Easy Homemade Crepe Recipe From Scratch

Easy homemade crepes from scratch with a smooth batter you can rest 2 hours or overnight. Thin, tender crepes—sweet or savory.

Prep Time 10

Cook Time 15

Rest time 2

Total Time 2 25

Course Basic Recipes, Dessert, Lunch

Cuisine European Cuisine, French

Servings crêpes

Calories 150 kcal

Ingredients you need per step are listed below the step in Italic

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.

1. Resting is not optional (if you want smooth crepes) 2 hours is great. Overnight is also possible. Whisk briefly before cooking.

2. Batter consistency matters It should pour like heavy cream. If it’s thick, add a splash of milk/water.

3. Heat Medium heat. A tiny drop of batter should sizzle lightly and set quickly.

4. Flip timing Top looks set, edges dry, spatula slides under easily. Second side cooks fast.

5. The first crepe is your test Adjust heat and butter after the first one—then the remaining will become great.

6. Storage

Cool completely, then store stacked and airtight.

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