Crepes are one of those recipes that feel fancy but are so easy to make at home. With just five pantry staples and one bowl, you’ll have the perfect batter whipped up in no time. Whether you’re hosting brunch or treating yourself to a quiet breakfast, these soft, thin crepes are ready to take on any filling you like—sweet or savory!

You may also be interested in our recipe for cheesy chicken crepes which are baked.

Why Our Recipe

  • Quick and Easy Batter: Whip it up in minutes with just one bowl.
  • Perfect Every Time: Soft, thin, and ready for sweet or savory fillings.
  • Simple Ingredients: Five pantry staples, and you’re good to go!
Easy crepes with strawberries and blueberries on plate.

Crepes are the multi-purpose food you didn’t know you needed in your life. Boring breakfast getting you down? In a dinner rut? Craving a decadent dessert? Crepes. Seriously folks, this is the most versatile recipe to have up your sleeve. The base recipe is made with just 4 ingredients you probably already have in your pantry and fridge. From there, the filling possibilities are endless.

Ingredient Notes

  • All-Purpose Flour: Use regular all-purpose flour for the best texture. No need for specialty flours.
  • Large Eggs: Room temperature eggs blend more smoothly into the batter, but straight from the fridge always works.
  • Milk: Whole milk gives the richest result, but 2% or 1% also work great.
  • Butter: Use unsalted butter for cooking to avoid overly salty crepes.

Sweet Fillings

There are so many amazingly sweet fillings to turn this basic recipe into a heavenly dessert. You can use any of the below fillings, mix and match, or come up with your own. The possibilities are endless!

Spreads: Nutella, pastry cream, peanut butter, lemon curd, jam, caramel, and chocolate spread are classic choices.

Fresh Fruits: Add sliced strawberries, blueberries, raspberries, or sliced bananas. A dusting of powdered sugar completes the look.

Creamy Toppings: Chocolate mousse, whipped cream, or even a dollop of mascarpone take your crepes to the next level.

Savory Fillings

The possibilities are endless for savory crepes too! Any combination of your favorite meat with cheese can work in a crepe, but don’t be afraid to experiment and be bold!

Chicken and Spinach: Sauté shredded chicken and spinach with a bit of garlic or olive oil. Add a little ricotta cheese to hold the filling together. Spoon it onto the crepe, fold or roll, and serve immediately.

Ham and Cheese: Place slices of ham and Swiss or Gruyère cheese in the center of the crepe. Fold it into quarters or roll it up, then return it to the pan on low heat for about 1-2 minutes per side until the cheese is melted.

Smoked Salmon and Cream Cheese: Spread a thin layer of cream cheese over the crepe, then top with smoked salmon and fresh dill or capers.

Herb and Cheese: Sauté a mix of zucchini, mushrooms, and bell peppers with herbs like thyme or rosemary. Pair with goat cheese or feta. Add the warm veggies to the crepe and fold.

Breakfast Crepes: Fill with scrambled eggs, shredded cheese, and slices of avocado or crumbled bacon. Scoop the mixture into the crepe then roll it up or fold it.

Easy crepes with strawberries and blueberries on plate.

How to Fill Your Crepes

Filling crepes can be as simple or as creative as you like, depending on the flavors and presentation you’re going for. Here’s a guide to different ways you can fill your crepes, using both sweet and savory options.

Folded into Quarters: Spread your filling over one half of the crepe, then fold it in half to create a semicircle. Fold it in half again to form a neat triangle or quarter shape. This method is great for fillings like Nutella with fresh berries, or savory combinations like ham, cheese, and spinach.

Rolled Up: For a more rustic style, spread your filling across the entire crepe, leaving a small border around the edge. Roll the crepe up tightly, similar to how you’d roll a burrito. This works perfectly for sweet fillings like whipped cream with banana slices, or savory options like scrambled eggs and avocado for breakfast.

Stuffed and Folded: For a heartier crepe, add your filling to the center and fold the edges inward to create a square or rectangle. This is a great option for savory combinations like chicken and mushrooms or steak and cheese, as it keeps the fillings secure.

Tips for Flipping

Flipping crepes can feel a bit intimidating at first, but with a few tips, you’ll be flipping like a pro in no time.

Start with the right spatula—a thin, wide one works best to gently lift the edges without tearing the delicate crepe.

Make sure to check for doneness before flipping. The edges should start to lift slightly, and the surface should look dry. To make things easier, slide your spatula under the edges to loosen the crepe before flipping.

When it’s time to flip, use a gentle motion—think of it as turning rather than tossing. And don’t worry if the first crepe isn’t perfect! It often serves as a practice round to get the heat and technique just right. With a little practice, flipping crepes will feel like second nature.

Pan Options

For larger, restaurant-style crepes (10 inches), a 12-inch nonstick skillet works wonderfully, providing ample space for folding or wrapping around fillings.

For smaller, appetizer-sized crepes (6 inches), an 8-inch nonstick skillet is a great option.

A dedicated crepe pan is another fantastic choice. With its flat, shallow surface and low sides, it’s designed to make spreading batter and flipping crepes a breeze. Crepe pans typically come in 10-inch sizes for standard crepes or 8-inch sizes for smaller ones.

Storage & Reheating Instructions

Refrigerate leftovers for up to 3 days. Place a piece of parchment paper between each crepe to prevent them from sticking together. Keep them in an airtight container or wrap them in plastic wrap.

Freeze in stacks for up to two months. Place a sheet of wax or parchment paper between each crepe. Stack them and wrap the stack tightly in plastic wrap, then place in a freezer-safe bag.

Reheat in the microwave: Place a crepe on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for about 20 seconds or until warm. Be careful not to overheat as they can become rubbery.

When reheating frozen crepes, there’s no need to thaw them first; you can reheat them directly from the freezer

You may also be interested in…

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.