My family absolutely loves this Easy Crepe Recipe and yours will, too! Simply made with flour, eggs, milk and a little sugar, these thin French crepes or pancakes can be enjoyed a variety of ways. My favorite way to eat them is warmed with some pure maple syrup, but they’re delicious with fillings, too!
I have loved crepes ever since I was a little girl and surprisingly hadn’t added the recipe here on the blog until now.
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When I was little, we lived in Lombard, Illinois there was a restaurant called the Magic Pan at the Oakbrook Mall if I remember correctly. It was a chain restaurant and there were a few of them all across the country.
After we moved back to Rhode Island, my mother would take me to the one located in Faneuil Hall when we’d go shopping in Boston
I was absolutely heartbroken when that chain went out of business. We didn’t go often, but when we did it was a super special treat and I absolutely LOVED it.
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To this day I can still remember how delicious their cheese fritters were! Ironically, I can’t remember any of the desserts. You would think those would be at the forefront of my mind, right?
Instead, those fritters or cheese balls or whatever the heck they called them rocked my world. And that mustard dipping sauce they served with it, YUM!
Without fail, every single time we went I ordered the same. exact. thing. Plain crepes with maple syrup. Man. were they good!
So, whenever mom made this easy crepe recipe for her manicotti (which I’ll soon be adding to the blog) she’d always make a double or triple batch, saving some for me to enjoy just the way I loved them.
Years later, I came across a recipe from Bon Appetit for Cheese Blintzes that I’ve been making for my family ever since. Of all the recipes I’ve ever made, they are our absolute favorite! They’ll be added to the blog soon as well, so be sure to watch for them.
People often ask, how do I make a French crepe? Is it hard to make a French pancake
No, it’s easy to learn, just takes a little bit of practice, and of course, the more you do it the better you’ll be! Then once you have the hang of it, everyone will be asking you to make them all the time. haha
How to Make this Quick Easy Crepe Recipe
- I’ve used both a mixing bowl and a blender to make crepes. I find it easiest to use the blender, but a mixing bowl is sufficient. A note when using a bowl. Mix the dry ingredients together and slowly add the milk while whisking to prevent any lumps from forming in the batter.
- This recipe says to let the batter rest for a half an hour before using. Again, I’ve done both, allowed it to rest and not. I’ve had better results with it resting. Fewer bubbles are created when the crepe cooks which leads to fewer holes in the final product.
- I’ve found that the perfect amount of batter to pour into the pan is a scant 1/4 cup. If using a blender for mixing, you can pour it directly into the pan, but I tend to pour not enough or too much. So, a scant 1/4 cup full has been the perfect amount. If you’ve never heard scant, it means to pour the batter into the measuring so that it is about 2-3 millimeters under the rim of the cup.
- I use this crepe pan, and my son uses this small 8-inch skillet when we make them together. Both work equally well, but I prefer the crepe pan as I’ve used it for so many years and it’s just easier for me.
- Pour the batter into the center of the pan and then gently swirl the pan to coat the whole bottom evenly.
- Once the batter sets for about 30 seconds, I’ll go around to loosen the edges with a spatula similar to this because it has rounded edges and is less likely to put a hole into the crepe.
Easy Crepe Filling Ideas
- I’ll often serve the crepes with this 3-Ingredient Strawberry Sauce. It’s super easy and absolutely delicious. We love it on our ice cream as well.
- If you omit the sugar, the crepes can be used in savory recipes. This Monte Cristo Crepe Recipe is stuffed with cheese, ham, and turkey and would be perfect for a brunch. I’m dying to make these Chickpea-Rosemary Crepes with Sweet Potatoes and Goat Cheese. I absolutely love all of those ingredients!
- If you’re looking for crepes with an alternative to flour, try these Buckwheat Crepes that are naturally gluten-free. I love that Rebecca put a fried egg in the middle. So yummy!
- Crepes are delicious with some Nutella, fresh berries or cheese fillings. The possibilities are truly endless! Be sure to keep an eye out for more delicious crepe recipes coming to the blog very soon!
- They’re also delicious sprinkled with a little bit of fresh lemon juice and powdered sugar. I love OXO’s Dusting Wand because it sprinkles just the right amount of confectioners’ sugar every single time. That way, we don’t have to worry about inhaling and choking on it as we put it into our mouth. Hate that.
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Can crepes be made ahead of time?
- Crepes can be made up to THREE days ahead. Put them in between layers of wax paper and place them flat into a gallon-sized sealed plastic bag. Store in the refrigerator, or freeze up to two months.
Can crepes be frozen?
- As when you’re refrigerating them, put them in between layers of wax paper and place them flat into a gallon-sized sealed plastic bag. Store in the refrigerator or freeze up to two months.
My family absolutely loves this Easy Crepe Recipe and yours will, too. Simply made with flour, eggs, milk and a little sugar, these thin French crepes or pancakes can be enjoyed a variety of ways. My favorite way to eat them is warmed with some pure maple syrup, but they're delicious with fillings, too!
- 2 large eggs
- 1 cup milk
- 1 teaspoon pure vanilla extract
- 1 cup flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter melted
Place all ingredients plus ONLY one tablespoon of melted butter in a blender and mix until well combined, scraping the sides to incorporate all flour.
Cover and let batter rest for a minimum of 30 minutes.
Heat a crepe pan or 8-inch non-stick skillet over medium heat and lightly brush with the remaining melted butter.
Using a scant 1/4 cup of batter, pour into the pan. Use a tilt and swirl method to evenly cover the entire bottom of the pan.
Cook for about 1 minute before circling the pan with a rounded-edge hard spatula to loosen the browning edges. It will be ready to flip soon after that.
Gently guide the spatula under the crepe and flip. Cook for an additional 30 seconds - 1 minute until completely cooked through and slightly golden.