Easy Crepe Recipe

Ingredients

• 120 ml (½ cup)lukewarm water
• 240 ml (1 cup)warm milk
• 4 largeeggs
• 57 g (4 Tbsp), plus extra for fryingunsalted butter, melted
• 125 g (1 cup)plain flour
• 25 g (2 Tbsp)granulated sugar
• A pinchsea salt

Instructions

1. 1

   Blend the batter

   Put the water, milk, eggs, melted butter, flour, sugar and salt into a blender in that order. Blend on low until smooth and combined. Leave the batter for a few minutes so any bubbles can settle.

2. 2

   Heat the pan

   Set a crêpe pan or 25 cm (10-inch) non-stick frying pan over medium heat and melt a small piece of butter in it. Using two pans lets you cook more than one crêpe at a time.

3. 3

   Cook the first side

   Pour about 60 ml (¼ cup) of batter into the pan and immediately swirl it to coat the base evenly. Add a little more batter if needed to cover any gaps in a thin layer.

4. 4

   Flip the crêpe

   Once the edges are golden and the first side is cooked through, after about 1–2 minutes, carefully turn the crêpe with a thin-edged spatula. Cook the other side for about 30 seconds, until golden.

5. 5

   Finish and stack

   Transfer the cooked crêpe to a clean chopping board. Repeat with the remaining batter, adding more butter to the pan as needed. When all the crêpes have cooled to room temperature, stack them until ready to serve.

What are crêpes?

Crêpes are thin pancakes associated with France and can be served with either sweet or savoury fillings. Unlike thicker pancakes, they are spread into a very thin layer and cooked briefly on each side.

This version uses a simple blended batter, which helps combine the ingredients smoothly. A short rest gives the bubbles time to settle before cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 116 calories, 4g protein, 11g carbs, 6g fat.

The flour and sugar provide most of the carbohydrates, while eggs contribute protein and the butter and egg yolks provide much of the fat. Pair a crêpe with fruit and a protein-rich filling such as yoghurt or cheese to make the plate more balanced.

Why blend the batter?

Smooth batter: blending the water, milk, eggs, butter, flour, sugar and salt makes a uniform mixture without needing to whisk by hand.

Settled batter: leave it for a few minutes after blending so bubbles can disperse. This helps the batter spread more evenly in the pan.

Getting a thin, even crêpe

Quick swirl: pour in about 60 ml (¼ cup), then tilt and rotate the pan straight away to spread the batter across the base.

Fill the gaps: if the batter misses a small area, add a little more while the surface is still wet. Keep the layer thin so it cooks through quickly.

How to tell when they are ready

First side: look for golden edges and a set surface before turning, usually after 1–2 minutes. A thin-edged spatula can help lift the crêpe without tearing it.

Second side: cook for about 30 seconds, until lightly golden. The crêpe should be flexible enough to lift from the pan.

Butter and pan heat

Pan coating: a small piece of butter helps prevent sticking and adds flavour. Add more between crêpes as needed rather than leaving excess butter pooled in the pan.

Steady heat: medium heat gives the batter time to spread and cook without browning too quickly. Adjust the heat if the edges colour before the centre sets.

Filling and serving ideas

Sweet fillings: serve with fruit, jam, sugar or a chocolate spread for breakfast or dessert.

Savoury fillings: try cheese, cooked vegetables or ham for a more substantial meal. Fill each crêpe just before serving so it is easier to fold or roll.

Recipe notes & tips

• Measure the batter for each crêpe to help keep their size consistent.
• Swirl the pan immediately after pouring, before the batter starts to set.
• Use a thin-edged spatula to turn the crêpes carefully.
• Keep the cooked crêpes stacked while you finish the batch.
• If you have two suitable pans, cook two crêpes at once.

Variations

• Fruit filling: add sliced fresh fruit before folding the crêpe.
• Jam and sugar: spread with jam and finish with a light sprinkle of sugar.
• Cheese filling: add grated cheese while the crêpe is warm so it softens.
• Savoury vegetables: fill with cooked vegetables for a meat-free savoury option.
• Ham and cheese: add ham and cheese for a classic-style savoury filling.

Common mistakes to avoid

• Lumpy batter: blend until smooth before letting it stand.
• Batter that will not spread: swirl the pan immediately after pouring.
• Torn crêpes: wait until the edges are golden and the first side is cooked before turning.
• Uneven browning: keep the pan over medium heat and adjust it if the crêpe colours too quickly.
• Sticking: melt a small piece of butter in the pan and add more between crêpes as needed.

How to store

Cool the crêpes, stack them and store in an airtight container in the fridge for up to 3 days. Reheat briefly in a non-stick pan over low heat or in the microwave until warmed through.

Frequently asked questions