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

Crepes feel fancy, but the truth is they’re basically the “I have eggs and flour” miracle you can whip up anytime. This is my go-to easy crepes recipe when I want something brunchy, dessert-y, or “I need a snack but make it cute.”

The best part: the batter takes about 5 minutes, and the zero-lump trick means you don’t have to stand there whisking like your life depends on it. Smooth batter, thin crepes, zero stress.

Why You’ll Love This

This recipe is fast, forgiving, and makes thin, flexible crepes that don’t tear when you fold or roll them. The blender (or jar-shake) method gives you a silky batter with basically no effort, and the crepes work for sweet or savory fillings.

Ingredients

1 cup (125g) all-purpose flour
2 large eggs
1 1/4 cups (300ml) milk (whole or 2% is ideal)
2 tablespoons melted butter (plus more for the pan)
1 tablespoon sugar (optional for sweet crepes)
1 teaspoon vanilla extract (optional for sweet crepes)
1/4 teaspoon fine salt
1–2 teaspoons neutral oil (optional, helps prevent sticking)

How to Make It

Do the zero-lump trick: Add the milk, eggs, melted butter, sugar (if using), vanilla (if using), and salt to a blender. Blend for 10 seconds.
Add flour last: Add the flour to the blender and blend again for 15–20 seconds, until smooth. (No blender? See tips for the jar-shake method.)
Rest the batter (quick version): Let the batter rest for 5–10 minutes while you preheat the pan. This helps the flour hydrate so the crepes cook up tender, not chewy.
Heat your pan: Warm a nonstick skillet or crepe pan over medium heat. Lightly butter the pan, then wipe with a paper towel so there’s just a thin sheen.
Pour and swirl: Pour about 1/4 cup batter into the pan (adjust depending on pan size), immediately lift and swirl to coat the bottom in a thin layer.
Cook first side: Cook 45–75 seconds, until the edges look dry and start to lift and the bottom is lightly golden.
Flip: Slide a thin spatula under the crepe and flip. Cook the second side 20–40 seconds (it cooks fast).
Stack and repeat: Transfer to a plate and stack crepes as you go. Butter the pan lightly as needed. If the batter thickens, whisk in 1–2 tablespoons milk.

Tips for the Best Results

Zero-lump trick, explained: Blending wet ingredients first, then adding flour, prevents dry flour pockets that turn into lumps.
No blender? Use a large jar with a tight lid: add wet ingredients, shake; add flour, shake hard for 30–45 seconds. Then strain through a fine-mesh sieve for ultra-smooth batter.
Pan temp matters: If crepes cook too slowly, they get dry. If they brown instantly, the pan’s too hot. Medium heat is the sweet spot.
Use the “wipe butter” move: Too much butter = lacy edges and greasy spots. A thin film helps crepes release and stay evenly golden.
First crepe is a tester: Consider it your practice round to dial in heat and batter amount. Still delicious, just slightly chaotic.
Make-ahead win: Batter can be made ahead so morning-you does almost nothing.

Variations

Savory crepes: Skip sugar and vanilla. Add 1/2 teaspoon Dijon mustard to the batter (sounds random, tastes amazing) and fill with ham + Gruyère, sautéed mushrooms, or spinach.
Chocolate crepes: Replace 2 tablespoons flour with unsweetened cocoa powder and add an extra 1 tablespoon sugar.
Lemon sugar classic: Fill with butter, a squeeze of lemon, and a sprinkle of sugar. Simple, iconic.
Protein-ish upgrade: Replace up to 1/4 cup flour with oat flour. (They’ll be slightly more tender and a bit less stretchy.)
Cinnamon-vanilla: Add 1/2 teaspoon cinnamon and use vanilla for cozy brunch vibes.

Storage & Reheating

Stack cooled crepes with parchment or wax paper between them and store in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet over medium-low for about 15–30 seconds per side, or microwave covered with a damp paper towel in 10–15 second bursts until warm.

FAQ

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

Use a jar-shake method: add milk, eggs, melted butter, sugar/vanilla (if using), and salt to a large jar with a lid and shake. Add flour, shake again until smooth-ish, then pour through a fine-mesh sieve into a bowl. The sieve is the backup plan that guarantees a lump-free batter.

Do I really need to rest crepe batter?

Resting is the difference between “fine” and “silky.” Even 5–10 minutes helps the flour hydrate and relaxes gluten so the crepes stay tender. If you have time, 30 minutes is great, but the short rest still works for this easy crepes recipe.

Why are my crepes tearing when I flip them?

Usually it’s one of three things: the pan isn’t hot enough (so the crepe sticks), you’re flipping too early (wait until edges look dry and lift), or the batter is too thin. If it’s tearing a lot, blend in 1–2 tablespoons flour and let it sit 5 minutes.

What’s the right amount of batter per crepe?

For an 8-inch pan, start with about 1/4 cup batter. For a 10-inch pan, use 1/3 cup. You want a thin coat across the bottom; if it’s thick like a pancake, use a bit less next time and swirl faster.

Can I make the batter ahead for truly “5-minute” crepes later?

Yes. Make the batter up to 24 hours ahead and store it covered in the fridge. Give it a quick blend/whisk before cooking. If it thickens overnight, add a splash of milk until it pours easily.