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+ servings
3 crepes folded into triangles on plate with strawberries, chocolate sauce and powdered sugar

Homemade Crepes Recipe

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!
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 10 to 12 crepes


  • 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!


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