Go Back
–+ servings
Thin French-style crepes stacked on a plate with the top crepe folded to show the elasticity.

Best Easy Crepes (For Sweet or Savory Fillings)

Nataliia
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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting time 10 minutes
Total Time 45 minutes
Course Appetizer, Breakfast, Dessert
Cuisine European, French
Servings 6 people (2 crepes per person)
Calories 247 kcal

Equipment

  • 1 large bowl
  • 1 Whisk
  • 1 8-10 inch non-stick pan or crepe pan
  • 1 thin wooden or plastic spatula

Ingredients
  

  • 3 medium eggs
  • 3 tablespoons vegetable oil or melted cool down butter you can also use one part of oil and one part of butter
  • 2 tablespoon granulated sugar
  • ¼ teaspoon salt
  • 160 grams (about 1 ¼ cup) all-purpose flour
  • 2 cups room temperature or warm milk
  • ½ teaspoons (optional) vanilla extract , if making them sweet

Instructions
 

  • In a large bowl, whisk together 3 eggs, ¼ teaspoon salt, 2 tablespoons sugar, and 3 tablespoons melted butter or vegetable oil. Add vanilla if making sweet crepes. Mix briefly to combine.
    3 medium eggs, 3 tablespoons vegetable oil or melted cool down butter, 2 tablespoon granulated sugar, ¼ teaspoon salt. ½ teaspoons (optional) vanilla extract .
  • Add 1 ¼ cups flour and whisk until you have a thick, smooth mixture. Gradually pour in the milk (warm or room temperature), adding it in 3 parts while whisking constantly. The batter should be thin—do not add extra flour. Let the batter rest for at least 10–15 minutes.
    160 grams (about 1 ¼ cup) all-purpose flour, 2 cups room temperature or warm milk .
  • Lightly brush a pan with oil or butter and heat over medium. Pour in about half a ladle of batter. Lift and tilt the pan as you pour, swirling the batter to form a thin crepe. If you see holes, simply fill them in with a few drops of batter.
  • Cook over medium heat for about 1 minute, until the edges start to brown. Use a thin spatula to flip the crepe, or flip it midair if you’re feeling confident. Cook the second side for another 40–60 seconds. Slide the crepe onto a clean plate.
  • Repeat with the remaining batter, stacking crepes on a plate. For extra pliable crepes, cover the stack with another plate while they cool slightly. Serve warm or cold with your favorite sweet or savory fillings and toppings.

Notes

To warm up the milk, microwave it for 30 seconds. 
If you want crepes to be more on a sweet side, add 3 tablespoons of sugar instead of 2. 
Store cooked crepes in the fridge for up to 2-3 days. 
Always let batter rest at room temperature for at least 10-15 minutes before frying the crepe.

Nutrition

Serving: 6gCalories: 247kcalCarbohydrates: 28.2gProtein: 8.4gFat: 11.2gCholesterol: 126mgSodium: 210mgFiber: 0.7gSugar: 8.4g
Keyword French crepes, how to make thin crepes
Tried this recipe?Let us know how it was!