Crepes sounds fancy, but they are surprisingly easy to make with basic ingredients. You can achieve perfect and delicious homemade crepes in your own kitchen. This Easy Crepe Recipe is made with six ingredients.
These Crepes are thin, light and slightly crips around the edges. Fill them with your favorite ingredients, savory or sweet, and enjoy for breakfast, brunch or dessert.
WHAT ARE CREPES?
Crepes are super-thin pancakes that originates from France, the main difference between crepes and pancakes is the ratio of ingredients in the batter which creates different textures in the pancakes.
Crepes are made from a batter containing flour, eggs, melted butter or olive, salt, milk and sometimes sugar and flavorings. The batter comes together quickly and then each crepe takes just over a minute to cook. The only trick part is swirling the batter evenly around the pan before it sets, but it’s simple once you get the hang of it.
They can be served as sweet or savory crepes depending on how you fill them and they can be served hot or cold, for breakfast or dinner.
WHY YOU WILL LIKE THIS SIMPLE CRAPE RECIPE
This crepe recipe is simple and easy to make with just a few ingredients. So, this 6-ingredients crepe recipe is perfect for all your favorite flavors, whether sweet or savory.
RECIPE INGREDIENTS
Here is a quick overview of what ingredients you will need. For the full list of ingredients, check out the recipe card below.
- Flour – an all-purpose flour will work perfectly in this recipe.
- Salt – a fine sea salt adds the perfect flavor.
- Eggs – use large eggs to make the recipe.
- Milk – the recipe uses whole milk , but you can replace it with low-fat milk, oat milk, or almond milk. However, the crepes texture and taste won’t be the same.
- Olive oil – the recipe calls for olive oil but you could totally replace the olive oil with melted butter in the same quantity.
- Sugar – if you know you make exclusively sweet crepes for dessert, it’s ok to add 1 teaspoon of sugar in the batter.
HOW TO MAKE EASY CREPE RECIPE
1. Combine ingredients: In a bowl, whisk together eggs, milk, water, olive oil until the mixture gets frothy on the top. Add sifted flour and salt.
2. Cook on small skillet: Heat an 8-inch non-stick skillet over medium heat and brush with butter. Pour 1/4 cup of the crepe batter into the center of the pan, then immediately lift the pan off the heat and tilt it all around until the batter covers the entire bottom of the pan. Once the bottom of the pan is evenly coated with batter, place it back on the heat and cook for about 1 minute. Use a spatula to carefully flip the crepe over and cook for an additional 45 seconds longer on the other side until it’s golden brown.
3. Finished Crepes: Transfer to a plate. Repeat the same method with the rest of the batter.
4. How To Serve: Fill the crepes with your favourite fillings. Some of my favourites filling include ricotta cheese, jam, nutella, mushrooms and shallots.
CREPE FILLING IDEAS
The possibilities for crepe fillings and toppings are endless for sweet and savory crepes. Here are some of my favorite combinations.
- Sweetened Ricotta cheese and drizzled with warm maple syrup
- Homemade lemon curd, blueberries and powdered sugar
- Sweetened cottage cheese and fresh berries
- Apple pie filling, salted caramel and vanilla ice cream
- Nutella and bananas
- Strawberry jam, fresh strawberries and powdered sugar
- Ham and scrambled eggs
- Fried mushrooms and shallots
- Cooked chicken, broccoli and cheddar
- Pesto, chicken and mozzarella
- Spinach, mushroom and parmesan
- Ricotta, chive, & smoked salmon
TIPS FOR THE BEST CREPES
- Use room temperature eggs and milk.
- A smooth batter will produce a light and springy crepe.
- Use a measuring cup to portion out the batter for each crepe. This will ensure even thickness with each crepe.
- Cook crepes over medium to medium-high heat; all stovetops are different.
- Use a nonstick skillet and make sure to butter the pan before cooking each crepe.
- If the crepe batter seems too thick, add a little milk.
THE BEST WAY TO STORE CREPES
Fridge: Store leftover crepes in an airtight container in the refrigerator for up to three days. Reheat in a buttered skillet; or in the microwave or in the oven (place the crepes in oven proof dish with cover and place in a 350 degrees F for about 5 minutes.)
Freezer: You can freeze cooked crepes for 3 months. Just separate each crepe with parchment paper, double wrap with plastic and aluminum foil, then place in a ziplock bag or airtight container and freeze.
To thaw crepes, bring them to the fridge overnight or the counter for a few hours. To reheat, put them in the microwave for several seconds.
FAQs
Can I make crepes in advance ?
Yes, you can make crepes in advance. The batter can be made and stored in the fridge for up to 2 days.
How runny should the crepe batter be?
The crepe batter should be runny and very liquid. It should be the consistency of heavy cream.
Can I make the crepes dairy-free?
Yes you can make the crepes dairy-free. You can replace the whole milk with almond milk or oat milk.
Do you need a crepe pan to make crepes?
It’s not necessary that you use a crepe pan to make crepes. You can instead use a large non-stick skillet.
If you like this recipe, you may be interested in these other decadent recipes:
EQUIPMENT AND TOOLS I USED FOR THIS RECIPE
Whisk – A good set of whisks is a must for all of your baking needs.
Flat spatula – to easily flip the crepes.
Non-stick skillet 8-inches in diameter.
DID YOU MAKE THIS RECIPE AND LOVE IT?
If you try this Easy Crepe Recipe, please leave a 5 – ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Doing so helps other readers decide if this is a great recipe to make.
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Happy Cooking! -A
The nutritional and calories information shown is an estimated provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counselling.
Easy Crepe Recipe
Equipment
- Non-stick skillet 8-inches in diameter
Ingredients
- 240 g all-purpose flour
- 1 cup milk room temperature
- 1 cup water room temperature
- 3 eggs room temperature
- 4 tablespoons olive oil
- 1/4 teaspoon sea salt
Instructions
- In a medium-size bowl, whisk together the sifted flour and salt. Whisk in the eggs, milk, water, olive oil and continue to whisk until the mixture is well combined and smooth (Strain through a fine sieve; discard lumps.) Batter should be the consistency similar to heavy cream.
- Heat an 8-inch non-stick skillet over medium heat, and brush with butter. Pour a 1/4 cup batter into the center of the hot skillet; Lift the skillet from the stove entirely and quickly roll in a circular motion so the batter moves evenly around the skillet to form a thin and even circle. Cook for about 1 minute, or until the crepe is golden on the bottom.Run a spatula around edge of crepe to loosen, lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe to the other side. The other side only needs about 45 seconds to cook. Remove from the pan and place on a plate (Cook a test crepe or two, and adjust the batter with salt, sugar to your taste.)
- Repeat until all the batter is used, stacking the crepes on top of each other on the plate. Serve warm and top with your favourite toppings. Enjoy!
Notes
- Smooth lump-free crepe batter: Crepe batter is so thin, you want to be sure it’s lump-free. Whisking the wet ingredients into the dry ingredients by hands works just fine, but if you find you have lumps, you can strain through a fine sieve to discard lumps or you can always whizz it up in a blender.
- Crepes fillings: Crepes are a delicious blank canvas for all the fillings, they can be filled with any number of sweet or savory fillings. Some of my favourites filling include ricotta cheese, mushrooms and shallots, whipped cream, jam and nutella.
- Crepes toppings: Crepes are delicious with sweet toppings; fruits (banana slices, berries) drizzle with honey, melted chocolate, melted peanut butter, or a dusting of confectioners’ sugar makes delicious sweet topping. For a savory topping crepes are delicious with pesto sauce, hollandaise sauce or mushroom gravy.
- How to store crepes: Store leftover crepes in an airtight container in the refrigerator for up to three days. Reheat in a buttered skillet; or in the microwave or in the oven (place the crepes in oven proof dish with cover and place in a 350 degrees F for about 5 minutes.)