Easy Crepes Recipe (No Blender): Smooth Batter With One Bowl

Crepes feel fancy, but this is the low-effort, high-reward version: no blender, no special tools, and no weird lumps. Just one bowl, a whisk, and a pan you already own.

The trick is simple: build the batter in the right order so it turns silky-smooth without overmixing. From there, it’s all about a quick swirl in the pan and flipping like you totally meant to do that.

Why You’ll Love This

This easy crepes recipe gives you thin, tender crepes with a smooth batter made in one bowl—perfect for sweet or savory fillings, weekend brunch, or a “breakfast-for-dinner” moment that looks way more impressive than it is.

Ingredients

1 cup (120g) all-purpose flour
2 tablespoons sugar (optional for sweet crepes)
1/4 teaspoon fine salt
2 large eggs
1 1/2 cups (360ml) milk (any kind)
2 tablespoons melted butter (plus more for the pan)
1 teaspoon vanilla extract (optional, for sweet crepes)

How to Make It

Mix dry ingredients. In a medium bowl, whisk together the flour, sugar (if using), and salt until evenly combined.
Add eggs and start thick. Add the eggs to the bowl. Whisk until you have a thick, smooth paste. This step is the secret to fewer lumps.
Whisk in milk gradually. Slowly pour in about 1/3 of the milk while whisking. Once smooth, whisk in the remaining milk until the batter is thin and pourable.
Add butter + vanilla. Whisk in the melted butter (and vanilla, if using). Let the batter rest 10–15 minutes if you can (it helps the flour hydrate), but it’s still workable right away.
Heat the pan. Warm a nonstick skillet or crepe pan over medium heat. Lightly butter the surface, then wipe with a paper towel so it’s coated but not greasy.
Pour and swirl. Pour about 1/4 cup batter into the center of the pan and immediately swirl the pan to spread it into a thin circle. If it doesn’t reach the edges, add a tiny splash more batter and swirl again.
Cook, then flip. Cook 45–75 seconds, until the edges look set and the bottom is lightly golden. Slide a thin spatula under and flip. Cook the second side 20–40 seconds.
Repeat and stack. Transfer to a plate and stack the crepes (stacking keeps them soft). Butter the pan lightly as needed and adjust the heat if they’re browning too fast.

Tips for the Best Results

Make a paste first. Whisking flour + eggs into a thick base before adding all the milk helps prevent lumps without a blender.
Rest the batter if you can. Even 10 minutes makes crepes more tender and easier to spread.
Use medium heat. Too hot = lacy edges and tearing; too low = dry crepes. Medium is the sweet spot.
Butter, then wipe. A thin film of butter gives great browning without frying the batter.
Dial in your batter thickness. If it’s not spreading easily, whisk in 1–2 tablespoons extra milk. If it’s tearing a lot, whisk in 1 tablespoon flour.
Your first crepe is a tester. Treat it like a practice run for heat + batter amount. It gets easier immediately after.
Keep them warm. Stack on a plate and cover with a clean towel, or hold in a 200°F (95°C) oven until ready to fill.

Variations

Savory crepes: Skip the sugar and vanilla. Add 1 teaspoon Dijon mustard (yes, in the batter) or a pinch of black pepper for extra vibe.
Whole wheat-ish: Swap 1/3 cup of the flour for whole wheat flour. Add an extra tablespoon of milk if needed.
Chocolate crepes: Replace 2 tablespoons flour with 2 tablespoons unsweetened cocoa powder and keep the sugar in.
Lemon-sugar classic: Fill with butter, lemon juice, and a shower of sugar. Simple, iconic, no notes.
Brunch-style: Fill with scrambled eggs, cheese, and sautéed spinach or mushrooms. Fold into quarters and warm in the pan to melt.
Dessert situation: Spread with Nutella, add sliced strawberries or bananas, and roll up like a little crepe burrito.

Storage & Reheating

Store leftover crepes stacked with a piece of parchment between a few of them (optional, but helpful) 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 in short bursts under a damp paper towel so they stay soft.

FAQ

How do I get smooth crepe batter with no blender?

Whisk the flour with the eggs first to form a thick, smooth paste, then add the milk gradually. That order breaks up lumps before the batter gets thin. If you still see a few, let the batter rest 10 minutes and whisk again.

Why are my crepes tearing when I flip them?

Usually it’s one of three things: the pan isn’t hot enough, the crepe hasn’t set long enough, or the batter is too thin. Let the first side cook until the edges lift and the center looks set, then flip. If tearing continues, whisk in 1 tablespoon flour and try again.

What pan is best if I don’t have a crepe pan?

A nonstick skillet (8–10 inches) works perfectly. The key is a smooth surface and low-ish sides so you can slide a spatula under easily. If your pan is larger, use a bit more batter to cover the bottom.

Can I make the batter ahead of time?

Yes. Cover and refrigerate for up to 24 hours. Give it a good whisk before cooking; the flour settles. If it thickens in the fridge, add a tablespoon or two of milk to get it back to a pourable consistency.

How much batter should I use per crepe?

For an 8–10 inch skillet, start with about 1/4 cup batter. Pour into the center and swirl immediately. If your crepes are too thick, reduce slightly; if you’re getting gaps, add a tiny splash more and swirl again.