Name: Easy Homemade Crepes Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: French
Ingredients: 1 cup all-purpose flour; 2 eggs; ½ cup milk; ½ cup water; ¼ teaspoon salt; Optional: 1 teaspoon vanilla extract or 1 tablespoon sugar for sweet crepes; Optional: 1 tablespoon cocoa powder for chocolate crepes

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If there’s one simple yet elegant breakfast or dessert I love making, it’s crepes. With just a handful of pantry staples, I can whip up these thin, delicate treats that feel just a bit more special than pancakes. Whether I’m filling them with fresh fruits, chocolate, or just a squeeze of lemon and sugar, crepes always deliver a delicious experience.

Easy Homemade Crepes Recipe

Why You’ll Love This Recipe

I like this recipe because it’s incredibly versatile — sweet or savory, breakfast or dessert, I can make it all with one simple batter. It’s also quick to prepare and uses ingredients I probably already have in the kitchen. Plus, I don’t need any fancy equipment, just a non-stick skillet and a good spatula.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
¼ teaspoon salt

Directions

I start by whisking together the flour and eggs in a mixing bowl.
Then, I gradually add in the milk and water, stirring to combine until the batter is smooth.
I mix in the salt and let the batter rest for a few minutes while I heat up a lightly oiled non-stick skillet over medium-high heat.
I pour about 1/4 cup of batter into the skillet, tilting it in a circular motion so the batter coats the surface evenly.
I cook the crepe for about 1 to 2 minutes, until the bottom is lightly golden.
I gently loosen it with a spatula, flip it, and cook the other side for another 1 to 2 minutes.
I repeat the process with the remaining batter, stacking the crepes on a plate as I go.

Servings and timing

This recipe makes about 8 crepes and serves 3 to 4 people. From start to finish, it takes around 20 minutes — 10 minutes for preparation and another 10 for cooking.

Variations

Sometimes I like to add a teaspoon of vanilla extract or a tablespoon of sugar to sweeten the batter. For savory versions, I skip the sugar and fill the crepes with ingredients like sautéed mushrooms, cheese, or spinach. If I’m feeling fancy, I also make chocolate crepes by adding cocoa powder to the batter.

storage/reheating

I store leftover crepes in the refrigerator, stacked with parchment paper in between, and wrapped in plastic wrap or an airtight container. They keep well for up to 3 days. When I’m ready to eat them again, I just reheat the crepes in a skillet over low heat for about 30 seconds per side or microwave them for 10-15 seconds.

FAQs

How thin should the crepe batter be?

The batter should be very thin — almost like heavy cream. If it feels too thick, I add a bit more water or milk until it’s pourable.

Can I make the crepe batter ahead of time?

Yes, I often prepare the batter a few hours ahead or even the night before. Just give it a good stir before cooking.

Do I need a special pan to make crepes?

Not at all. I use a regular non-stick skillet, about 8 to 10 inches in diameter, and it works perfectly.

Can I freeze crepes?

Absolutely. I freeze cooked crepes stacked with parchment paper between them, then wrap them tightly. They last up to 2 months in the freezer.

Why are my crepes tearing?

If my crepes are tearing, it’s usually because the batter is too thin or I’m flipping them too soon. I wait until the edges lift slightly and the bottom is golden before flipping.

Conclusion

Crepes are one of those recipes I always come back to — simple, fast, and endlessly customizable. Whether I’m in the mood for something sweet or savory, these thin and tender delights never disappoint. With just a few ingredients and a quick flip in the pan, I can treat myself and my family to something truly special.