If you’ve ever wanted crepes but got humbled by lumpy batter or a pan that refuses to cooperate, this one’s for you. This crepes recipe is easy on purpose: a 5-minute batter you can whisk up fast, plus a zero-lump trick that actually works (no fancy skills required).
These crepes are thin, flexible, and ready for sweet or savory fillings. Make them for lazy weekend brunch, a “breakfast for dinner” moment, or meal-prep your way into a week of instant upgrades.
Why You’ll Love This
It’s quick, forgiving, and gives you that café-style crepe vibe at home—without the stress. The batter comes together in 5 minutes, the zero-lump trick saves you from over-whisking, and the crepes cook in about a minute each.
Ingredients
- 1 cup (125g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300ml) milk (any kind works)
- 2 tablespoons melted butter (plus more for the pan)
- 1 tablespoon sugar (optional, for sweet crepes)
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract (optional, for sweet crepes)
- Neutral oil or butter for greasing the pan
How to Make It
- Do the zero-lump trick: In a medium bowl, add the flour and salt (and sugar if using). Make a well in the center.
- Start with a paste: Crack in the eggs and add about 1/4 cup of the milk. Whisk just in the center first, pulling in flour gradually, until you have a thick, smooth paste. This is the secret: lumps can’t form as easily in a thick base.
- Thin it out: Slowly whisk in the remaining milk until the batter is smooth and pourable, like heavy cream.
- Finish the batter: Whisk in the melted butter and vanilla (if using). If you have time, rest the batter 10–20 minutes (optional but helpful). If you don’t, you can cook right away.
- Heat the pan: Warm a nonstick skillet (8–10 inches) over medium heat. Lightly butter or oil it, then wipe with a paper towel so it’s coated but not greasy.
- Pour and swirl: Lift the pan off the heat, pour in about 1/4 cup batter, and immediately swirl the pan to coat the bottom in a thin layer. Return to the heat.
- Cook the first side: Cook 45–75 seconds, until the edges look set and lightly golden and the center looks dry.
- Flip: Use a thin spatula to loosen an edge, then flip. Cook 15–30 seconds on the second side (it cooks fast).
- Repeat: Slide onto a plate and stack. Lightly grease the pan again as needed, adjusting heat if browning too quickly.
Tips for the Best Results
- Your first crepe is the tester. Use it to dial in heat and batter amount. If it tears, the pan may be too hot or the crepe too thin.
- Consistency matters. Batter should pour easily. If it’s thick, whisk in 1–2 tablespoons milk at a time.
- Don’t over-grease. Too much butter/oil can make crepes fry and turn spotty. A thin film is perfect.
- Medium heat is the sweet spot. If the crepe browns before it sets, lower the heat. If it takes forever to cook, raise it slightly.
- Swirl fast. The batter sets quickly once it hits the pan, so pour and swirl immediately.
- Resting helps, but isn’t required. A 10–30 minute rest reduces bubbles and relaxes gluten for softer crepes.
- Stack to keep them soft. Crepes stay flexible when stacked; cover with a clean towel if your kitchen is dry.
Variations
- Classic sweet: Keep the sugar + vanilla. Fill with berries and whipped cream, Nutella and banana, lemon and powdered sugar, or jam.
- Savory style: Skip sugar and vanilla. Add a pinch of black pepper and a teaspoon of Dijon if you’re feeling fancy. Fill with ham and cheese, sautéed mushrooms, spinach and feta, or scrambled eggs.
- Whole wheat: Swap up to 1/2 cup of the flour for whole wheat flour. Add an extra splash of milk if it thickens.
- Citrus crepes: Add 1 teaspoon orange or lemon zest to the batter for instant brunch energy.
- Cinnamon sugar: Add 1/2 teaspoon cinnamon to the dry ingredients for a warm, cozy vibe.
Storage & Reheating
Store cooled crepes stacked with parchment between them (optional) in an airtight container in the fridge for up to 3 days. Reheat in a dry nonstick skillet over low to medium heat for about 15–30 seconds per side, or microwave covered for 10–20 seconds until just warm (don’t overdo it or they’ll toughen).
FAQ
How does the zero-lump trick work, and can I still use a blender?
Starting with a thick flour-egg-milk paste lets you smooth out flour before the batter gets thin—so lumps don’t have a chance to hide. Yes, a blender works too: blend everything 15–20 seconds and let it rest 10 minutes to let bubbles settle.
Why is my batter too thick or too thin?
Flour measurements and egg size can vary. If it’s thick (more like pancake batter), whisk in milk 1 tablespoon at a time until it pours like heavy cream. If it’s too thin and won’t coat the pan, whisk in 1 tablespoon flour at a time, then rest 5–10 minutes.
Do I really need to rest crepe batter?
No—this recipe works without resting, which is why it’s “easy.” Resting 10–30 minutes just improves texture (more tender, less elastic) and helps bubbles calm down, especially if you blended the batter.
What pan is best for crepes, and what if I don’t have a crepe pan?
A nonstick skillet is perfect. Aim for an 8–10 inch pan with a flat bottom. If your pan is larger, use a bit more batter; if smaller, use less. The key is a smooth surface and steady medium heat.
How do I keep crepes from tearing when I flip?
Most tearing happens when the crepe hasn’t set yet or it’s stuck. Cook the first side until the edges lift and the center looks dry, then loosen all around with a thin spatula before flipping. Also make sure the pan is lightly greased and the batter isn’t overly thin.