Classic Crepes Recipe (Easy + Buttery)

Looking for the perfect homemade crepes recipe? Keep scrolling 👇👇

Why You'll Love This Recipe

These light, buttery crepes are the kind you’ll want to master and make on repeat. Perfect for sweet or savory fillings, they cook fast and can be prepped ahead—great for brunches, special breakfasts, or even dessert.

Keep scrolling 👇👇 for the easy recipe with only 5 ingredients! 👇👇

Recipe Ingredients

1 ⅓ cups all-purpose flour
¼ tsp salt
4 large eggs - let sit room temperature if you can
1½ cups milk plus 2–4 Tbsp more if needed - let sit at room temperature
¼ cup unsalted butter, melted (plus extra for greasing the pan)

Keep scrolling 👇👇 for the step-by-step instructions with photos 👇👇

Four images - first a stick of butter in a bowl, second melted bowl of butter, third dry ingredients in a bowl, fourth dry ingredients mixed with a whisk in a bowl

How To Make Homemade Crepes

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1: Whisk Dry Ingredients

Melt ¼ cup unsalted butter in the microwave. Let cool it cool a bit to room temperature.

In a medium bowl, whisk 1⅓ cups flour and ¼ tsp salt.

Four images grouped, first a bowl with liquid ingredients and eggs, sencond eggs beaten in, third the dry ingredients dumped in, fourth the final liquid crepe batter

Step 2: Mix the Batter

In a separate bowl, beat 4 eggs, then whisk in 1½ cups milk and 2 Tbsp melted butter. Pour the wet ingredients into the dry and whisk until smooth. Let the batter rest, covered, in the fridge for at least 1 hour (up to 24 hours).

Step 3: Strain and Adjust

After chilling, strain the batter through a fine mesh sieve into another bowl. If it’s too thick, add 1–2 Tbsp milk at a time until it’s the consistency of heavy cream.

Four images of a skillet and the various stages of pouring in crepe batter

Step 4: Cook the Crepes

Heat a non-stick skillet over medium heat and brush lightly with melted butter. Pour ¼ cup batter into the center and quickly swirl to coat the pan in a thin layer. Cook for 1 minute, until the edges begin to lift. Flip and cook the other side for 30 seconds to 1 minute, until golden.

👉 Quick Tip: A 10" skillet or frying pan will work best for crepes!

Four images and the various stages of crepes cooking in skillet

Step 5: Stack and Serve

Transfer to a plate and repeat, buttering the pan every 2–3 crepes. Makes about 16 crepes. Use parchment between crepes if stacking.

👉 Next up – Crepe Topping Ideas. Keep scrolling! ⬇️⬇️

folded crepes over a stack of crepes and a bit of blueberries

Top Tips for Perfect Crepes

Rest the batter: At least 30 mins = smoother, more elastic crepes
Thin consistency: Like heavy cream—add milk if needed
Hot pan = success: Medium heat, lightly greased, non-stick
¼ cup batter: Swirl quickly to spread thin
Cook time: 1 min on one side, 30 sec–1 min on the other
Butter often: Re-grease every 2–3 crepes for best results
Go light on fillings: Keeps them foldable, not soggy
Flip gently: Use a wide spatula, lift the edges first

👉 Next up – Full Recipe Card. ⬇️⬇️ Keep scrolling ⬇️⬇️

Storing Leftovers

Fridge: Stack with parchment between, refrigerate up to 3 days
Freezer: Wrap tightly and freeze up to 1 month
To reheat: Warm in a skillet or microwave until pliable

folded crepes on a plate with sliced berries and whipped cream

FAQs

Can I make these dairy-free?

Yes! Use plant-based milk and butter.

Do I really need to rest the batter?

It’s optional but highly recommended for better texture.

Why are my crepes tearing?

The batter might be too thick or the pan not hot enough. Try thinning the batter and preheating longer.

Have A Question?

Tried this recipe? Leave a star rating and comment below—I’d love to hear how it turned out!
Got a question? Ask in the comments—I’m happy to help.

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Easy Classic Crepes

These classic crepes are light, buttery, and perfect for sweet or savory fillings—a recipe that feels fancy but is easy to make.

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Prep Time: 5

Cook Time: 10

chill time: 1

Total Time: 1 15

Servings: 8 crepes

Ingredients

1⅓ cups all-purpose flour
¼ tsp salt
4 large eggs - room temperature
1½ cups milk - room temperature, plus 2–4 Tbsp more if needed
¼ cup unsalted butter - melted (plus extra for greasing the pan)

Instructions

In a bowl, whisk the flour and salt together to combine.
In a separate bowl, beat the eggs with milk and a portion of the melted butter.
Pour the wet mixture into the dry ingredients and whisk until smooth.
Cover and refrigerate the batter for at least 1 hour (up to 24 hours).
After chilling, strain the batter through a sieve into another bowl. Add extra milk if it’s too thick—the consistency should be like heavy cream.
Heat a non-stick skillet over medium heat. Lightly grease with melted butter.
Pour ¼ cup of batter into the center of the pan and swirl to coat evenly.
Cook for 1 minute, then flip and cook the other side for 30 seconds to 1 minute.
Transfer to a plate and repeat, re-buttering the pan every 2–3 crepes.
Stack crepes with parchment between each if needed. Serve warm with your favorite toppings.

Recipe Notes:

Straining the batter helps eliminate lumps.
Re-grease the pan as needed to avoid sticking.
For best texture, rest the batter at least 30 minutes.
Great sweet or savory—add fruit, cheese, or chocolate.
Store leftovers in the fridge for 3 days or freeze up to 1 month.

The nutritional information provided is an estimate and is per serving.

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Easy Classic Crepes Recipe