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You will love this easy crepe recipe and all of our tips for how to make crepes that turn out amazing, every time!

In our house, we LOVE crepes. I grew up eating them often, my dad made them for us on weekends, especially when strawberries and peaches were in season. He would give us food history lessons while he cooked, and my brother and I loved it.

When I moved out and went to college, I missed crepes SO MUCH, I called my Dad and got the recipe. I started a new tradition of making crepes every General Conference weekend. (General Conference is a bi-annual conference that our church puts on, and many church members associate this weekend with big breakfasts since we stay home and watch the conference in our pj’s!) I have passed this tradition on to my husband’s side of the family too. It’s really just an excuse to make crepes at least twice a year, though we make them a little more often than that. They’re just too good to stay away from!

Tips to Make the BEST Crepes Ever

Buy a crepe pan. If you love crepes and want to make them regularly, this is key! I actually have two of them, so we can make all of the crepes in half the time.
Soda water. In any crepe recipe, you can substitute soda water for regular water. This helps your crepe batter to be just the right texture.
No skim milk. Sure, crepes will work with skim milk, but they won’t taste the same. I am actually pretty firm on this point. We use 2%.
Refrigerate your batter before cooking crepes. If possible, we mix our batter the night before and refrigerate overnight. If that isn’t possible , stick the batter in the fridge for at least an hour, this makes a huge difference.

Crepe Making Supplies:

Try these awesome breakfast recipes too:

Easy Strawberry Danish
Apple Cinnamon Crepes
German Pancakes
The World’s Best Breakfast Casserole
Ham & Asparagus Strata
Blueberry Pancakes & Blueberry Syrup
Easy Overnight Waffles

The Best Crepe Recipe Ever

This is the best crepe recipe ever! You just need a few simple ingredients, you will love this easy breakfast recipe.

4.89 from 9 votes

Print Pin Rate

Prep Time: 5

Cook Time: 15

Total Time: 25

Servings:

Calories: 88kcal

Author: Pretty Providence

Ingredients

1 cup all-purpose flour
1/2 cup + 2 tbsp soda water can sub regular water
1/2 cup milk
3 large eggs
3 tbsp unsalted butter melted and slightly cooled
1/2 tsp salt

Instructions

Add flour, water, milk, eggs, butter and salt to a blender. Blend until smooth.
Refrigerate batter for at least one hour. (optional)
Heat a crepe pan or non-stick skillet over medium heat until it's hot. Brush pan lightly with butter.
Pour batter into the pan. Depending on the size of your pan you will use about 1/8 cup batter per recipe.
Tilt and rotate the pan to evenly coat the bottom with crepe batter. When the underside is cooked, flip the crepe and cook the other side.
Repeat until batter is gone.

Notes

If you have a crepe pan it makes the crepe making even that much easier! Also, letting the batter sit overnight and using soda water instead of water take these crepes to the next level!

Nutrition

Did you make this recipe?Mention @prettyprovidenceblog or tag #prettyprovidence!

Best Crepe Fillings

Peaches
Strawberries
Bananas
Nutella
Peanut Butter
Powdered Sugar
Whipped Cream
Homemade Caramel Sauce
Pumpkin Butter
Blueberry Syrup
Whipped Cream Cheese

What is your favorite crepe filling combo? I usually go for peaches and cream or strawberries with Nutella, but I tried bananas with salted caramel sauce this time, and WOW. It’s a new favorite!

Enjoy!

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