These Classic Crepes are delicate, buttery, and endlessly versatile.
Whether you fill them with sweet berries and whipped cream or savory cheese and ham, these French-style pancakes are a breakfast and brunch favorite.
With just a blender and a skillet, you’ll have restaurant-worthy crepes ready in minutes.
Why You’ll Love This Recipe
Quick & easy – Blender batter and 1-minute cook time per crepe
Perfect texture – Thin, flexible, and lightly crisp at the edges
Versatile – Sweet or savory fillings welcome
Great for entertaining – Make-ahead friendly and stackable
Minimal ingredients – Pantry staples only
What You’ll Need (Ingredient Highlights)
Lukewarm water + warm milk – Ensures smooth blending and a tender crepe
Eggs – Adds structure and richness
Melted butter – For flavor and moisture
All-purpose flour – Basic binder for a smooth batter
Sugar + salt – Light sweetness and balance
Extra butter – For greasing the pan and golden edges
Pro Tips Before You Start
Rest the batter for 5–10 minutes to let bubbles settle
Use a non-stick skillet or crepe pan for easy flipping
Swirl the pan immediately after pouring batter to get a thin, even crepe
Use a thin-edged spatula to flip without tearing
Let cool before stacking to avoid sticking
How to Make Classic Crepes
Step 1: Blend the Batter
In a blender, add in order: ½ cup lukewarm water, 1 cup warm milk,
4 large eggs, 4 tbsp melted unsalted butter, 1 cup all-purpose flour, 2 tbsp granulated sugar,
Pinch of sea salt
Blend on low until smooth. Let batter rest 5–10 minutes.
Step 2: Cook the Crepes
Heat a 10-inch non-stick skillet or crepe pan over medium heat.
Add a small pat of butter and let it melt.
Pour in about ¼ cup of batter, swirling to coat the bottom of the pan evenly.
Step 3: Flip the Crepe
Cook until the edges are golden and lift easily, about 1 minute.
Flip with a thin spatula and cook the other side for about 30 seconds until golden.
Transfer to a plate or board.
Step 4: Repeat and Stack
Repeat with remaining batter, adding more butter as needed.
Let crepes cool before stacking to prevent sticking.
Serving Ideas
Sweet: Strawberries & whipped cream, Nutella & banana, lemon & sugar
Savory: Ham & cheese, spinach & feta, smoked salmon & dill cream cheese
Toppings: Powdered sugar, maple syrup, chocolate sauce
Variations / Substitutions
Gluten-free – Use 1:1 gluten-free flour blend
Dairy-free – Use plant-based milk and vegan butter
Add vanilla or citrus zest – For extra flavor in sweet crepes
Make buckwheat crepes – Swap half the flour for buckwheat flour for savory versions
Storage & Reheating Tips
Refrigerate stacked crepes with parchment between layers for up to 3 days
Freeze in zip bags for up to 2 months
Reheat in a skillet or microwave for a few seconds until warm
FAQs
Why rest the batter?
To reduce air bubbles and allow the flour to hydrate for smoother crepes.
Can I make the batter ahead of time?
Yes, refrigerate for up to 24 hours before cooking.
Why are my crepes tearing?
They might be too thin or flipped too early—wait until the edges lift easily.
Can I double the recipe?
Yes! Perfect for a crowd or meal prep.
Can I make mini crepes?
Absolutely—just use less batter and a smaller pan.
Final Thoughts
These Classic Crepes are a reliable go-to for breakfast, brunch, or dessert.
With minimal ingredients and maximum versatility, they’re the perfect canvas for your favorite toppings and fillings—sweet or savory.
