These classic crepes come together in minutes with pantry ingredients. Light, flexible, and delicious any time of day.
⏱ Prep Time
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Prep: 5 minutes
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Rest (optional): 15 minutes
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Cook: 15 minutes
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Total: ~35 minutes
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Servings: 8–10 crepes
🍳 Ingredients
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1 cup all-purpose flour
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2 large eggs
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1¼ cups milk
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2 tbsp melted butter (or oil)
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1 tbsp sugar (optional, for sweet crepes)
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¼ tsp salt
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½ tsp vanilla extract (optional)
👩🍳 Instructions
1. Make Batter
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In a bowl or blender, whisk flour, eggs, milk, butter, sugar, salt, and vanilla until smooth and thin (like heavy cream).
2. Rest (Optional)
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Let batter rest 10–15 minutes for softer crepes.
3. Cook
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Heat a non-stick skillet over medium heat and lightly grease.
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Pour ¼ cup batter, swirl pan to coat.
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Cook 30–45 seconds until edges lift.
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Flip and cook 15–20 seconds more.
4. Serve
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Stack crepes and keep warm.
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Fill as desired.
🍽 Texture & Flavor
✔ Thin & tender
✔ Light and flexible
✔ Mild flavor (sweet or savory)
✔ No tearing
⭐ Filling Ideas
Sweet
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Nutella + banana
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Strawberries & whipped cream
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Lemon + powdered sugar
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Honey & nuts
Savory
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Cheese & ham
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Chicken & mushrooms
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Spinach & feta
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Scrambled eggs
⭐ Tips
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Batter too thick? Add 1–2 tbsp milk
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First crepe is a tester—adjust heat
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Make ahead: refrigerate up to 2 days
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Freeze crepes with parchment between
📊 Nutrition (Per crepe, plain)
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Calories: 110
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Carbs: 14g
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Fat: 4g
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Protein: 4g
