Busy morning energy: you want something that feels a little fancy, but you do not have time for a full production. Enter crepes—thin, buttery, and fast once you get the rhythm. This easy crepes recipe is basically a blender batter + a quick swirl in the pan, and suddenly breakfast looks like you planned ahead.
Below you’ll get quick fillings, fold ideas, and a few pro tips so your crepes come out tender (not rubbery) and release like a dream.
Why You’ll Love This
These crepes cook in about a minute each, use simple pantry ingredients, and work with sweet or savory fillings—perfect for mornings when you need something quick but still want “cute café” vibes at home.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar (optional for sweet crepes)
- 1/4 teaspoon fine salt
- 2 large eggs
- 1 1/4 cups milk (any kind)
- 2 tablespoons melted butter (plus more for the pan)
- 1 teaspoon vanilla extract (optional for sweet crepes)
- Optional add-ins for the batter: 1/2 teaspoon cinnamon, or 1 teaspoon lemon zest
How to Make It
- Make the batter: In a blender, combine flour, sugar (if using), salt, eggs, milk, melted butter, and vanilla (if using). Blend 20–30 seconds until smooth. (No blender? Whisk hard in a bowl until no visible lumps.)
- Rest (quick version): Let the batter sit 5–10 minutes while you heat your pan and prep fillings. This helps the flour hydrate so crepes cook up tender.
- Heat the pan: Warm a nonstick skillet (8–10 inches) over medium heat. Add a small swipe of butter and wipe lightly with a paper towel so it’s thin, not greasy.
- Pour and swirl: Lift the pan off the heat. Pour about 1/4 cup batter in the center, then immediately tilt and swirl to coat the bottom in a thin layer.
- Cook the first side: Return pan to heat. Cook 45–60 seconds until the edges look set and the underside is lightly golden. Use a thin spatula to loosen the edges.
- Flip: Flip the crepe and cook the second side 15–30 seconds. Slide onto a plate. Repeat with remaining batter, adding a tiny bit of butter as needed.
- Fill quickly: Add fillings while warm, or stack crepes with parchment between them to fill all at once.
- Fold and serve: Try the fold ideas below—then top with powdered sugar, berries, or a drizzle of honey if you’re going sweet.
Tips for the Best Results
- Use the right heat: Medium is the sweet spot. Too hot and they brown before they set; too low and they dry out.
- Your first crepe is the tester: It’s normal to adjust heat or batter amount after the first one.
- Thin batter = delicate crepes: If your batter feels thick like pancake batter, whisk in 1–3 tablespoons milk until it pours easily.
- Swirl fast: The batter sets quickly. Pour, swirl, commit.
- Stack smart: Stack cooked crepes on a plate and cover with a clean towel to keep them soft.
- Easy fold ideas:
- Half-moon: Spread filling on one half, fold over.
- Triangle: Fold in half, then in half again.
- Roll-up: Add filling in a line and roll like a wrap (best for grab-and-go).
- Envelope: Fold left and right sides in, then fold bottom up (great for savory).
Variations
- Quick sweet fillings (busy-morning approved): Nut butter + sliced banana; Greek yogurt + berries; cream cheese + jam; Nutella + strawberries; ricotta + honey + lemon zest.
- Quick savory fillings: Scrambled eggs + cheddar; turkey + spinach + mustard; smoked salmon + cream cheese + dill; ham + Swiss; sautéed mushrooms + parmesan.
- Chocolate crepes: Replace 2 tablespoons flour with 2 tablespoons unsweetened cocoa powder.
- Whole wheat: Use 1/2 cup whole wheat flour + 1/2 cup all-purpose flour (add a splash more milk if needed).
- 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. Reheat one at a time in a dry nonstick skillet over medium-low for about 20–30 seconds per side, or microwave 10–15 seconds (covered) for softer crepes.
FAQ
How do I make crepes ahead for busy mornings?
Cook the full batch, cool completely, then stack with parchment between each crepe and refrigerate. In the morning, reheat quickly in a skillet and fill. If you want true grab-and-go, fill and roll them, then wrap in foil and reheat in a toaster oven or air fryer for a few minutes.
Why are my crepes tearing when I flip them?
Most likely they’re too thin and undercooked on the first side, or the pan isn’t nonstick enough. Let the first side cook until the edges look dry and the center is set, then loosen the edges all the way around before flipping. Also make sure you’re using a thin layer of butter, not a puddle.
Can I skip the batter resting time?
Yes—this recipe is designed for busy mornings. A 5–10 minute rest improves texture, but if you’re truly rushing, go ahead and cook right away. If the batter thickens while sitting, just whisk in a splash of milk.
What pan size is best, and how much batter should I use?
An 8–10 inch nonstick skillet is ideal for easy flipping. Start with about 1/4 cup batter; if your crepes are too thick, use slightly less. If you’re not reaching the edges of the pan when you swirl, use a touch more.
What are the best fillings that won’t make crepes soggy?
Use thicker spreads (nut butter, cream cheese, ricotta) as a “barrier,” then add fruit or extras on top. For savory, avoid watery veggies unless they’re cooked down well. If packing for later, keep fillings separate and assemble right before eating.