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.