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

Crepes are one of those “looks fancy, secretly easy” foods—until a recipe tells you to haul out a blender, strain the batter, and rest it for an hour. Not today.

This easy crepes recipe is made in one bowl with a whisk, no blender required. You’ll get a smooth batter (without weird lumps), thin buttery crepes, and the kind of results that make weekday breakfast feel like a café moment.

Why You’ll Love This

It’s fast, low-mess, and totally doable with basic kitchen tools—plus the crepes turn out tender and flexible (not dry or rubbery), so you can fold, roll, and stack them with sweet or savory fillings.

Ingredients

1 cup (125g) 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 (whole or 2% recommended)
2 tablespoons melted butter, plus more for the pan
1 teaspoon vanilla extract (optional)

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: Make a well in the center and crack in the eggs. Whisk just until the mixture becomes a thick, smooth paste. This step is the no-blender secret for avoiding lumps.
Slowly add milk: While whisking, drizzle in about 1/3 of the milk. Once smooth, whisk in the remaining milk until the batter looks like thin heavy cream.
Finish the batter: Whisk in the melted butter and vanilla (if using). If you have 10 minutes, let the batter rest on the counter—optional, but it helps the flour fully hydrate.
Heat the pan: Warm a nonstick skillet (8–10 inches) over medium heat. Lightly butter the pan, then wipe away excess with a paper towel so you don’t “fry” the crepe.
Pour and swirl: Lift the pan off the heat. Pour about 1/4 cup batter into the center and immediately swirl the pan to coat the bottom in a thin, even layer.
Cook the first side: Return to heat and cook for 45–75 seconds, until the edges look set and the bottom has light golden spots.
Flip: Slide a thin spatula under the crepe and flip. Cook the second side for 20–40 seconds more, just until set.
Repeat: Transfer to a plate and stack crepes as you go. Butter the pan lightly between crepes as needed. Serve warm with your favorite fillings.

Tips for the Best Results

Whisk eggs into flour first: Turning the flour into a paste before adding lots of liquid is the easiest way to get a smooth batter without a blender.
Use the right heat: Medium is usually perfect. Too hot and the crepe browns before it spreads; too low and it dries out.
Measure your pour: For an 8–10 inch pan, start with about 1/4 cup batter. Adjust by a tablespoon at a time after your test crepe.
Expect the first crepe to be “practice”: The pan is still settling into the right temp. Totally normal.
Thin batter = thin crepes: If your batter feels thick, whisk in 1–2 tablespoons milk at a time until it flows easily.
Don’t over-butter the pan: A light film gives delicate, evenly cooked crepes (not crispy edges).
Stack to keep soft: Stacking traps a little steam so they stay flexible for folding and rolling.

Variations

Savory crepes: Skip the sugar and vanilla. Add a pinch of black pepper or dried herbs. Fill with ham and cheese, sautéed mushrooms, or scrambled eggs.
Whole wheat swap: Replace up to 1/2 cup of the all-purpose flour with whole wheat flour. Add an extra tablespoon of milk if needed.
Citrus vibe: Add 1 teaspoon lemon or orange zest to the batter for bright, bakery-style flavor.
Chocolate crepes: Replace 2 tablespoons of flour with unsweetened cocoa powder and add an extra tablespoon of sugar for balance.
Dairy-free: Use unsweetened oat milk or almond milk and replace butter with melted coconut oil or a neutral oil.
Sweet filling ideas: Nutella + strawberries, Greek yogurt + honey, lemon + powdered sugar, or cinnamon sugar + butter.

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 nonstick skillet over medium-low for about 15–30 seconds per side, or microwave a stack under a barely damp paper towel in 10–15 second bursts until warm.

FAQ

How do I get smooth batter without a blender?

Whisk the eggs into the flour first until you have a thick, smooth paste, then slowly whisk in the milk. This prevents flour from clumping the second it hits liquid, which is usually what causes lumps.

Do I really need to rest crepe batter?

Not required, but even 10 minutes helps the flour hydrate and can make the crepes more tender. If you have time, rest it while the pan heats. If not, you can cook right away and they’ll still be great.

My crepes tear when I flip—what went wrong?

Usually the crepe needs a little more time on the first side, or the pan is under-heated. Wait until the edges look set and you can slide a spatula underneath cleanly. Also make sure your batter is thin enough to spread evenly.

What’s the best pan for crepes?

A nonstick skillet (8–10 inches) is the easiest, especially if you’re new to crepes. A crepe pan works too, but it’s not necessary. The key is an even-heating surface and a thin spatula for flipping.

Can I make these crepes ahead for brunch?

Yes. Make them up to 1–2 days ahead, cool completely, and refrigerate stacked in a sealed container. Reheat quickly in a dry skillet, then keep warm loosely covered with foil while you finish the batch.