I couldn’t resist sharing my How To Make Crepes approach after a single tweak opened up a world of unexpected fillings and sweet-salty pairings.

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I’ve always believed a simple crepe can flip your morning, or ruin it if you overthink it. I mess around with eggs and a splash of vanilla extract most mornings because they give a quick perfume and lift, not because I’m fancy.

There’s this itch to watch every How To Make Crepes clip, or catalog Fillings For Crepes Breakfast ideas, and i still end up doing my own thing. This Basic Crepes Recipe is not precious, its stubbornly forgiving and every mistake teaches you something, sometimes delicious, sometimes flat but usually worth trying again.

Ingredients

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All purpose flour: main starch, gives structure and carbs, low fiber if white.
Eggs: big protein source, vitamins and fats, add richness and help bind.
Whole milk: adds calcium, protein and creaminess, more saturated fat than skim.
Melted butter: provides flavor and tenderness, mostly fat so use sparingly.
Granulated sugar: quick sweetener, pure carbs with little nutrients, boosts browning.
Salt: tiny amount enhances flavor and balances sweetness, adds sodium not calories.
Vanilla extract: mostly flavor, adds aroma and perceived sweetness, nearly zero nutrients.
Water: thins batter without flavor, controls consistency and helps crepes spread thin.

Ingredient Quantities

1 cup all purpose flour (about 125 g)

2 large eggs

1/2 cup whole milk (120 ml)

1/2 cup water (120 ml)

2 tablespoons melted unsalted butter, plus a little more for cooking

1 tablespoon granulated sugar (optional)

1/4 teaspoon salt

1 teaspoon vanilla extract (optional)

How to Make this

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1. In a bowl sift 1 cup (about 125 g) all purpose flour with 1 tablespoon granulated sugar (optional) and 1/4 teaspoon salt so there are no big lumps.

2. In a separate bowl whisk 2 large eggs, then add 1/2 cup whole milk (120 ml), 1/2 cup water (120 ml) and 1 teaspoon vanilla extract (optional) until combined.

3. Make a well in the flour and slowly pour the wet mixture in while whisking continuously. Keep whisking until the batter is smooth and lump free.

4. Stir in 2 tablespoons melted unsalted butter, mix until incorporated. If you see small lumps, pour the batter through a fine mesh strainer or give it a quick pulse in a blender.

5. Let the batter rest at room temperature for at least 30 minutes if you can, it makes lighter crepes. If you’re in a rush 10 to 15 minutes will do, but dont skip resting entirely if you want the best texture.

6. When ready, heat a nonstick skillet or crepe pan over medium heat. Brush or wipe a little melted butter on the surface so it’s just a thin film. Adjust heat so the pan is hot but not smoking.

7. Use about 1/4 cup batter for an 8 to 9 inch pan: pour into the center, immediately lift and tilt the pan in a circular motion to spread a thin, even layer. Cook until the edges lift and the bottom is lightly golden, about 30 to 60 seconds.

8. Loosen with a thin spatula, flip and cook the other side about 10 to 20 seconds until just set and lightly colored. Transfer to a plate and stack; you can brush a little melted butter between crepes to keep them moist.

9. Keep finished crepes warm in a low oven (around 200F / 95C) while you finish the batch. Serve with whatever you like, sweet or savory.

Equipment Needed

1. Two mixing bowls (one for dry ingredients one for wet)
2. Whisk, sturdy enough to beat eggs and smooth batter
3. Fine mesh sieve or sifter, for sifting flour and straining batter if there are lumps
4. Measuring cups and spoons (1 cup, 1/2 cup, 1 tsp, 1/4 tsp)
5. Nonstick skillet or crepe pan, about 8 to 9 inch
6. Thin spatula or crepe turner to loosen and flip the crepes
7. Ladle or 1/4 cup measuring cup for pouring batter evenly
8. Pastry brush or a folded paper towel to lightly butter the pan
9. Plate or baking sheet and a low oven (around 200F / 95C) to keep finished crepes warm

FAQ

1 cup all purpose flour (about 125 g)

2 large eggs

1/2 cup whole milk (120 ml)

1/2 cup water (120 ml)

2 tablespoons melted unsalted butter, plus a little more for cooking

1 tablespoon granulated sugar (optional)

1/4 teaspoon salt

1 teaspoon vanilla extract (optional)

Q: How thin should the batter be and how do I fix it if its too thick? A: The batter should be about the consistency of heavy cream. If it seems thick, stir in 1 tablespoon of water or milk at a time until it flows easily across the pan.

Q: Can I make the batter ahead of time? A: Yes. Cover and refrigerate the batter up to 24 hours. Stir or whisk it again before using because it may thicken as it rests.

Q: What do I do if my crepes stick to the pan? A: Make sure the pan is hot enough and lightly greased. Use a good nonstick pan or a well seasoned pan. Wipe the pan with a little butter on a paper towel between crepes if needed.

Q: How do I flip crepes without tearing them? A: Wait until the edges lift and the surface looks set. Slide a thin spatula under, lift gently, then flip with your wrist. If a crepe is too wet dont flip yet.

Q: Can I freeze crepes? A: Yes. Stack crepes with parchment between each, wrap tightly and freeze up to 2 months. Thaw in the fridge or at room temp and reheat briefly in a pan.

Q: Can I make them dairy free or use different flour? A: For dairy free swap milk for any plant milk and use oil instead of butter. You can use whole wheat or buckwheat flour but expect a slightly denser, nuttier crepe and you might need a bit more liquid.

Basic Crepes Recipe Substitutions and Variations

All purpose flour: whole wheat pastry flour (swap 1:1, gives a nuttier, slightly heavier crepe; add 1–2 tbsp more milk if batter seems thick), 1-to-1 gluten free blend with xanthan gum (use same volume, batter may be more fragile), or 50% buckwheat + 50% AP flour (for a more rustic, savory crepe — full buckwheat can be crumbly).
Eggs: flax “egg” (per egg mix 1 tbsp ground flax + 2.5–3 tbsp water, let gel 5 min, good binder but less lift), aquafaba (about 3 tbsp chickpea liquid per egg, neutral flavor), or 1/4 cup applesauce per egg (works in sweet crepes, will add sweetness and moisture).
Milk / water: any unsweetened plant milk (soy or oat are best for texture, 1:1), swap all or part of the liquid for sparkling water (1:1) to make lighter, lacy crepes, or use all milk instead of half milk/half water for richer crepes (1:1 substitution).
Melted butter: neutral oil like vegetable or canola (use same amount by volume), melted coconut oil (1:1, gives mild coconut note), or melted ghee/clarified butter (1:1, more nutty flavor and higher smoke point).

Pro Tips

1. Get the batter the right thickness — think something like heavy cream. If it’s too thick add a tablespoon of milk or water at a time until it flows easily; if it’s too thin a quick whisk after resting will help. don’t try to fix it all at once or you’ll overshoot.

2. Let it rest longer when you can. Overnight in the fridge makes crepes even more tender because the gluten relaxes, but if you chill them bring the batter back to room temp and give it a good whisk before cooking so it spreads right.

3. Heat control is everything. If the crepes brown too fast lower the heat, if they’re pale bump it up a little. Use a thin spatula and a confident quick flip, not fiddling or you’ll tear them.

4. Keep them moist and nonstick while stacking. Lay a sheet of parchment between every few crepes or brush a light film of melted butter between layers, and hold the finished batch in a low oven so they stay flexible for filling.

Basic Crepes Recipe

Recipe by Francis Mead

0.0 from 0 votes

I couldn’t resist sharing my How To Make Crepes approach after a single tweak opened up a world of unexpected fillings and sweet-salty pairings.

Servings

servings

Calories

115

kcal

Equipment: 1. Two mixing bowls (one for dry ingredients one for wet)
2. Whisk, sturdy enough to beat eggs and smooth batter
3. Fine mesh sieve or sifter, for sifting flour and straining batter if there are lumps
4. Measuring cups and spoons (1 cup, 1/2 cup, 1 tsp, 1/4 tsp)
5. Nonstick skillet or crepe pan, about 8 to 9 inch
6. Thin spatula or crepe turner to loosen and flip the crepes
7. Ladle or 1/4 cup measuring cup for pouring batter evenly
8. Pastry brush or a folded paper towel to lightly butter the pan
9. Plate or baking sheet and a low oven (around 200F / 95C) to keep finished crepes warm

Ingredients

1 cup all purpose flour (about 125 g)
2 large eggs
1/2 cup whole milk (120 ml)
1/2 cup water (120 ml)
2 tablespoons melted unsalted butter, plus a little more for cooking
1 tablespoon granulated sugar (optional)
1/4 teaspoon salt
1 teaspoon vanilla extract (optional)

Directions

In a bowl sift 1 cup (about 125 g) all purpose flour with 1 tablespoon granulated sugar (optional) and 1/4 teaspoon salt so there are no big lumps.
In a separate bowl whisk 2 large eggs, then add 1/2 cup whole milk (120 ml), 1/2 cup water (120 ml) and 1 teaspoon vanilla extract (optional) until combined.
Make a well in the flour and slowly pour the wet mixture in while whisking continuously. Keep whisking until the batter is smooth and lump free.
Stir in 2 tablespoons melted unsalted butter, mix until incorporated. If you see small lumps, pour the batter through a fine mesh strainer or give it a quick pulse in a blender.
Let the batter rest at room temperature for at least 30 minutes if you can, it makes lighter crepes. If you're in a rush 10 to 15 minutes will do, but dont skip resting entirely if you want the best texture.
When ready, heat a nonstick skillet or crepe pan over medium heat. Brush or wipe a little melted butter on the surface so it's just a thin film. Adjust heat so the pan is hot but not smoking.
Use about 1/4 cup batter for an 8 to 9 inch pan: pour into the center, immediately lift and tilt the pan in a circular motion to spread a thin, even layer. Cook until the edges lift and the bottom is lightly golden, about 30 to 60 seconds.
Loosen with a thin spatula, flip and cook the other side about 10 to 20 seconds until just set and lightly colored. Transfer to a plate and stack; you can brush a little melted butter between crepes to keep them moist.
Keep finished crepes warm in a low oven (around 200F / 95C) while you finish the batch. Serve with whatever you like, sweet or savory.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.