How to Make Crepes: Easy tutorial for lacy-thin crepes in minutes! - Baking A Moment (2025)

Published: May 6, 20250 Comments »

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Wondering how to make crepes? Look no further! This easy recipe whips up in minutes, with no specialty tools needed. Lacy-thin & light as air!

It’s spring and when spring arrives I always start thinking about brunch recipes. It’s so nice to gather with loved ones, sip on a Bellini and nibble on some breakfast-y treats. Especially if you can do it outside!

Whether it’s for a baby or bridal shower, Mother’s Day, Father’s Day, or just because, there are tons of great breakfast recipes here on Baking a Moment. Try my almond croissant recipe, my blueberry buckle, or my lemon poppy seed muffins, just for a start!

Today I am sharing my basic crepe recipe. Feel free to use it in any number of different ways. It can be enjoyed with a sweeter topping such as fruit, or with a savory filling as a main dish. I’ve got lots of suggestions below!

Table of Contents

• Here’s Why You’ll Love this Crepe Recipe
• Ingredients You’ll Need
• In Photos: How to Make Crepes
• More Breakfast Recipes:

Jump to Recipe

Here’s Why You’ll Love this Crepe Recipe

• Easy: This recipe is quick and easy to make. It only takes a few minutes.
• Basic: You’ll only need 5 pantry staples to make it. I bet you already have all of them on hand!
• No special tools needed: These crepes can be made with the basic tools you already have in your kitchen.
• Delicious: This recipe produces a crepe that is neither sweet or savory, but wonderfully eggy and flavorful.
• Light: They cook up tissue-thin and lacy as can be. A perfect vehicle for all sorts of wonderful tasty toppings and fillings!

Ingredients You’ll Need

Flour: All-purpose flour is my go-to, but you can swap it out for any kind of whole-grain option if you like. (You may need slightly less if you go that route.) A gluten-free flour blend that can sub 1:1 for regular flour should also work just fine, if you’d like to make gluten-free crepes.

Salt: Salt carries the flavors and intensifies them. The end result won’t taste salty, but it will make everything so much more flavorful! I like kosher salt best because it doesn’t have any additives so the flavor is pure. Table salt usually contains iodine which can leave a bitter taste. It’s also inexpensive and easy to find in a regular grocery store.

Milk: Use whatever kind you normally keep on hand. I’ve used 2% here, but even a plant-based product will work!

Oil: Something with a neutral taste is best. I usually go with vegetable oil or canola oil, but avocado oil or grapeseed oil would be good options as well.

Eggs: The star of the show! Large chicken eggs give this crepe recipe its signature rich flavor.

In Photos: How to Make Crepes

Step 1: Whisk the flour and salt together in a big bowl, then add in the milk, oil, and eggs.

Step 2: Blend the liquid ingredients into the dry mixture. You can do this with a blender or a whisk.

Step 3: Heat up a lightly greased skillet and spoon a few tablespoons of the batter into it, immediately swirling the pan to coat the bottom in a thin layer.

Step 4: Cook the crepe until the edges and bottom are turning golden brown. You can use the tines of a fork to gently lift the edge and peer underneath.

Step 5: Carefully flip the crepe over and allow it to cook for another minute or so on the other side.

Helpful Tips & Tricks

• Let it rest: If you’ve used a blender to make your crepe batter, it may become very foamy. It’s not a bad idea to allow it to rest for at least 30 minutes so those bubbles can work their way out. It also helps the flour to become better hydrated. But this is by no means a requirement! I often cook my crepes immediately after making the batter and they come out every bit as scrumptious, either way.
• Overnight crepes: It’s fine to make the batter the night before and allow it to chill in the fridge (covered) until just before you’re ready to serve.
• Temperature is everything: Preheat your pan over medium-low heat. If the pan isn’t hot enough, the crepes will take a long time to cook. But if it’s too hot, it will cook and set up instantaneously, before you even get the chance to swirl the pan and spread the batter out!
• Mist with non-stick spray: I like to lightly mist my skillet with a little spray oil with every new crepe I make, so nothing sticks.
• Store: You can make crepes a few days ahead of time. Invert them onto clean towels and layer towels in between. They will last a few days in the fridge or a few weeks in the freezer.
• Top: Keep it simple and shower them with powdered sugar and fresh fruit like I’ve done here. Or, add a dollop of lemon curd, jam, dulce de leche, Nutella, or whipped cream. You can even stack them, thinly spreading pastry cream in between, to make a crepe cake. They work really well with savory fillings too, such as ham and cheese or mushrooms and leeks.

More Breakfast Recipes:

• Baked Strawberry Donuts
• Giant Cinnamon Roll Cake
• Onion Tart
• Hearty Bran Muffins Recipe