Easy Homemade Crepes

Folded crepes on a plate with ingredients on the sides.

4.78 from 53 votes

This easy crepes recipe yields thin, delicate, and delicious crepes that are ready to be filled with any sweet or savory filling you desire!

Prep Time10

Cook Time15

Rest time30

Total Time55

Course: Breakfast, Brunch

Cuisine: French

Total Cost: $2.13 recipe / $0.35 each

Servings: crepes

Calories: 216kcal

Author: Beth Moncel

Equipment

Nonstick Fry Pans

Ingredients

1 cup all-purpose flour* $0.18
1/2 tsp salt $0.02
2 large eggs, room temperature* $1.34
1 cup milk, warmed* $0.18
3 Tbsp melted butter $0.33
1/4 cup water $0.00
2 Tbsp cooking oil, for the skillet $0.08

US Customary - Metric

Instructions

Add the flour, salt, eggs, milk, melted butter, and water together in a large bowl until it forms a smooth and slightly thick batter.
Let the batter rest at room temperature for 30 minutes, or cover and refrigerate up to two days.
When ready to make your crepes, heat a 10-inch skillet over medium heat. Once hot, brush with about ½ tsp oil.
Pour about ⅓ cup (80ml) of the batter into the skillet and begin to tilt the skillet in a circular motion to allow the batter to evenly cover the surface of the skillet.
Allow the batter to cook until mostly set, then flip and cook until golden brown on the second side. The total cook time for each side will vary depending on your skillet and stove top. You may need to adjust the heat up or down as you go.
Repeat with the rest of the batter, adding more oil between crepes as needed. As you cook the crepes, stack them on a clean plate and cover with a towel to keep warm. Once all of the crepes are cooked, fill, fold, or roll the crepes then serve.

See how we calculate recipe costs here.

Video

Notes

*Using room temperature or slightly warmed milk and eggs helps the melted butter incorporate more evenly into the batter rather than having it solidify as soon as it comes into contact with cold milk and eggs. I used whole milk for a richer crepe, but you can substitute with any milk, dairy or non-dairy.

*All-purpose flour: If you're in the UK then use plain flour.

Nutrition

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