My Mom’s Simple Crepe Recipe

This is the crepe recipe I grew up with, the one my mom would make when we wanted something that felt a little special but didn’t actually take much effort. It was never overly complicated, just simple ingredients whisked together and cooked in a buttered pan while we stood nearby waiting for the first one to come off the stove.

Crepes feel fancy, but they are honestly one of the easiest things you can make once you get the hang of them. You can fill them with fruit and whipped cream, sometimes Nutella, or just a sprinkle of sugar. (I think they are good just by themselves!) They are soft, lightly sweet, and perfect for slow mornings.

Prep time: 10 minutes
Cook time: 15-20 minutes
Total time: 25-30 minutes

Ingredients

• 1 tablespoon sugar
• ½ teaspoon salt
• ¾ cup all purpose flour
• 3 eggs
• 1¼ cups milk
• Butter, for the pan

Instructions

1. In a large bowl, whisk together the sugar, salt, and flour until evenly combined.

2. In a separate small bowl, whisk the eggs until they turn light yellow and slightly frothy. Add the milk and whisk again until smooth.

3. Slowly pour the wet ingredients into the dry ingredients, whisking continuously until a smooth batter forms. The batter should be thin and pourable, without lumps. If needed, let it rest for about 5 to 10 minutes so the flour can fully hydrate.

4. Heat a nonstick pan over medium high heat, about a 6 on the stove, and melt a small amount of butter to coat the bottom of the pan.

5. Pour a scoop of batter into the center of the pan and immediately tilt and swirl the pan so the batter spreads into a thin circle. Cook until the edges begin to brown slightly and lift from the pan, then carefully flip and cook the other side for another 20 to 30 seconds.

6. Remove from the pan and repeat with the remaining batter, adding more butter as needed.

7. Serve warm with fresh fruit, powdered sugar, whipped cream, jam, or whatever you love most.