No fancy equipment needed for this easy crepe recipe. Mix flour, milk, eggs and baking powder in a blender to make these crepes for breakfast or dessert!
If you are intimidated to make crepes, fear no more! This crepe recipe is so easy you will wonder why you waited this long to make them. We make these crepes all the time for breakfast, but they're also wonderful as a dessert. You probably have all the ingredients you need in your pantry, so let's get started!
What are Crepes?
We love having crepes for breakfast or a fun dessert when you top it with whipped cream! This is another recipe of my sister's that we've adopted into our own kitchen. The kids get super excited when they hear me yell, "Time for crepes!"
Crepes are basically thin French-style pancakes. They can be rolled, folded, stuffed, layered, and tastes sweet or savory. It's a simple batter cooked in a stove top skillet then topped with whatever you like!
Love these crepes? You may also like our German Pancake recipe!
Ingredients
(full printable recipe at the end of this post)
Can you guess what goes into a crepe to make them so thin and delicate? Not much! Here's what you need to make the best crepes (and they're all staple pantry items!)
Grocery List for Crepe Recipe:
- All-purpose flour (1 ½ cups)
- Milk (2 cups)
- Eggs (2 large)
- Sugar (1 tablespoon)
- Baking powder
- Salt
You'll also want to make sure you have powdered sugar to sprinkle over top the cooked crepes as well as any other toppings you desire. Think fresh berries, strawberries, bananas, maple syrup, Nutella, etc.
How to Make the Best Crepe Batter
Scroll to the recipe card and video at the bottom of this post for the step-by-step on how to make this crepe recipe. The general steps are as follows:
- Mix all ingredients in a blender until smooth.
- Heat nonstick skillet over medium heat.
- Butter skillet until bubbly.
- Pour ¼ cup of batter into skillet, lift and rotate skillet until surface is evenly covered with a thin layer of batter.
- Cook until top is just dry, about 30 seconds to 1 minutes, then flip and cook the other side another minute.
- Transfer to a warming dish and continue with rest of the batter.
- Serve warm with desired toppings.
Top Tips and Tricks
- So many wonder how to make crepes so thin without falling apart. The trick is in the ratio of batter poured into the size of your pan. There is not only one size pan that is right to use, but you need to make sure you use more or less batter depending on how big your skillet.
- To make the best crepes, use JUST enough batter that will cover the bottom of the entire skillet in a thin layer. It will take some practice, but as you pour the batter, use your other hand to tilt the pan in circles until the batter coats it. You'll get the hang of the swirl, trust me!
- Butter your pan between each pour! I like to take a stick of butter and rub it over the surface of the pan. It's an easy way to quickly butter the pan without having to slice a tablespoon and wait for it to melt evenly.
- Some people let the batter rest before pouring it into the hot skillet. You can choose to do this if you want. I haven't found much of a difference and I'm usually in a hurry and don't have the extra 30 minutes. So the recipe below doesn't call for this extra step.
Equipment
This recipe does not require any fancy equipment, just a blender, a nonstick skillet and a spatula. I prefer a thin spatula to easily slide under the crepe, but use what you have on hand! Your blender does not need to be a fancy one, either. Don't have a blender? Use a whisk and bowl!
What size pan should you use? Anywhere from an 8-inch to a 12-inch. Some people use specifically a crepe pan, but you can use any nonstick skillet like I do. There are also tools out there to help you spread the batter, but I've never used one and don't find it necessary.
Serving Suggestions
There are many different ways you can serve your crepes. Try these different variations or come up with your own!
- Fold crepes as pictured, then top with butter, syrup, powdered sugar and berries.
- Fold crepes on a large serving platter and set out toppings in various bowls for everyone to make their own plate.
- Spread Nutella in a flat crepe then roll up and eat!
- Roll crepes with various fillings and eat like a burrito or use a fork and knife!
- Fill with savory ingredients, like cheese and ham, instead of sweet.
- Serve for breakfast, lunch, dinner or a snack!
The list can go on and on! How will you serve your crepes?
Storage and Leftovers
Store: Any leftover crepes can be stored in an airtight container in the fridge for up to 3 days.
Reheat: Reheat refrigerated crepes in the microwave for 30 seconds.
Freeze: These freeze so perfectly! Let them first come to room temperature on wax paper in flat single layer. Then, fold them in quarters as you see in my photos. Place them on an even layer on a lined baking sheet into the freezer to "flash freeze" for 20 minutes. Transfer to a freezer bag and store in the freezer for up to 3 months. To reheat from frozen, remove one folded crepe and microwave while folded still for 30 seconds. Gently unfold and microwave another 15 seconds until warm.
More Weekend Brunch Recipes
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This article was originally published August 2020 and updated with process photos and a video in January 2022. No changes were made to the recipe.
Recipe Card
Easy Crepe Recipe +VIDEO
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- 1 tablespoon sugar
- ½ teaspoon salt
- 2 cups milk
- 2 large eggs
- 1 teaspoon vanilla extract
- unsalted butter for greasing pan
Instructions
- Mix all ingredients in a blender until smooth; set aside.
- Heat nonstick skillet over medium heat. Lightly butter skillet until bubbly. Pour between ¼ cup to ½ cup batter into middle of skillet and immediately rotate pan until batter coats bottom of skillet. Cook until top seems just dry and bottom is lightly brown (about 1 minute). Flip with spatula and brown other side (another 30 seconds to 1 minutes). Repeat with remaining batter, buttering skillet each time.
- Transfer crepes to a covered dish to keep warm until ready to serve. Serve warm with desired toppings.
Video
Notes
- Amount of batter used for each crepe will vary depending on size of pan.
- Yield will vary depending on size of pan.
- I like to keep our crepes warm in a tortilla warmer.
- To butter the skillet, use a stick of butter and rub the end on the hot skillet. Easy!
- Nutrition information is an estimate only and does not include toppings.
