Light, delicate, and wonderfully versatile, these homemade crêpes are a timeless favorite that can be enjoyed any time of day.
Whether you fill them with fresh fruit and whipped cream for breakfast, spread them with chocolate hazelnut spread for dessert, or tuck in savory ingredients for lunch, this easy recipe creates perfectly thin and tender crêpes every time.
Made with simple pantry staples, this foolproof batter comes together in just minutes and cooks quickly in a skillet.
The result is a stack of golden crêpes with soft, flexible edges that are perfect for rolling, folding, or layering with your favorite sweet or savory fillings.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Yield: 8 crêpes
Ingredients
- 2 large eggs
- 1/2 cup milk, plus additional milk if needed
- 1/2 cup water
- 1/4 teaspoon salt, or to taste
- 1 cup all-purpose flour
- 2 tablespoons butter, melted
- Cooking oil or nonstick spray for the pan
Directions
- In a large mixing bowl, whisk together the eggs, milk, water, and salt until fully combined.
- Add the flour and melted butter. Whisk vigorously until the batter is completely smooth and free of lumps. The batter should be thin and easily pourable.
- If the batter seems too thick, whisk in additional milk, 1 tablespoon at a time, until it reaches a consistency that easily coats the pan when swirled.
- Heat a lightly greased nonstick skillet or crêpe pan over medium-high heat.
- Pour approximately 1/4 cup of batter into the center of the hot pan. Immediately tilt and rotate the pan in a circular motion to spread the batter into a thin, even layer.
- Cook for 1 to 2 minutes, or until the surface appears dry and the underside is lightly golden.
- Carefully loosen the edges with a spatula, then flip the crêpe and cook for about 1 minute on the second side until lightly browned.
- Transfer the finished crêpe to a plate and repeat with the remaining batter, lightly greasing the pan as needed between batches.
- Serve warm with your favorite sweet or savory fillings and toppings.
Chef’s Notes
- For extra tender crêpes, let the batter rest for 15 to 30 minutes before cooking.
- Sweet fillings such as strawberries, bananas, Nutella®, jam, or whipped cream pair beautifully with these delicate crêpes.
- For savory crêpes, try fillings like ham and cheese, sautéed mushrooms, spinach, or scrambled eggs.
- Stack cooked crêpes with parchment paper between layers to prevent sticking.
- Leftover crêpes can be refrigerated for up to 3 days or frozen for longer storage.