cocoa powder and add 2 tablespoons of sugar. Fill with whipped cream and raspberries.
Gluten-free crepes. Use a cup-for-cup gluten-free flour blend and rest the batter at least an hour so it hydrates.
Crepe cake. Stack 20 or more cooled crepes with a thin layer of whipped cream or pastry cream between each one, then chill overnight.
Make-ahead crepes and storage
- Batter: refrigerate up to 2 days. Use eggs that have been kept cold, as the FDA advises in its egg safety guide.
- Cooked crepes: stack with parchment and refrigerate 2 to 3 days.
- Freezer: seal in a freezer bag for about 2 months, then thaw overnight in the refrigerator.
- Reheat: warm in a dry skillet for 15 seconds per side, or in the microwave under a damp paper towel.
A crepe bar for holiday brunch
A crepe bar is one of the easiest ways to host a holiday brunch. Make the crepes the day before, warm them in a low oven wrapped in foil, and set out bowls of fillings so guests build their own. Add coffee and fruit and the menu is done. For more morning ideas, see our Christmas breakfast ideas, our pancake recipe and our French toast recipe.
Plan the menu, grocery list and budget with the Holiday Season Bundle ($15.99), and browse all printables for more kitchen and hosting pages.
Frequently asked questions
What is the basic crepe recipe ratio? A basic crepe recipe uses 1 cup of flour, 2 eggs, 1¼ cups of milk, 2 tablespoons of melted butter and a pinch of salt. That makes about 10 to 12 thin 8-inch crepes.
Should crepe batter rest? Crepe batter should rest for at least 30 minutes, or up to 2 days in the refrigerator. Resting lets the flour absorb the liquid and the bubbles settle, so the crepes are thinner and less likely to tear.
What is the difference between a crepe and a pancake? A crepe is thin and flexible with no baking powder, while a pancake is thick and fluffy because baking powder makes it rise. Crepe batter is much runnier and is swirled into a thin layer.
Why do my crepes tear when I flip them? Crepes usually tear when the pan isn't hot enough, the batter hasn't rested or you flip too soon. Wait until the edges lift and turn golden, about 1 minute, then loosen the edge with a spatula before flipping.
What pan is best for making crepes? An 8- to 10-inch nonstick skillet works well for crepes at home. A carbon steel crepe pan is great too once it is seasoned. You don't need special equipment.
Can I make crepe batter in a blender? Yes, a blender makes smooth crepe batter in about 15 seconds. Blend the liquids first, then add the flour, and let the batter rest so the foam settles.
Can I make crepes ahead of time? Yes, cooked crepes keep in the refrigerator for 2 to 3 days. Stack them with parchment between, wrap them well and warm them in a skillet or microwave before filling.
Can you freeze crepes? Yes, crepes freeze well for about 2 months. Stack them with parchment, seal them in a freezer bag and thaw them in the refrigerator overnight.
How do I make savory crepes? For savory crepes, leave out the sugar and vanilla and add a pinch more salt and some chopped herbs. Fill them with ham and Swiss, spinach and feta, or eggs and cheese.
Can I make crepes without milk? Yes, you can make crepes with water, oat milk or almond milk instead of dairy milk. Use oil in place of butter for a fully dairy-free crepe.
How many crepes does one batch make? This crepe recipe makes about 10 to 12 crepes in an 8-inch pan, or about 8 in a 10-inch pan. Plan 2 to 3 crepes per person for breakfast.
How can I plan a crepe bar for a holiday brunch? A crepe bar is an easy holiday brunch because the crepes are made ahead and guests fill their own. The Holiday Season Bundle ($15.99) from HomeBase Paper Co. helps you plan the menu, grocery list and spending in one place.