Soft Homemade Crepes

These light, delicate homemade crepes are soft, flexible, and perfect for both sweet and savory fillings. They come together in minutes with simple pantry ingredients.

Ingredients

1 cup (125 g) all-purpose flour
2 large eggs
1¼ cups (300 ml) milk
2 tablespoons melted butter (plus extra for the pan)
1 tablespoon sugar (optional, for sweet crepes)
½ teaspoon vanilla extract (optional)
¼ teaspoon salt

Instructions

1. Make the Batter

In a large bowl, whisk together the flour and salt.
Add the eggs and whisk until smooth.
Gradually whisk in the milk.
Stir in the melted butter, sugar, and vanilla (if using).
Mix until the batter is smooth and lump-free.

2. Rest the Batter

Let the batter rest for 20–30 minutes at room temperature. This helps create tender, flexible crepes.

3. Cook the Crepes

Heat an 8- or 10-inch nonstick skillet over medium heat.
Lightly grease the pan with butter.
Pour about ¼ cup of batter into the center of the pan.
Immediately swirl the pan to spread the batter into a thin, even layer.
Cook for 1–2 minutes, until the edges begin to lift and the bottom is lightly golden.
Flip and cook for another 30–60 seconds.
Transfer to a plate and repeat with the remaining batter, lightly buttering the pan as needed.

Sweet Filling Ideas

Fresh strawberries and whipped cream
Nutella and sliced bananas
Lemon juice and powdered sugar
Mixed berries with Greek yogurt
Cinnamon sugar and melted butter

Savory Filling Ideas

Ham and cheddar cheese
Spinach and feta
Scrambled eggs and cheese
Smoked salmon with cream cheese
Sautéed mushrooms and spinach

Tips for Perfect Crepes

If the batter is too thick, whisk in 1–2 tablespoons of milk.
Keep cooked crepes covered with a clean towel to stay soft.
Stack the crepes as they cook to help retain moisture.
Refrigerate leftovers for up to 3 days or freeze with parchment paper between each crepe for up to 2 months.

Prep Time: 10 minutes
Rest Time: 20–30 minutes
Cook Time: 15 minutes
Total Time: 45–55 minutes
Yield: 10–12 crepes