These crepes are simply amazing! They can be served either savory or sweet and are made with 3 simple ingredients that you likely have on hand right now.
What I love most about this crepes recipe is that it’s so versatile. It’s the easiest thing to throw together with 3 super simple ingredients, but you can then serve them anyway you like.
Serve them with sweet toppings for wonderful sweet crepes or serve them with savory toppings for savory crepes.
The recipe itself doesn’t contain any sugar so they can really go either way.
And if you love crepes then check out our fabulous homemade pancakes as you’ll love that too.
How To Make Crepes
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add all purpose flour, milk and eggs to a mixing bowl and whisk into a batter.
- Heat a frying pan with a little oil and when hot, add ⅓ to ½ cup of batter (depending on the size of your pan) and swirl it around your pan so that it’s thinly spread over the bottom of your pan.
- When your crepe is dry on the sides and there is no wet batter facing up, then flip it over and cook on the other side. Let your crepe cook until it’s lightly browned on both sides and then repeat with the rest of your batter.
- Serve with your desired toppings.
Accurately measure your flour: It’s important in this recipe that you don’t use too much flour or your batter will be too thick to swirl around the pan nicely. The way to accurately measure flour is to spoon it (don’t scoop it) into a measuring cup and then just level off the top with a knife. Don’t pack it into the cup, it should be loosely spooned into the cup. See this article from The Spruce Eats about how to measure flour. Alternatively, weigh your flour on a food scale.
If your batter is too thick for you to easily swirl around the pan then you have likely used too much flour. Don’t worry though this is easily fixed. Just add in a little more milk so that you have a pourable batter.
Use a non-stick pan: These crepes will be easiest in a non-stick pan.
Use a little oil: If you use too much oil your crepes will be oily/greasy. So use just enough to cover the bottom of the pan very lightly.
Let the pan heat up before pouring in your batter. The reason the first pancake (or crepe in this case) often flops is because the pan isn’t hot enough. So let it get hot before you add your batter.
Make It Dairy Free
You can easily make these crepes dairy free. Simply use any plant based milk of your choice. Soy milk and almond milk are great options but pretty much any variety of non-dairy milk will work great.
Serving Your Crepes
You can serve them with any toppings that you like. My favorite way to serve them is as pictured, with cinnamon sugar, fresh lemon and syrup.
But you can really go wild, whipped cream, fresh berries and a melted chocolate drizzle is another great option.
Or have them with a savory filling.
Make In Advance
The batter for these crepes can sit. In fact it’s often said that the batter for crepes MUST rest. I don’t find it so and usually make them immediately with no resting time for the batter. I haven’t ever noticed any difference in the end result, however, there is also no downside to having the batter rest. So if you need to make up some batter in advance you can certainly do so.
Make up your batter, cover it and then place it into the fridge for up to 48 hours and cook up your crepes when you’re ready.
Storing and Freezing
They are best served fresh but leftovers can also be stored in the fridge for 4-5 days. They can then be reheated on the stovetop or in the microwave.
They can also be frozen for up to 3 months and then thawed and reheated.
More Delicious Breakfast Recipes
- Best Ever Banana Bread
- Perfect Homemade Pancakes
- The Best Banana Muffins
- Blueberry Muffins
- Chocolate Chip Muffins
- Granola Bars
- 2 cups All Purpose Flour
- 2 cups Milk
- 2 Large Eggs
- Oil or Butter For Frying
For Serving (Optional)
- ¼ cup White Granulated Sugar
- 1 tsp Ground Cinnamon
- Fresh Lemon Wedges
- Add the all purpose flour, milk and eggs to a mixing bowl and whisk into a batter.
- Heat a frying pan with a little oil and when hot, add ⅓ to ½ cup of batter (depending on the size of your pan) and swirl it around your pan so that it's thinly spread over the bottom of your pan.
- When your crepe is dry on the sides and there is no wet batter facing up, then flip it over and cook on the other side. Let your crepe cook until it's lightly browned on both sides. Repeat with the rest of your batter.
- If you want to serve your crepes with a cinnamon sugar topping then add sugar and cinnamon to a bowl and mix them up together well. Sprinkle cinnamon sugar over the crepe and squeeze over some lemon juice. Roll up the crepe and then drizzle with syrup and serve. Alternatively top your crepes with any toppings of your choice, savory or sweet.
- Make sure to properly measure the flour. The correct way to measure flour using cups is to spoon the flour into your cup measure and then level off the top with a knife. See this article from The Spruce Eats for how to measure flour. Alternatively weigh your flour on a food scale.
- If your batter is too thick to easily swirl around the pan then it’s likely you have used a little too much flour. Just add in a little extra milk to thin out your batter.
- Make It Dairy-Free: You can easily make these crepes dairy free by using any non-dairy milk such as soy milk or almond milk.
- These crepes can be served with any toppings, either savory or sweet.
- Nutritional information is for crepes only and does not include any toppings.