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Easy homemade crepes filled with Nutella and topped with strawberries, blueberries, chocolate sauce, and powdered sugar
Inga

Easy Crepes Recipe

These thin, soft, and tender homemade crepes are made with simple ingredients in one bowl. Fill them with Nutella, jam, chocolate, fresh fruit, or any filling you love for an easy breakfast, brunch, or dessert.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 Crepes
Course: Breakfast, Brunch, Dessert
Cuisine: European, French
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

For the Crepes
  • 2 cups (250 g) all-purpose flour
  • 2 tbsp (25 g) granulated sugar
  • ½ tsp salt
  • 2 large eggs
  • 2¼ cups (540 ml) milk
  • ¾ cup plus 1½ tablespoons (200 ml) water
  • 3 tbsp (42 g) unsalted butter, melted
  • 3 tbsp (45 ml) neutral oil
  • 1 tsp vanilla sugar or vanilla extract
  • Additional butter, for lightly greasing the pan
Optional Fillings and Toppings
  • Nutella
  • Fruit preserves or jam
  • Melted chocolate or chocolate sauce
  • Fresh strawberries or blueberries
  • Powdered sugar

Equipment

  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Ladle
  • Crepe pan or nonstick skillet
  • Thin spatula

Method
 

Make the Batter
  1. Add the flour, sugar, and salt to a large mixing bowl. Add the eggs, milk, water, melted butter, oil, and vanilla sugar or vanilla extract.
    Whisk thoroughly until the batter is smooth, pourable, and completely free of lumps.
Check the Consistency
  1. The batter should be thin enough to spread easily across the pan. If it seems too thick, add a little more water or milk, one tablespoon at a time, and whisk until the desired consistency is reached.
Heat the Pan
  1. Place a crepe pan or nonstick skillet over medium heat. Allow it to heat thoroughly, then lightly coat the surface with a thin layer of butter.
Add the Batter
  1. Pour approximately one ladleful of batter into the center of the hot pan. Immediately lift and rotate the pan so the batter spreads into a thin, even layer across the entire surface.
Cook the First Side
  1. Cook until the top looks set, the edges begin to lift, and the underside is lightly golden. Carefully loosen the crepe with a thin spatula.
Flip the Crepe
  1. Turn the crepe over and cook the second side until lightly golden. The second side will cook more quickly than the first.
Repeat
  1. Transfer the cooked crepe to a plate. Repeat with the remaining batter, lightly greasing the pan again only when needed. Stack the crepes as they cook to keep them warm and soft.
Fill and Serve
  1. Spread each warm crepe with Nutella, jam, melted chocolate, or another filling of your choice. Fold into quarters or roll up, then finish with fresh fruit, powdered sugar, or chocolate sauce.

Notes

  • Measure the flour carefully to prevent the batter from becoming too thick.
  • If necessary, add a little extra milk or water until the batter spreads easily.
  • Make sure the pan is fully heated before cooking the first crepe.
  • Keep the heat at medium so the crepes cook evenly without burning.
  • The first crepe may not look perfect while the pan reaches the ideal temperature.
  • Stack the cooked crepes on a plate to help them remain warm, soft, and flexible.
  • This recipe makes approximately eight crepes. The exact yield depends on the size of the pan and the thickness of each crepe.
  • Nutrition information is estimated for one plain crepe and does not include fillings or toppings.
 
 

Nutrition per Serving

  • Calories: 265 kcal
  • Carbohydrates: 29 g
  • Protein: 7 g
  • Fat: 13 g
  • Saturated Fat: 6 g
  • Fiber: 1 g
  • Sugar: 7 g
  • Sodium: 490 mg
  • Serving Size: 1 crepe