This simple crepe recipe produces a classic flavor and texture. It is my go-to breakfast crepe recipe and can be used with sweet or savory filling combinations.
I’ve been making crepes for many years, and this is still my primary recipe. It’s super affordable and only calls for a handful of simple ingredients.
Prep and cook time is quick, and the filling options are nearly endless. It’s the perfect base for your favorite crepe flavors.
The batter for this recipe is great for making ahead of time. Simply prep your batter and refrigerate for up to three days before cooking. You can also freeze your finished crepes and save them for later. This is the best classic crepe recipe I’ve tried, and I hope you love it too!
How to Make Homemade Crepes from Scratch
If you are looking for that traditional crepe flavor, then this is the recipe for you. It’s easy to make and the results are consistently great.
How to mix your ingredients: You can use a mixing bowl and hand or stand mixer, but a blender is the quickest method. Either way you go, simply mix all your ingredients together until smooth and well combined.
Cooking: Grease and bring your pan to temp before starting. I recommend doing a quick batter test before making your crepes. Do this by adding a small amount of batter to your pan. Tilt your pan in a circular motion. If your batter spreads smoothly and begins to brown then you are ready to start making your crepes.
Serving: Top and fill your crepes immediately. You don’t want your crepes to sit around cooling, they taste best hot!
Ingredients
You likely have everything you need to make these crepes already. They use low cost ingredients so it’s a cheap and delicious family breakfast recipe ideal for any time of year.
Ingredient List
- Eggs
- All-Purpose Flour
- Butter
- Salt
Eggs: Use two large eggs. No need to beat them before mixing them with your other ingredients.
Butter: I use unsalted butter, but if salted is all you have, omit the added salt. Melt your butter before mixing it in to your batter.
Flour: All-purpose flour produces a great texture. You can opt for cake flour, but it produces a slightly thinner crepe. If you want to make wheat crepes, try this recipe instead.
Salt: As noted above, omit is using salted butter.
Filling and Topping Ideas
These crepes are the perfect base for any of your favorite toppings and fillings. You are only limited by your imagination.
You can create sweet dessert style crepes or savory dinner varieties with this recipe. If you need some ideas to get you started, go with some of the options below.
- Strawberries
- Blueberries
- Raspberries
- Blackberries
- Bananas
- Peaches
- Nectarines
- Yogurt
- Whipped Cream
- Cottage Cheese
- Mascarpone
- Goat Cheese
- Feta
- Chocolate Sauce or Ganache
- Caramel
- Nutella
- Peanut Butter
- Pecans
- Walnuts
- Macadamia Nuts
- Almonds
Step by Step Instructions
Before making your crepes, prepare your fillings. It’s important to top and fill your crepes as soon as they are done cooking.
Always serve your crepes hot for the best flavor.
Step 1: Combine all ingredients into your blender or food processor. Cover and blend for twenty to thirty seconds. Use a spatula to scrape down the edges of the blender container, cover and blend again for a few more seconds.
Step 2: Spray your frying pan and place on low/med heat. Pan should come to temperature before adding in your batter.
Step 3: Batter should be thin. Add about a half a tsp to the heated pan. Tilt the pan to test the batter. Your batter should move freely when pan is tilted. Now remove your test batter. Add about two or three tablespoons of batter per crepe. This should be enough to coat the pan. Each crepe should require just a thin coating of the pan so any excess batter should quickly be removed. Cook each crepe for app. one minute and flip with a thin spatula. When done your crepes will be flexible and flecked with brown spots. Remove from pan.
Step 4: Add any desired ingredients and fold your crepes.
Amazing Classic Crepes Recipe
Equipment
- Blender
- Frying Pan
Ingredients
- 2 Eggs
- 2 tbs Melted Butter
- 1 cup All-Purpose Flour
- 1/2 tsp Salt
Instructions
- Combine all ingredients into your blender or food processor. Cover and blend for twenty to thirty seconds. Use a spatula to scrape down the edges of the blender container, cover and blend again for a few more seconds.
- Spray your frying pan and place on low/med heat. Pan should come to temperature before adding in your batter.
- Batter should be thin. Add about a half a tsp to the heated pan. Tilt the pan to test the batter. Your batter should move freely when pan is tilted. Now remove your test batter. Add about two or three tablespoons of batter per crepe. This should be enough to coat the pan. Each crepe should require just a thin coating of the pan so any excess batter should quickly be removed. Cook each crepe for app. one minute and flip with a thin spatula. When done your crepes will be flexible and flecked with brown spots. Remove from pan.
- Add any desired ingredients and fold your crepes.
Notes
Conclusion
This classic crepe is amazing and it’s the one that got my family into crepes for breakfast.
It is so easy to make and it perfect for all types of toppings and fillings.
Experiment and let me know how your family likes to dress their crepes up.
For more crepe ideas check out these articles