Easy Classic Crepes Made from Scratch

I love crepes because they feel a little bit fancy and a lot like comfort food — paper-thin pancakes that can be dressed up for brunch or rolled tight for a quick weeknight supper. These are the classic, simple kind: a smooth, silky batter, a hot pan, a turn of the wrist, and a stack of tender crepes ready for anything from lemon and sugar to savory ham and cheese. They’re forgiving, fast once you get the rhythm, and endlessly adaptable.

My husband calls these our “Sunday pancakes” even though we make them all week. The kids like them folded into little envelopes with Nutella and banana, and he prefers his with a smear of butter, a sprinkle of sugar, and a squeeze of lemon — classic, and unbeatable. Early on I burned a whole batch trying to rush the pan, so now I’m the one who mans the griddle while he arranges toppings; it’s become our little ritual.

Behind the Recipe

I’ve learned that crepes reward patience more than precision. The batter should be thin and smooth — think heavy cream consistency — and letting it rest (even 20–30 minutes) makes a noticeable difference in texture and flavor. Too-hot pans create lacy, uneven cooking and can make crepes crisp and brittle; too-cool pans give you undercooked, pale rounds. Use a well-seasoned nonstick skillet or a dedicated crepe pan, and a little melted butter in the batter helps with flavor and browning without making them greasy. A small ladle and a quick tilt of the pan are the tricks to even, thin crepes. When in doubt, lower the heat — crepes finish faster than you expect.

Shopping Tips

– Eggs: Use large eggs for consistent structure; very fresh eggs are best for a clean flavor and better whipping if your recipe asks for it.
– Dairy: Whole milk gives the crepes the richest taste and best texture, but 2% or a mix of milk and cream also works if you want silkier batter.
– Baking Basics (Flour/Sugar/Leaveners): All-purpose flour is ideal here; avoid self-rising flour because you want a thin, tender batter without leavening.
– Fats & Oils: Unsalted butter gives the best flavor for both batter and pan greasing — clarified butter or a neutral oil works if you prefer less browning.
– Fruit: If serving with fresh fruit, pick ripe but firm berries or sliced bananas so they hold up when folded into the warm crepe.

Prep Ahead Ideas

– Make the batter the night before and keep it covered in the fridge — resting overnight deepens the flavor and relaxes the gluten for silkier crepes.
– Chop fruit, grate cheese, or prep savory fillings ahead of time and store in airtight containers so assembly is quick.
– Melt and cool the butter before storing it in the refrigerator; a chilled butter tub is handy for greasing the pan between crepes.
– Stack cooked crepes separated by parchment and keep wrapped in the fridge for up to 48 hours to speed breakfasts during the week.

Time-Saving Tricks

– Blend the batter in a blender for 30 seconds to get a perfectly smooth, lump-free mix without sifting.
– Use an electric griddle or a larger nonstick pan to cook multiple crepes quickly and keep a low oven (200°F/95°C) to hold them warm.
– Pre-slice fillings (bananas, strawberries, smoked salmon) and set up an assembly station so everyone can make their own.
– Make a double batch and freeze single crepes separated by parchment; thaw in the fridge and reheat gently in a skillet.

Common Mistakes

– Batter too thick: I once made crepes like tiny pancakes because I didn’t thin the batter; fix by whisking in a splash of milk or water until it pours slowly.
– Pan too hot: if the edges brown instantly, lower the heat — crepes should take about 20–40 seconds per side depending on thickness.
– Over-greasing the pan: too much butter causes uneven browning and greasy crepes; a light brush or paper towel swipe between crepes is plenty.
– Overfilling: put a little filling in the center, fold, and serve — heavy fillings make crepes soggy and prone to tearing.

What to Serve It With

Sweet pairings: powdered sugar and lemon, fresh berries and whipped cream, Nutella and banana, warm fruit compote or a drizzle of maple syrup.
Savory ideas: ham and gruyère, sautéed mushrooms with thyme and goat cheese, smoked salmon with crème fraîche and chives, or spinach and ricotta for a vegetarian option.

✔Tips & Mistakes

A quick note on folds: basic triangular folds keep fillings contained, while rolling makes for easy handheld bites. If your crepes tear, they’re still delicious — use them as a base for a skillet gratin or chop and layer into a sweet crepe trifle. To keep crepes warm without sweating them: layer with parchment, cover loosely with foil, and keep in a low oven rather than wrapping tightly.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

– Gluten-free: swap to a 1:1 gluten-free flour blend; the texture will be slightly different but still tender if you let the batter rest longer.
– Dairy-free: use almond, oat, or soy milk and a neutral oil in place of butter; the crepes will be lighter and still pliable.
– Whole grain: a half-and-half mix of whole wheat and all-purpose flour adds nuttiness — expect a slightly denser crepe.
– Egg-free: aquafaba or a commercial egg replacer can work in a pinch for thin crepes, though the texture won’t be quite as delicate as the egg-based version.
– Keep classic ratios for best results; too many subs at once (gluten-free + egg-free + dairy-free) compounds texture changes.

Frequently Asked Questions

Easy Classic Crepes Made from Scratch

A delicious and easy recipe for classic crepes that anyone can make from scratch.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup all-purpose flour sifted
• ▢ 2 large eggs
• ▢ 1 cup milk whole or 2%
• ▢ 2 tablespoons butter melted
• ▢ 0.5 teaspoon salt

Instructions

Preparation Steps

• In a large bowl, whisk together the flour and salt.
• In another bowl, beat the eggs and then whisk in the milk and melted butter.
• Pour the wet ingredients into the dry ingredients and mix until smooth.
• Heat a non-stick skillet over medium heat, and lightly grease it with butter.
• Pour a ladleful of batter onto the skillet and swirl to coat the bottom evenly.
• Cook until the edges lift and the bottom is golden brown, about 1-2 minutes. Flip and cook the other side.
• Repeat with the remaining batter, stacking the crepes on a plate.

Notes

Serve with your favorite toppings like fruits, whipped cream, or syrup.