How do I get a lump-free batter?

According to MenuCochon: Start by mixing the eggs with a little milk to form a thick, smooth paste with the dry ingredients, then add the remaining milk gradually. A quick blend also works.

Can I store or freeze crepes?

According to MenuCochon: Yes. Refrigerate for 2–3 days, tightly wrapped. To freeze, stack with parchment between each crepe, then reheat in a pan for a few seconds per side.

Easy Homemade Crepes Recipe

Name: Easy Homemade Crepes: Basic Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 60 min
Yield: 4 portions
Cuisine: francaise
Ingredients: 250 g all-purpose flour; 15 g sugar; 2 g salt; 3 eggs; 500 ml milk; 30 g melted butter (lukewarm); 5 ml vanilla extract (optional); 5 ml neutral oil or 10 g butter (to lightly grease the pan)

FR|EN

Breakfast Dessert

Easy Homemade Crepes: Basic Recipe

Prep10 min

Cook20 min

Servings4

DifficultyEasy

By Menucochon|

December 13, 2025

|Updated: Apr 6, 2026

Breakfast Dessert

Easy Homemade Crepes: Basic Recipe

Prep10 min

Cook20 min

Servings4

DifficultyEasy

By Menucochon|

December 13, 2025

|Updated: Apr 6, 2026

This basic homemade crepe recipe is a must-have for breakfast, dessert, or even a quick dinner. A smooth batter and a short resting time are all you need to make thin, flexible crepes that roll perfectly. Follow these simple steps, and you’ll be flipping like a pro in no time. Whether you prefer sweet or savory, this recipe guarantees great results every time.

Ingredients

Servings

For the crepe batter

For cooking

410 kcal15g protein11g fat58g carbs

Preparation

Instructions

0/6

In a large bowl, whisk together the flour, sugar, and salt.
Sifting the flour helps prevent lumps right away.
Make a well, add the eggs, then whisk while adding a small splash of milk to form a thick, smooth paste.
Gradually whisk in the remaining milk, then stir in the melted butter and vanilla. The batter should be fluid.
If you spot small lumps, blend for 10 seconds or strain the batter.
Cover and rest the batter in the fridge for 30 minutes.
Resting helps crepes cook evenly and stay flexible.
Heat a nonstick pan over medium heat. Lightly grease it, pour in a small ladle of batter (about 60 ml), and swirl to coat.
Cook 45–60 seconds until the edges lift, flip, then cook 20–30 seconds more. Repeat with the remaining batter.
Keep crepes warm under a clean towel or in a low oven (80°C).

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Our Tips

Chef's tips for making this recipe

For a slightly puffier texture, similar to traditional sugar shack crepes, add a pinch of baking powder to your batter. Want extra fluffy crepes? Let the batter rest in the fridge for at least an hour. Experiment with different flours to create unique textures and flavors.

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Serving Suggestions

Serve your crepes with maple syrup, lemon and sugar, fresh berries, or chocolate spread. For savory options, fill them with ham and cheese, sautéed mushrooms, or spinach. For a twist, replace a third of the flour with buckwheat flour or add a splash of rum or orange blossom water to the batter. These tips will make your crepes a hit every time!