Crepes feel fancy, but this is the low-effort, high-reward version: no blender, no special tools, and no weird lumps. Just one bowl, a whisk, and a pan that gets the job done.
This easy crepes recipe makes thin, tender crepes with a smooth batter you can whip up in minutes. Sweet or savory? Your call. These are basically the “wear-with-everything” outfit of breakfast.
Why You’ll Love This
No blender required, no extra dishes, and the batter turns out smooth and pourable with a simple whisk technique. The crepes cook fast, stack beautifully, and work with anything from berries and whipped cream to eggs and cheese.
Ingredients
- 1 cup (125g) all-purpose flour
- 2 tablespoons sugar (optional, for sweet crepes)
- 1/4 teaspoon fine salt
- 2 large eggs
- 1 1/4 cups (300ml) milk (whole or 2% is ideal)
- 2 tablespoons melted butter (plus more for the pan)
- 1 teaspoon vanilla extract (optional, for sweet crepes)
How to Make It
- Mix dry ingredients. In a medium bowl, whisk together the flour, sugar (if using), and salt until evenly combined.
- Add eggs first. Make a well in the center and crack in the eggs. Whisk from the center outward until you have a thick, smooth paste. This step is the secret to smooth batter without a blender.
- Whisk in milk gradually. Pour in about 1/3 of the milk and whisk until silky. Add the remaining milk in a steady stream, whisking constantly, until the batter is thin and lump-free.
- Add butter (and vanilla). Whisk in the melted butter and vanilla if you’re going the sweet route. The batter should look like heavy cream: fluid, not watery.
- Rest the batter. Let it sit for 10–20 minutes at room temp (or up to overnight in the fridge). This helps the flour hydrate and gives you softer crepes.
- Heat the pan. Warm a nonstick skillet or crepe pan over medium heat. Lightly butter the surface (a little goes a long way).
- Pour and swirl. Pour about 1/4 cup batter into the center of the pan, then immediately tilt and swirl to coat the bottom in a thin, even layer.
- Cook, flip, finish. Cook 45–60 seconds until the edges look dry and lightly golden. Flip gently (fingers or a thin spatula) and cook the other side 15–30 seconds.
- Stack and repeat. Slide onto a plate and stack crepes as you go. Add a tiny bit more butter to the pan as needed, and keep cooking until the batter is gone.
Tips for the Best Results
- Use the “paste method.” Whisking eggs into the flour first prevents lumps way better than dumping everything in at once.
- Resting isn’t optional if you want dreamy texture. Even 10 minutes makes a difference; 30 minutes is even better.
- Adjust thickness on the fly. If batter feels too thick to swirl quickly, whisk in 1–2 tablespoons milk at a time.
- Medium heat is the sweet spot. Too hot = crispy/spotty and hard to flip; too low = pale and rubbery.
- First crepe is the tester. Use it to dial in heat and batter amount. It still tastes great, so no one needs to know.
- Butter lightly. A thin smear gives flavor and prevents sticking without frying the crepe edges.
- Keep them soft. Stack crepes as they come off the pan; the steam helps them stay tender.
Variations
- Savory crepes: Skip sugar and vanilla. Add 1/2 teaspoon Dijon mustard to the batter (sounds random, tastes amazing) or a pinch of black pepper.
- Whole wheat-ish: Swap 1/3 cup flour with whole wheat flour. Add an extra tablespoon of milk if needed.
- Chocolate crepes: Replace 2 tablespoons flour with unsweetened cocoa powder and add an extra tablespoon sugar.
- Citrus pop: Add 1 teaspoon orange or lemon zest to the batter for bright, bakery vibes.
- Filling ideas: Nutella + strawberries, lemon + sugar, mascarpone + berries, ham + Swiss, sautéed mushrooms + goat cheese, scrambled eggs + chives.
Storage & Reheating
Store cooled crepes stacked with parchment between them in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in a dry skillet over medium-low for about 20–30 seconds per side, or microwave a stack covered with a damp paper towel for 15–25 seconds until pliable.
FAQ
How do I get a smooth batter with no blender?
Whisk the eggs into the dry ingredients first until you get a thick, smooth paste, then slowly whisk in the milk. This method breaks up flour pockets before they can turn into lumps.
Do I really need to rest the batter?
It’s not mandatory, but it’s the difference between “good” and “wow.” Resting lets the flour hydrate and relaxes gluten, so the crepes cook up softer and less prone to tearing. Aim for 10–20 minutes if you’re in a hurry.
What pan works best if I don’t have a crepe pan?
A 9–10 inch nonstick skillet is perfect. Use a thin spatula and keep the heat at medium. If your pan is larger, you may need a bit more batter per crepe.
Why are my crepes tearing or sticking?
Tearing usually means the crepe is too thin, flipped too early, or the batter didn’t rest. Sticking often means the pan isn’t nonstick enough or isn’t properly heated. Preheat the skillet, add a light smear of butter, and wait until the edges look set before flipping.
How much batter should I use per crepe?
Start with about 1/4 cup for a 9–10 inch skillet. Pour in the center and immediately swirl. If the crepe ends up too thick, use slightly less; if you can’t cover the pan, use a little more.