• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Savory Nothings logo

  • Recipe Index
    • Easy Dinner Recipes
      • Slow Cooker
      • One Pot Meals
      • Quick Meals
      • Instant Pot
    • Side Dishes
    • Breakfast
    • Dessert
    • Small Meals
  • Dinner Ideas
  • About
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Dinner Ideas
  • Easter
  • Holidays & Occasions
  • About
  • Subscribe
×

Home / Recipes / Breakfast / Pancakes / Foolproof Crêpe Recipe

Foolproof Crêpe Recipe

55 mins
| Leave a Comment |
4.84 from 6 votes
Jump to Recipe 04/30/20 | Updated: 03/24/21 | by Nora
Crepes Pin

This is a foolproof crêpe recipe – Crêpes are so easy to make with just a handful ingredients, and even beginners can pull this off!

female hands holding plate with crepes

This is my family’s treasured recipe. My husband makes these French pancakes weekly for the kids, and they can’t get enough.

It’s an easy enough version to make, so if you want to try making a special brunch for Mother’s Day, Easter, Christmas… but are scared of messing it up: This is the recipe you need! Simple, foolproof and so delicious.

Enjoy! 🌷

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for crêpes with text labels

Ingredient notes

  • Milk: I recommend using whole milk for best results. Semi-skimmed can still work well though, but the crèpes will be less rich and tend to rip apart more easily.
  • Club soda: If you don’t have any club soda, use all milk.
  • Flour: You can also make Crêpes with whole wheat flour. They need a few extra tablespoons of milk, and an extra tablespoon of oil.
  • Oil: Feel free to use melted butter for an even more authentic taste.

How to make Crêpes

1. Start by mixing the milk and the eggs until smooth. This recipe is easiest to do with a hand mixer, but you can also use a whisk.

2. Add the club soda, oil/melted butter, citrus zest and salt. Stir well.

photo collage to show how to make crêpes

3. Next, gradually add the flour while continuously mixing. You should end up with a perfectly smooth batter, you don’t want any lumps in it.

4. Rest the batter on the counter for 15 minutes, then

5. and 6. Bake thin crepes in a lightly oiled skillet. Serve warm with your favorite fillings.

Recipe tips

  • I always make Crêpe batter with a hand mixer, so much easier than having to whisk! This batter should be lump-free and needs to be mixed very well (so not like American pancake batter!). Don’t worry about overmixing, this batter cannot be overmixed. So it’s fine to use an electric mixer.
  • Crêpes should be fairly thin. It makes them more finicky to flip though. So if you’re having trouble, try making a few thicker ones at first to practice.
  • The first one always comes out looking weird/greasy. Don’t worry about it, it’s still good to eat and the others will look much neater.
  • If you roll up the crêpes straight away, they stay warmer for longer. Great for serving a crowd!
frontal view of rolled up crepes

Storage

Wrap leftover Crêpes in plastic wrap and store them in the fridge for up to 2 days. The crèpes can be gently reheated in a skillet over low heat.

Our favorite Crêpe fillings

Well, if you ask my children… It’s 100% Nutella. My husband agrees with them 😉

I love them with fresh berries, jam and either cream cheese spread or whipped cream.

For a savory twist, I adore filling them with ham and cheese. I fold them in half and in half again (to create a triangle), then warm them in the microwave to melt the cheese. Delicious!

Other great fillings:

  • Apple butter & cinnamon sugar
  • Lemon juice & sugar (don’t knock it until you try it!)
  • Salted caramel spread & vanilla ice cream
  • Banana & chocolate spread
  • Tomatoes & cheese
  • Prosciutto, asparagus and fried egg

Honestly, you can add pretty much anything to a crêpe you would also add to a sandwich!

More classy brunch recipes

  • Strawberry Cream Cheese Stuffed French Toast
  • Buttermilk Blueberry Scones
  • Easy Quiche Lorraine
  • Rhubarb Coffee Cake

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!

Printable Recipe Card
top down view on plate with crepes, whipped cream and berries
Save Recipe Saved!

Foolproof Crêpes

This is a foolproof crêpe recipe – Crêpes are so easy to make with just a handful ingredients, and even beginners can pull this off!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
4.84 from 6 votes
Print Add Review

Recipe details

Prep 10 mins
Cook 30 mins
Resting 15 mins
Total 55 mins
Servings 6 servings
Difficulty Easy

Ingredients
 

  • 3 large eggs
  • 1 cup milk
  • 1 cup club soda
  • 2 tablespoons melted butter OR oil
  • grated lemon zest OR orange zest, to taste
  • 1 pinch salt
  • 2 cups all-purpose flour

Instructions
 

  • Whisk eggs with milk until smooth.
  • Add club soda, melted butter, citrus zest (if using) and salt. Whisk until smooth.
  • Add flour to egg mix little by little, while continuing to whisk until smooth batter forms. Rest batter 15 minutes on the counter.
  • Heat nonstick skillet over medium heat. Add a pat of butter or nonstick cooking spray. Use a few tablespoons of batter per crêpe and cook into thin pancakes until lightly golden, about 2-3 minutes per side. Serve warm with different spreads, whipped cream, fresh fruit… Whatever you enjoy!
Want to save this recipe?Create an account for free to start your personal recipe box. Save any recipe by tapping the heart in the bottom right corner.
Join Now

Notes

Tips

I always make Crêpe batter with a hand mixer, so much easier than having to whisk! This batter should be lump-free and needs to be mixed very well (so not like American pancake batter!). Don’t worry about overmixing, this batter cannot be overmixed. So it’s fine to use an electric mixer.
Crêpes should be fairly thin. It makes them more finicky to flip though. So if you’re having trouble, try making a few thicker ones at first to practice.
The first one always comes out looking weird/greasy. Don’t worry about it, it’s still good to eat and the others will look much neater.
If you roll up the crêpes straight away, the stay warmer for longer. Great for serving a crowd!

Ingredient notes

I recommend using whole milk for best results. Semi-skimmed can still work well though, but the crèpes will be less rich and tend to rip apart more easily.
If you don’t have any club soda, use all milk.
You can also make Crêpes with whole wheat flour. They need a few extra tablespoons of milk, and an extra tablespoon of oil.

Storage

Wrap leftover Crêpes in plastic wrap and store them in the fridge for up to 2 days. The crèpes can be gently reheated in a skillet over low heat.
Nutrition is an estimate.

More recipe information

Course: Breakfast
Cuisine: French

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

Reader Interactions

< Previous Post

top down view on sheet pan with zucchini boats

Next Post >

Add a Review or Ask a Question Cancel reply

Your email address will not be published. Required fields are marked *

Made this recipe? Rate it:




Primary Sidebar

Nora Rusev from Savory Nothings

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

More about me →

Cookie Recipes

  • The Perfect Soft Gingerbread Cookies
  • Chewy Chocolate Crinkle Cookies
  • Christmas Pinwheel Cookies
  • The Best Cut Out Sugar Cookies

see all >

Popular

  • Garlic Parmesan Crispy Oven Fried Chicken
  • Oven Baked Chicken Breast
  • Crispy Oven Fried Chicken
  • TikTok Baked Oats: 6 Ways!
  • One Pot Rigatoni Bolognese
  • Southwestern Crockpot Chicken Tacos
  • Homemade Shepherd’s Pie
  • Whole Wheat Cinnamon Crunch Banana Bread

Trending on Pinterest

  • Balsamic Chicken Marinade
  • Swedish Meatballs
  • Mexican Beef and Rice Skillet
  • Instant Pot Pot Roast
  • Homemade Salisbury Steak
  • About
  • Contact

Footer

Footer

Follow Along













Recipes

Breakfast
Lunch
Dinner
Sides
Dessert
Appetizers

Instant Pot
Slow Cooker
One Pot
Casseroles
Ground Beef
Chicken

Featured On

different logos of publications Savory Nothings' content has been featured on

↑ back to top

About | Contact | Work with Us

Copyright Savory Nothings © 2023

Made with lots of love and spices ♥︎
PRIVACY POLICY | ACCESSIBILITY STATEMENT |
As an Amazon associate, I earn from qualifying purchases.

  • Facebook
  • Pinterest
  • Email
  • Yummly
  • Mix