If “crepes” sounds like a weekend-only, fancy-brunch situation, this is your new reality check. These are thin, buttery, bendy crepes with a batter that comes together in about 5 minutes—and the zero-lump trick means you don’t need to babysit a whisk forever.
Make them sweet, make them savory, stack them for later, or fill them with whatever you’re currently obsessed with. This is the easy crepes recipe you’ll actually repeat.
Why You’ll Love This
This crepes recipe is fast, forgiving, and super customizable: one simple batter, a quick rest (optional but nice), and a blender-style mixing method that basically deletes lumps from the group chat.
Ingredients
- 1 cup (125g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300ml) milk (whole or 2% works best)
- 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)
How to Make It
- Do the zero-lump trick: Add the flour and salt to a medium bowl. Crack in the eggs and whisk until you get a thick, smooth paste (like pancake batter’s more put-together cousin). This step prevents flour from turning into little clumps later.
- Slowly add milk: Pour in about 1/4 cup of the milk and whisk until totally smooth. Keep adding milk gradually, whisking after each addition, until you’ve added it all.
- Finish the batter: Whisk in the melted butter. Add sugar and vanilla if you’re going sweet. The batter should be thin and pourable, like heavy cream. If it seems thick, add 1–2 tablespoons milk to loosen.
- Rest (optional but helpful): Let the batter sit for 10–20 minutes while you heat your pan and pick fillings. This relaxes the gluten and helps crepes cook up softer. In a rush? You can skip it.
- Heat the pan: Warm a nonstick skillet (8–10 inches) over medium heat. Lightly butter the pan, then wipe with a paper towel so you’re left with a thin sheen, not a puddle.
- Pour and swirl: Lift the pan off the heat. Pour about 1/4 cup batter into the center, then immediately swirl the pan to spread it into a thin circle. If you’re using a bigger pan, you may need a touch more batter.
- Cook: Return pan to the heat and cook 45–75 seconds until the edges look dry and lightly golden. Slide a thin spatula under the crepe and flip. Cook the second side 20–40 seconds.
- Repeat and stack: Slide onto a plate and stack crepes as you go (stacking keeps them soft). Butter the pan lightly every 2–3 crepes, or whenever they start sticking.
Tips for the Best Results
- The “paste first” method is the zero-lump trick: Whisking flour with eggs before adding milk is the easiest way to prevent stubborn flour pockets without needing a blender.
- Control the heat: Medium is your friend. If the crepes brown too fast, lower the heat; if they take forever to set, bump it slightly.
- First crepe is a warm-up: It’s normal for the first one to be a little weird. Consider it the chef’s snack.
- Measure your pour: Use a 1/4-cup measuring cup so every crepe cooks evenly and stacks nicely.
- Butter lightly: Too much butter can “fry” the batter and make lacy, brittle edges. A thin film is perfect.
- If batter thickens as it sits: Whisk in 1–2 tablespoons milk to bring it back to pourable.
Variations
- Savory crepes: Skip sugar and vanilla. Add 1 tablespoon chopped herbs (chives, parsley) or 1/2 teaspoon garlic powder. Fill with ham and cheese, sautéed mushrooms, eggs, spinach, or roasted veggies.
- Chocolate crepes: Replace 2 tablespoons of flour with 2 tablespoons cocoa powder and add an extra 1–2 tablespoons sugar.
- Cinnamon-sugar vibe: Add 1/2 teaspoon cinnamon to the batter, then fill with butter + cinnamon sugar and a squeeze of lemon.
- Orange-vanilla: Add 1 teaspoon orange zest and swap vanilla for 1/2 teaspoon orange extract (or keep vanilla).
- Dairy-free: Use unsweetened oat milk or almond milk and melted coconut oil instead of butter. Lightly grease the pan with oil.
Storage & Reheating
Store cooled crepes stacked with parchment between them in an airtight container in the fridge for up to 3 days. Reheat in a dry nonstick skillet for about 20–30 seconds per side, or microwave a stack covered with a damp paper towel for 15–25 seconds until warm and flexible.
FAQ
How do I make crepe batter in 5 minutes without lumps?
Use the zero-lump trick: whisk the flour with the eggs first to make a smooth, thick paste, then add the milk gradually. This method hydrates the flour evenly, so you don’t get dry pockets that turn into lumps.
Do I really need to rest crepe batter?
Not strictly, especially if you’re in a hurry. Resting 10–20 minutes helps the flour fully hydrate and relaxes gluten, which makes crepes softer and less likely to tear. If you skip it, just whisk the batter once more before cooking.
Why are my crepes tearing or sticking to the pan?
This usually comes down to pan heat or not enough fat. Make sure the pan is properly preheated, then butter lightly. Also wait until the edges look set before flipping; flipping too early can cause tearing. If they still stick, your pan may need a little more butter or a slightly lower heat.
What’s the best pan size 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 per crepe, then adjust: if the crepe doesn’t reach the edges, add a splash more next time; if it’s thick, use slightly less.
Can I make crepes ahead for a party or meal prep?
Yes—crepes are great made ahead. Stack cooled crepes with parchment between, refrigerate up to 3 days, and reheat quickly in a dry skillet. You can also freeze for up to 2 months; thaw in the fridge overnight before reheating.