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homemade crepes recipe

homemade crepes recipe

A classic homemade crepes recipe that’s thin, tender, and versatile. Perfect for sweet or savory fillings, brunches, desserts, or even light dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 CREPS
Ingredients Method Notes

Ingredients
  

  • 1 cup 120g all-purpose flour
  • 2 large eggs
  • 1 ¼ cups 300ml milk
  • 2 tbsp unsalted butter melted
  • 1 tbsp sugar optional, for sweet crepes
  • 1 pinch salt
  • Extra butter or oil for greasing the pan

Method
 

  1. Prepare Batter – In a blender, combine flour, eggs, milk, melted butter, sugar (if using), and salt. Blend until smooth. Let the batter rest for 20 minutes to relax the gluten.
  2. Heat Pan – Warm a nonstick skillet or crepe pan over medium heat and lightly grease with butter.
  3. Cook Crepes – Pour about ¼ cup of batter into the pan, quickly tilting to spread it into a thin, even layer.
  4. Flip Crepes – Cook for 1 minute until the edges lift easily, then flip and cook another 30 seconds.
  5. Repeat – Stack cooked crepes on a plate with parchment paper between each to prevent sticking.

Notes

  • Resting the batter makes crepes softer and prevents tearing.
  • Keep crepes warm in the oven at low heat (200°F/90°C) while cooking the rest.
  • Batter can be refrigerated for up to 24 hours—just stir before using.
  • These crepes freeze well; separate with parchment and store in freezer bags for up to 2 months.