Easy Crepes Recipe

Ben Carraoli

I’ve always loved breakfast foods that feel fancy but are actually super simple to make. Crepes are my go-to when I want something light, buttery, and versatile for breakfast or dessert. After trying this easy crepes recipe, I was amazed at how quick they come together, yet how impressive they look on the plate.

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Prep Time 10

Cook Time 10

Ingredients Method Notes

Ingredients

1 cup all-purpose flour – Use fresh flour for the best texture; it keeps the crepes soft and prevents clumping.
1 1/2 cups milk – Whole milk works best but 2% is fine too. It makes the crepes tender.
2 large eggs – Room temperature eggs blend more easily with the batter.
2 tablespoons granulated sugar – Balances the flavor; reduce slightly if making savory crepes.
1/4 teaspoon salt – Enhances flavor without overpowering the crepes.
2 tablespoons butter melted – Adds richness; make sure it’s cooled before adding so it doesn’t scramble the eggs.
1 teaspoon vanilla extract – Optional but gives a lovely, subtle sweetness.
Powdered sugar optional, for serving

Method

In a mixing bowl, whisk together flour, milk, eggs, sugar, salt, and vanilla until the batter is smooth and slightly frothy. I like using a blender sometimes because it’s faster and ensures no lumps remain.
Grease your skillet lightly with butter and place it over medium heat. A well-heated pan ensures the batter spreads evenly and cooks quickly.
Pour 1/4 cup of batter into the center of the pan, then lift and tilt the pan so the batter spreads thinly across the bottom. Cook for about 30–60 seconds, flip carefully with a spatula, and cook another minute until golden.
Place cooked crepes on a plate and cover loosely with foil. This keeps them soft and warm while you finish the remaining batter.
Add your favorite sweet or savory fillings and fold or roll the crepes. The fun part is customizing them exactly how you like!

Notes

I always whisk thoroughly until frothy; it makes the crepes lighter.
Using a non-stick pan guarantees easy flipping every time.
I cook on medium-low heat to prevent burning while ensuring even browning.
Covering the crepes keeps them soft and prevents them from drying out.
I use a ladle or ice cream scoop for consistent crepe sizes; uniformity makes them prettier on the plate.