Here’s a simple, classic way to make homemade crepes—thin, soft pancakes that work for sweet or savory fillings.
🥞 Basic Homemade Crepes
🧾 Ingredients (about 8–10 crepes)
- 1 cup all-purpose flour
- 2 eggs
- 1 ¼ cup milk
- 2 tbsp melted butter (plus a little for the pan)
- 1 tbsp sugar (optional, for sweet crepes)
- 1 pinch salt
- 1 tsp vanilla (optional, for sweet version)
👨🍳 Instructions
- Make the batter
- Whisk eggs + milk together
- Add flour, salt (and sugar if using)
- Stir until smooth
- Add melted butter and mix again
- Rest the batter (important)
- Let it sit for 15–30 minutes (gives softer crepes)
- Cook
- Heat a nonstick pan on medium heat
- Lightly grease with butter
- Pour a small amount of batter and swirl it thin
- Cook ~1 minute until edges lift
- Flip and cook another 20–30 seconds
- Serve
- Stack them and fill as you like
🍓 Filling ideas
Sweet:
- Nutella + banana
- honey + berries
- yogurt + fruit
Savory:
- eggs + cheese
- chicken + mayo
- spinach + mushrooms
🧠 Quick tips
- First crepe often fails (normal!)
- Thinner batter = better crepes
- Nonstick pan makes it much easier
If you want, I can also give you a no-flour version, a high-protein crepe recipe, or a diabetes-friendly version.
