Some mornings you want something that feels a little special… without committing to a full cooking project. Enter: easy crepes. They’re thin, fast, and basically a blank canvas for whatever you’ve got in the fridge.
This crepes recipe is streamlined for busy mornings: one bowl, quick batter, and simple fillings plus fold ideas so you can make them feel fancy in under 20 minutes.
Why You’ll Love This
These crepes are quick, flexible (sweet or savory), and meal-prep friendly—make a stack once, then mix-and-match fillings all week for breakfasts that don’t feel repetitive.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar (optional, but great for sweet crepes)
- 1/4 teaspoon 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; skip for savory)
- Optional for extra tenderness: 1–2 tablespoons water or milk to thin the batter
How to Make It
- Mix the dry ingredients. In a medium bowl, whisk together the flour, sugar (if using), and salt.
- Add wet ingredients. Whisk in the eggs, then slowly pour in the milk while whisking to avoid lumps. Add the melted butter and vanilla (if using).
- Rest (quick version). If you have time, let the batter rest 5–10 minutes while you prep fillings. This helps the flour hydrate for smoother crepes. If you don’t, it’s still fine—just whisk well.
- Heat the pan. Warm a nonstick skillet (8–10 inches) over medium heat. Lightly butter the pan—think “thin sheen,” not a puddle.
- Pour and swirl. Pour about 1/4 cup batter into the center, then immediately swirl the pan to spread it into a thin circle. If it looks thick, whisk 1 tablespoon water or milk into the batter and try again.
- Cook the first side. Cook 45–75 seconds until the edges look set and the bottom is lightly golden. Use a thin spatula to loosen, then flip.
- Cook the second side. Cook 20–40 seconds more, just until set. Transfer to a plate. Repeat, buttering the pan lightly as needed.
- Fill and fold. Add fillings while warm, then fold using one of the ideas below. Serve immediately or stack and store for later.
Tips for the Best Results
- Use a blender if you’re in a rush. Toss everything in and blend 15–20 seconds for ultra-smooth batter.
- Pan heat matters. Medium is the sweet spot. Too hot = crispy edges and tearing; too cool = pale crepes that stick.
- Butter lightly and often. A tiny bit between crepes keeps them from sticking without making them greasy.
- First crepe is a tester. Adjust heat and batter thickness after the first one—totally normal.
- Keep a warm stack. Place cooked crepes on a plate and cover with a clean towel to keep them soft.
- Busy-morning hack: Make the batter the night before and keep it in the fridge. Quick whisk in the morning and go.
Variations
- Savory crepes: Skip sugar and vanilla. Add 1/2 teaspoon Dijon mustard to the batter (sounds odd, tastes amazing) or a pinch of dried herbs.
- Whole wheat swap: Replace up to half the flour with whole wheat flour. Add an extra tablespoon of milk if it thickens.
- Dairy-free: Use oat, almond, or soy milk and a neutral oil or dairy-free butter.
- Protein boost: Add 1–2 tablespoons Greek yogurt to the batter, or fill with cottage cheese + fruit.
- Quick fillings (sweet): Nut butter + banana, yogurt + berries, jam + whipped cream, honey + toasted nuts, chocolate hazelnut spread + strawberries.
- Quick fillings (savory): Scrambled eggs + cheddar, turkey + spinach + cream cheese, ham + Swiss, smoked salmon + cream cheese + cucumber, pesto + mozzarella + tomato.
- Fold ideas:
- Triangle fold: Spread filling on half, fold in half, then fold again into quarters.
- Roll-up: Place filling in a line, roll like a wrap (best for grab-and-go).
- Envelope: Add filling in the center, fold top/bottom in, then sides in for a tidy rectangle.
- Open-face: Leave flat, top like a pancake, and eat with a fork (great for saucy fillings).
Storage & Reheating
Store cooled crepes stacked with parchment between them in an airtight container in the fridge for up to 4 days. Reheat in a dry nonstick pan over medium-low for 20–30 seconds per side, or microwave a stack (covered with a damp paper towel) for 20–40 seconds until warm and flexible.
FAQ
Can I make the crepe batter the night before?
Yes—this is the busy-morning move. Mix the batter, cover, and refrigerate overnight (up to 24 hours). In the morning, whisk it well and add 1–2 tablespoons milk if it thickened.
Why are my crepes tearing when I flip them?
Usually it’s one of three things: the pan isn’t hot enough, the batter is too thick, or you’re flipping too soon. Let the first side set until the edges lift easily, and thin the batter with a splash of milk or water if needed.
What’s the fastest grab-and-go filling and fold?
Do a roll-up. Spread peanut butter (or almond butter) and add sliced banana, then roll and wrap in parchment. For savory, try scrambled eggs + cheese and roll like a breakfast wrap.
How do I keep crepes warm for a family breakfast?
Stack them on a plate and cover with a clean towel. If you’re making a big batch, keep the plate in a low oven (around 200°F) so they stay soft without drying out.
Can I freeze crepes for meal prep?
Yes. Cool completely, stack with parchment between each crepe, and freeze in a zip-top bag for up to 2 months. Thaw in the fridge overnight or warm straight from frozen in a skillet over low heat.