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

If “crepes” feels like something you only order at brunch, let’s fix that. This is the easy crepes recipe you’ll keep on repeat: a 5-minute batter you can throw together with pantry basics.

And the best part? A zero-lump trick that doesn’t require any fancy skills. Just a blender (or a jar + whisk), a quick rest, and you’re flipping thin, buttery crepes like you’ve been doing it forever.

Why You’ll Love This

These crepes are thin, tender, and flexible (aka they won’t tear the second you try to roll them). The batter comes together fast, the zero-lump method is basically foolproof, and they work for sweet or savory fillings—so breakfast, dessert, and “I need dinner but make it cute” are all covered.

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, but great 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. Then add eggs, milk, melted butter, and sugar/vanilla (if using). Blend 15–20 seconds until smooth. No blender? Add everything to a large jar with a lid and shake hard for 45–60 seconds, then whisk briefly.
Rest the batter: Let it sit 5–10 minutes (on the counter). This hydrates the flour and relaxes gluten for softer crepes.
Heat your pan: Warm a nonstick skillet (8–10 inches) over medium heat. You want it hot enough that a drop of water sizzles, but not so hot the butter browns instantly.
Butter lightly: Swipe the pan with a little butter (use a paper towel if you want it extra thin). Too much butter can fry the crepe edges.
Pour + swirl: Pour about 1/4 cup batter into the center, then immediately swirl the pan to spread it into a thin circle. If it doesn’t reach the edges, add just a teaspoon more batter and swirl again.
Cook the first side: Cook 45–75 seconds until the edges look set and lightly golden, and the center is no longer wet.
Flip: Slide a thin spatula under the crepe and flip. Cook the second side 20–40 seconds (it goes fast).
Stack + repeat: Transfer to a plate and stack. Crepes stay pliable when stacked warm. Repeat, lightly buttering the pan as needed and giving the batter a quick stir every few crepes.

Tips for the Best Results

Measure your first crepe as the “tester.” If it’s thick, use a little less batter next time; if it’s lacy and tearing, use a touch more.
Keep heat steady. Medium is the sweet spot for most stoves. If crepes brown too fast, lower the heat; if they take forever to set, bump it up slightly.
Resting matters. Even 5 minutes helps the batter smooth out and spread more evenly.
Strain if you need a save. If you skipped the blender and got lumps, pour batter through a fine-mesh sieve into a bowl.
Thin batter = thin crepes. Batter should pour like heavy cream. If it’s thick, whisk in 1–2 tablespoons milk at a time.
Use the right pan size. An 8–10 inch skillet is easiest for flipping and gives you a perfect fill-and-fold crepe.

Variations

Savory herb crepes: Skip sugar and vanilla. Add 1 tablespoon chopped chives or parsley and a pinch of black pepper.
Cocoa crepes: Whisk 2 tablespoons cocoa powder into the flour. Add an extra 1/2 tablespoon sugar if you want them dessert-level.
Cinnamon-vanilla: Add 1/2 teaspoon cinnamon and use the vanilla. Perfect for fruit fillings.
Whole wheat-ish: Swap 1/2 cup flour for whole wheat flour. Add an extra splash of milk if the batter thickens.
Dairy-free: Use oat/almond milk and melted coconut oil or vegan butter.

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 nonstick skillet over medium-low for about 15–30 seconds per side, or microwave covered with a slightly damp paper towel for 10–20 seconds to keep them soft.

FAQ

What’s the zero-lump trick if I don’t have a blender?

Use a jar: add all ingredients, screw on the lid tight, and shake vigorously for about a minute. Let it rest 5–10 minutes, then whisk once more. If you still see tiny lumps, strain the batter through a fine-mesh sieve.

Why is my first crepe always the worst?

Totally normal. The pan is still settling into the right temperature and the butter layer is uneven. Treat the first one as a tester to adjust heat and batter amount—after that, they usually turn out consistently.

How much batter should I pour per crepe?

For an 8–10 inch skillet, start with about 1/4 cup. If you’re getting thick, pancake-y crepes, drop to 3 tablespoons. If it’s too thin and tears, go up by a tablespoon and make sure the pan is hot enough to set the batter quickly.

Can I make the batter ahead of time?

Yes—this is a great make-ahead batter. Mix it, cover, and refrigerate for up to 24 hours. Before cooking, whisk or blend for a few seconds since the flour will settle, and add a splash of milk if it thickened overnight.

What fillings work best for easy crepes?

Sweet: Nutella + sliced strawberries, lemon + sugar, whipped cream + berries, or yogurt + honey + granola for a “breakfast crepe.” Savory: ham + cheese, sautéed mushrooms + spinach, or scrambled eggs + cheddar. Keep fillings not-too-wet so the crepes stay tender, not soggy.