Homemade Crepes

Homemade crepes are thin, delicate pancakes that can be enjoyed with a variety of sweet or savory fillings. Whether you’re making a breakfast treat, a light lunch, or an elegant dessert, crepes are incredibly versatile and surprisingly easy to prepare. All you need is a few basic ingredients and a good non-stick pan.

Why You’ll Love This Recipe

• Uses simple pantry staples
• Quick to make and cook
• Works for both sweet and savory dishes
• Great for make-ahead and meal prepping
• Customizable with endless fillings and toppings

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup all-purpose flour
• 2 large eggs
• ½ cup milk
• ½ cup water
• ¼ teaspoon salt
• 2 tablespoons butter, melted
• Extra butter or oil for the pan

directions

this recipe

1. In a large mixing bowl, whisk together the flour and eggs.
2. Slowly add the milk and water, whisking continuously to prevent lumps.
3. Stir in the salt and melted butter. Mix until the batter is smooth and slightly runny.
4. Heat a lightly oiled non-stick skillet over medium-high heat.
5. Pour about ¼ cup of batter into the center of the pan. Tilt the pan in a circular motion to spread the batter evenly.
6. Cook for about 1–2 minutes, until the bottom is lightly golden. Flip and cook the other side for about 30 seconds.
7. Transfer to a plate and repeat with remaining batter, stacking the crepes with parchment paper in between if needed.
8. Serve warm with your favorite fillings.

Servings and timing

• Servings: 8 crepes
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Sweet Crepes: Add 1 tablespoon sugar and 1 teaspoon vanilla extract to the batter. Fill with fruit, Nutella, or whipped cream.
• Savory Crepes: Omit the sugar and vanilla, and add herbs or spices. Fill with ham and cheese, eggs, or sautéed vegetables.
• Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
• Dairy-Free: Use almond or oat milk and plant-based butter.

storage/reheating

• Storage: Store leftover crepes in an airtight container in the refrigerator for up to 3 days.
• Freezing: Stack with parchment between each crepe, place in a freezer-safe bag, and freeze for up to 2 months.
• Reheating: Warm in a skillet over low heat or microwave for 15–20 seconds per crepe.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter and refrigerate it for up to 2 days. Just stir before using.

Do I need a special crepe pan?

No, a regular non-stick skillet works just fine.

Why are my crepes tearing?

The pan may be too cool or the batter too thick. Ensure the pan is hot and thin out the batter with a little water if needed.

Can I fill crepes while cooking?

It’s best to fill them after cooking, especially for sweet or delicate fillings.

What are good fillings for sweet crepes?

Try berries, bananas, Nutella, peanut butter, cinnamon sugar, whipped cream, or lemon and sugar.

What about savory crepe fillings?

Cheese, ham, spinach, mushrooms, smoked salmon, or scrambled eggs all work well.

How do I keep crepes warm while cooking more?

Keep cooked crepes covered with foil or in a warm oven (200°F) until ready to serve.

Can I use a blender to make the batter?

Yes, blending creates a smoother batter. Let it rest for at least 30 minutes before cooking.

Are crepes the same as pancakes?

Not quite—crepes are thinner and have no leavening agent, so they’re more delicate and flexible.

Can kids help make crepes?

Absolutely! Kids can help whisk the batter or choose fun fillings.

Conclusion

Homemade crepes are an easy and elegant dish that’s sure to impress. Whether filled with jam and dusted with powdered sugar or rolled up with ham and cheese, these tender pancakes are endlessly adaptable. With just a few ingredients, you’ll be whipping up fresh crepes in no time—perfect for any meal of the day.

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