It’s hard to resist the charm of a crepe rolled or folded around your favorite sweet or savory fillings.

Making delicate crepes at home is almost effortless with just a handful of ingredients and a blender.

This crepe recipe is light, delicate, and delicious, they’re perfect for breakfast, or convenient hand-held snack.

plate of Easy Crepes Recipe

You’ll Fall in Love with This Crepe Recipe

  • Uses ingredients you have on hand already.
  • The batter takes just minutes in the blender.
  • The batter is even better made a day in advance, to save time in the morning!
  • Making crêpes is just as easy to make as pancakes.
  • They can be prepared ahead of time in large batches.
  • Create new meals with endless filling and topping options (see below).

Swap out pancakes and waffles with versatile crepes.

Un-filled Easy Homemade Crepes

Ingredients for Crepes

With so few ingredients, these are easy to make.

  • Flour: Use all-purpose flour for the perfect balance of tenderness and structure.
  • Milk: Gives crepes their delicate texture, any variety works but I prefer whole milk.
  • Eggs: Choose large eggs for the best results.
  • Vegetable Oil: This is a neutral oil (you can’t taste it). Butter can be used in place but I find oil makes the best crepes.
  • Sugar: Just a touch of sweetness makes these crepes perfect, I recommend leaving the sugar in even if you’re filling it with savory ingredients.
salt , sugar , eggs , milk, oil and flour with labels to make Easy Crepes Recipe

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).
Cooking a crepe in a pan

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 & Fillings

There are so many ways to enjoy crepes; you’ll want to try every one of them! When adding crepe fillings, make sure they are soft and spreadable so they don’t tear the crepe. Add cheese first then top with remaining ingredients.

  • Fruit fillings above or fresh berries, cinnamon and whipped cream.
  • Add sliced bananas and drizzle with peanut butter.
  • For savory crepes, try cheddar cheese, ham, and cooked veggies like mushrooms or spinach.
  • Use other savory fillings like tomato and basil or goat cheese, steamed asparagus and bacon.
Easy Homemade Crepes on a white & blue plate

Make Ahead & Leftovers

  • 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
5 from 41 votes↑ Click stars to rate now!
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Easy Crepes Recipe (Blender)

These delicious crepes are perfect for dessert, snacking, or breakfast! Best of all, crepes are easy to make on the stovetop from just a few pantry staples.
Prep Time 10 minutes
Cook Time 20 minutes
Optional resting time 30 minutes
Total Time 1 hour
Servings 14 crepes

Ingredients  

  • 1 cup milk
  • 1 cup all-purpose flour
  • 2 large eggs room temperature
  • 2 tablespoons vegetable oil
  • 1 teaspoon sugar
  • 1 pinch salt

Instructions 

  • 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.

Notes

  • 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 41 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
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Easy Crepes Recipe with raspberries and title
Easy Crepes Recipe with powdered sugar and title
Easy Crepes Recipe for brunch and writing

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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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Comments

  1. 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!

  2. 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

  3. 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