This Homemade Crepes 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.
Looking for something new to try? How about some delicious avocado toast or tasty tuna egg salad? They’re both worth a try!
Another sweet breakfast option is creamy kuvani griz – the cream of wheat porridge or Balkan rice pudding. For a savory alternative, try kačamak or prženice.
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Ingredients
Key ingredients:
- 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.
Instructions
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
Storage
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
Related
Looking for other recipes like this? Try these:
Recipe
Palačinke – Balkan-Style Crepes
Equipment
- stand mixer (or blender)
- mesh strainer
- crepe pan (10 inch)
Ingredients
- 3 cups all-purpose flour
- 2 ¼ cups milk
- 2 ½ cups warm water
- 1 teaspoon salt
- 2 large eggs
- ¾ cup oil (light olive oil or vegetable)
- 1 vanilla sugar (packet)
- ½ cup seltzer water
Instructions
- Blend the batter: In a blender (or mixer bowl), combine flour, milk, warm water, eggs, oil, salt, and vanilla sugar. Blend on low speed, then increase to medium and blend until smooth and pale yellow. The batter should be thin and pourable.3 cups all-purpose flour2 ¼ cups milk2 ½ cups warm water1 teaspoon salt2 large eggs¾ cup oil1 vanilla sugar
- Rest the batter: Pour the batter into a large bowl or pitcher, cover it, and refrigerate for 30 minutes to allow the gluten to relax and the flour to fully hydrate.
- Add seltzer water: After resting, gently stir in ½ cup of cold seltzer water with a whisk or spoon. Do not blend again, as you want to keep the bubbles intact.½ cup seltzer water
- Strain the batter: Pour the batter through a fine mesh strainer into a clean bowl or large pitcher. This ensures a smooth, lump-free texture.
- Cook the crepes: Preheat a 10-inch nonstick or crepe pan over medium-high heat, between 5 and 6 on a 0–10 scale. Lightly oil with a few drops. Pour ½ cup of batter into the center and swirl to evenly coat the surface. Cook for about 1 minute, until the top looks dry. Gently run a butter knife around the edge to check if it’s loose before flipping. Flip and cook the other side for around 30 seconds. As you continue, the pan will become hotter, so you may need to lower the heat to medium to prevent the crepes from cooking too quickly or browning too much.
- Repeat: Stack cooked crepes on a plate. Add a few drops of oil to the pan between crepes if needed. Repeat until all batter is used.
Notes
- Flour Tip: Use bleached all-purpose flour for the best results. I prefer organic Gold Medal – it gives soft, flexible crepes that don’t tear.
- Seltzer Water Boost: Stir in cold seltzer water after the batter has rested. It lightens the texture and gives the crepes a traditional Balkan-style softness.
- Blender or Mixer Friendly: Blending gives a silky smooth batter quickly. You can also use a hand or stand mixer; although it may leave small lumps, straining after resting will help resolve them.
- Resting Time: Let the batter rest for at least 30 minutes to improve texture and allow the gluten to relax. If you’re short on time, rest it for 15–20 minutes, but 30 minutes is ideal.
- Straining for Smoothness: Always strain the batter after it has rested and after adding seltzer. This ensures any remaining lumps or foam are removed for a smooth pour.
- First Crepe Cooks Slower: The first crepe typically takes longer to cook, which is completely normal. It allows the pan to finish heating up. Once it’s evenly hot, the rest of the crepes will cook faster and more consistently.
- Serving Ideas: Fill with jam, Nutella, ground Lane biscuits, crushed walnuts, honey, sweet cheese, or even ham and cheese for savory versions.
- Storage Tips: I usually leave the crepes covered on the counter for 1 to 2 days if the kitchen is cool. For longer storage, put them in an airtight container and refrigerate for up to 3 days. To reheat, just microwave them for 10 to 15 seconds.
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