You don’t need any special pans or fancy equipment to make this easy crepes recipe! These thin, delicate crepes have a buttery, crisp edge and are perfect with your favorite sweet or savory fillings for breakfast, dessert, or even dinner.
Something you might not know about me is that I am a published author.
I write spicy romantic comedies under the combined pen name Jules Kyle with my friend Khrystian. Our first book, Royally Yours, came out last fall.
Obviously, because I am who I am, food often plays an important role in our books. So it’s become a “thing” for us to include recipes for some of the mentioned foods at the back of our books.
Gingerbread cake, linzer cookies, and cranberry nut bread all make an appearance at the back of Royally Yours.
In our second book, Hopelessly Yours (out spring 2026), crepes (or crêpes) and chocolate cake both make an appearance in the story and thus are included in the back of the book.
My co-author, Khrystian, loves to make crepes for her family. They’re one of her daughter’s favorite dinners, so the recipe we include is the one that Khrystian makes on a regular basis.
And since everyone who is anyone loves a good crepe, it felt like a good time to share Khrystian’s recipe with all of you, too!
Why you’ll love this easy crepe recipe
I don’t know about you, but I used to think that crepes were hard to make or that you needed a bunch of fancy equipment to pull them off.
I have never been more delighted to be wrong. (And that’s saying a lot, because I usually hate being wrong about things!)
While crepes are much thinner and more delicate than your typical buttermilk pancakes, they don’t have to be fussy to make.
You mix the batter in your food processor (although you can also make it by hand) and can use your favorite nonstick skillet to cook the crepes. A fancy crepe pan is not necessary!
I also love this recipe because it’s super versatile. You can fill these crepes with your favorite sweet or savory fillings, or even adjust the crepes themselves to be more sweet or more savory.
Serve them for brunch, dinner, or dessert—they’re perfect any time!
How to make these easy homemade crepes
Alright, I promised you these are simple to make, now it’s time to prove it to you.
Ingredients you’ll need
For very basic crepes, you will need:
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 2 tablespoons melted unsalted butter
- 1/4 teaspoon fine sea salt
When measuring the flour, make sure to fluff it before spooning it into the measuring cup, then sweep across the top of the measuring cup to level it. This is the most accurate way to measure flour by volume and will make sure your crepes turn out perfect every time.
I always use whole milk in this recipe, but any milk will work here.
Making the crepes
To make the batter, add all of the ingredient to a blender. Cover and blend, starting on low and increasing the speed to high, just until the batter is smooth and well combined.
Some recipes call for resting the batter before cooking the crepes, but I have found that isn’t necessary. Feel free to use the batter right away or cover and store it in the refrigerator for as long as overnight.
Heat a 10-inch nonstick skillet or crepe pan over medium heat. Rub a small amount of butter across the bottom of the pan, then immediately use a paper towel to evenly distribute the butter and remove any excess.
Add 3-4 tablespoons of the batter into the center of the pan. Immediately swirl and tilt the pan in a circular motion to spread the batter in a thin, even layer.
Let the crepe cook for 1-2 minutes. It’s ready to flip when the top appears dry and the bottom is very lightly golden.
Flip the crepe. I like to do this by using a thin spatula to loosen the edges of the crepe. I then use my fingers to pick it up by the edge and gently flip it over.
Cook on the second side for about 30 seconds, until it is also lightly golden.
Remove the crepe to a plate or wire rack. Repeat with the remaining batter, adding more butter to the pan as needed to keep the crepes from sticking.
Sweet and savory recipe variations
The recipe above and in the recipe card below is for very basic crepes that can be served with sweet or savory fillings.
If you prefer to make sweet crepes, you can add 1-3 tablespoons of granulated sugar to the batter. The sugar will increase the caramelization when cooking, so your crepes may end up more golden brown.
If you plan to only serve these with a savory filling, you can stir a couple tablespoons of finely chopped herbs, such as fresh chives, into the batter before cooking.
Filling suggestions
You can roll or fold your crepes and serve them with almost any filling you can imagine.
Some sweet fillings that are perfect for breakfast or dessert include:
- Fresh fruit and lightly sweetened whipped cream
- Sliced bananas and Nutella or nut butter, such as peanut butter or even pecan butter
- Jam or fruit sauces, such as strawberry coulis
- Sweet whipped ricotta
You can also turn them into crepes suzette and top them with vanilla ice cream!
But you can also go savory! Some of Khrystian and her family’s favorite fillings include:
- Ham and cheese
- Sautéed spinach, mushrooms, onions, and garlic
Storage tips
To store leftovers, stack cooled crepes with pieces of parchment or wax paper between each one. Place in an airtight container or gallon-size zip-top bag.
Store in the refrigerator for up to 3 days or in the freezer for up to 1 month. Thaw in the friegerator overnight or at room temperature for a couple of hours.
Reheat crepes in a nonstick skillet before serving.
Frequently asked questions
Easy Crepes
Equipment
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 2 tablespoons unsalted butter melted, plus extra for the pan
- 1/4 teaspoon fine sea salt
Instructions
- Add all of the ingredients to a blender. Blend, starting on low and increasing the speed to high, just until the batter is smooth and well combined.1 cup all-purpose flour, 2 large eggs, 1/2 cup milk, 1/2 cup water, 2 tablespoons unsalted butter, 1/4 teaspoon fine sea salt
- Heat a 10-inch skillet or crepe pan over medium heat. Rub a small amount of butter across the bottom of the pan, then use a paper towel to evenly distribute the butter and remove the excess.
- Pour 3-4 tablespoons of the crepe batter into the center of the pan. Immediately begin swirling and tilting the pan to spread the batter across the pan in a thin, even later.
- Allow to cook for 1-2 minutes, or until the top appears dry and the bottom is very lightly golden. Flip and cook for another 30 seconds, until the second side is lightly golden.
- Remove the crepe to a plate or wire rack. Repeat with the remaining batter, adding more butter to the pan as needed.
- Serve crepes warm with your desired fillings.
Notes
- Some filling suggestions include:
- Fresh berries and whipped cream
- Bananas and nutella or peanut butter
- Ham and cheese
- Sautéed spinach, mushrooms, onions, and garlic
- If you do not have a blender, the crepe batter can be made by hand. Make sure to add the wet ingredients to the flour slowly, whisking well, to get the batter as smooth as possible.
- If you prefer sweet crepes, you can add 1-3 tablespoons granulated sugar to the batter. For savory crepes, feel free to stir finely chopped fresh herbs into the batter just before cooking.
- Batter can be made as early as the night before and stored, covered, in the refrigerator until ready to use. Cooked and cooled crepes can also be stacked with pieces of parchment paper between each layer and stored in a zip-top freezer bag in the refrigerator for up to three days or in the freezer for up to one month. Crepes can be reheated in a nonstick pan before serving.