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You’ll love how quick and easy this crepe batter recipe is! Everything you need to know about how to make crepes, plus ideas for both sweet crepes and savory crepes.
About two years ago I visited a creperie for the first time. It was a little restaurant on Anna Maria Island that was known for their authentic crepes. They seriously had crepes with just about any filling you could imagine! I love taking a basic recipe and turning it into something sweet or savory, chocolatey or fruity…all depending on my mood for the day. Today we’re talking all about crepes!
Pancakes and crepes are both traditional breakfast recipes. Pancakes are fluffier and thicker than crepes because they have a rising agent (either baking soda or baking powder) in them. Crepes are thin and do not rise at all.
Making crepes is very similar to making pancakes. Mix the dry ingredients together in one bowl. Mix the wet ingredients in another bowl. Combine them and beat until the mixture is smooth.
You do not have to have a crepe maker to make crepes! Simply get a skillet hot on the stovetop and spray it with cooking spray. Use a ladle or measuring cup to pour in batter. Use a spoon to spread the liquid (it will be very thin) or tip the pan around so that the crepe batter runs all over the pan. Similar to pancakes, heat the batter just until it starts to bubble on top. Because the batter is so thin, it won’t take long.
Use a thin spatula to flip the crepe over and cook for not much more than a minute. It won’t take long for the crepe to be cooked through so watch it closely.
The amount of crepes you get will depend on how big you make the crepes.
One thing I love about crepes is that they are so versatile. This recipe calls for just a touch of sugar which makes them lightly sweet. You can leave out the sugar if you’d like, but the recipe as written works well as both sweet crepes and savory crepes.