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

If you’ve ever wanted that cute little café crepe moment at home—thin, buttery, and ready for literally anything—this is your sign. These crepes are the “looks fancy, actually easy” recipe you’ll come back to all the time.

The best part? The batter takes about 5 minutes, and there’s a zero-lump trick that saves you from whisking yourself into exhaustion. Sweet, savory, brunch, dessert—this one recipe does it all.

Why You’ll Love This

This crepes recipe is fast, flexible, and forgiving: the batter blends silky-smooth in minutes, the crepes cook quickly, and you can fill them with whatever you’re craving—from strawberries and whipped cream to ham and cheese.

Ingredients

1 cup (125g) all-purpose flour
2 tablespoons sugar (optional, but great for sweet crepes)
1/4 teaspoon fine salt
2 large eggs
1 1/4 cups (300ml) milk (dairy or unsweetened oat milk both work well)
2 tablespoons melted butter (plus more for the pan)
1 teaspoon vanilla extract (optional, for sweet crepes)
Optional: 1–2 teaspoons neutral oil if your pan tends to stick

How to Make It

Do the zero-lump trick: Add the flour, sugar (if using), and salt to a blender. Pulse once to combine. (No blender? See tips below.)
Add the wet ingredients: Add eggs, milk, melted butter, and vanilla (if using). Blend for 15–20 seconds until smooth and pourable. Scrape sides and blend 5 seconds more if needed.
Rest the batter (quick version): Let it sit for 5–10 minutes while you heat your pan. This helps bubbles settle and makes the crepes more tender. 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—think “sheen,” not “puddle.”
Pour and swirl: Lift the pan off the heat. Pour about 1/4 cup batter into the center, then immediately swirl to coat the bottom in a thin layer. Return to heat.
Cook the first side: Cook 45–75 seconds, until the edges look dry and lightly golden and the center is set.
Flip: Slide a thin spatula under the crepe and flip. Cook the second side 20–40 seconds until lightly golden.
Repeat and stack: Transfer to a plate and stack crepes as you go (stacking keeps them soft). Add a tiny bit more butter to the pan as needed. Serve warm with your favorite fillings.

Tips for the Best Results

Blender = zero lumps: This is the easiest way to get that smooth batter in 5 minutes. If you don’t have one, whisk the dry ingredients first, then slowly whisk in the milk a little at a time.
Control the heat: Medium is your friend. If they’re browning too fast, lower the heat. If they’re pale and taking forever, bump it up slightly.
Your first crepe is the tester: It’s normal for the first one to be a little messy while your pan temp gets dialed in. Still delicious—call it the chef’s snack.
Use the right amount of batter: For an 8–10 inch pan, 1/4 cup is a great starting point. Adjust so you get a thin layer that reaches the edges.
Butter, but lightly: Too much butter can “fry” the crepe and make it lacy. A quick swipe with a buttered paper towel works perfectly.
Resting helps: Even 5–10 minutes relaxes the gluten and makes the texture more tender. If you rest longer, give the batter a quick stir before cooking.

Variations

Savory crepes: Skip the sugar and vanilla. Add 1 tablespoon chopped herbs (chives or parsley) or a pinch of black pepper.
Chocolate crepes: Replace 2 tablespoons of flour with 2 tablespoons unsweetened cocoa powder and add an extra tablespoon of sugar.
Citrus-bright: Add 1 teaspoon lemon or orange zest to the batter for a fresh, bakery-style vibe.
Protein-ish upgrade: Swap 1/4 cup of the milk for Greek yogurt and add a splash more milk if the batter gets too thick.
Dairy-free: Use oat or almond milk and melted coconut oil or plant-based butter. Keep the pan well-greased.

Storage & Reheating

Let crepes cool, then stack with parchment or wax paper between them. Store in an airtight container in the fridge for up to 3 days, or freeze up to 2 months. Reheat in a dry nonstick skillet for 20–30 seconds per side, or microwave briefly (about 10–15 seconds) covered with a damp paper towel to keep them soft.

FAQ

How does the 5-minute batter stay lump-free?

The zero-lump trick is using a blender: flour goes in first, then the liquids, and a quick blend turns it silky smooth. If you’re whisking by hand, the key is adding milk gradually so the flour hydrates evenly instead of clumping.

Do I really need to rest crepe batter?

No, but it helps. Even a 5–10 minute rest lets bubbles settle and relaxes the batter for more tender crepes. If you have 30 minutes, even better—but this recipe still works when you’re in “feed me now” mode.

Why are my crepes tearing when I flip?

Usually it’s one of three things: the crepe is too thin (use a touch more batter), it’s undercooked on the first side (wait until the edges look dry and lift easily), or the pan isn’t nonstick enough. A thin spatula and a lightly buttered pan make flipping way easier.

What pan is best for crepes?

A nonstick skillet is the easiest—8 to 10 inches is ideal for classic crepe size. A dedicated crepe pan is great too, but not required. If using stainless steel, expect a learning curve and use more fat to prevent sticking.

How do I make these crepes for a sweet AND savory spread?

Keep the batter mostly neutral: use the salt, skip the vanilla, and either skip sugar or keep it to 1 tablespoon. Then set out both sweet fillings (jam, berries, Nutella, whipped cream) and savory ones (ham, cheese, sautéed mushrooms, spinach). Same crepe, different vibe.