This easy crepe batter recipe is whipped up in just 5 minutes in the blender. Made with basic ingredients, this batter can be adjusted to make the best tasting sweet crepes or savory crepes.
This post was originally published in April 2018 and has been updated for content.
Crepes are something that we love to have for dinner or breakfast. They are like super thin pancakes and they can be topped and filled with all sorts of things. We love doing both savory fillings and sweet fillings and the kids enjoy coming up with their own flavor combos.
This easy crepe recipe is made with just a few simple ingredients and makes the best homemade crepes. Serve these delicious crepes for brunch alongside baked brie or cinnamon rolls. They would also be delicious for dinner served with smashed potatoes or french onion soup.
🥚 Ingredient notes
- Flour - All purpose flour is fine for making crepes. If you want a thinner, more delicate crepe, cake flour is a great alternative.
- Milk - I prefer whole milk in my crepe batter. 2%, 1% or even skim can be used, but the batter will be thinner.
📋 Substitutions and variations
- Sweet - If you are making sweet crepes, then use the recipe as written below with the lesser amount of salt and the vanilla extract included.
- Savory - For a more savory crepe, omit the vanilla extract and increase the salt for a less sweet batter that pairs best with savory fillings.
- Dairy Free - Use an unsweetened dairy free or plant based milk as well as a dairy free or plant based butter substitute.
🥣 Step by step instructions
First, combine all of the ingredients into a blender and then mix on high for 60 seconds. Scrape down the sides and blend for an additional 30 seconds to make a super smooth batter. Place the blender in the refrigerator to rest for at least 30 minutes.
Preheat a griddle pan, nonstick skillet or crepe pan over medium low heat on the stovetop. Lightly grease the pan with a little butter. Pour approximately ⅓ cup of the batter into the center of the pan while swirling it in a circular motion so the batter coats the bottom of the pan thinly.
Let the batter cook for 30-60 seconds until it's no longer shiny and the edges start to lift slightly. Flip the crepe gently and then let it cook for 15-30 seconds on the second side until it is just set.
Repeat with the remaining batter and then fill the thin crepes with the desired fillings and toppings.
If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Let the crepe batter rest in the refrigerator for a minimum of 30 minutes for best results. This allows the bubbles to dissipate so the crepes are less likely to rip.
- Cook the crepes over medium low heat so they don't burn. It's ok if they turn lightly brown, but if they start to get too dark, turn down the heat.
- You don't need one those fancy crepe pans, but a flat griddle style or non-stick pan will help you easily flip the crepes without them sticking or tearing.
🍓 Crepe Filling Ideas
This basic crepe recipe can be used with a variety of toppings. It can also be used for a crepe cake or crepe manicotti. Here are some of our favorite things that we like to add when we are having dinner or dessert crepes.
- Nutella and fresh berries
- Diced ham and cheddar cheese
- Scrambled eggs with bacon or sausage
- Grilled chicken and pepper jack cheese
- Cottage cheese and strawberry jam
- Lemon juice and powdered sugar
- Strawberry puree and whipped cream
- Peanut butter and grape jelly
- Butter and maple syrup
⏲️ Make ahead and storage instructions
BATTER - The crepe batter can be made up to 24 hours ahead of time and stored covered in the refrigerator in an airtight container until you are ready to cook them.
FRIDGE - Finished or leftover crepes can be cooled and wrapped in plastic wrap and stored in the refrigerator for 2 days. Let them come to room temperature and then heat, if desired, in a nonstick pan over low heat on the stovetop.
FREEZER - Crepes can also be stored wrapped well in plastic wrap in the freezer for up to 3 months. Let the crepes fully defrost in the refrigerator and then let them come to room temperature. They can then be heated in a nonstick pan over low heat, if desired.
🍳 More brunch recipes...
If you loved this easy crepe batter recipe, here are some more brunch recipes that I know you will love too!
- Ham and Cheese Drop Biscuits
- Cinnamon Brown Sugar French Toast
- Curry Chicken Salad with Grapes
- Easy Nutella Pancakes
Easy Crepe Batter Recipe
- Combine all of the ingredients, except the butter, in a blender and blend on high for 60 seconds. Scrape down the sides and blend for an additional 30 seconds.
- Place the batter in the refrigerator for minimum of 30 minutes.
- Pour approximately ⅓ cup of the batter in the center of the pan and swirl the pan in a circular motion so the batter coats the entire bottom of the pan thinly.
- Cook the batter for 30-60 seconds until it is no longer shiny and the edges start to lift slightly. Gently flip the crepe and cook for an additional 15-30 seconds until the second side is just set.
- Place finished crepe on a plate and repeat with the remaining batter.
- Fill or top the crepes with the desired toppings and enjoy.
- Letting the batter rest allows the bubbles to dissipate so they don't rip.
- It's ok if the crepes turn lightly brown, but if they start to get too dark, turn down the heat.
- A flat griddle or non-stick pan as well as a crepe pan will help to easily flip the crepes without them sticking or tearing.
Substitutions and Variations
- Flour - If you want a thinner, more flexible crepes, use cake flour.
- Milk - 2%, 1% or even skim can be used, but the batter will be thinner.
- Dairy Free - Use unsweetened dairy free or plant based milk as well as dairy free or plant based butter substitute.