This recipe is my family’s traditional crepes recipe. With plenty of filling options and toppings, you will definitely find your favorite crepe combo!
Ever since I was a little kid, I remember having crepes for breakfast every Saturday morning. My mom would make the most delicious crepes. She gave me the recipe and I make it to this day.
- Flour: Flour is the base of this recipe. I used all-purpose flour.
- Warm water: Crepes batter needs a lot of liquid.
- Oil: In this recipe I used canola oil, but you can substitute it with a different oil you prefer (sunflower oil, avocado oil, olive oil…). Although the batter might taste slightly different.
- Milk: In this recipe I used whole organic milk, but you can substitute it for any other milk you prefer. Again, like I mentioned previously with oil, the batter might taste slightly different.
- Eggs: Eggs are binding all ingredients. I used 2 large eggs in this recipe.
- Salt: To add a little flavor, we are adding a little bit of salt. For the exact measurements, look at the recipe card.
See recipe card for quantities.
Why You’ll Love This Recipe
- Customizable: You can have sweet or savory fillings. The options are endless.
- Simple ingredients: You will need a pantry staple ingredients. So this recipe is a great option when you need last-minute breakfast ideas.
Equipment and Tools Needed
- Mixer or blender
- Measuring cups and spoons
- A spatula
- Butter knife
Step 1: In a mixer bowl, combine all wet ingredients. Then add eggs and dry ingredients. On a low speed, start mixing all ingredients. After a minute or so, increase the speed slightly. Mix until well combined. The batter should be runny and pale yellow in color.
Step 2: Place a 10-inch pan over high heat and wait a minute or two until the pan is hot. Then add a few drops of oil. Pour ½ cup of batter into the center of the pan. Tilt and twirl the pan so the batter covers the surface of the pan.
Step 3: Cook for a minute or until the batter is not runny anymore, then flip the crepe as soon as the bottom is set. Cook the other side for 30 seconds.
Step 4: Transfer the crepe to a large plate and repeat the process with the remaining batter. Make sure to add a few drops of oil to the pan between each crepe – at least while making the first few crepes.
Expert Tips and Tricks
- Use a non-stick pan. I used a 10-inch crepe pan. You can definitely use a regular pan, but make sure to spread the crepe batter thin and evenly.
- Preheat the pan. It’s very important to preheat the pan. If you add the crepe batter to a cold pan, it’s quite possible that the first crepe will tear and won’t turn out right.
- Add a few drops of oil before pouring the batter. I usually add a few drops of oil to the pan before I add the batter for the first few crepes.
- Be patient when flipping the crepes. Since I am using the crepe pan, I flip them in the air. This takes a little practice, but you will get the hang of it in time. You can always flip your crepes with the help of a spatula or butter knife. Just make sure you don’t scrape the surface of the pan.
Crepe Fillings and Toppings
Let me just tell you one thing – the options are endless! 🙂 Sometimes, I just eat them without any filling, while they are still hot. You can make them sweet and savory. Some of my favorite filling options are:
- Nutella and banana
- Nutella and diced strawberries
- Strawberry jam
- Peach jam
- Ham, sliced and roasted bell peppers and basil sauce
- Turkey meat, roasted mushrooms and basil sauce
- Smoked salmon, mozzarella cheese and spinach and artichoke dip
If you are going to eat them the same day, I just leave them covered with a dry cloth, making sure to tuck it under the plate. If you are not going to eat them all the same day, I would suggest to leave them in an air tight container on the counter. Otherwise, the edges of crepes will become dry.
Based on your preference, you can either eat them reheated (just put them in the microwave for 15-20 seconds), or eat them as is.
Other Recipes You’ll Love
- Phyllo Potato Pie
- Tuna Egg Salad
- Savory Sandwich Cake
- Ham and Cheese Puff Pastry Turnovers
- Crustless Ham and Cheese Quiche
- Gibanica – Serbian Cheese Pie
- Avocado Toast with Balsamic Glaze
- Puff Pastry Garlic Flatbread – 2 Ways
Looking for other recipes like this? Try these:
Homemade Crepes Recipe
- stand mixer (or blender)
- 3 cups all-purpose flour
- 2 ¼ cups milk
- 3 cups warm water
- 1 teaspoon salt
- 2 large eggs
- ¾ cup canola oil
- In a mixer bowl, combine all wet ingredients. Then add eggs and dry ingredients.
- On a low speed, start mixing all ingredients. After a minute or so, increase the speed slightly. Mix until well combined. The batter should be runny and pale yellow color.*
- Place a 10-inch crepe pan (or regular pan) over high heat and wait for a couple of minutes until the pan is hot. Then pour a few drops of oil.
- Pour ½ cup of batter into the center of the pan. Tilt and twirl the pan, so the batter covers the surface of the pan.
- Cook for a minute, or until the batter is not runny anymore, then flip the crepe as soon as the bottom is set. Cook the other side for 30 seconds.
- Transfer the crepe to a large plate and repeat the process with the remaining batter. Make sure to add a few drops of oil to the pan between each crepe – at least for the first several crepes you make.