Homemade Crepes cook up in only 1-2 minutes each!! Fill or top with your favorites for a delicious breakfast, dinner or dessert.
Breakfast for dinner is a weekly event with tasty dishes like Crepes or our famous Swedish Pancakes or Easy Pancakes. Make these Crepes sweet or savory and they’re sure to be a hit!
Easy Crepe Recipe
The thing I love most about crepes is that you can make them sweet or savory – AND they’re easy!!
While I love dessert crepes filled with our Cheesecake Fruit Salad or chocolate and strawberries, I won’t say no to one filled with eggs and bacon!
We love to create a crepe bar and let the family create their own masterpieces.
We lay out jams, peanut butter, various fresh fruit, and of course syrups – I’m talking chocolate, strawberry, caramel, and buttermilk. Top it all off with whipped cream for added deliciousness!
Serve it up with a side of bacon or sausage and you have yourself a feast the entire family will be asking to have again.
How to make Crepes
BATTER. In a medium mixing bowl, whisk together the eggs, milk, water, and butter until well combined. Sift in the flour and salt, a little at a time, mixing well after each addition, to form a smooth batter.
*BLENDER METHOD* To ensure you have a perfectly smooth batter, you can also use a blender. Just pulse all of the ingredients in your blender or food processor for about 10 seconds until the batter is smooth—the same consistency of heavy cream.
SPREAD. Heat a lightly oiled frying pan or skillet over medium heat. Pour ¼ cup of the batter into the pan, then gently tilt the pan in a circular motion to spread the batter into a thin round layer.
COOK + SERVE. Cook the crepe for about two minutes, until bubbles form on the top, then flip and cook for 1-2 minutes on the other side. Serve hot.
Sweet or Savory
Savory Filling: Savory crepes are absolutely delicious for breakfast, lunch or a filling snack. The following savory ingredients can be combined in any way to satisfy your hunger:
- Shredded Cheese
- Crumbled bacon
- Grilled Meats
- Scrambled eggs
- Breakfast potatoes
- Shredded Hash Browns
- Green onion
Sweet Filling: Whether you want to serve these as a sweet breakfast or a delicious dessert you can fill these crepes with many delicious options:
- Fresh sliced fruit
- Whipped cream
- Nut butter
- Peanut butter
- Dust with powdered sugar
- Chocolate Syrup
- Chocolate Fudge Sauce
- Ice cream
- Pudding or custard
- Pie filling
Don’t forget our Cheesecake Fruit Salad filling, which is a creamy cheesecake mousse filled with berries. That takes Crepes to a whole new level!
Let the batter stand: To relax the gluten and yield a light airy texture allow the batter to stand at room temperature for 20-30 minutes. You can also make the batter up to 2 days ahead of time and keep it covered in the fridge. Give it a good stir before pouring.
The right temperature: You need to keep the pan at medium to medium low. Once the batter is poured you should tilt the pan around and the batter should easily spread across the entire bottom of the pan. If the batter cooks before spreading all the way, then the pan is too hot.
If the pan is not hot enough, then the crepes may become rubbery after cooking too slowly.
When to flip: Flip when the top no longer shines and the edges are just beginning to brown. This should only take 30-45 seconds. Use a rubber spatula to lift a corner of the crepe up. Flip with the spatula or your finger. The second side should cook in only half of the time as the first side, about 15-20 seconds.
How to store? Store stacked leftover, unfilled crepes making sure that you place a piece of wax or parchment paper between each crepe to keep them from sticking. Keep in an airtight container.
How long do they last? Keep them in the refrigerator for up to 2 days or in the freezer for up to 1 month.
What is the best pan to use? You can purchase a crepe pan, but any heavy bottomed pan will work. A standard size is about 7 inches, but you can make them smaller or larger. You can use the following information to help you figure out how much batter to pour into the different sized pans.
- 6 inch pan about 2 tbsp
- 8 inch pan about 3 tbsp
- 10 inch pan about ¼ cup
- 12 inch pan about ⅓ cup
For more Sweet Desserts:
Easy Crepe Recipe
- 4 eggs
- 1 cup milk at room temperature
- 1 cup water
- 4 tablespoons butter melted
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- In a medium bowl, whisk together the eggs, milk, water, and butter until well combined. Sift in the flour and salt, a little at a time, mixing well after each addition, to form a smooth batter. (Or, pulse ingredients in a blender/food processor for about 10 seconds until batter is smooth.)
- Heat a lightly oiled frying pan over medium heat. Pour ¼ cup of the batter into the pan, then gently tilt the pan in a circular motion to spread the batter into a thin round layer.
- Cook the crepe for about two minutes, until bubbles form on the top, then flip and cook for 1-2 minutes on the other side. Serve hot.
I love how versatile crepes are!! Your recipe makes such light crepes & they were easy, too! We love custard filled or nutella, but savory are delicious!
I love crepes! The recipe is simple and delicious with whatever filling you decide to use. Sweet or savory you can’t go wrong.
I have always wanted to know how to make these but was too intimidated to try… until now! These were fantastic! Thank you!
These are so easy! Love crepes! My favorite filling is definitely strawberries & whipped cream, but I have a special place in my heart for lingonberry jam, too! <3 My son LOVES nutella & banana filling. 🙂 Wonderful breakfast! So tasty!!
Crepes are one of my favorite foods ever, but I never had much success trying to make them myself…until these! Thanks for such an easy, delicious recipe. They turned out great!
How do I minimize the videos in the middle of your page ? They makes it very difficult to view your recipes. Thank you!
There should be an x on the video that you can click (on desktop) or tap (on mobile device) to minimize the video. 🙂
My dad served a mission in France and makes crepes for my kids. He and my mom are now serving in St George and my kids have missed the treat. Thankfully I have your recipe to fill the void until my dads back.
Love this recipe
This recipe worked so well! We loved them! I have had trouble with various crepe recipes. This one is a keeper!!