If mornings had a personality, they’d be the friend who’s always in a hurry but still wants something cute and satisfying. These easy crepes are my go-to when I want a “wow” breakfast that’s secretly low effort.
You’ll get a simple batter, fast cooking, and a bunch of quick filling ideas plus fold styles so you can serve them like you meant to do this all along.
Why You’ll Love This
These crepes are thin, tender, and flexible (no cracking drama), and the batter comes together in minutes. They’re perfect for busy mornings because you can make them ahead, fill them with whatever you have, and fold them into handheld or plate-worthy shapes.
Ingredients
- 1 cup (125g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300ml) milk (dairy or unsweetened non-dairy)
- 2 tablespoons melted butter (plus more for the pan) or neutral oil
- 1 tablespoon sugar (optional, but nice for sweet crepes)
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract (optional, for sweet)
How to Make It
- Make the batter: In a blender, combine flour, eggs, milk, melted butter, sugar (if using), salt, and vanilla (if using). Blend 15–20 seconds until smooth. No blender? Whisk eggs + milk first, then whisk in flour, then butter.
- Rest (quick version): Let the batter sit for 10 minutes while you heat the pan and prep fillings. (If you have time, 20–30 minutes is even better, but not required.)
- Heat the pan: Warm a nonstick skillet (8–10 inches) over medium heat. Lightly butter the surface, then wipe with a paper towel so it’s just a thin sheen.
- Pour and swirl: Lift the pan off the heat. Pour about 1/4 cup batter into the center and immediately swirl to coat the bottom in a thin layer.
- Cook: Return pan to heat and cook 45–75 seconds until the top looks set and the edges start to lift. Flip with a thin spatula and cook 20–40 seconds more.
- Repeat: Slide the crepe onto a plate. Lightly butter the pan as needed and repeat with remaining batter, stacking crepes as you go.
- Fill fast: Add fillings while warm, or cool the stack, then fill. (Warm crepes fold easier; cool crepes are great for make-ahead.)
- Fold and serve: Try any fold idea below. Finish with a dusting of powdered sugar, a drizzle of honey, or a quick squeeze of lemon for instant “brunch energy.”
Tips for the Best Results
- Use a thin coat of butter: Too much fat can fry the crepe and make it lacy/greasy instead of tender.
- First crepe is a tester: Adjust heat after the first one. If it browns too fast, lower to medium-low.
- Swirl quickly: The batter sets fast. Pour, swirl, and commit.
- Strain if lumpy: If you see lumps, pour batter through a fine mesh strainer for extra-smooth crepes.
- Make them ahead: Stack with parchment between crepes if you’re storing longer than a few hours.
- Busy-morning filling rule: Choose one creamy + one crunchy/juicy item (ex: yogurt + berries, peanut butter + banana) for max satisfaction.
- Quick fold ideas:
- Half-moon: Spread filling on one half, fold in half. Easy handheld.
- Triangle: Fold in half, then half again. Classic cafe vibe.
- Roll: Fill in a line and roll like a wrap. Best for on-the-go.
- Envelope: Place filling in the center, fold sides in, then top/bottom. Tidy for messy fillings.
- Pouch: Put filling in the middle, gather edges up, tie with a chive (savory) or fruit strip (sweet).
Variations
- Sweet batter upgrade: Add 1/2 teaspoon cinnamon or a pinch of nutmeg for cozy morning energy.
- Savory crepes: Skip sugar and vanilla. Add 1 tablespoon chopped herbs (chives, parsley) or a pinch of black pepper.
- Whole wheat swap: Replace up to 1/3 of the flour with whole wheat flour for a heartier bite (add a splash more milk if batter thickens).
- Protein-boost filling ideas: Greek yogurt + honey + berries; cottage cheese + jam; scrambled eggs + cheddar.
- “Clean out the fridge” savory ideas: Ham + spinach + cheese; pesto + mozzarella + tomatoes; smoked salmon + cream cheese + cucumber.
- Super fast sweet ideas: Nutella + banana; peanut butter + sliced strawberries; lemon + sugar; applesauce + granola.
Storage & Reheating
Store cooled crepes stacked in an airtight container (parchment between if you can) in the fridge for up to 3 days. Reheat one at a time in a dry skillet over medium-low for about 20–30 seconds per side, or microwave covered for 10–15 seconds just to warm and soften. Crepes also freeze well (up to 2 months); thaw overnight in the fridge.
FAQ
Can I make the crepe batter the night before?
Yes, and it’s perfect for busy mornings. Mix the batter, cover, and refrigerate overnight (up to 24 hours). In the morning, give it a quick whisk and add a splash of milk if it thickened.
Why are my crepes tearing when I flip them?
Tearing usually means they’re too thin and undercooked, or the pan isn’t nonstick enough. Let the first side set until the edges lift easily, and make sure the pan has a light butter coat. If your batter is extremely thin, whisk in 1–2 tablespoons flour.
What’s the fastest filling combo for a weekday morning?
Try peanut butter + banana (no prep beyond slicing), Greek yogurt + berries (fresh or frozen), or ham + cheese (melts while the crepe is warm). If you’re rushing out the door, the roll fold makes it portable.
How do I keep crepes warm while I cook the rest?
Place finished crepes on a plate and cover loosely with foil, or keep them on a baking sheet in a 200°F (95°C) oven. They stay soft and flexible for folding.
Can I use a stainless steel pan instead of nonstick?
You can, but it’s trickier on busy mornings. Preheat well, then butter lightly and wipe excess. If crepes stick, lower the heat slightly and make sure the batter rests at least 10 minutes so it hydrates and cooks more evenly.