Valentina Ablaev
This easy crepe recipe is a luxurious breakfast you can have at home. Forget paying for crepes at a restaurant because making them from scratch is easy and tastes much better! These crepes are loved by kids and adults alike; there is no reason not to try this 5-minute crepe recipe!
These crepes make the best breakfast. They are so versatile, and there are countless flavor combinations! From classic french crepes with a lemon custard filling to every kid’s favorite: strawberry nutella. You can even make savory crepes filled with meat! You can even use these crepes to create a layered crepe cake for a stunning and delicious dessert! You simply can’t go wrong with crepes from scratch.
The Best Crepe Recipe
There are countless variations of homemade crepes. After many test runs, we have perfected the simple crepe batter. What makes our crepes special? This recipe uses milk and eggs as the base, making the batter richer than traditional recipes that combine milk and water.
Ingredients for Crepes
- Milk – whole milk makes this batter rich and delicious.
- Eggs – a must for the perfect golden crepe.
- Oil – not only does oil make the batter silky, but it also helps prevent the crepes from sticking to the pan!
- Sugar – this recipe uses the perfect amount of sugar to produce a tasty crepe that isn’t too sweet.
Substitute: If making savory crepes, opt out of using sugar. - Salt – just a pinch balances out all of the flavors.
- Flour – sifted flour is a must to prevent clumps.
- Butter/oil – a must for greasing the pan to prevent the crepes from sticking.
See the recipe card below for a complete list of ingredients and quantities.
How to Make Crepes From Scratch
The easiest step-by-step crepe recipe.
- Liquid mixture. Whisk together milk, eggs, oil, sugar, and salt in a large bowl.
- Dry ingredients. Sift the flour into the liquid mixture. Run the batter through a sieve to get out any clumps.
- Cook. Heat butter or oil over a crepes pan. Pour a ¼ cup of batter while quickly swirling the pan around to create a thin layer. Cook until the edges lift and the crepe is golden on one side. Flip and allow the crepe to cook on the other side.
- Repeat. Remove the cooked crepe and repeat the steps with the remaining batter.
Pro Tip: If you have a blender, add the ingredients to a blender and allow the blender to do the work for you. Blend until flour is incorporated and you have a smooth batter.
Expert Tips:
- Clean the pan. We recommend cleaning the skillet between every few crepes. If you see burning oil or butter, use a paper towel to clean off the pan.
- Keep crepes warm. I love to serve the crepes that are done while cooking the rest! Nothing beats a fresh, warm crepe. If making in advance, keep the crepes warm under foil.
- Keep crepes from drying. You want to keep the crepes covered or the edges will start to dry.
Crepe Toppings:
- Nutella+Banana: Load the crepes with nutella and banana slices for the best flavor.
- Chocolate Strawberry: Fresh strawberry slices with melted chocolate make for the best pair!
- Berry Sauce: Top the crepes with a homemade mixed berry jam!
- Simple combo: Top the crepes with fresh berries and homemade whipped cream.
Savory Crepes:
Here are some of our favorite vegetables and proteins to feature in savory fillings:
- Ham
- Bacon
- Ground pork
- Mushrooms
- Red bell peppers
- Tomato
- Onions
Make-Ahead:
Batter– Prep the batter the night before for a quick and easy breakfast in the morning!
Crepes– If you plan to fill your crepes, you can make them up to 24 hours before filling! Store in the fridge, tightly wrapped for peak freshness.
Crepe FAQ’s
This step may seem excessive, but it is a must! Even when whisking, the flour can leave clumps, ruining the crepes.
The hardest part about making crepes is finding the right pan. Not all pans are created equal; we recommend a crepe pan or your favorite nonstick pan for the best results.
If you have the time, let your crepe batter rest for 30 minutes. Our recipe doesn’t require that, making for quick and easy crepes that are still delicious.
Store & Reheat
- Storage. Keep leftovers tightly wrapped and in the refrigerator. Leftover crepes can be stored for up to 3 days.
- Reheat. Warm leftover crepes in a warm pan on both sides.
- Freeze. Crepes can be frozen and kept fresh for up to 3 months! Add the crepes to a large freezer-safe bag and store. Thaw: Place the crepes in the fridge overnight and reheat on a pan.
More Breakfast Recipes
If you enjoyed this crepe recipe, be sure to try our other popular dessert breakfast recipes; here are some of our favorites:
If you tried this basic crepe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Easy Crepe Recipe (Basic)
Ingredients
- 1 ¾ cups whole milk
- 4 large eggs
- 3 Tbsp extra light olive oil
- 3 Tbsp granulated sugar
- ¼ tsp salt
- 1 cup all-purpose flour measured then sifted
- oil or butter greasing pan
Instructions
- Mix together the milk, eggs, oil, sugar, and salt.
- Sift the flour into the liquid mixture.
- Run the batter through a sieve to get out any clumps.
- Grease a skillet with oil or butter.
- Heat the skillet to medium-high, add ¼ cup of batter to the pan, and quickly swirl it around to evenly disperse.
- Lift the edges once the crepe is golden and the corners are cooked.
- Flip the crepe and cook until the other side is golden.
- Remove the crepe from the pan and repeat steps 4-7 until all the batter is used.
Notes
- Achieve a Smooth Batter: Use a blender to combine all the ingredients for a smooth batter!
- Pan Maintenance: Clean the pan every few crepes for the best results. Wipe the pan down with a paper towel if you notice burnt oil or butter.
- Serve Warm Crepes: I love to serve crepes as they’re made! There’s nothing quite like enjoying a fresh, warm crepe. If you’re preparing them in advance, keep them warm by covering the cooked crepes with foil.
- Storage Tips: Store any leftover crepes tightly wrapped in the refrigerator, lasting up to three days.
- Reheating Instructions: To warm up leftover crepes, heat them in a pan on both sides.
