Okay real talk I had that ridiculous a-ha when the batter finally behaved and the first pan gave me paper-thin, unbelievably tender crepes and suddenly every idea for Crepe Fillings flashed through my brain so you have to keep scrolling.
I’m obsessed with crepes because they fix my kitchen disasters and taste ridiculous. I burned dinner once and then found a way to flirt with batter in the morning.
I want the Best Crepes Ever on my plate every weekend. I daydream about thin, lacy edges and the soft center where Crepe Fillings disappear into folds.
I hoard jam, lemon, Nutella like it’s survival gear. I keep one weird pantry truth at hand: all purpose flour and unsalted butter melted.
Messy, fragile, theatrical food you can actually eat. Worth every messy minute.
And I will never stop making them ever.
Ingredients
- Flour — the body of crepes, gives structure and that tender, slightly chewy bite.
- Eggs add protein and bind it all, make crepes flexible not rubbery.
- Milk keeps batter smooth and rich, makes crepes silky and easy to roll.
- Melted butter brings flavor and that gentle browning you’ll love on edges.
- Sugar’s optional, but it sweetens lightly and helps golden color, not cloying.
- Salt brightens everything, it’s small but it makes flavors pop.
- Vanilla’s optional; basically warmth and aroma that smells like dessert comfort.
- Neutral oil or butter prevents sticking, keeps crepes soft and easy to flip.
- Water or extra milk thins batter, helps you get that delicate thinness.
- Use good ingredients; they’re simple but they really show in the final crepe.
Ingredient Quantities
- 1 cup (125 g) all purpose flour
- 2 large eggs
- 1 1/2 cups (360 ml) whole milk
- 2 tablespoons (30 g) unsalted butter melted, plus more for the pan
- 1 tablespoon (12 g) granulated sugar optional for sweet crepes
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract optional
- 2 tablespoons (30 ml) neutral oil or melted butter optional to help prevent sticking
- Up to 1/2 cup (120 ml) water or extra milk to thin batter if needed
How to Make this
1. In a large bowl whisk the flour, sugar (if using) and salt, then crack in the eggs and start whisking while you slowly pour in about half the milk so it doesn’t clump up; once mostly smooth add the rest of the milk and the melted butter and vanilla if using.
2. If you want extra silky batter, blitz everything in a blender for 20 to 30 seconds or pass the batter through a fine mesh sieve to remove lumps; stir in the 2 tablespoons oil or extra melted butter to help prevent sticking.
3. Let the batter rest at room temperature for 30 to 60 minutes if you can; resting relaxes the gluten and helps make the crepes tender. If you’re short on time you can use it right away but it won’t be quite as delicate.
4. After resting check the consistency: it should be thinner than pancake batter, like heavy cream. If too thick whisk in up to 1/2 cup water or extra milk a little at a time until it pours easily.
5. Heat a nonstick skillet or crepe pan over medium heat until hot but not smoking. Brush a little melted butter on the pan or use a paper towel with oil to lightly grease it. Keep the heat steady; too hot and the crepes burn, too low and they don’t brown.
6. Pour about 3 tablespoons to 1/4 cup batter depending on pan size into the center, immediately tilt and swirl the pan so the batter spreads into a thin even circle. It should take about 20 to 40 seconds to set.
7. When the edges lift and the surface looks dry and the underside is lightly golden, use a thin spatula to flip. Cook the second side about 10 to 20 seconds; it browns quickly so watch it.
8. Transfer cooked crepes to a plate and stack with small squares of parchment or ungreased paper between them if you’re making many, this prevents sticking and helps keep them tender. Keep the stack covered with a clean towel to stay warm.
9. If crepes start to thicken while cooking, whisk the batter briefly or add a splash of milk/water to loosen it. If your pan is getting gummy, wipe it with paper towel and re-oil lightly between batches.
10. Serve warm with any filling you like sweet or savory: classic lemon and sugar, Nutella and bananas, ham and cheese, or build a crepe cake or make crepe Suzette. They eat best the day you make them but you can refrigerate for a day or freeze separated by parchment.
Equipment Needed
1. Large mixing bowl
2. Whisk
3. Blender or fine mesh sieve (for extra-silky batter)
4. Measuring cups and spoons
5. 1/4 cup measure or small ladle (for pouring batter)
6. Nonstick skillet or crepe pan
7. Thin spatula or crepe turner
8. Pastry brush or paper towel (to grease the pan)
9. Plate plus parchment or ungreased paper squares (to stack crepes)
FAQ
How To Make The BEST Crepes (A Complete Guide) Recipe Substitutions and Variations
- All purpose flour: use 1 cup of whole wheat pastry flour for nuttier flavor and a bit more fiber, or 1 cup gluten free 1-to-1 baking flour if you need gluten free. Batter may be slightly thicker so add a splash more milk or water.
- Eggs: swap each large egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes until gelled. Great for vegan crepes but they’re a tiny bit less elastic, so handle gently.
- Whole milk: use unsweetened almond, oat, or soy milk 1 for 1. Oat gives a richer mouthfeel similar to dairy; if using a thinner milk you might need a little less water when thinning the batter.
- Unsalted butter (melted): replace with equal amount neutral oil like canola, vegetable, or light olive oil. Oil helps keep crepes flexible and prevents sticking, though you’ll lose a little buttery flavor so brush the pan with a bit more butter if you want that taste.
Pro Tips
1) Let the batter rest, really. If you rush it the crepes will be chewier. Even 30 minutes makes a big difference, and if you can do an hour even better. If you refrigerate it while resting bring it back to room temp or give it a quick whisk before cooking.
2) For ultra smooth batter use a blender or sieve, but dont overdo the blending. Blitzing 20 to 30 seconds gets rid of lumps, too long and you can make the batter gummy. If you see tiny bubbles after blending, let them settle a few minutes so the crepes dont cook with holes.
3) Keep the pan temp steady and use the swirl method. Medium heat is usually right, too hot and the edges burn in seconds. Pour, tilt and quickly swirl so the batter spreads thin and even; practice makes the motion fast and consistent. If the first crepe sticks or looks wrong, it’s probably the temp or not enough fat on the pan, not the batter.
4) Stack with parchment and keep them covered while you finish. That prevents sticking and keeps them tender. If the batter thickens as you go, thin it with a splash of milk or water, not a giant pour, and wipe the pan with a paper towel and re-oil when it gets gummy.
How To Make The BEST Crepes (A Complete Guide) Recipe
Okay real talk I had that ridiculous a-ha when the batter finally behaved and the first pan gave me paper-thin, unbelievably tender crepes and suddenly every idea for Crepe Fillings flashed through my brain so you have to keep scrolling.
8
servings
165
kcal
Equipment: 1. Large mixing bowl
2. Whisk
3. Blender or fine mesh sieve (for extra-silky batter)
4. Measuring cups and spoons
5. 1/4 cup measure or small ladle (for pouring batter)
6. Nonstick skillet or crepe pan
7. Thin spatula or crepe turner
8. Pastry brush or paper towel (to grease the pan)
9. Plate plus parchment or ungreased paper squares (to stack crepes)
Ingredients
-
1 cup (125 g) all purpose flour
-
2 large eggs
-
1 1/2 cups (360 ml) whole milk
-
2 tablespoons (30 g) unsalted butter melted, plus more for the pan
-
1 tablespoon (12 g) granulated sugar optional for sweet crepes
-
1/4 teaspoon fine salt
-
1 teaspoon vanilla extract optional
-
2 tablespoons (30 ml) neutral oil or melted butter optional to help prevent sticking
-
Up to 1/2 cup (120 ml) water or extra milk to thin batter if needed
Directions
- In a large bowl whisk the flour, sugar (if using) and salt, then crack in the eggs and start whisking while you slowly pour in about half the milk so it doesn't clump up; once mostly smooth add the rest of the milk and the melted butter and vanilla if using.
- If you want extra silky batter, blitz everything in a blender for 20 to 30 seconds or pass the batter through a fine mesh sieve to remove lumps; stir in the 2 tablespoons oil or extra melted butter to help prevent sticking.
- Let the batter rest at room temperature for 30 to 60 minutes if you can; resting relaxes the gluten and helps make the crepes tender. If you're short on time you can use it right away but it won't be quite as delicate.
- After resting check the consistency: it should be thinner than pancake batter, like heavy cream. If too thick whisk in up to 1/2 cup water or extra milk a little at a time until it pours easily.
- Heat a nonstick skillet or crepe pan over medium heat until hot but not smoking. Brush a little melted butter on the pan or use a paper towel with oil to lightly grease it. Keep the heat steady; too hot and the crepes burn, too low and they don't brown.
- Pour about 3 tablespoons to 1/4 cup batter depending on pan size into the center, immediately tilt and swirl the pan so the batter spreads into a thin even circle. It should take about 20 to 40 seconds to set.
- When the edges lift and the surface looks dry and the underside is lightly golden, use a thin spatula to flip. Cook the second side about 10 to 20 seconds; it browns quickly so watch it.
- Transfer cooked crepes to a plate and stack with small squares of parchment or ungreased paper between them if you're making many, this prevents sticking and helps keep them tender. Keep the stack covered with a clean towel to stay warm.
- If crepes start to thicken while cooking, whisk the batter briefly or add a splash of milk/water to loosen it. If your pan is getting gummy, wipe it with paper towel and re-oil lightly between batches.
- Serve warm with any filling you like sweet or savory: classic lemon and sugar, Nutella and bananas, ham and cheese, or build a crepe cake or make crepe Suzette. They eat best the day you make them but you can refrigerate for a day or freeze separated by parchment.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 82g
- Total number of serves: 8
- Calories: 165kcal
- Fat: 9.33g
- Saturated Fat: 3.55g
- Trans Fat: 0.14g
- Polyunsaturated: 0.88g
- Monounsaturated: 4.19g
- Cholesterol: 59.1mg
- Sodium: 109.4mg
- Potassium: 118.8mg
- Carbohydrates: 15.54g
- Fiber: 0.43g
- Sugar: 3.66g
- Protein: 4.65g
- Vitamin A: 341.9IU
- Vitamin C: 0mg
- Calcium: 66.5mg
- Iron: 0.35mg
