This versatile Crêpes and Pancakes recipe gives you two delightful breakfast (or anytime) options from one simple batter.
Whether you’re in the mood for thin, delicate crêpes or soft, fluffy pancakes, this recipe delivers both with ease.
Why You’ll Love This Recip
Two-in-one recipe – Make crêpes or pancakes from the same batter.
Minimal ingredients – Just a handful of pantry staples.
Quick to prepare – Ready in under 30 minutes.
Customizable – Sweet or savory options, your choice.
Beginner-friendly – No fancy tools or techniques needed.
What You’ll Need (Ingredient Highlights)
Flour – The base that creates the structure of the batter.
Eggs – Help bind everything and give richness.
Milk – Thins out the batter for the desired consistency.
Oil or melted butter – Adds moisture and a touch of richness.
Sugar – A hint of sweetness for balance.
Salt – Enhances all the flavors in the batter.
Pro Tips Before You Start
Use very cold milk – This helps minimize lumps.
Sift the flour – For extra-smooth batter.
Rest the batter – Letting it sit for 10–15 minutes gives a smoother texture.
Nonstick is key – Prevents sticking and promotes golden browning.
Grease lightly – Too much butter or oil can make the edges greasy.
How to Make Crêpes and Pancakes
Step 1: Make the Batter
In a large mixing bowl, whisk together the flour, eggs, milk, oil (or melted butter), sugar, and a pinch of salt.
Mix until smooth.
The batter should be thin and pourable for crêpes, or slightly thicker for pancakes.
Add a splash more milk if you want thinner crêpes.
Step 2: Heat and Grease the Pan
Preheat a nonstick skillet over medium heat.
Lightly grease with butter or oil.
For crêpes: Pour a small amount of batter into the center and tilt the pan to coat the surface evenly.
For pancakes: Pour about ¼ cup batter for each pancake.
Step 3: Cook Until Golden
Cook crêpes for about 1–2 minutes per side until lightly golden and set.
Pancakes will take 2–3 minutes per side, flipping once bubbles appear and edges look set.
Step 4: Serve Warm
Transfer to a plate and serve immediately.
Stack them high or roll them up—either way, they’re delicious!
What to Serve It With
Fresh berries – Adds a bright, tart contrast.
Whipped cream or yogurt – Light and creamy topping.
Maple syrup or honey – A drizzle of sweetness.
Nutella or jam – For rich and fruity versions.
Savory fillings – Try cheese, ham, or sautéed mushrooms for a twist.
Variations / Substitutions
Use almond or oat milk – Great dairy-free alternatives.
Add citrus zest – Lemon or orange adds fresh aroma.
Make it savory – Omit sugar and fill with vegetables or cheese.
Add cinnamon or nutmeg – A cozy flavor boost.
Use whole wheat flour – For a heartier texture.
Storage & Leftovers
Fridge – Store in an airtight container for up to 3 days.
Freezer – Stack between wax paper and freeze for up to 1 month.
Reheat – Warm in a skillet or microwave for 20–30 seconds.
Don’t stack hot – Let them cool slightly before stacking to prevent sogginess.
FAQs
Can I make the batter ahead of time?
Yes! Keep it in the fridge for up to 24 hours before using.
Can I use non-dairy milk?
Absolutely—almond, oat, or soy milk all work well.
Do I need a crêpe pan?
Not at all. Any nonstick skillet will do the job.
Why is my batter lumpy?
Whisk longer or sift the flour first to avoid lumps.
Can I freeze leftovers?
Yes—stack with parchment between and store in a freezer bag.
What’s the difference between pancake and crêpe batter?
Same base, but crêpes have thinner batter and are cooked more quickly and thinly.
Final Thoughts
Whether you’re in the mood for fluffy pancakes or paper-thin crêpes, this adaptable batter delivers.
I love how easy it is to switch between sweet and savory or prepare ahead for lazy weekend mornings.
It’s simple, quick, and always satisfying.
