Short answer
An easy crepe recipe needs only flour, eggs, milk, melted butter and a pinch of salt. Blend the batter, rest it for 30 minutes, then swirl a thin layer into a lightly buttered medium-hot pan and flip after about a minute.
An easy crepe recipe needs five pantry ingredients: flour, eggs, milk, melted butter and a pinch of salt. Blend them into a runny batter, rest it for 30 minutes, then swirl a thin layer into a lightly buttered medium-hot pan and flip each crepe after about a minute.
What do you need for an easy crepe recipe?
You need all-purpose flour, eggs, milk, butter and salt, plus a flat pan and a ladle. The recipe below makes about 10 to 12 crepes.
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 1 cup (250 ml) milk, at room temperature if possible
- 2 tablespoons (30 g) butter, melted and cooled, plus a little extra for the pan
- A pinch of salt
- Optional for sweet crepes: 1 tablespoon sugar and 1/2 teaspoon vanilla
Room-temperature milk and eggs blend more smoothly than cold ones, although the recipe still works straight from the refrigerator.
How do you make crepe batter?
Blend the flour, eggs, milk, melted butter and salt until the batter is smooth and as thin as light cream. A blender takes about 20 seconds, and a whisk and bowl work too.
- Add the milk and eggs to the blender, then the flour and salt.
- Blend until smooth, scraping down the sides once.
- Pour in the melted butter and pulse briefly.
- Pour the batter into a jug, cover and rest for 30 minutes at room temperature.
If the batter is thicker than cream after resting, whisk in a tablespoon of milk at a time until it flows easily off a spoon.
How do you cook a crepe in a pan?
Cook each crepe in a medium-hot, lightly buttered pan for about 60 seconds on the first side and 20 to 30 seconds on the second. The pan should be hot enough that a drop of batter sizzles gently.
- Heat a 20 to 24 cm non-stick or carbon steel pan over medium heat.
- Brush with a thin film of butter.
- Pour in about 1/4 cup (60 ml) of batter, lifting the pan off the heat.
- Tilt and swirl until the batter covers the base in a thin layer.
- Cook until the edges lift and the underside is lightly golden.
- Flip with a thin spatula or your fingertips and cook briefly.
- Slide onto a plate and repeat, buttering the pan only every few crepes.
The first crepe is often a test and may be thicker or paler. Adjust the heat before judging the batter.
How do you flip a crepe?
Loosen the edge with a thin spatula, slide the spatula under the crepe and turn it in one confident motion. A crepe is ready to flip when the surface looks matte and the edges curl away from the pan.
Pan flipping by tossing is a skill that is not needed for good crepes. A spatula is more reliable for beginners, and the second side only needs a short time because it is already thin.
How do you keep crepes warm?
Stack the finished crepes on a plate set over a pot of barely simmering water, or in a low oven at about 95 °C (200 °F), covered with a clean cloth or foil. The steam stops the edges from drying out.
Crepes also keep well for a day in the refrigerator. Place a square of baking paper between each one so they do not stick.
How do you fix common crepe problems?
Most crepe problems come from batter thickness, pan heat or too much fat. The table below matches each symptom to a likely cause.
| Problem | Likely cause | Fix |
|---|---|---|
| Crepe tears when flipped | Not cooked long enough or batter too thin | Wait for lifting edges, add a little flour |
| Thick and rubbery | Batter too thick | Whisk in milk until it flows like cream |
| Pale, no colour | Pan too cool | Raise heat slightly |
| Burnt spots, raw centre | Pan too hot | Lower the heat and wait between crepes |
| Holes in the crepe | Air bubbles or an unrested batter | Rest the batter and tap the jug before using |
| Sticking | Too little fat or a worn pan | Brush with a little butter and heat the pan well |
What can you put on easy crepes?
Easy crepes suit both sweet and savoury fillings, since the batter is neutral. Simple options need no cooking.
- Sweet: butter and sugar, maple syrup, jam, sliced banana, berries, whipped cream, hazelnut spread.
- Savoury: grated cheese and a fried egg, spinach and goat cheese, sautéed mushrooms, tomato and mozzarella.
For a savoury crepe, leave out the sugar and vanilla in the batter.
Can you make the batter in different ways?
The same five ingredients work with several shortcuts, so the recipe adapts to the tools you have. The result is nearly identical, and only the effort changes.
- Blender: fastest and smoothest, and the best choice for beginners.
- Whisk and bowl: make a thick paste from the flour and eggs first, then add the milk slowly.
- Jar: shake the ingredients in a large lidded jar for a minute, then rest.
- Hand mixer: works well, but keep the speed low to avoid foam.
If bubbles form on the batter after mixing, let it rest and skim them off. Bubbles cause small holes in the finished crepe.
What size and shape should crepes be?
A 20 to 24 cm pan makes crepes that are easy to flip and fold, while a 28 cm pan makes larger crepes that suit wraps. The amount of batter changes with the pan, so use about 1 tablespoon per 2.5 cm of pan width as a rough guide.
Measure the first crepe and note the volume of batter that gave the right thickness. A ladle or a quarter cup measure then keeps every crepe the same size, which also makes them cook at the same speed.
Is there an easy crepe like this at Muru Crêpe?
Muru Crêpe in Old Montreal lists a sweet crêpe called Merci Beaucoup, made with butter, maple syrup, sugar and whipped cream, at $15.75 on Uber Eats (price read on 14 November 2026, from an incomplete list). That combination is the closest match to a plain crepe with butter and sugar from this recipe.
The café’s own batter is not described in any listing, so this recipe is a general home method and not the café’s recipe. See the menu page for recorded dishes and the hours and location page for opening times. This guide is independent and takes no orders.
Common questions
How many crepes does this recipe make?
The recipe makes about 10 to 12 crepes in a 20 to 24 cm pan. A smaller pan gives more crepes, and spreading the batter a little thicker gives fewer.
Do I have to rest the batter?
Resting for 30 minutes is recommended. It lets the flour absorb the milk, which makes a smoother batter and a crepe that tears less. If you are in a hurry, blend well and expect a slightly less tender result.
Can I make crepes without a blender?
Yes. Whisk the flour and eggs with a splash of milk into a thick paste, then add the rest of the milk gradually while whisking. Strain through a sieve if any lumps remain.
What can I use instead of butter in the pan?
A neutral oil such as canola works well, wiped on with a paper towel. Use only a thin film, because too much fat gives greasy crepes with spotty browning.
How do I keep crepes from sticking?
Heat the pan until a drop of water sizzles, grease it very lightly, and wait until the edges lift before flipping. A pan that is too cool or too dry is the usual cause of sticking.
Looking for the basics? Muru Crêpe address and opening hours are on the home page.
This article is general information from an independent guide, not from Muru Crêpe itself. For the store’s current details see hours and location.