Go Back
–+ servings
French crepes o a white plate
Print Pin
5 from 7 votes

Homemade Crepes

Learn how to make crepes that are perfectly tender and thin with buttery golden crisp edges. These delicate basic homemade crepes can be made with sweet or savory fillings plus all the toppings!
Course Breakfast, Brunch, Dinner
Cuisine French
Keyword Homemade Crepes, How To Make Crepes
Prep Time 5 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 45 minutes
Servings 8 servings
Calories 140kcal


  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup all-purpose flour
  • 2 1/2 tablespoons granulated sugar
  • Pinch of salt (optional but recommended)
  • 1 teaspoon vanilla
  • 3 tablespoons butter, melted (I prefer unsalted)
  • Additional butter to coat the pan may be needed

Topping and Filing Ideas:

  • Sweet: whipped cream, Nutella, sweet cream cheese frosting, lemon and sugar, syrups.
  • Fresh berries, fresh fruit, lemon curd, caramel sauce, powdered sugar, peanut butter, fruit preserves or jams.
  • Savory: Scrambled eggs, crispy bacon, brie cheese, spinach, Feta cheese, chicken salad, ham and cheese, tomato and mozzarella caprese.


  • Combine all the ingredients in a blender and pulse for 10 to 15 seconds. Place the crepe batter in the refrigerator for 20 minutes (or up to 48 hours).
    2 large eggs, 3/4 cup milk, 1/2 cup water, 1 cup all-purpose flour, 2 1/2 tablespoons granulated sugar, Pinch of salt
  • Heat a small non-stick pan or crepe pan over medium heat. Add a little butter to the pan (optional) and swirl to coat the bottom of the pan.
  • Pour the desired amount of batter (about 1/4 cup) into the pan, tilting and swirling the pan while pouring, as to cover the bottom of the pan in a thin and even layer.
  • Cook for about 25 - 35 seconds or until the top looks dry and lightly brown around the edges. Carefully flip the crepes with a spatula and cook for another 10 seconds. Remove from the pan and lay them flat on a plate. Repeat with the remaining batter.
  • Serve with your favorite crepe filling.


  • Yields about 17-22 crepes
  • Crepe batter can be made ahead. Keep the batter refrigerated for up to 2 days!
  • Leftover crepes will keep in an airtight container or resealable bag in the refrigerator for up to 5 days.
  • Crepes freeze well. Wrap them tightly and place them in a freezer safe resealable bag for about 2 months. Thaw out in the fridge.
  • Keep the crepes warm while you are cooking them by keeping them pile up on a plate near the hot stove. You can tent the crepes with aluminum  foil. I don't recommend keeping them in a warm oven as they tend to fry up easily.
  • To reheat, place a dump paper towel over the crepes and microwave them for a few seconds or until warm through.. Alternatively, they warm up nicely iin the microwave, inside a resealable ziptop bag.


Calories: 140kcal | Carbohydrates: 17g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 64mg | Potassium: 64mg | Fiber: 1g | Sugar: 5g | Vitamin A: 228IU | Calcium: 36mg | Iron: 1mg