This is a basic crepe recipe that can be used for making both sweet crepes and savory crepes. The batter comes together in minutes, and doesn’t need any special equipment or refrigerating!
* This post was updated with new photos 🙂
Hi all! Before we start this post, I just wanted to quickly start off by saying that I really hope you’re all staying safe and taking care of yourselves out there.
Cooking has been really helpful for filling my time and keeping me grounded, and I hope it can be for you all as well as we navigate through this difficult terrain. Sending you all lots of love and good wishes!
If you’ve seen some of our other recipes, you may have already heard me mention how I used to live next to a café which literally made the best … everything! Muffins, cupcakes, cakes, YOU NAME IT! And no surprise, they made the best crepes ever!
So it’s safe to say, I had a lot of crepes growing up! To save myself the trip every time I was craving crepes (so everyday…) I thought I’d learn how to make them myself, and it’s actually crazy simple to make!
To make crepes, you don’t need any special ingredients, you don’t need blenders, you don’t need scales, and you don’t need any special crepe pans! This is a very quick and simple recipe that you can have prepped and cooked within 30 minutes.
You can even make the batter ahead of time and keep it in the fridge for up to 5 days before cooking! I personally love doing this so I can have some morning crepes even when I have a busy day.
Can crepes be eaten cold?
Definitely! Although I enjoy warm crepes with chocolate sauce or maple syrup, cold crepes with ice cream, fresh fruits, or even just plain are FAN-TA-STIC.
Just do keep in mind, if you don’t plan on having the crepes while they’re fresh off the heat, do keep them well covered with a lint free tea towel to keep them from hardening and drying out.
Crepes vs pancakes:
Crepes and pancakes have very similar batters, both starring eggs, flour, milk, and some sort of fat like butter or oil. But there are two main differences between crepes and pancakes.
The first difference is the batter consistency. Crepe batter is much, much thinner than pancakes batter, which is what helps achieve the paper thin final product that crepes are famous for.
The second difference is that pancakes typically feature a leavening ingredient (usually baking powder) to give it a taller rise.
How to serve crepes:
You can make this recipe to use for both sweet and savory crepe making.
Some ways I like to enjoy sweet crepes are with Nutella, maple syrup, ice cream, fruit, or chocolate (or all of the above!).
You can also make savory crepes with cheese, deli, cheese sauce, or even make a crepe burrito.
But as always, these are just what I could think of. There are a million different ways to serve crepes!
If you liked these crepes, you may also like some of these other recipes:
Homemade Crepes Recipe
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1/2 cup cool water
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, melted and cooled slightly
- neutral flavored oil for brushing the skillet
- In a medium sized bowl, combine flour and salt. Stir to combine, and set aside.
- In a large bowl, whisk together eggs and milk to break up the eggs and incorporate the ingredients. Add your flour and salt to the wet ingredients. Whisk together until there are no longer any large clumps of flour visible.
- Add cool water and vanilla. Whisk until you get a very liquid batter. Pour in cooled, melted butter and stir until everything is incorporated.
- Generously brush a large skillet with neutral flavored oil to prevent the crepes from sticking. Heat the skillet over medium heat.
- Pour about a 1/4 cup of batter into the center of the hot skillet. Working quickly before the crepe batter sets, swirl the pan to spread the batter into a thin, even layer. If you need to, fill any empty spots with some more batter.
- Cook the crepe over medium heat for about 1 minute, or until golden brown on the bottom and the top batter has dried. Flip, and cook for another 30 seconds to a minute or until golden brown on the other side. Transfer cooked crepes to a plate. Cover crepes with a clean tea towel to prevent drying out. Repeat until all of the batter is used up.Serve plain, with maple syrup, fresh fruits, ice cream, ham, cheese, or whatever else you like!
I would love to hear any tips you’d like to add to this post and how your crepes turned out in the comments below!
Have any questions? Any ideas to improve this recipe? Feel free to comment for that as well.
Is there a recipe you want to see us make? Comment below and let us know!