If crepes have ever felt like “restaurant-only” food, this is your sign to bring them home. This crepes recipe easy version gives you a 5-minute batter and a zero-lump trick that actually works, even if you’re not a brunch person.
These are thin, flexible, and lightly buttery with crisp lacy edges. Go sweet, go savory, or do both and call it balance.
Why You’ll Love This
The batter comes together fast, the zero-lump trick saves you from whisking forever, and the crepes cook in about a minute each—so you get big “fancy breakfast” energy with very little effort.
Ingredients
- 1 cup (120g) 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 bowl. Crack in the eggs and whisk into a thick, smooth paste first. This step is the secret—once the flour is fully hydrated by the eggs, lumps basically stop happening.
- Whisk in milk gradually: Slowly pour in about 1/2 cup of the milk while whisking. When it’s smooth and loosened, whisk in the remaining milk.
- Add flavor + fat: Whisk in melted butter. If using, whisk in sugar and vanilla for sweet crepes.
- Rest (optional but nice): Let the batter sit 10–15 minutes if you have time. It helps the flour fully hydrate for softer, more flexible crepes. If you’re in a rush, you can cook right away.
- Heat the pan: Warm a nonstick skillet (8–10 inches) over medium heat. Lightly butter the pan, then wipe with a paper towel so it’s coated but not greasy.
- Pour + swirl: Lift the pan off the heat. Pour in about 1/4 cup batter (less for smaller pans), then immediately swirl to coat the bottom in a thin layer. Return to the heat.
- Cook first side: Cook 30–60 seconds until the edges look set and lightly golden and the center no longer looks wet.
- Flip: Use a thin spatula to loosen the edges, then flip. Cook the second side 15–30 seconds.
- Repeat: Stack crepes on a plate as you go. Add a tiny swipe of butter to the pan every few crepes as needed.
Tips for the Best Results
- Paste first = zero-lump life: Flour + eggs into a paste before adding milk is the easiest “no blender required” method.
- Use the right heat: Medium is your friend. Too hot and they crisp/brown before they set; too low and they dry out.
- First crepe is a tester: It’s normal. Adjust heat and batter amount after the first one.
- Measure by pan size: For an 8-inch pan, start with 3 tablespoons batter; for a 10-inch, about 1/4 cup.
- Thin the batter if needed: If it doesn’t swirl easily, whisk in 1–2 tablespoons milk at a time until it pours like heavy cream.
- Keep them soft: Stack finished crepes. The steam keeps them tender and flexible.
Variations
- Savory crepes: Skip the sugar and vanilla. Add 1 tablespoon chopped herbs (chives, parsley) or a pinch of garlic powder.
- Chocolate crepes: Replace 2 tablespoons flour with 2 tablespoons cocoa powder. Add an extra teaspoon of sugar if you want.
- Whole wheat: Swap in whole wheat flour for up to half the flour. Add 1–2 tablespoons extra milk if batter thickens.
- Dairy-free: Use oat, almond, or soy milk and swap melted butter for melted coconut oil or a neutral oil.
- Sweet filling ideas: Nutella + strawberries, lemon + sugar, Greek yogurt + honey, or jam + whipped cream.
- Savory filling ideas: Ham + cheese, sautéed mushrooms + spinach, scrambled eggs + cheddar, or smoked salmon + cream cheese + dill.
Storage & Reheating
Store cooled crepes stacked with parchment or wax paper between them in an airtight container in the fridge for up to 3 days. Reheat in a dry nonstick pan over medium-low for about 15–30 seconds per side, or microwave covered for 10–20 seconds until warm and flexible.
FAQ
How does the “zero-lump trick” work without a blender?
By whisking the flour with the eggs first, you create a smooth, thick paste that hydrates the flour evenly. When you add milk gradually, the paste thins out without clumps. It’s the same concept as making a roux or batter base—controlled hydration prevents lumps.
Do I really need to rest the batter?
No, this crepes recipe easy method works right away. Resting 10–30 minutes just makes the texture a little more tender and helps bubbles settle, so you get smoother crepes. If you’re short on time, cook immediately and you’ll still get great results.
Why are my crepes tearing when I flip them?
Usually one of three things: the pan isn’t hot enough (the crepe sticks), you’re flipping too early (center still wet), or the batter is too thin. Let the edges look set and lightly golden, then loosen all around before flipping. If batter is super runny, whisk in 1 teaspoon flour at a time.
What pan is best for crepes?
A nonstick skillet is the easiest, especially for beginners. An 8–10 inch pan gives you manageable crepes that are easy to flip. If you have a crepe pan, great, but it’s not required—just keep the coating light with butter and wipe excess.
Can I make the batter ahead for quick morning crepes?
Yes. Make the batter up to 24 hours ahead and store it covered in the fridge. Give it a quick whisk before cooking (it may thicken slightly), and add a splash of milk if needed so it pours and swirls easily.