Craving crepes but not the whole “wait, why is my batter lumpy?” situation? This is the easy crepes recipe you make on a random Tuesday, with a 5-minute batter and a zero-lump trick that actually works.
These crepes are thin, buttery, and flexible (aka perfect for rolling, folding, and stuffing with whatever you’re obsessed with right now). Sweet or savory, you’re covered.
Why You’ll Love This
This recipe is fast, forgiving, and uses basic pantry ingredients—plus the blender (or jar-shake) method means smooth batter every time, no stress whisking, no mystery flour pockets.
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)
How to Make It
- Do the zero-lump trick: Add the flour and salt to a blender first. Crack in the eggs, pour in the milk, then add melted butter (and sugar/vanilla if using). Blend 20–30 seconds until silky smooth. No blender? Use a large jar with a tight lid and shake hard for 45–60 seconds.
- Rest (optional, but nice): If you have 10–20 minutes, let the batter sit so the flour hydrates. If you don’t, proceed—this recipe still delivers.
- Heat your pan: Place a nonstick skillet or crepe pan over medium heat. When it’s warm, lightly butter the surface (a paper towel dab works great).
- Pour and swirl: Pour about 1/4 cup batter into the center, then immediately lift and swirl the pan to spread it into a thin circle. Work quickly—crepe batter sets fast.
- Cook the first side: Cook 45–60 seconds until the edges look dry and lightly golden and the center is set. You should be able to loosen the edges with a thin spatula.
- Flip: Flip carefully (spatula or confident wrist flip). Cook the second side 20–30 seconds, just until lightly golden.
- Stack and keep warm: Slide onto a plate and stack crepes as you go. They’ll stay soft and warm each other.
- Repeat: Butter the pan lightly between crepes as needed. If the batter thickens while sitting, whisk in 1–2 tablespoons milk to loosen.
Tips for the Best Results
- Blender first = smooth forever: Putting flour in first helps prevent it from sticking to the sides and forming dry clumps.
- Medium heat is the sweet spot: Too hot and they brown before spreading; too low and they turn pale and rubbery.
- Your first crepe is a tester: It happens. Adjust heat and batter amount after the first one and you’ll be golden.
- Use the right amount of batter: Start with 1/4 cup in a 10-inch pan. For smaller pans, use a bit less.
- Go thin with the butter: Too much butter in the pan can create lacy fried edges and uneven browning.
- Keep them flexible: Stack crepes immediately. Leaving them solo on a plate makes them dry faster.
- Fix thick batter: Crepe batter should pour like heavy cream. Add milk a tablespoon at a time if it feels too thick.
Variations
- Classic sweet: Skip the extra butter in the filling and go with lemon + sugar, Nutella + strawberries, or jam + whipped cream.
- Savory brunch: Omit sugar and vanilla. Fill with ham + Gruyère, scrambled eggs + cheddar, or sautéed mushrooms + spinach.
- Chocolate crepes: Add 2 tablespoons unsweetened cocoa powder and an extra 1–2 tablespoons milk to keep the batter fluid.
- Whole wheat vibe: Swap half the all-purpose flour for whole wheat flour. Add an extra tablespoon of milk if needed.
- Dairy-free: Use oat or almond milk and melted coconut oil or vegan butter.
- Cinnamon-vanilla: Add 1/2 teaspoon cinnamon plus the vanilla for cozy dessert crepes.
Storage & Reheating
Let crepes cool, then stack with parchment between them and store in an airtight container in the fridge for up to 3 days. Reheat in a dry nonstick skillet over medium-low for about 15–30 seconds per side, or microwave covered with a damp paper towel for 10–20 seconds so they stay soft.
FAQ
How does the “zero-lump trick” work if I don’t have a blender?
Use a large jar with a tight lid: add flour and salt first, then eggs, milk, and melted butter. Shake vigorously until smooth. If you still see a few tiny specks, pour the batter through a fine-mesh strainer into a bowl—instant smooth batter.
Do I really need to rest the batter?
No, you can cook right away. Resting 10–30 minutes just makes the texture a little more tender and helps any bubbles settle. If you’re doing “crepes in a hurry,” skip it and keep going.
Why are my crepes tearing when I flip them?
Usually one of three things: the pan isn’t nonstick enough, the heat is too high (so the edges set before the center), or you’re flipping too soon. Wait until the edges look dry and lift easily, then flip with a thin spatula.
What’s the best pan size and how much batter should I use?
A 10-inch nonstick skillet is ideal. Use about 1/4 cup batter per crepe. If your pan is 8 inches, start with 3 tablespoons; if it’s 12 inches, try 1/3 cup. The goal is a thin, even layer once you swirl.
Can I make the batter ahead for truly 5-minute crepes tomorrow?
Yes—make the batter up to 24 hours ahead and store it covered in the fridge. Give it a quick blend/whisk before cooking, and add a splash of milk if it thickened overnight. Then it’s basically pour-swish-flip and you’re eating.