If crepes feel like “restaurant-only” food, this one’s about to change your mind. This easy crepes recipe makes silky, flexible crepes with a smooth batter—no blender, no fancy tools, and no random flour lumps haunting your brunch plans.
Everything happens in one bowl with a whisk (and a little patience for resting). Whether you’re team lemon-sugar, Nutella-strawberries, or savory ham-and-cheese, this is the base recipe you’ll come back to.
Why You’ll Love This
It’s quick, low-mess, and totally doable on a weekday: one bowl, a whisk, and a pan. The batter turns out smooth without a blender, and the crepes cook fast, so you can make a stack and let everyone customize their own.
Ingredients
- 1 cup (120g) all-purpose flour
- 2 tablespoons granulated sugar (optional, but great for sweet crepes)
- 1/4 teaspoon fine salt
- 2 large eggs, room temperature if possible
- 1 1/2 cups (360ml) milk, room temperature if possible
- 2 tablespoons melted butter (plus more for the pan)
- 1 teaspoon vanilla extract (optional)
- 1–2 teaspoons neutral oil or butter for greasing the pan
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 first. Crack in the eggs and whisk until you get a thick, smooth paste. This is the no-blender trick that helps prevent lumps.
- Whisk in milk gradually. Pour in about 1/3 of the milk and whisk until smooth. Add the remaining milk in two additions, whisking well each time.
- Finish the batter. Whisk in the melted butter and vanilla (if using). The batter should be thin and pourable—like heavy cream.
- Rest the batter. Let it sit for 15–30 minutes at room temperature (or cover and refrigerate up to 24 hours). This helps the flour hydrate for smoother, more tender crepes.
- Heat your pan. Set a nonstick skillet (8–10 inches) or crepe pan over medium heat. Once warm, lightly brush with butter or oil.
- Pour and swirl. Pour about 1/4 cup batter into the center, then immediately lift and swirl the pan to spread it into a thin circle. If it doesn’t reach the edges, add a tiny splash more next time.
- Cook, then flip. Cook 45–75 seconds until the edges look dry and the bottom is lightly golden. Slide a thin spatula under, flip, and cook 15–30 seconds more.
- Stack and serve. Transfer to a plate and stack the crepes as you go (they stay soft this way). Repeat with remaining batter, lightly greasing the pan as needed.
Tips for the Best Results
- Start with a paste: Whisking the eggs into the flour first is the easiest way to get smooth batter without a blender.
- Rest = better texture: Even 15 minutes helps reduce chewiness and makes flipping easier.
- Use the right heat: Medium is the sweet spot. Too hot and the batter sets before it spreads; too low and crepes dry out.
- Grease lightly: A thin film of butter/oil prevents sticking without frying the crepe edges.
- Measure your pour: For an 8–10 inch pan, 1/4 cup is a solid starting point. Adjust to match your pan size.
- First crepe is the tester: If it’s thick, add a tablespoon or two of milk to the batter. If it tears, let the pan heat a bit more.
- Keep them warm: Cover the stack with a clean towel or foil while you finish cooking.
Variations
- Savory crepes: Skip the sugar and vanilla. Add 1/2 teaspoon Dijon mustard to the batter (yes, it’s good) or a pinch of black pepper.
- Chocolate crepes: Replace 2 tablespoons of flour with 2 tablespoons unsweetened cocoa powder. Add an extra tablespoon of sugar if you want them sweeter.
- Whole wheat: Swap in up to 1/2 cup whole wheat flour for a nuttier flavor (you may need an extra splash of milk).
- Citrus vibe: Add 1 teaspoon lemon or orange zest to the batter for bright, bakery-level flavor.
- Sweet filling ideas: Lemon + sugar, berries + whipped cream, Nutella + banana, jam + mascarpone.
- Savory filling ideas: Ham + Swiss, sautéed mushrooms + goat cheese, spinach + feta, scrambled eggs + cheddar.
Storage & Reheating
Cool crepes completely, then stack with parchment between them (optional) and store 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 covered with a damp paper towel in 10–15 second bursts until warm.
FAQ
How do I get a smooth crepe batter without a blender?
Whisk the eggs into the flour first to make a thick paste, then add the milk gradually. This method breaks up flour pockets before the batter gets thin, which is where lumps usually hide.
Do I really need to rest the batter?
It’s not mandatory, but it’s the difference between “pretty good” and “wow, that’s tender.” Resting helps the flour fully hydrate and relaxes gluten, so your crepes cook up softer and less likely to tear.
My batter feels too thick or too thin—what should it look like?
It should pour like heavy cream: thin, but not watery. If it’s thick and doesn’t spread easily, whisk in milk 1 tablespoon at a time. If it’s extremely watery and tearing, whisk in 1–2 tablespoons flour and rest 10 minutes.
Why are my crepes sticking to the pan?
Usually it’s one of three things: the pan isn’t hot enough yet, it needs a light re-grease, or the nonstick surface is worn. Preheat for a few minutes, brush on a thin layer of butter/oil, and try again—your second crepe is typically the comeback.
Can I make crepes ahead for a brunch spread?
Yes. Make them up to 3 days ahead and refrigerate. Reheat in a skillet and keep warm under foil. You can also make the batter the night before (covered in the fridge), then whisk well before cooking.