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

If you’ve ever wanted crepes at home but got stopped by “rest the batter,” “strain it,” or “why are there lumps?”—this is your sign. These crepes are thin, buttery, and flexible (aka they won’t tear the second you try to flip).

The best part: the batter comes together in about 5 minutes, and the zero-lump trick makes it basically foolproof. Sweet or savory, breakfast or dessert—this one recipe does it all.

Why You’ll Love This

It’s fast, low-stress, and tastes like you actually know what you’re doing. The blender (or immersion blender) method gives you a silky batter with zero lumps, and the crepes cook in about a minute each—perfect for weekend brunch or a last-minute “I want something cute” dessert.

Ingredients

1 cup (125g) 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)
Optional add-in: 1–2 tablespoons water to thin the batter if needed

How to Make It

Do the zero-lump trick: Add the milk, eggs, melted butter, sugar (if using), salt, and vanilla (if using) to a blender. Blend for 10 seconds.
Add flour last: Sprinkle in the flour, then blend again for 15–20 seconds until smooth. This order helps prevent flour pockets that turn into lumps.
Quick rest (optional but helpful): Let the batter sit for 5 minutes while you heat the pan. This relaxes the flour a bit for softer crepes, but it’s not a long “wait around” situation.
Heat the pan: Warm a nonstick skillet (8–10 inches) over medium heat. Lightly butter it, then wipe with a paper towel so you have a thin, even film.
Pour + swirl: Pour about 1/4 cup batter into the center of the pan, then immediately swirl the pan to spread it into a thin circle. If it’s not reaching the edges, add a teaspoon more batter next time.
Cook the first side: Cook for 30–60 seconds until the edges look dry and the bottom is lightly golden. You should be able to shimmy the pan and see the crepe loosen.
Flip: Use a thin spatula to lift an edge, then flip. Cook the second side for 15–30 seconds (it goes fast).
Repeat: Slide onto a plate and stack the crepes. Butter the pan lightly as needed between crepes. If the batter thickens as it sits, whisk/blend in 1–2 tablespoons water.

Tips for the Best Results

Blend in the right order: Wet ingredients first, flour last. That’s the real “zero-lump” hack.
Use a nonstick pan: Crepes are thin and dramatic. A nonstick skillet keeps things peaceful.
Control the heat: Medium is the sweet spot. If your first crepe is pale, turn it up slightly; if it browns too fast, turn it down.
Butter lightly: Too much butter can fry the crepe and make it spotty. A thin coating is perfect.
Measure your pour: Start with 1/4 cup for a 10-inch pan. Adjust from there.
First crepe is the tester: It tells you if the pan is hot enough and whether the batter needs a splash of water.
Keep them warm: Stack finished crepes on a plate and cover with a clean towel to keep them soft.

Variations

Savory crepes: Skip the sugar and vanilla. Add a pinch of black pepper and chopped herbs (like chives) if you want.
Chocolate crepes: Replace 2 tablespoons of flour with 2 tablespoons unsweetened cocoa powder. Add an extra teaspoon of sugar if you like it sweeter.
Cinnamon-vanilla: Add 1/2 teaspoon cinnamon and keep the vanilla.
Orange twist: Add 1 teaspoon orange zest for a bakery-style vibe.
Gluten-free: Use a 1:1 gluten-free all-purpose flour blend. Let the batter rest 10 minutes for best texture.
Filling ideas: Nutella + strawberries, lemon + sugar, whipped cream + berries, ham + cheese, sautéed mushrooms + spinach, or scrambled eggs + cheddar.

Storage & Reheating

Store crepes stacked with parchment (or wax paper) between them in an airtight container in the fridge for up to 3 days. Reheat in a dry nonstick skillet over low to medium heat for about 10–20 seconds per side, or microwave covered for 15–25 seconds until just warm and flexible (don’t overdo it or they’ll turn rubbery).

FAQ

Do I really need to rest crepe batter if it’s a 5-minute batter?

No—this recipe works right away. That said, a quick 5-minute rest while the pan heats helps the flour hydrate and can make the crepes a little more tender. If you have the time, do it. If not, you’re still getting great crepes.

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

Whisk the flour and salt in a bowl, then add just a little milk at first to make a thick, smooth paste (like pancake batter). Once it’s smooth, whisk in the rest of the milk, then the eggs, then melted butter. This paste-first method prevents lumps from forming.

Why are my crepes tearing when I flip them?

Usually one of three things: the pan isn’t hot enough, the crepe is too thin from not enough batter, or you’re flipping too early. Wait until the edges look set and the crepe releases easily when you shake the pan. If it still tears, blend in 1 tablespoon flour to slightly strengthen the batter.

Why are my crepes thick like pancakes?

Your batter is likely too thick or you’re pouring too much. The batter should be closer to heavy cream than pancake batter. Blend in 1–2 tablespoons water (or milk) to thin it out, and use about 1/4 cup batter for a 10-inch pan.

Can I make the batter ahead of time?

Yes. Cover and refrigerate the batter for up to 24 hours. Give it a quick blend or whisk before cooking, and add a splash of water or milk if it thickened overnight. This is also a great way to get extra-smooth crepes with even less effort the next day.