This easy crepe recipe makes delicate crepes at home with just a handful of ingredients you likely have on hand and a blender.

Fill them with your favorite sweet or savory fillings.

Easy Crepes Recipe with powdered sugar and raspberries

Crepes Have Never Been Easier!

  • The batter takes just minutes in the blender and can be made a day in advance and cooked in the morning.
  • Making crêpes is as easy as making pancakes. No special tools needed.
  • Prepare crepes ahead of time in large batches and freeze.
salt , sugar , eggs , milk, oil and flour with labels to make Easy Crepes Recipe

Ingredients for Crepes

  • Flour – all-purpose flour is the base of these crepes
  • Milk – milk gives crepes a delicate texture; any variety works, but whole milk is best.
  • Eggs – Use large room temperature eggs.
  • Oil – use a neutral oil like vegetable or canola. Butter can be used in place.
  • Sugar – a little sugar adds a touch of sweetness.
Cooking a crepe in a pan
Un-filled Easy Homemade Crepes

How to Make Crepes

  1. Blend: Combine ingredients in a blender until smooth (per the recipe below).
  2. Butter: Melt butter in a 6″ skillet on medium heat.
  3. Pour & Rotate: Add batter to the pan, and quickly tilt the pan to spread the batter.
  4. Cook: Let edges rise and turn lacy brown (flipping is optional).

Tips for Making Perfect Crepes

  • Prepare the crepe batter 1 day ahead for the best crepes.
  • Use a small non-stick skillet for the perfect shape.
  • You may need to make a couple of crepes to perfect the temperature on your stovetop.
  • Crepes should be thin enough to cook through without the need for flipping.
  • Store them between sheets of parchment paper.

Crepe Toppings u0026 Fillings

Serve this recipe as sweet or savory crepes. Fill them with almost anything. Ensure your crepe fillings are soft and spreadable so they don’t tear the crepe. Add cheese first then top with remaining ingredients. rnrnSavory favorites include cheese, ham, or cooked spinach or mushrooms.

Easy Homemade Crepes on a white & blue plate

Make Ahead and Storage

  • Stack cooked and cooled crepes between parchment paper and store them in the refrigerator for up to a week and reheat them in the microwave.
  • Layered between parchment paper, crepes can be stored in a zippered bag or airtight container in the freezer for up to 3 months.
  • Reheat crepes in the oven, microwave, or on a hot pan for a few seconds.

Sweeten Up Your Morning!

Did you enjoy this Easy Crepe Recipe? Be sure to leave a rating and a comment below!

plate of Easy Crepes Recipe
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Easy Crepes Recipe

This delicious easy crepes recipe is perfect for dessert, snacking, or breakfast! They can be stuffed with sweet or savory additions.
Prep Time 10 minutes
Cook Time 20 minutes
Optional resting time 30 minutes
Total Time 1 hour
Servings 14 crepes
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  • 1 cup whole milk
  • 1 cup all-purpose flour
  • 2 large eggs room temperature
  • 2 tablespoons vegetable oil
  • 1 teaspoon sugar
  • 1 pinch salt


  • In a blender, combine the eggs, milk, flour, vegetable oil, sugar, and salt.
  • Blend the mixture until smooth. If you have time, allow the batter to rest in the refrigerator for 30 minutes or up to 24 hours.
  • Heat a 6-inch skillet over medium heat and lightly brush it with oil or butter.
  • Pour approximately 2 tablespoons of the batter into the center of the pan.
  • Immediately lift the skillet and gently rotate it to spread the batter evenly, creating a round crepe.
  • Cook the crepe until bubbles form on top and the center is set, about 90 seconds. Flip if needed for a few seconds.
  • Carefully remove the crepe from the skillet. Repeat with the remaining batter.


  • Experiment with various flavorings, such as vanilla extract or citrus zest in the batter.
  • Chill or rest the batter for at least 30 minutes before cooking (or up to 24 hours) for the best texture. This allows the bubbles in the batter to pop.
  • Crepes are thin enough that they will cook through without having to flip. No flipping will ensure they remain soft and foldable.
  • Gently brush the pan with butter or oil before adding batter each time.
  • Fill with sweet or savory fillings.
  • To make crepes ahead, layer them between sheets of parchment or wax paper. Refrigerate for up 7 days, or freeze for up to 3 months.
5 from 50 votes

Nutrition Information

Serving: 1crepe | Calories: 67 | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 18mg | Potassium: 45mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 67IU | Calcium: 26mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Dessert, Snack
Cuisine American, French
Easy Crepes Recipe with a title
delicate Easy Crepes Recipe on a plate with writing
Easy Crepes Recipe with powdered sugar and rolled up with a title
Easy Crepes Recipe with raspberries and a title


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Thank you!
    You have made me young again. Its been 70 + years since I made these, but had forgotten the recipe. After the great war in Europe, when in the third stage of life I relished making them. I hope you understand life stages. But Here goes 1st your parents carry you, 2nd crawling and toddling, 3rd standing on your own, teen/adult, 4th crawling and toddling, 5th your children carry you out and lay you in your forever bed. Well I’m now in the forth but you have given me joy of youth with fond memories and taste, Thank you

  2. I made the strawberry crepes this morning for Sunday breakfast. These were very easy to make and so delicious! The recipes made quite a few crepes which I will freeze.

    1. I haven’t tried it so I can’t say for sure Jeannette. If you try it I would love to hear how it turns out!

  3. These are absolutely tremendous!!!!!! And such a simple recipe!! There’s a very good chance the base ingredients are in everyone’s fridge & pantry, too!! They turned out just as I remembered my FAVORiTE crepe place in Berkeley made them! I’ve always been too shy to try making them on my own.. seemed too fancy and delicate to try and produce myself.. but Holly’s informative and detailed approach is a splash count, all bases loaded home run!!! Thank you SO much xoxo5 stars

  4. These are amazing and so easy to make! My husband and I went to Paris for our honeymoon and had some crepes. I have been looking for a recipe to recreate them. These bring back some good memories. Thank you!5 stars