If “crepes” sounds like a weekend-only, fancy-brunch situation, this post is here to change your mind. This is the kind of crepes recipe easy enough for a random Tuesday, but still delivers that thin, tender, French-café vibe.
The best part: the batter takes 5 minutes, and the zero-lump trick makes it basically impossible to mess up. Whether you’re going sweet, savory, or “I’ll decide once I see what’s in the fridge,” you’re covered.
Why You’ll Love This
These crepes are light, flexible, and beginner-friendly—no resting time required (though you can if you want). The blender/shaker method means smooth batter every time, and the crepes cook fast, so you’re never stuck at the stove forever.
Ingredients
- 1 cup (125g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300ml) milk (any kind)
- 2 tablespoons melted butter (plus more for the pan)
- 1 tablespoon sugar (optional, but nice 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. Crack in the eggs. Pour in about half the milk. Blend for 10–15 seconds until thick and smooth (starting thick helps eliminate lumps fast).
- Finish the batter: Add the remaining milk, melted butter, and sugar and/or vanilla if using. Blend another 5–10 seconds. Batter should be thin—like heavy cream.
- Optional quick rest: If you have time, let the batter sit 10 minutes (counter is fine). This helps bubbles relax and makes flipping a little easier, but it’s not required.
- Heat the pan: Warm a nonstick skillet or crepe pan (8–10 inches) over medium heat. Lightly butter it, then wipe with a folded paper towel so it’s coated but not greasy.
- Pour and swirl: Pour about 1/4 cup batter into the center and immediately tilt/swirl the pan to spread it into a thin circle. If the first one is oddly shaped, congrats—you made the traditional “practice crepe.”
- Cook: Cook 45–75 seconds until the edges look set and the bottom is lightly golden. Use a thin spatula to loosen, then flip.
- Second side: Cook 15–30 seconds more. Slide onto a plate. Repeat with remaining batter, lightly buttering the pan as needed.
- Serve your way: Stack crepes on the plate (they won’t stick much). Fill, fold, roll, or just eat warm straight from the pan—no judgment.
Tips for the Best Results
- Blender = instant smooth: No blender? Use a jar with a tight lid and shake hard, or whisk like you mean it—just add milk gradually so you don’t trap flour lumps.
- Get the pan temp right: If the batter sets before you can swirl, the pan is too hot. If it takes forever to cook, it’s too cool.
- Measure your pour: Use a 1/4 cup measure for consistent crepes. Adjust slightly based on pan size.
- Wipe the butter: Too much butter in the pan can create lacy, brittle edges and uneven browning.
- Thin batter wins: If batter thickens while sitting, whisk in 1–2 tablespoons of milk to loosen.
- Stack to keep soft: As you cook, stack crepes so steam keeps them flexible and warm.
Variations
- Savory crepes: Skip sugar and vanilla. Add 1 teaspoon Dijon to the batter (sounds extra, tastes amazing), or a pinch of black pepper.
- Whole wheat swap: Replace up to half the flour with whole wheat flour for a slightly nuttier, heartier crepe.
- Dairy-free: Use oat milk or almond milk and swap melted butter for neutral oil or vegan butter.
- Chocolate crepes: Add 2 tablespoons cocoa powder and an extra 1–2 tablespoons sugar. If batter thickens, add a splash more milk.
- Favorite fillings: Sweet: lemon + sugar, Nutella + strawberries, yogurt + honey. Savory: ham + cheese, sautéed mushrooms + spinach, scrambled eggs + avocado.
Storage & Reheating
Cool crepes completely, then stack 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 for 10–20 seconds until warm and pliable.
FAQ
Why does this recipe say “5-minute batter” but some crepe recipes rest the batter?
Resting relaxes the gluten and lets bubbles settle, which can make crepes a little more tender and easier to flip. This batter works right away because it’s thin and well-blended. If you have 10–30 minutes, rest it—but you don’t need to.
What exactly is the zero-lump trick, and can I do it without a blender?
The trick is blending flour with eggs and only part of the milk first to make a smooth, thick base, then thinning it out. No blender? Put everything in a jar, add half the milk, shake until smooth, then add the rest. Or whisk flour + eggs + half milk until smooth before adding the remaining milk.
My crepes keep tearing when I flip them—what am I doing wrong?
Usually it’s one of three things: the crepe isn’t cooked enough on the first side, the pan isn’t nonstick enough, or the batter is too thin. Let the first side set until the edges lift easily, lightly butter and wipe the pan, and if needed whisk in 1–2 tablespoons flour to strengthen the batter.
How do I know how much batter to pour for the perfect thin crepe?
For an 8–10 inch pan, start with about 1/4 cup batter. Pour in the center and immediately swirl. If you’re getting thick, cakey crepes, use a little less. If you can see lots of gaps, use a touch more or swirl faster.
Can I make the batter ahead of time for breakfast?
Yes. Store batter covered in the fridge up to 24 hours. Give it a good whisk before using, since flour settles. If it thickens overnight, add a splash of milk until it’s back to a pourable, cream-like consistency.