Crepes feel fancy, but the truth is they’re basically the laid-back cousin of pancakes: thin, quick, and ready for whatever filling mood you’re in. And yes—you can absolutely make them without a blender.
This easy crepes recipe uses one bowl and a whisk to get a smooth batter (no lumps, no drama). It’s perfect for weekend brunch, a “breakfast for dinner” moment, or a last-minute dessert situation.
Why You’ll Love This
These crepes come out soft and flexible with delicate, lightly crisp edges—and the batter comes together in one bowl with simple pantry ingredients, no blender required. Plus, they’re endlessly customizable: sweet, savory, or somewhere in between.
Ingredients
- 1 cup (120g) all-purpose flour
- 2 tablespoons granulated sugar (optional for sweet crepes)
- 1/4 teaspoon fine salt
- 2 large eggs, room temperature if possible
- 1 1/4 cups (300ml) milk (whole milk for best texture, but any works)
- 2 tablespoons melted butter (plus more for the pan)
- 1 teaspoon vanilla extract (optional, for sweet crepes)
How to Make It
- Mix the dry ingredients. In a medium bowl, whisk together the flour, sugar (if using), and salt. This helps prevent clumps later.
- Add eggs and start whisking. Crack in the eggs and whisk until you get a thick, smooth paste. It’ll look a little stiff at first—totally fine.
- Whisk in milk gradually. Pour in about 1/3 of the milk while whisking. Once smooth, add the remaining milk and whisk until the batter is silky and pourable.
- Add butter and vanilla. Whisk in the melted butter and vanilla (if using). The batter should be about the consistency of heavy cream.
- Rest the batter. Let it sit for 10–20 minutes at room temp. This relaxes the gluten and helps bubbles settle for smoother crepes.
- Heat your pan. Place a nonstick skillet (8–10 inches) over medium heat. Lightly butter the pan, then wipe excess with a paper towel so you don’t fry the crepe.
- 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.
- Cook, flip, finish. Cook 45–75 seconds until the edges look set and lightly golden. Flip with a thin spatula and cook 20–40 seconds more. Slide onto a plate and repeat, re-buttering the pan as needed.
Tips for the Best Results
- No blender, no lumps: Whisking eggs into the flour first (before all the milk) is the secret. It makes a smooth paste that thins out easily.
- Rest = better crepes: Even 10 minutes helps the batter smooth out and cook more evenly.
- Use the right heat: Medium is the sweet spot. Too hot and you’ll get crispy, breakable crepes; too low and they’ll dry out.
- Butter lightly: Too much butter in the pan makes the batter slide and cook unevenly. A thin film is perfect.
- First crepe is a tester: The first one often looks a little messy while the pan temp settles. Consider it the chef’s snack.
- Adjust the batter: If it feels thick after resting, whisk in 1–2 tablespoons milk. If it’s too thin to coat, whisk in 1 tablespoon flour.
- Stack to keep soft: Stack cooked crepes on a plate and cover with a clean towel to keep them warm and flexible.
Variations
- Classic sweet: Skip the sugar if you want, but for dessert-style crepes add the sugar + vanilla. Fill with berries and whipped cream, Nutella and bananas, or lemon juice and powdered sugar.
- Savory crepes: Omit sugar and vanilla. Fill with ham and cheese, sautéed mushrooms, spinach and feta, or scrambled eggs and chives.
- Whole wheat: Swap up to half the flour with whole wheat flour for a slightly nutty flavor (you may need an extra splash of milk).
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend. Let the batter rest the full 20 minutes for the best texture.
- Citrus twist: Add 1 teaspoon lemon or orange zest to the batter (especially good with berry fillings).
- Cinnamon sugar moment: Add 1/2 teaspoon cinnamon to the dry ingredients for cozy, brunchy vibes.
Storage & Reheating
Store cooled crepes stacked with parchment between them in an airtight container in the fridge for up to 3 days. Reheat in a dry nonstick skillet over medium-low for about 15–30 seconds per side, or microwave covered for 10–20 seconds until warm (don’t overdo it or they’ll turn chewy).
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 whisk in the milk gradually. This method breaks up flour pockets before the batter gets thin, so it turns out smooth with just a whisk.
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 cooked long enough on the first side, or the batter is too thin. Let the first side cook until the edges look set and lift easily, and keep heat at medium. If needed, whisk in 1 tablespoon flour to strengthen the batter.
What pan is best for crepes?
A nonstick skillet is the easiest, ideally 8–10 inches. A crepe pan works too, but you don’t need special equipment. Just make sure the surface is truly nonstick and preheated evenly.
Can I make the batter ahead of time?
Yes. Make the batter, cover it, and refrigerate for up to 24 hours. Whisk briefly before cooking; if it thickened in the fridge, add 1–2 tablespoons milk to bring it back to a pourable consistency.
How much batter should I use per crepe?
For an 8–10 inch pan, start with about 1/4 cup batter. If your crepes are coming out too thick, reduce slightly (closer to 3 tablespoons). If you’re getting gaps, use a bit more and swirl immediately after pouring.