If you’ve ever wanted crepes but didn’t want to babysit a fussy batter, this one’s for you. This is the “I woke up craving something cute and French-ish” recipe that still fits into real-life mornings.
The best part: the batter takes about 5 minutes, and there’s a zero-lump trick that basically guarantees smooth, silky crepes even if you’re not a “measures perfectly” kind of cook.
Why You’ll Love This
These crepes are thin, tender, and flexible (aka they won’t tear the second you fold them), with a fast batter you can blend smooth in seconds—no straining, no stress, just brunch energy on a weekday timeline.
Ingredients
- 1 cup (125g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300ml) milk (whole or 2% is best, but any 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)
- Butter or neutral oil for cooking
How to Make It
- Do the zero-lump trick: Add the flour, sugar (if using), and salt to a blender first. Pulse once to combine. This distributes the dry ingredients so flour doesn’t clump the second liquid hits it.
- Add liquids, then blend: Add eggs, milk, melted butter, and vanilla (if using). Blend for 20–30 seconds until the batter looks completely smooth and slightly foamy.
- Rest (optional, but worth it): If you have 10–20 minutes, let the batter rest on the counter. This helps the flour hydrate and makes softer crepes. If you don’t have time, proceed—this recipe still works.
- Heat your pan: Warm a nonstick skillet or crepe pan over medium heat. Lightly butter the pan (a thin sheen, not a puddle).
- Pour and swirl: Pour about 1/4 cup batter into the center of the pan, then immediately tilt and swirl to coat the bottom in a thin layer. If it looks too thick, use a touch more batter next time.
- Cook the first side: Cook 45–75 seconds, until the edges look dry and lift slightly and the bottom is lightly golden.
- Flip: Slide a thin spatula under the crepe and flip. Cook the second side for 15–30 seconds (it cooks fast).
- Repeat: Transfer to a plate. Add a tiny bit more butter to the pan as needed and repeat with remaining batter. Stack crepes to keep them soft.
Tips for the Best Results
- Blender = cheat code: It’s the fastest way to get a truly smooth batter. No whisking forever, no lumps.
- If you don’t have a blender: Whisk eggs + half the milk first, then whisk in flour gradually, then the rest of the milk. (Still smooth, just takes a little longer.)
- Medium heat wins: Too hot and the crepe sets before you can swirl; too low and it dries out instead of staying tender.
- Your first crepe is a tester: It’s normal. Use it to adjust heat and batter amount, then you’ll be unstoppable.
- Thin layer of butter: Wipe excess with a paper towel if needed. Too much fat can make crepes fry and get crispy.
- Stack them: Stacking keeps them warm and steamy, which = flexible and foldable.
- Batter consistency check: It should pour like heavy cream. If it’s thick like pancake batter, blend in 1–2 tablespoons milk at a time.
Variations
- Savory crepes: Skip sugar and vanilla. Add 1/2 teaspoon Dijon mustard to the batter (sounds random, tastes fancy). Fill with ham + cheese, sautéed mushrooms, or spinach + feta.
- Chocolate crepes: Add 2 tablespoons cocoa powder and an extra 1–2 tablespoons sugar. If batter thickens, add a splash more milk.
- Lemon-sugar classic: Fill with butter, squeeze over lemon juice, sprinkle with sugar, fold into triangles.
- Strawberries & cream: Whip cream (or use Greek yogurt), add sliced strawberries, and drizzle with honey.
- Cinnamon roll vibe: Add 1/2 teaspoon cinnamon to the batter, then fill with butter + brown sugar.
- Dairy-free: Use oat milk or almond milk and swap melted butter for melted coconut oil or a neutral oil.
Storage & Reheating
Store cooked crepes stacked with parchment between them 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 for 10–20 seconds until just warm (don’t overdo it or they’ll turn tough).
FAQ
How is this really a 5-minute batter?
Because the blender does the heavy lifting. Add dry ingredients first, then liquids, blend for 20–30 seconds, and you’re done. The “rest” time is optional—nice for texture, but not required.
What’s the zero-lump trick if I don’t have a blender?
Start with eggs and about half the milk in a bowl, then whisk in the flour gradually (a few spoonfuls at a time) until smooth. Once smooth, whisk in the remaining milk and melted butter. This prevents flour from forming stubborn clumps.
Why do my crepes tear when I flip them?
Usually it’s one of three things: the pan isn’t hot enough (so the crepe sticks), the crepe is too thin in spots from slow swirling, or it’s being flipped too early. Wait until the edges look set and the bottom is lightly golden, then flip with a thin spatula.
Can I make the batter ahead of time?
Yes—crepe batter is great made ahead. Store it covered in the fridge for up to 24 hours. Give it a quick whisk or shake before cooking since the flour can settle. If it thickens overnight, add 1–2 tablespoons milk to loosen it.
What pan is best for crepes, and do I need a crepe pan?
A nonstick skillet (8–10 inches) is perfect, and you don’t need a special crepe pan. The key is a smooth surface and even heat. If your pan has high sides, it can be a little harder to flip, but it’s still totally doable with a thin spatula.