Homemade Crepes Recipe

In the battle between crepes and pancakes, I’ll side with crepes any day. Why? Because they’re endlessly versatile (serve them up with sweet or savory fillings) and their thin and delicate texture means I can enjoy a lot more of them before feeling overly stuffed. I mean sure, a big stack of fluffy pancakes always has its place, but crepes for me are just tops. Especially when they’re as easy as this recipe for homemade crepes.


Crepes, like pancakes, are made with a simple batter comprised of flour, eggs, milk, and butter. The main difference between crepes and pancakes is the ratio of ingredients in the batter which creates different textures once cooked. Crepes are very thin and flexible, making them perfect for filling, folding, and rolling. Their delicate flavor also pairs well with both sweet and savory ingredients. American pancakes, on the other hand, are thick, fluffy, far more cake-like, and are almost always served with sweet toppings.


The best part about crepes is filling them with all sorts of fun ingredients! Scavenge your fridge and pantry for anything you might need to use up, and come up with your own fun flavor combinations, or try one of these filling ideas for crepes:

  • Yogurt and jam
  • Ham and cheese
  • Lemon curd and whipped cream
  • Nutella and berries
  • Spinach and goat cheese or Swiss cheese
  • Peanut butter and chocolate chips.

Once you’ve chosen some fun fillings for your crepes, you can either fold or roll those fillings up in the crepe. To fold the crepes, cover half of the crepe with your toppings, fold the crepe in half to close, and then fold in half once more so it’s in a quarter-round. To roll the crepes, place your toppings down the center, or slightly to one side, then fold one side over the toppings, then continue to roll to the other side.


…If there are any leftovers! Leftover crepes are stored well in the fridge for quick use later in the week, and you can even freeze crepes for longer storage. Keep refrigerated crepes in a gallon-sized zip-top bag or other air-tight food storage container for 4-5 days. To freeze, make sure to place a piece of parchment between each crepe so they don’t stick together once frozen. Thaw frozen crepes in the refrigerator overnight, or at room temperature for 30-60 minutes, then microwave briefly until warmed through.

Easy Homemade Crepes Recipe 

This easy crepes recipe yields thin, delicate, and delicious crepes that are ready to be filled with any sweet or savory filling you desire!

Prep Time: 10mins

Cook Time: 15mins

Rest time: 30mins

Total Time: 55mins


  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 2 large eggs, room temperature
  • 1 cup milk, warmed
  • 3 Tbsp melted butter
  • 1/4 cup water
  • 2 Tbsp cooking oil, for the skillet


  1. Add the flour, salt, eggs, milk, melted butter, and water together in a large bowl until it forms a smooth and slightly thick batter.
  2. Let the batter rest at room temperature for 30 minutes, or cover and refrigerate up to two days.
  3. When ready to make your crepes, heat a 10-inch skillet over medium heat. Once hot, brush with about ½ tsp oil.
  4. Pour about ⅓ cup of the batter into the skillet and begin to tilt the skillet in a circular motion to allow the batter to evenly cover the surface of the skillet.
  5. Allow the batter to cook until mostly set, then flip and cook until golden brown on the second side.
  6. The total cook time for each side will vary depending on your skillet and stove top. You may need to adjust the heat up or down as you go.
  7. Repeat with the rest of the batter, adding more oil between crepes as needed.
  8. As you cook the crepes, stack them on a clean plate and cover with a towel to keep warm.
  9. Once all of the crepes are cooked, fill, fold, or roll the crepes then serve.

*Using room temperature or slightly warmed milk and eggs helps the melted butter incorporate more evenly into the batter rather than having it solidify as soon as it comes into contact with cold milk and eggs.

**To make sweet crepes, add 1 Tbsp sugar and ½ tsp vanilla to your batter.


Serving: 1crepe | Calories: 216kcal | Carbohydrates: 18g | Protein: 6g | Fat: 13g | Sodium: 279mg | Fiber: 1g

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