Best Easy Crepes (For Sweet or Savory Fillings)

This recipe for the best easy crepes makes light, soft, French-style crepes. Made with only 6 main ingredients, no special equipment, they cook for only one minute per side and are perfect for both sweet and savory fillings.

About making crepes at home

Crepes (or Crêpes) are thin, delicate pancakes that originated in Brittany, France, in the 13th century. They have become popular in other European countries and later all over the world. A lot of European countries have their own variations of crepes, mainly with different fillings and ways to serve.

I grew up in Europe, where we often enjoyed crepes for breakfast, lunch, or dinner. They are filling, versatile, fun, and affordable.

I know quite a few ways to make crepes. But this particular one is on my favorite list, and I always come back to it.

These classic French-style are perfect for rolling with fresh berries, honey, cheese, jam, Nutella, meats, mushrooms, ham, and so much more.  

Once you master the classic crepes, try my apple cinnamon crepes with fresh apples mixed into the batter or my seasonal crepes with pumpkin puree next.

Some think they are hard to make because they look like something you would order in a fancy café in Europe. But they are actually easier to make than American pancakes. All you need is to whisk a thin, pourable batter made with a few pantry staples, pour it into a hot pan, and give it a quick flip. You don't need a special crepe pan; any 8 or 10 inch non-stick skillet will work.

Why you will love this recipe

• Versatile: Perfect for both sweet and savory fillings. Serve them for breakfast, brunch, dinner, or dessert. Turn them into an appetizer or even a cake.
• No special equipment: You don't need a blender or mixer, just a whisk and a bowl. It is so easy, quick, and no extra stuff to wash. As for the crepe pan, it is helpful but you can make them in any non-stick pan.
• Easy to make: Simple ingredients, quick cook time, and beginner-friendly instructions.
• Restaurant-style results at home: You will have thin, soft, French-style crepes that feel fancy but are budget-friendly and homemade.

What you will need

These are all the ingredients you will need to make the best crepes:

• Eggs: You will need 3 medium eggs.
• Butter or oil: for traditional French crepes, butter is always the one to use. But oil (canola or vegetable) works great too. I often make them with oil, as butter takes an extra step to melt and cool down.
• Flour: I used all-purpose flour.
• Sugar: add more or less depending on the fillings. But 2 tablespoons will work for a savory or sweet filling.
• Milk: I use whole milk; you can use 2% as well. Any plant milk works too.
• Vanilla extract (Optional): adds extra flavor, especially if you are serving them as a sweet dish.  
• Salt: for balancing the taste.

How to make the best crepes at home

This is just the quick recipe overview with the step-by-step images. You can find the detailed instructions and ingredient quantities in the recipe card below

Step 1. Whisk eggs, melted butter (or vegetable oil), sugar, salt, and vanilla.

Step 2. Add the whole amount of all-purpose flour.

Step 3. Whisk again really well until a smooth and thick mixture appears. This order of adding the ingredients helps to create smooth, clump free batter.

Step 4. Gradually pour warm milk, whisking it until you have a thin crepe batter.

Pro tip: To make completely lump-free batter, strain it though the mesh strainer.

Step 5. Let the batter rest for 15-20 minutes. You can store it in the fridge overnight.

Recipe tips and tricks

• Use room temperature or warm milk.
• Add the milk as the last ingredient to avoid clumps in the batter.
• Always let batter rest at room temperature for at least 10 minutes, so the gluten settles down and starches fully hydrate.
• Grease the non-stick skillet lightly with oil or butter before you cook the first crepe. You may need to re-grease it again as needed during the cooking process.

How to store crepes

I always just stack them on a plate, cover with the wrap, and store them in the fridge for up to 3 days. These crepes do not stick to each other, so no need to separate them.

You can enjoy them cold or warm them up in the microwave for serving.

If you decide to freeze cooked crepes, place a layer of parchment paper between each crepe.

Crepe batter will last up to 2-3 days in the fridge, covered tightly with plastic wrap or in an airtight container. Give it a whisk before using, because it might separate a bit.

Ways to Use Crepes

Crepes are so versatile, and while I enjoy them plain, they can be served in so many different ways.

Sweet fillings: Fill crepes with cream cheese, jam, honey, caramel sauce, chocolate sauce, Nutella, or whipped cream. Add fresh berries or fruit pieces. Powdered sugar, or go with Nutella. Make it à la mode by serving them with a scoop of vanilla ice cream on the side.

Cakes: You can turn a stack of crepes in a beautiful crepe cake. One of my favorite is this red velvet crepe cake, I often make it for Valentine's day and Mother's Day.

Savory ideas: Try fillings like ham, cheese, sautéed mushrooms, or spinach and feta for a quick meal.

Roll-ups: Roll crepes into fun bite-sized treats, perfect for parties and family gathering. Try our sweet Nutella crepe roll-ups or savory smoked salmon crepe roll-ups.

Toppings: Dust them with cocoa powder, drizzle with chocolate, honey, or maple syrup, or add a scoop of ice cream for dessert. For savory crepes, garnish with fresh herbs, balsamic vinaigrette, a spoonful of sour cream, or a simple salad on the side.