Busy morning energy: you want something cute and cozy, but you also need to be out the door. Enter: easy crepes. They feel “weekend brunch,” but the batter takes minutes, cooks fast, and the filling options are basically endless.
This is my go-to crepes recipe for quick mornings because it’s flexible: sweet or savory, folded or rolled, eaten standing at the counter or packed to-go. Below you’ll get quick fillings, fold ideas, and the simple method that actually works on a weekday.
Why You’ll Love This
These crepes are thin, tender, and lightly buttery, with a batter that whisks up in one bowl and a cook time of about a minute per crepe—aka perfect for speedy mornings when you still want breakfast to feel special.
Ingredients
- 1 cup (125g) all-purpose flour
- 2 tablespoons sugar (optional for sweet crepes; skip for savory)
- 1/4 teaspoon fine salt
- 2 large eggs
- 1 1/4 cups (300ml) milk (any kind)
- 2 tablespoons melted butter (plus more for the pan)
- 1 teaspoon vanilla extract (optional for sweet)
How to Make It
- Mix the dry ingredients. In a medium bowl, whisk together the flour, sugar (if using), and salt.
- Add the wet ingredients. Add eggs, milk, melted butter, and vanilla (if using). Whisk until smooth and pourable. If you see a few tiny lumps, keep whisking for 30 seconds; it usually smooths out.
- Rest (quick version). If you have time, let the batter sit 10 minutes while you prep fillings. If you don’t, it’s still fine—resting just helps the flour hydrate for extra tenderness.
- Heat the pan. Warm a nonstick skillet (8–10 inch) over medium heat. Lightly butter the pan, then wipe with a paper towel so it’s just a thin sheen.
- Pour and swirl. Pour about 1/4 cup batter into the center, immediately lift and swirl the pan so the batter coats in a thin circle. If it looks too thick to spread, whisk in 1–2 tablespoons milk.
- Cook the first side. Cook 45–75 seconds until the edges look dry and the bottom is lightly golden. You should be able to loosen the edges with a spatula.
- Flip. Flip carefully and cook the second side 15–30 seconds. Transfer to a plate. Repeat with remaining batter, lightly buttering as needed.
- Fill and fold. Add fillings to the center or along one side, then fold using one of the ideas below. Serve immediately or wrap for later.
Tips for the Best Results
- Medium heat is the sweet spot. Too hot and they’ll crisp and spot-burn; too low and they dry out before coloring.
- Your first crepe is a tester. Use it to dial in heat and batter amount. It still tastes good—consider it the chef’s snack.
- For extra-smooth batter, whisk well or blend for 10 seconds. If lumps are stubborn, strain through a fine-mesh sieve.
- Keep them soft while stacking. Stack finished crepes on a plate and cover with a clean towel to trap steam.
- Make quick morning fillings while the batter rests. Think: cream cheese + jam, peanut butter + banana, or scrambled eggs + cheese.
- Easy fold ideas: (1) Triangles: fold in half, then half again. (2) Envelope: fold left/right sides in, then bottom up. (3) Roll: place filling in a line and roll like a wrap. (4) Open-face “taco”: fold loosely in half and eat immediately.
Variations
- Savory crepes: Skip sugar and vanilla. Fill with scrambled eggs, cheese, sautéed spinach, ham, or smoked salmon + cream cheese + dill.
- Whole wheat-ish: Swap 1/3 cup flour for whole wheat flour. Add 1–2 tablespoons extra milk if batter thickens.
- Dairy-free: Use oat or almond milk and swap melted butter for neutral oil or melted plant butter.
- Protein boost: Add 1 tablespoon ground flax or chia and an extra splash of milk, or fill with Greek yogurt + berries.
- Quick sweet fillings: Nutella + strawberries, honey + ricotta, cinnamon sugar + butter, lemon + powdered sugar, or peanut butter + sliced banana.
Storage & Reheating
Cool crepes completely, then stack with parchment between and store in an airtight container in the fridge for up to 3 days (or freeze up to 2 months). Reheat in a dry skillet over medium-low for about 20–30 seconds per side, or microwave covered with a damp paper towel for 10–15 seconds to keep them soft.
FAQ
How do I make crepes faster on busy mornings?
Mix the batter the night before and refrigerate it in a jar or covered bowl. In the morning, whisk once (it may thicken) and add 1–2 tablespoons milk if needed. Pre-portion fillings so you can cook, fill, fold, and go.
What’s the best pan size and how much batter should I use?
An 8–10 inch nonstick skillet is ideal. Start with about 1/4 cup batter per crepe. If your pan is larger, use a little more; if smaller, use a little less. You’re aiming for a thin layer that coats the bottom when you swirl.
Why are my crepes tearing or sticking?
Usually it’s one of three things: the pan isn’t nonstick enough, the heat is too high/low, or you’re flipping too early. Make sure the edges look set and the bottom is lightly golden before flipping, and keep the pan lightly buttered (not swimming in butter).
What are quick fillings that won’t make crepes soggy?
Go for thicker spreads and drier add-ins: cream cheese, nut butter, ricotta, Greek yogurt, sliced banana, berries, or scrambled eggs. If using jam or syrup, add a thin layer and keep it toward the center. For extra insurance, spread a “barrier” layer (like cream cheese) before adding juicy fruit.
What’s the easiest fold for packing crepes to-go?
The roll and the envelope are the most commuter-friendly. For a roll, line filling down the middle and roll tightly. For an envelope, fold left and right sides inward over the filling, then fold the bottom up. Wrap in parchment or foil so it stays together and warm.