Hey y’all! Nothing says “weekend treat” like a stack of warm, golden Easy Homemade Crepes. These delicate, buttery wonders are simple to make and endlessly customizable—great for breakfast, brunch, dessert, or a special snack. Whether you’re craving something sweet or savory, you’ll love how versatile and delicious these crepes are. Let’s get cooking!
Why You’ll Love This Easy Homemade Crepes Recipe
- Super quick to whip up with simple pantry ingredients.
- Delicate texture and rich buttery flavor—better than store-bought.
- Perfect canvas for both sweet & savory fillings.
- Can be made ahead and stored, making it ideal for meal prep.
- Fun to make with family or friends for a weekend brunch.
Easy Homemade Crepes Ingredients
- 1 cup (120g) all-purpose flour
- 2 large eggs
- 1 1/2 cups (360ml) milk (whole or 2%)
- 2 tablespoons unsalted butter, melted (plus extra for the pan)
- 1 tablespoon granulated sugar (optional, for sweet crepes)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional, for sweet crepes)
How to Make Easy Homemade Crepes
Step 1: Blend the Batter
In a blender or mixing bowl, combine flour, eggs, milk, melted butter, sugar, salt, and vanilla (if using). Blend or whisk until smooth and lump-free. Let the batter rest for at least 30 minutes at room temperature—this ensures tender, pliable crepes.
Step 2: Preheat the Pan
Heat an 8- or 10-inch nonstick skillet or crepe pan over medium heat. Brush lightly with melted butter.
Step 3: Cook the Crepes
Pour about 1/4 cup (60ml) batter into the preheated pan, swirling immediately to coat the bottom in a thin, even layer. Cook for 1-2 minutes, until edges lift and the underside turns golden. Flip with a thin spatula and cook for another 30-60 seconds. Transfer to a plate and cover with foil. Repeat with remaining batter, re-buttering the pan as needed.
Step 4: Fill and Serve
Fill warm crepes with your favorite sweet or savory fillings. Fold or roll, then serve immediately!
Prep Time: 5 minutes
Rest Time: 30 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Notes for Easy Homemade Crepes
- Letting the batter rest helps relax the gluten and yields softer, more elastic crepes (learn more).
- Use a ladle or measuring cup for consistent crepe size.
- Stack cooked crepes between parchment to prevent sticking.
Easy Homemade Crepes Variations
- Gluten-Free Crepes: Swap all-purpose flour for a 1:1 gluten-free blend.
- Chocolate Crepes: Add 2 tablespoons cocoa powder to the batter for a chocolaty twist.
- Savory Herb Crepes: Omit sugar and vanilla, and stir in 1 tablespoon chopped fresh herbs.
Required Equipment for Easy Homemade Crepes
- Blender or mixing bowl & whisk
- 8- or 10-inch nonstick skillet or crepe pan
- Silicone or thin metal spatula
- Measuring cups and spoons
- Basting brush for butter
Easy Homemade Crepes Storage Instructions
Stack cooled crepes with parchment between each, then wrap tightly in plastic or place in an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months. To reheat, microwave for 10-15 seconds or warm gently in a pan.
Easy Homemade Crepes: Serving Suggestions
- Classic: Fill with Nutella and sliced strawberries, dust with powdered sugar.
- Breakfast: Stuff with scrambled eggs, ham, and cheese.
- Dessert: Try lemon juice and sugar with a dollop of whipped cream.
Pro Tips for the Best Easy Homemade Crepes
- Don’t skip the resting time for the batter—it makes a huge difference! (Why resting matters)
- Keep the pan at medium heat. Too hot and the crepes brown too fast; too cool and they turn rubbery.
- Always swirl the pan immediately after pouring batter for ultra-thin, even crepes.
Easy Homemade Crepes FAQ
- Can I make crepe batter ahead of time?
- Yes! Crepe batter can be made up to 24 hours in advance and kept covered in the fridge. Just whisk before using.
- Why are my crepes sticking?
- This usually means the pan wasn’t hot enough or wasn’t greased. Ensure your pan is well-buttered and fully heated.
- Are crepes healthy?
- Crepes are lower in calories than pancakes and can be a lighter option, especially depending on your fillings. Check out crepe nutrition facts.
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Butter or oil for the pan
Instructions
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1In a large mixing bowl, whisk together the flour, sugar, and salt.
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2Add the eggs, milk, melted butter, and vanilla extract. Whisk until the batter is smooth and free of lumps.
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3Let the batter rest for at least 10 minutes to allow the bubbles to subside.
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4Heat a nonstick skillet or crepe pan over medium heat and lightly grease with butter or oil.
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5Pour about 1/4 cup of batter into the pan, swirling to evenly coat the bottom. Cook for 1-2 minutes until the edges lift and the bottom is lightly golden.
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6Flip the crepe and cook for another 30 seconds. Transfer to a plate and repeat with remaining batter. Serve warm with your favorite fillings.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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