Crepes Recipe Easy: 5-Minute Batter + Zero-Lump Trick

Crepes sound like a “weekend brunch at a cute café” situation, but they’re actually a “random Tuesday, minimal effort” situation. This easy crepes recipe makes a smooth batter in about 5 minutes, and it’s flexible enough for sweet or savory fillings.

The best part: the zero-lump trick. No whisking yourself into exhaustion, no mystery flour pockets, no stress. Just thin, tender crepes that flip like a dream.

Why You’ll Love This

These crepes are fast, foolproof, and seriously versatile—make them with pantry staples, keep the batter silky-smooth with one simple method, and dress them up however you’re craving (Nutella and berries, ham and cheese, you get it).

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 cooking

How to Make It

1. Do the zero-lump trick: Add the flour and salt to a blender. (No blender? Use a tall jar and an immersion blender.) Pulse once to fluff.
2. Add wet ingredients: Add eggs, milk, melted butter, and sugar/vanilla if using. Blend for 15–20 seconds until completely smooth. Scrape the sides and blend 5 seconds more.
3. Rest (optional but helpful): Let the batter sit 10–20 minutes if you have time. It helps the flour hydrate and makes softer crepes. If you’re in a rush, you can cook right away.
4. Heat your pan: Warm a nonstick skillet (8–10 inches) over medium heat. Add a tiny bit of butter and wipe it around with a paper towel so the pan is lightly greased, not oily.
5. Pour and swirl: Lift the pan off the heat and pour about 1/4 cup batter (a little less for smaller pans). Immediately swirl the pan in a circle to coat the bottom in a thin layer.
6. Cook the first side: Put the pan back on the heat and cook 45–75 seconds, until the edges look set and slightly lift away, and the bottom is lightly golden.
7. Flip: Slide a thin spatula under the crepe, flip, and cook the second side 20–40 seconds.
8. Repeat: Stack cooked crepes on a plate. Lightly re-butter the pan every 2–3 crepes (or as needed). Adjust heat if they’re browning too fast.
9. Fill and serve: Add your fillings, fold or roll, and enjoy warm.

Tips for the Best Results

• Blender = smoothest batter: This is the actual zero-lump trick. It’s faster than whisking and basically impossible to mess up.
• Use the right pan heat: Medium is the sweet spot. If your crepes are crisping too much, lower the heat slightly.
• Thin batter is the goal: Crepe batter should pour like heavy cream. If it seems thick, blend in 1–2 tablespoons milk at a time.
• First crepe is a tester: It happens. Use it to dial in heat and batter amount—then you’ll be on a roll.
• Wipe the butter: Too much fat makes patchy browning. A thin sheen gives that pretty, even golden color.
• Measure your pour: Start with 1/4 cup for an 8–10 inch pan, then adjust. The thinnest layer = the most tender crepe.

Variations

• Sweet dessert crepes: Keep the sugar + vanilla, then fill with berries, whipped cream, lemon + powdered sugar, jam, or chocolate-hazelnut spread.
• Savory crepes: Skip sugar and vanilla. Fill with ham and Swiss, sautéed mushrooms, spinach and feta, or scrambled eggs and cheddar.
• Whole wheat vibe: Swap up to half the flour for whole wheat flour (start with 1/2 cup) for a slightly nuttier taste.
• Dairy-free: Use plant milk and melted coconut oil or vegan butter. (Nonstick pan helps a lot here.)
• Cinnamon crepes: Add 1/2 teaspoon cinnamon to the batter for instant cozy energy.

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 skillet over medium-low for about 20–30 seconds per side, or microwave covered for 10–15 seconds until warm and flexible.

FAQ

How does the zero-lump trick work if I don’t have a blender?

Use an immersion blender in a tall jar (works amazing), or whisk in this order: mix flour + salt first, then whisk in eggs until you have a thick paste, then slowly stream in milk while whisking. The paste method prevents flour clumps from forming.

Can I make the crepe batter in advance?

Yes—this is one of the best “future you” moves. Make the batter up to 24 hours ahead and refrigerate it covered. Give it a quick stir (or a 3-second blend) before cooking, and thin with a splash of milk if needed.

Why are my crepes tearing when I flip them?

Usually it’s one of three things: the pan isn’t hot enough, the crepe hasn’t cooked long enough on the first side, or the batter is too thin. Let the first side set until the edges lift slightly, and keep heat at a steady medium.

How much batter should I use per crepe?

For an 8–10 inch skillet, start with about 1/4 cup batter. If your crepes are too thick, reduce to 3 tablespoons. If you’re getting holes from not enough coverage, bump it up slightly and swirl faster.

What’s the best way to keep crepes warm for serving?

Stack them on a plate and cover loosely with foil, or keep them on a baking sheet in a 200°F (95°C) oven while you cook the rest. They stay soft and warm without drying out.