Simple Crepes

Crêpes! Whether wrapped with peaches and yoghurt for breakfast, baked with mushrooms and spinach and feta for lunch, stacked with roasted vegetables and cheese for dinner, smothered with raspberries and chocolate for dessert, or doused with cheddar for an amazing post-bar snack, crepes are, in a word, amazing. How can you not love a food that’s so versatile and simple to make?

There are a million recipes out there for crepes, and this is my contribution to the ouevre. Crepes are simple, even classy, and I love that they fit into the dinner genre of “I have nothing good in my fridge except for some veggies and eggs,” previously populated only by omelettes and frittatas. I like omelettes and frittatas, but they can get repetitive.

Coming soon is a great recipe for a roasted vegetable crêpe cake! Which is So. Darn. Good. Maybe it’s all the cheese…

Simple Crepes

Makes: About a dozen crepes, depending on your measuring and pan size


  • 2 cups plain flour
  • 1 tsp baking powder
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 4 eggs
  • 650 ml milk (about 2 2/3 cups)
  • butter

In a large bowl, mix dry ingredients to incorporate salt, sugar, and baking powder. In another bowl, beat together eggs with milk, then pour over dry ingredients and mix until absolutely smooth in texture—save yourself some time and use an electric beater or hand blender!

Let batter rest for 30 minutes to 48 hours. You can leave it at room temperature if using within an hour, otherwise cover and place in the fridge.

Heat a large non-stick, flat-bottomed frying pan to about medium-low heat. Meanwhile, melt 2-3 tbsp of butter in a small heatproof dish. When pan is warmed, brush it with some of the melted butter with a pastry or basting brush—at this point your pan should just be hot enough to make your butter go a bit golden, but not brown as soon as it gets brushed onto the pan. Use a measuring scoop or ladle to pour about 1/3 cup of batter onto your frying pan—use your judgement here though, because you want just enough batter to cover the bottom of the pan. (My large frying pan needed about 1/2 cup for each crepe, whereas my smaller one did better with about 1/3.)

Flip your crepe when the bubbles in the middle start to set, just like with pancakes. The one below is ready to be flipped!

Crepes should be golden-brown on both sides when done.

Want a less bubbly texture? If your pan is non-stick enough, you can skip brushing the pan with butter, and this will also give your crepe a smoother texture.

Enjoy your crepes!

How to adapt this recipe

  • Vegan: I haven’t made vegan crepes yet — stay tuned!
  • Dairy free: Easily make these crepes dairy free by using your favourite plant-based milk. I would try soy, oat, or almond, anything with a light flavour.
  • Gluten free: Use your preferred gluten free baking flour mix.

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