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

If you’ve ever wanted crepes but didn’t want to haul out a blender (or wash it after), this one’s for you. This easy crepes recipe gives you a silky-smooth batter using one bowl and a whisk—no gadgets, no drama.

These crepes are thin, flexible, and neutral enough to go sweet or savory. Once you nail the first one (the “tester crepe”), you’ll be flipping like you do this daily.

Why You’ll Love This

It’s a true weeknight-friendly crepe method: one bowl, simple ingredients, and a batter that turns out smooth without a blender—plus the crepes cook fast and store beautifully for make-ahead breakfasts or dessert nights.

Ingredients

1 cup (125g) all-purpose flour
2 tablespoons granulated sugar (optional for sweet crepes)
1/4 teaspoon fine salt
2 large eggs
1 1/4 cups (300ml) milk (whole or 2% recommended)
2 tablespoons melted butter, plus more for the pan
1 teaspoon vanilla extract (optional, for sweet crepes)
1/4 cup water (or extra milk), as needed 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 until evenly combined.
Add eggs and start whisking. Make a well in the center and crack in the eggs. Whisk, pulling in flour from the edges, until you have a thick, smooth-ish paste (this step helps prevent lumps).
Stream in the milk. While whisking constantly, slowly pour in the milk. Keep whisking until the batter looks smooth and pourable.
Add butter and flavoring. Whisk in the melted butter and vanilla (if using). If the batter looks thick like pancake batter, whisk in a little water (or milk) 1 tablespoon at a time until it’s closer to heavy cream.
Rest the batter. Let the batter rest for 15–30 minutes at room temp (or cover and refrigerate up to overnight). This helps the flour hydrate so your crepes cook up tender.
Heat the pan. Warm a nonstick skillet (8–10 inches) over medium heat. Lightly butter the pan, then wipe excess with a paper towel so you’re not frying the crepes.
Pour and swirl. Pour about 1/4 cup batter into the center and immediately swirl the pan to spread it into a thin circle. If you see gaps, you can add a tiny splash more batter and swirl again quickly.
Flip. Cook 45–75 seconds, until the edges look set and the bottom is lightly golden. Flip with a thin spatula (or your confidence) and cook 15–30 seconds more.
Repeat and stack. Slide onto a plate and stack crepes as you go (stacking keeps them soft). Butter the pan lightly as needed between crepes.

Tips for the Best Results

Use the “paste method” to avoid lumps: whisk eggs into the flour first, then add milk gradually.
Rest time matters: even 15 minutes helps the batter relax and smooth out.
Adjust thickness: if the batter won’t swirl easily, thin with water or milk 1 tablespoon at a time.
Pan heat sweet spot: medium is usually perfect. Too hot = brittle edges; too cool = pale, rubbery crepes.
Butter lightly: a little fat prevents sticking without making the surface greasy.
First crepe is a tester: use it to fine-tune heat and batter thickness, then everything after is easy.
Keep them warm: stack on a plate and cover loosely with foil if you’re serving right away.

Variations

Classic sweet: keep the sugar + vanilla, then fill with lemon juice and a sprinkle of sugar.
Chocolate: replace 2 tablespoons flour with unsweetened cocoa powder (you may need an extra splash of milk).
Savory crepes: skip sugar and vanilla; add 1 teaspoon Dijon to the batter and fill with ham, cheese, and sautéed spinach.
Cinnamon sugar: add 1/2 teaspoon cinnamon to the dry ingredients for cozy dessert vibes.
Orange: add 1 teaspoon orange zest to the batter and fill with whipped cream or yogurt and berries.

Storage & Reheating

Let crepes cool, then stack with parchment (optional) and store in an airtight container in the fridge for up to 3 days. Reheat in a dry nonstick pan over medium-low for about 15–30 seconds per side, or microwave a stack covered with a damp paper towel in short bursts until warm.

FAQ

How do I get a smooth batter without a blender?

Whisk the eggs into the flour first until it turns into a thick paste, then slowly stream in the milk while whisking. This method prevents dry flour pockets (aka the source of most lumps). Resting the batter also helps any tiny lumps soften.

What should crepe batter look like?

Think “heavy cream” rather than pancake batter: thin, pourable, and it should spread quickly when you swirl the pan. If it pours in ribbons and won’t move easily, thin it with water or milk 1 tablespoon at a time.

Why are my crepes tearing or sticking?

Tearing usually means the crepe is too thin and undercooked, or you’re flipping too early. Let the edges set and the bottom turn lightly golden before flipping. Sticking is often a pan issue—use a nonstick skillet, make sure it’s heated, and lightly butter between crepes (but don’t overdo it).

Do I really need to rest crepe batter?

You don’t have to, but it’s the fastest way to level up the texture. A 15–30 minute rest lets the flour fully hydrate and relaxes gluten so the crepes cook up tender and flexible. If you rest overnight, give the batter a quick whisk before cooking.

How much batter should I use per crepe?

For an 8-inch skillet, start with about 3 tablespoons; for a 10-inch skillet, about 1/4 cup is usually right. The goal is a thin layer that just covers the bottom when you swirl—your first crepe will tell you if you need a little more or less.