Name: Classic Crepe Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: French
Ingredients: 1 cup all-purpose flour; 2 large eggs; 1/2 cup milk; 1/2 cup water; 1/4 teaspoon salt; 2 tablespoons butter, melted

Crepes are light, thin French-style pancakes that can be filled with anything from sweet fruits and whipped cream to savory meats and cheeses. I find them to be incredibly versatile and surprisingly easy to make at home with just a few staple ingredients. Classic Crepe Recipe

Why You’ll Love This Recipe

I love this recipe because it’s simple, elegant, and totally customizable. Whether I’m in the mood for a sweet breakfast or a savory lunch, crepes make a perfect base. The batter comes together in minutes, and cooking them feels almost meditative. Plus, they store well, so I can prep them ahead of time and just reheat whenever I need a quick meal or snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Eggs
Milk
Water
Salt
Butter (melted)

Directions

I start by whisking the flour and eggs together in a large bowl.
I slowly add in the milk and water, stirring until smooth.
I mix in the salt and melted butter until fully incorporated.
I heat a lightly oiled non-stick skillet over medium-high heat.
I pour about 1/4 cup of batter into the pan, tilting it to spread the batter evenly.
I cook the crepe for about 2 minutes until the bottom is light golden, then flip and cook the other side for 1 minute.
I repeat with the remaining batter, stacking crepes on a plate as I go.

Servings and timing

This recipe makes about 8 crepes, perfect for serving 4 people (2 crepes per person).
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Variations

I like to switch it up by adding a teaspoon of vanilla extract and a tablespoon of sugar for sweet crepes. For savory versions, I sometimes mix in chopped herbs like parsley or chives directly into the batter. I also enjoy making gluten-free crepes by substituting the all-purpose flour with buckwheat flour or a gluten-free flour blend.

Storage/reheating

I store leftover crepes by stacking them with parchment paper in between and wrapping them in plastic or placing them in an airtight container. They keep well in the fridge for up to 3 days. For longer storage, I freeze them the same way for up to 2 months. To reheat, I warm them in a skillet over low heat or briefly microwave them for about 10–15 seconds each.

FAQs

How thin should crepe batter be?

Crepe batter should be much thinner than pancake batter—almost like heavy cream. I usually check by dipping a spoon in and seeing how it coats the back lightly.

Do I need a crepe pan?

I don’t use a special crepe pan—just a good non-stick skillet works great. A pan around 8 to 10 inches in diameter gives me the best results.

Can I make the batter ahead of time?

Yes, I often make the batter the night before and let it rest in the fridge. Resting helps the gluten relax, which gives the crepes a more tender texture.

Why are my crepes tearing?

If my crepes tear, it’s usually because the batter is too thick or the pan isn’t hot enough. I try thinning the batter with a little more milk or water and ensure my pan is properly preheated.

Can I make these dairy-free?

Absolutely. I’ve made them using almond milk and coconut oil or dairy-free margarine instead of butter with great results.

Conclusion

Classic crepes are a go-to recipe in my kitchen because they’re easy, elegant, and endlessly versatile. Whether I’m making a sweet breakfast or a savory dinner, this crepe recipe delivers perfect results every time. Once I master the technique, the possibilities for fillings and flavors are endless.