This Classic Crepes Recipe make a crepe batter for a classic French crepe or pancake that you can use to make your favorite savory or sweet crepes recipes, like ham & cheese or nutella.
Crepes are thin and buttery pancakes. They are perfect for sweet or savory crepe filling ingredients like ham and cheese, fruit, or nut butters. These classic crêpes are super versatile, so you can serve them with any topping you like.
It’s so much fun to make crepes, as well. You can use a batter mixer or just whisk the batter, then spread it thinly on a hot pan, and watch it crisp up. Our favorite flavors are nutella and banana, ham and cheese, and dulce de leche.
Gloria says: 
These crepes are so easy to make. Perfect for brunch on the weekend. I literally could just snack on them all day with a little nutella to dip them in.
»You might like this Bacon and Egg Pie or one of these 26 Easy Breakfast Casseroles.
Ingredients You Need
- Eggs
- Milk
- Water
- Salt
- Butter, melted
- All-purpose flour
- Additional butter, powdered sugar, or additional toppings of your choice, for serving
Equipment for Making Crêpes
It’s not essential that you have a dedicated crepe maker to make great crepes, but it definitely helps. There are two different options that will help you make perfect crepes. They are an electric crepe maker or a non-stick crepe pan.
The electric crepe maker comes with a spreader to help you even out the batter on the surface like a pro does. The crepe pan requires you to tilt and turn the pan to spread the batter.
Helpful Tips
- It’s important to spread the batter in a thin layer on the flat griddle. These flat surfaces are best for getting a thin crepe that doesn’t stick to the pan.
- Make sure that you give the batter time to rest. Believe me, I know that 30 minutes to an hour is a long time to wait when there’s delicious crepes to be eaten, but it’s worth the wait. This time will give the wet ingredients time to soak into the flour.
- After leaving the flour to soak it might be a bit less spreadable, so adding a couple more tablespoons of milk may be necessary.
How to Make French Crepes
Step 1: Mix the crêpe batter
In a mixing bowl, mix together the eggs, milk, water, salt, and butter. Whisk or beat until smooth. For this, you can use a batter mixer or just a simple whisk. Slowly add the flour into the batter until it’s well combined and smooth.
Allow the batter to rest for at least 30 minutes (up to 2 hours). This resting period allows the flour to fully absorb the liquid, which helps in reducing any lumps, and gives time for the gluten in the batter to relax, resulting in a more tender crepe. If resting for longer than 30 minutes, it’s best to cover and refrigerate the batter.
Step 2: Cook
Heat a griddle or frying pan over medium high heat. Oil it lightly. Pour a scoop of batter onto the griddle and quickly tilt the pan in a circular motion to spread the batter into an even layer that coats the pan.
Cook for about 2 minutes. The top will begin to form bubbles and dry out. Flip it over with a spatula. Cook for an additional 1-2 minutes. Serve hot with butter and powdered sugar.
When the crepes are ready to be turned over, use a rubber spatula to gently loosen the edges. This will keep it from sticking as you pull the crepe away from the pan.
Step 3: Serve
You’ll want to serve the crepes right away after removing them from the pan. If you add butter, it will melt quickly, they’ll still be a little crispy and warm – it’s perfection! They will get soft quickly after removing from the skillet. You can keep them warm in the oven, if you’re not able to serve them right away.
If you want, you can add additional toppings or fillings. Leftover crepes can make a great quick snack. It can be helpful to put them in a resealable bag or container to keep them fresh longer.
Our Favorite Sweet Crepes
- Strawberry and Nutella Crepes: Spread a generous amount of Nutella over each and top with sliced fresh strawberries. Fold the crepes into quarters and, if desired, dust them with powdered sugar and a dollop of whipped cream.
- Lemon and Sugar Crepes: A classic and simple choice. Sprinkle freshly squeezed lemon juice and a dusting of granulated or powdered sugar. Fold and serve for a zesty, refreshing treat.
- Apple Cinnamon Crepes: Sauté thinly sliced apples in butter, cinnamon, and a touch of sugar until they’re caramelized. Spoon the apple mixture onto the crepes, fold, and top with a sprinkle of cinnamon and a scoop of vanilla ice cream.
- Banana and Caramel Crepes: Fill the crepes with sliced bananas and drizzle with caramel sauce. Fold or roll and add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Our Favorite Savory Crepes
- Spinach and Feta Crepes: Filled with sautéed spinach, crumbled feta cheese, and a hint of garlic, this crepe is perfect for those who enjoy a Mediterranean flavor. You could add some diced tomatoes and a sprinkle of herbs like oregano or thyme for extra zest.
- Chicken and Mushroom Crepes: A combination of tender chicken strips, sautéed mushrooms, and a creamy béchamel sauce makes for a satisfying meal. You can add some Swiss or Gruyere cheese for added richness and a sprinkle of fresh parsley for a fresh touch.
- Smoked Salmon and Cream Cheese Crepes: Ideal for seafood lovers, this crepe features thinly sliced smoked salmon and a spread of cream cheese. Adding capers, red onion slices, and a squeeze of lemon juice can enhance the flavors beautifully.
- Ham & Cheese: All you need for this is sliced ham and shredded cheese. You can use any type of meltable cheese you like, such as Swiss or Gruyere.
Bonus: Easy Caramel Sauce Recipe
Remember how I said the dulce de leche was my favorite? Well, here’s a bonus recipe for caramel sauce that you can top your crepes with. It’s almost as delicious as the real French version I ate.
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup sweetened condensed milk
- 2 tbsp light corn syrup
Add the butter to a saucepan and melt over medium heat. Add the brown sugar, corn syrup and condensed milk. Bring to a boil and cook the mixture for 3-5 minutes. Once it starts to thicken, drop a bit of the sauce into a glass of cool water, it shouldn’t be super runny, but not like hard candy. If it’s reached the desired texture, take it off the heat and continue to stir for another
Questions About Classic Crêpes
How do I get my crepes thin and even?
The key to thin and even crepes is in the batter consistency and the technique. Your batter should be fluid, similar to heavy cream. When cooking, pour a small amount into the center of the pan and immediately swirl the pan to spread the batter thinly and evenly. Practice makes perfect, so don’t worry if the first few aren’t perfect.
Why do my crepes tear or stick to the pan?
There are a few reasons why crepes might tear or stick. Firstly, ensure your pan is properly seasoned or non-stick. Secondly, it’s important to lightly grease the pan and get it to the right temperature – not too hot, not too cold. If the pan is too hot, the crepes might cook too quickly and tear when flipping. If it’s not hot enough, they might stick.
Can crepe batter be made in advance?
Yes, crepe batter actually benefits from being made in advance. Allowing the batter to rest for at least an hour or overnight in the refrigerator gives the flour time to fully absorb the liquid, resulting in a smoother batter. This rest period also allows the gluten in the flour to relax, leading to more tender crepes.
Other recipes to try
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Classic Crepe Recipe
Ingredients
- 2 large eggs
- 1/2 cup (118 ml) milk
- 1/2 cup (118 ml) water
- 1/4 teaspoon (2 g) salt
- 2 tablespoon (28 g) butter melted
- 1 cup (125 g) all-purpose flour
- Butter and powdered sugar for serving optional
Instructions
- In a mixing bowl, mix together the eggs, milk, water, salt and butter. Whisk or beat until smooth. Slowly add in the flour until well combined and smooth.
- Allow the batter to rest for 3-5 minutes.
- Heat a griddle or frying pan over medium high heat. Oil it lightly. Pour a scoop of batter onto the griddle and quickly tilt the pan in a circular motion to spread the batter into an even layer that coats the pan.
- Cook the crepe for about 2 minutes. The top will begin to form bubbles and dry out. Flip the crepe over with a spatula. Cook for an additional 1-2 minutes. Serve hot with butter and powdered sugar.
Equipment Needed
Notes
- Each crepe requires about 1/4 cup of batter.
- For dessert crepes, add 1/2 tsp vanilla and 1 tsp sugar to the batter.
- For savory crepes, you can add dried herbs or even shredded Parmesan cheese to the batter.
- Crepes can be filled with your choice of ingredients. Try sliced strawberries and bananas, nutella, caramel, or for savory crepes, try ham and cheese or feta and cherry tomatoes.
Nutrition
Jillian Morris is the resident baker for A Food Lover’s Kitchen. She started baking when she was very little and found she had a great passion for it. She is a high-schooler in a small town in Oregon, where she enjoys music, writing, and baking in her spare time.
I’ve been wanting to try crepes for a while now! All these tips are super helpful
I don’t know how I’ve made it this far in life without ever making a crepe ~ this has to change!!
These crepes are so easy to make. Perfect for brunch on the weekend. I literally could just snack on them all day with a little nutella to dip them in.