Easy Crepe Recipe
This easy crepe recipe lets you get fancy. Light, tender, and slightly sweet crepes filled with your favorite fresh fruit or Nutella make a great breakfast. Dusted with powdered sugar and served with a dollop of homemade whipped cream, it delivers the perfect Mother’s Day breakfast in bed.

There’s something really comforting about pancakes and crepes. Here in our house, we never skip a week without some sort of pancake. I usually alternate between African-style pancakes or my famous fluffy pancakes. My son approves. I can tell because he always cleans his plate.
But when Mother’s Day AND my birthday are approaching, I do pancakes my way. Fancy French pancakes, a.k.a. crepes, are now on the menu!

What Are Crepes?
Basically, they’re a French version of pancakes but thin and delicate. I was raised in a French-colonized country, which is why crepes bring back so many happy childhood memories. Interestingly, we didn’t have them for breakfast usually. It was more of an afternoon snack or dessert.
One thing I love about crepes is that you can fill them with just about anything! You can make them savory by stuffing them with eggs, spinach, ham, cheese, and bacon. Or, if you have a sweet tooth like me, you can fill them with Nutella, jam, strawberries, bananas, whipped cream – your call. The possibilities are endless!

How to Make Easy Crepes
- Make the Batter – Mix in eggs, milk, vanilla, sugar, salt, water, flour, and butter in a blender. If you don’t have a blender, mix these ingredients by hand with a bowl and whisk. (Photo 1)
- Rest – Let the batter rest in the refrigerator for about an hour or more or overnight. (Photo 2)
- Heat a skillet over medium-high heat, then lightly coat the hot pan with vegetable oil, cooking spray, or clarified butter.
- Pour in about a ⅓ cup of batter, depending on your frying pan’s size.
- Spread – Tilt the pan so that the batter spreads across the bottom of the pan.
- Cook the crepe for about 1½ minutes or until the bottom is light brown. (Photo 3)
- Flip – Lift it with a spatula, turn it over, and cook it on the other side. (Photo 4)
- Serve crepes warm with fresh fruit, whipped cream, and powdered sugar.
Recipe Variations
- This recipe is intended for sweet crepes. If you want savory ones, omit the sugar and vanilla and add ¼ teaspoon salt to the batter instead.
- Make gluten-free crepes by using a gluten-free all-purpose flour mix.
- Make dairy-free crepes by using dairy-free milk and dairy-free butter substitutes. Coconut milk and coconut oil are two tasty substitutes that lend a tropical flavor to sweet crepes – trust me, it’s delish! 😁
Tips and Tricks
- Let the crepe batter rest for an hour (or overnight) in the fridge if you can. It creates a light and airy crepe that won’t easily tear when cooked and folded. This tip is especially helpful if you are cooking for a crowd.
- Make sure to use a pan with a thick bottom so it heats evenly. Start by slowly heating the pan to the desired temperature. Before pouring the batter, make sure the pan is hot enough; otherwise, your crepe will end up sticking to it.
Pro Tip: Don’t flip the crepe too early. Wait till the bottom is light brown and the edges are starting to brown. That way, it won’t be as apt to tear.
Make-Ahead Instructions
This recipe is even better when you make the batter ahead of time! Mix it up and store it in the fridge for 1-2 days beforehand. When you are ready to make the crepes, give the batter a whisk before you start pouring it into the pan.
You can even cook the crepes ahead of time, although they taste better fresh. Simply cook them, allow them to cool, and store them in an airtight bag in the fridge for 3-4 days. Reheat them briefly in a skillet on medium heat before adding your filling of choice.
Serving and Storage Instructions
Serve crepes fresh out of the pan. Add your choice of filling and roll or fold them up. Add a pretty garnish (powdered sugar for sweet crepes is beautiful 😍) and dig in!
Store any leftover crepes sans fillings in an airtight container in the fridge for 3-4 days. Microwaving these will make them rubbery and gross, so always reheat crepes on the stovetop. Put the skillet on medium heat and let the crepes heat back up for a minute or two on each side.
You can also freeze them for four months in a freezer-safe container. Just make sure to thaw them completely in the fridge before trying to do anything with them, as they will break.
FAQs
As already mentioned, crepes are thinner and more delicate than pancakes. The reason: pancakes are made with a leavening or raising agent like baking powder, and crepes are not.
I like to fold mine up and eat them with a fork and knife, but you can roll them too. Some people even roll them up and serve them wrapped up in a napkin like a burrito. 🌯
Crepes have a subtle egg taste and are generally less sweet than waffles or pancakes. However, the simple batter is easy to customize, so you can add spices, sugar, extracts, and more to create your own unique flavor.
What to Serve With Crepes
Definitely top your crepes with some homemade whipped cream! You can also whip up your own caramel sauce to drizzle over them if you’re feeling extra fancy.
I like to serve these guys with a special hot drink, too. Try a chai tea latte or a pumpkin spice latte for a truly decadent pairing. You could also opt for a simple cup of coffee or hot ginger tea; both are equally delicious. ☕️
Happy crepe-ing!
More Breakfast Recipes to Try
By Imma
Watch How to Make It
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This blog post was originally published in April 2018 and has been updated with additional tips.
Best and easiest recipe for crêpes that I’ve come across!
Awesome! Glad you love it, Elijah :).
Woww looks yummy, but please do you allow the paste to stay overnight in the refrigerator before frying?? I didn’t get that part well..
Hi Odette. Leaving the batter to rest overnight or for an hour in the refrigerator before frying leads to really light airy crepes that do not tear off easily when cooked and folded. But most times, I fry the pancakes almost immediately and they still taste great 🙂 !
Can I ask you which flour do you use plain or self raising
I use plain flour .
Just tried my own Crepe now and it came out perfect. Thanks my kids enjoyed it.
Wohooo! Thanks for letting me know.
Hello,
If i do not have butter can I use oil instead?
Yes you sure can.
Very watery. I followed the recipe and it came out super watery, couldn’t use it…
Sorry to hear it turned out that way for you. This has been my go-to crepe recipe though, and it works perfectly fine every time.
I used a bit more milk than the recipe calls for, but I didn’t use the half cup of water because they looked liquidy enough …they turned out great! My students all the way over in Shanghai loved them!!!
Perfect and delicious crepes everytime thank you x
Crepes are my all time favorite so I’m so glad you love them as well!
This recipe was perfect! Thank you.
You’re very welcome!
Delicious! Easy! But one recipe makes a TON! I got excited and doubled it and I have crepes coming out my ears.
I hear you Emily. I always make 2 batch and Freeze the batter to use later. So happy to hear it worked out well .
Easily the best crepe recipe I’ve made! Delicious and buttery, with a light and crisp texture suitable for any sweet filling.
Yes it is. Thanks for the feedback Eli
I haven’t tried it yet but it looks awesome!
Ur a great cooker!
Thank you. Looking forward for you to try this. Enjoy!
Delicious , yummy (pity about the high calories) had to stop myself from finishing
the batch.
Okay this was the best crepe recipe I have ever encountered. Thank you!!!!!
Yaaay! Thank you for the glowing feedback. Glad it turned out well for you.
Thanks Imma,
Love me some crepe. I used liquid peak milk and prestige unsalted butter…. the result was just what I wanted. Thanks so much for the tips.
You are awesome
I’m so happy it turned out well for you. Thank you for taking the time to let me know.
What can I replace the eggs for veg option
Hi, Shilpa. I haven’t tried making this recipe eggless. However, you can check some crepe recipes online that are egg-free like this one here >> https://www.allrecipes.com/recipe/18100/eggless-crepes/
Thank you for this recipe. My daughter requested it for her birthday and they recipe turned out perfect and was easy to make. They tested delicious.
Belated happy birthday to your daughter, Jenny! Glad you all liked it.
Absolutely delicious!! Your recipe was on target and very closely characterizes my grandmother’s (who was raised in a community of French settlers in Louisiana. This is a keeper for breakfast with family and friends.
Thank you for the glowing feedback! I appreciate it. 🙂
How long does batter keep for?
Mine usually last up to 24 hours, without an after taste.
My family is from Kilsborg, Sweden so we grew up eating Swedish pancakes, your recipe is indentically like ours, tender, sweet and just the right texture. This is right on!…we top with powdered sugar and lingonberry jam.
Awesome! Thank you so much for letting me know, Carl!
Hello. So sorry to hear about your first comment. Writing isn’t my forte, too, but reading books and writing everyday certainly helps a lot to improve your writing skill. I also join some writing groups on FB and follow writing blogs like copyblogger.com. Hope this helps. 🙂
Nice one there
Thank your for stopping by, Patrick!
Hi Imma 🙂
Your crepe recipes makes me ‘homesick’ for Africa, where I too was born, although not as far North as you were, but way down in Pretoria. What we call pancakes there are like your crepes 😀
Thank you for your super ideas – great to eat at any time – always such a treat!
Heather.
Thanks for stopping by, Heather! I was there for a few weeks and I’m already missing it now that I’m back in the U.S. 🙁
Nice one, I always love your recipes
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