Simple Classic Crepes Recipe
This easy crepe recipe delivers thin, tender, and flexible crepes using basic pantry ingredients and a simple pan. Perfect for sweet breakfasts or savory dinners, the smooth batter cooks quickly and reliably into crepes that feel special without extra effort.
Ingredients
Crepe Batter
- 2 large eggs room temperature
- 1/2 cup milk add a splash more if needed
- 1/2 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 tablespoons butter melted and slightly cooled
Instructions
- In a large bowl, whisk together the eggs, milk, water, and salt until fully combined.
- Add the flour gradually, whisking gently to avoid lumps. Pour in the melted butter and whisk until the batter is smooth and pourable.
- Let the batter rest for at least 20 minutes to allow the gluten to relax and improve texture.
- Heat a nonstick skillet over medium heat and lightly grease with butter.
- Pour about 1/4 cup of batter into the center of the pan and immediately tilt and swirl to spread it into a thin, even circle.
- Cook for 1–2 minutes until the edges lift and the bottom is lightly golden. Flip gently and cook the second side for about 1 minute.
- Transfer to a plate and repeat with remaining batter. Serve warm with your favorite fillings.
Notes
Resting the batter is key for tender crepes. For savory fillings, use options like turkey ham, sautéed vegetables, eggs, cheese, or smoked fish alternatives instead of pork. Crepes can be made ahead and stored in the fridge or freezer with parchment between each one.