If you've ever made crepes that tore, stuck, or turned into thick pancakes… you're not alone. This version is built for real life: mix the batter, let it rest in the fridge, then cook a full stack without drama. You'll get thin, tender crepes with those light brown spots-exactly what you want.
At a glance
- Recipe name: Easy Homemade Crepe Recipe From Scratch
- 🕒 Ready in: 2 hours 20 minutes (includes resting) ⏲️ Prep: 10 minutes 🍳 Cook: 10-15 minutes
- 🍽️ Serves: about 10-12 crepes
- Calories: 150 kCal per crepe
- 🥘 Key ingredients: milk, eggs, flour, butter
- 👩🏻🍳 Taste: thin, tender, lightly buttery
- 📋 Why you'll make this: consistent crepes (rested batter), easy for a full stack, works for sweet and savory
- ⭐ Difficulty: Easy
- 🎉 Perfect for: brunch, quick breakfasts, dessert night, dinner-party crepe bar
Jump to:
Classic French Crepe Recipe For Any Filling
If you've ever made crepes that tore, stuck, or turned into thick pancakes… you're not alone. This version is built for real life: mix the batter, let it rest in the fridge, then cook a full stack without drama. You'll get thin, tender crepes with those light brown spots-exactly what you want.
The secret is the rest. Give the batter 2 hours (or even overnight) and the flour hydrates, bubbles settle, and the batter turns smoother. Right before cooking, a quick whisk and you're set. The result: crepes that spread fast, cook evenly, and stack beautifully.
What You'll Need
Exact amounts are in the recipe card below.
- Water: Keeps the batter light and helps it spread thin, so you'll get thin pancakes.
- Milk: Adds richness and softness.
- Eggs: Bind the batter and help create structure so the crepes don't tear.
- Salt: Gives more flavor. Add even for sweet crepes, they'll be better.
- Flour: Gives the crepes body. Resting helps the flour fully hydrate.
- Butter (melted): Adds flavor and helps prevent sticking. Also makes the crepes more tender.
How to Make It
You'll find the full, step-by-step recipe card below.
- Step 1: Whisk water, milk, eggs, and salt. Add flour and melted butter and mix until smooth.
- Step 2: Refrigerate the batter at least 2 hours (or overnight). Whisk briefly before cooking.
- Step 3: Pour batter into a preheated nonstick pan, swirl to coat, cook, flip, and finish quickly.
- Step 4: Stack and cover to keep warm. Fill sweet or savory and serve.
Top Tips
- Batter consistency test: Your batter should pour easily and spread fast-think heavy cream. When you lift the ladle, it should flow in a steady ribbon and leave only a thin film behind.
- Too thick? Add a small splash of milk or water.
- Too thin? Add a spoonful of flour (whisk well), then rest again if you can.
- Pan heat cue (nonstick pan): Use medium heat. The pan is ready when a tiny drop of batter sizzles lightly and sets in a second or two.
- When to flip: the top looks mostly set (no wet batter) the edges look dry you can slide a spatula under the crepe easily. Note that the first side takes longer about 1-2 minutes. The second side cooks fast (30 seconds).
- How to keep crepes warm (2 easy ways)
- Stack crepes on a plate and cover with a clean towel.
- Or keep the plate over a pot of simmering water and loosely cover with aluminum foil.
Serving ideas
Sweet fillings
- Fresh fruit and whipped cream
- Nutella spread
- Caramelized apples
- Dutch-style syrup (stroop) for something different
Savory fillings
- Smoked salmon and a spoonful of crème fraîche
- Mushroom with onion filling
- Breton-style: ham, egg and Gruyère (or Emmentaler)
Yes. Rest overnight in the fridge. Whisk briefly before cooking.
Your pan is not hot enough or a worn nonstick coating. Preheat properly.
Usually it's spread too thin in spots or flipped too early. Let the top set and edges dry before flipping.
Too much batter per crepe or heat too low. Use about ¼ cup (60 ml) batter for a 7-8-inch (17-18 cm) pan and keep heat at medium.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Recipe Help
Two easy tools to make cooking even easier. Cooking mode keeps the screen on. The easy-step recipe displays the recipe step by step, including the ingredients needed. And you can adjust servings easily
Ingredients
- 1 cup water , cold
- 1 cup milk, cold
- 4 eggs, size L
- ½ teaspoon salt
- 1½ cup all-purpose flour
- 4 tablespoons butter, melted
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Mix water, milk, eggs, and salt in a bowl.1 cup water, 1 cup milk, 4 eggs, ½ teaspoon salt
- Add flour and melted butter. Mix on high speed for about 2 minutes until smooth.1½ cup all-purpose flour, 4 tablespoons butter
- Refrigerate the batter for at least 2 hours. Whisk briefly before cooking.
- Heat a nonstick pan (about 7-8 inch / 17-18 cm) over medium heat.
- Pour ¼ cup (60 ml) batter into the center and quickly swirl to coat the bottom.
- Cook about 90 seconds.
- Loosen the crepe and flip. Cook 30 seconds more.
- Stack, keep warm, and repeat with the remaining batter.
Notes
- Fridge: 2 days.
- Freezer (with parchment between): up to 2 months.
- Reheat briefly in a skillet or wrapped in foil in the oven.
Nutrition
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