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Delicious crepes with just three simple ingredients—eggs, milk, and flour! No special tools needed. Perfect for weekend breakfasts or brunch parties.
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Lately, crepes have become our go-to for weekend breakfasts, and the whole family loves them. They’re light, soft, and a perfect balance of simple and special. We enjoy them with fresh strawberries and cream cheese filling, or berries with a sprinkle of powdered sugar.
They’re great for slow mornings but also feel fancy enough for brunch parties or Mother’s Day. Set up a topping bar with fruit, whipped cream, and syrup, and let everyone customize their own. With just three ingredients and no special tools needed, they’re easy to make and sure to become a new favorite!
Ingredient Notes
Here are the simple ingredients you’ll need. Read on for a few notes.
- Eggs – large whole eggs.
- Milk – we use 2% milk.
- Flour – all-purpose flour.
- Vanilla – pure vanilla extract. This is optional, but we like the added sweet vanilla flavor.
- Butter – regular butter to grease the pan for each crepe.
Supplies
Here’s what you’ll need to make these tasty crepes:
- Medium mixing bowl and whisk
- Measuring cups and spoons
- 8-inch frying pan (8-inch cooking surface) and spatula/turner
Note on cooking tools: You can also use a crepe maker or crepe griddle with batter spreader, but they are not needed! You can make crepes with the skillet you already have.
Note on using multiple pans: If you have an extra pan (and extra hands helping!)—this will speed up the cooking process, which is especially helpful when making this recipe for an event.
Let’s Make These Easy Crepes
Follow the simple steps below to make the easiest crepes ever.
1
Whisk eggs. Add milk.
In a mixing bowl, whisk together the eggs and milk until well combined.
2
Add flour and vanilla.
Stir in the flour whisking until smooth. If there are a few lumps, that’s perfectly ok. Mix in the vanilla extract.
3
Preheat the pan. Grease with butter.
Place an 8-inch nonstick pan over low to medium heat. Lightly coat the pan with butter to prevent sticking.
4
Cook the crepes. Repeat until the batter is gone.
Pour about 1/3 cup of batter into the pan, swirling to spread evenly. Cook until the edges lift slightly and the crepe is firm enough to be flipped without wrinkling. Flip and cook the other side until lightly browned.
Use the remaining batter, greasing the pan for each crepe. This recipe makes 8 to 10 8-inch crepes.
5
Add yummy toppings and enjoy!
Enjoy warm with your favorite toppings like fresh berries with powdered sugar, butter and syrup, or a sweet cream cheese filling with strawberries.
Why You’ll Love This Recipe
- So simple: Just three ingredients—eggs, milk, and flour—make these crepes easy to whip up anytime.
- Customizable & fun: Whether sweet or savory, fill them with your favorite toppings and enjoy a new combination every time.
- Perfect for any occasion: These crepes are light enough for a relaxed weekend breakfast but also a bit fancy for brunch gatherings.
- No special equipment necessary: You can make these right in your regular frying pan—no crepe maker required!
Crepe Topping Ideas
Here are some delicious topping ideas for your crepes:
Sweet Toppings
- Powdered sugar
- Maple syrup
- Honey
- Nutella
- Peanut butter or almond butter
- Whipped cream
- Chocolate sauce
- Caramel sauce
- Diced strawberries
- Blueberries, raspberries, or blackberries
- Sliced bananas
- Sautéed apples with cinnamon
- Sliced peaches or pears
- Fruit compote or jam
- Sweetened cream cheese
- Mascarpone cheese
- Vanilla pudding
Savory Toppings
- Scrambled eggs
- Shredded cheese, any variety
- Sautéed mushrooms
- Spinach
- Smoked salmon
- Ham, bacon, or sausage crumbles
- Avocado slices or chunks
- Herbed cream cheese
- Greek yogurt
Mix and match for endless crepe combinations!
Frequently Asked Questions
Here are answers to commonly asked questions about making crepes.
Why are my crepes sticking to the pan?
Make sure your pan is well-greased with butter and fully preheated before adding the batter. A nonstick pan works best!
How do I reheat crepes?
Warm them in a pan over low heat for a few seconds per side or microwave for 10-15 seconds.
Do I need a special crepe pan?
Nope! A regular nonstick frying pan works great. An 8-inch pan is ideal (use approximately 1/3 cup batter), but a similar size will do just adjust the batter used accordingly.
3-2-1 Easy Crepes
Delicious crepes with just three simple ingredients—eggs, milk, and flour! Perfect for a weekend breakfast or a fancy brunch party.
- Total Time: 30 minutes
- Yield: 8 to 10 crepes 1x
Ingredients
Crepe Batter
- 3 large eggs
- 2 cups milk
- 1 cup all-purpose flour
- 1 tsp vanilla, optional
Extras
- Stick of butter to grease pan (approx. 1/4 cup)
- Sweet or savory toppings (see list of topping ideas)
Instructions
- Whisk eggs and milk: In a mixing bowl, whisk together the eggs and milk until well combined.
- Add flour and vanilla: Stir in the flour, whisking until smooth. A few lumps are okay! Mix in the vanilla extract.
- Preheat the pan and grease with butter: Place an 8-inch nonstick pan over low to medium heat. Lightly coat with butter to prevent sticking.
- Cook the crepes: Pour about 1/3 cup of batter into the pan, swirling to spread evenly. Cook until the edges lift slightly and the crepe is firm enough to flip without wrinkling. Flip and cook the other side until lightly browned. Repeat with remaining batter, greasing the pan as needed.
- Add toppings and enjoy: Serve warm with your favorite toppings like fresh berries, powdered sugar, syrup, or a sweet cream cheese filling. (See topping ideas here)
Notes
- Storage: Crepes can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm in a pan over low heat for a few seconds per side or microwave for 10-15 seconds.
- Nonstick pan: A nonstick pan works best for easy flipping and prevents sticking.
- Pan size: An 8-inch pan is ideal (using 1/3 cup batter), but any similar size works fine (adjust batter for each crepe accordingly). For events, we like to make the crepes smaller using 1/4 cup batter and a small frying pan (5.5-inch cooking surface).
- Greasing the pan: Be sure to lightly grease the pan with butter before each crepe to prevent sticking.
- Cooking temperature: Cook on low to medium heat. If the pan is too hot, the crepes may burn before they cook through.
- Freezing: Let the crepes cool, then stack them with parchment paper between each one and freeze for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 crepe
- Calories: 157
- Sugar: 3.3 g
- Sodium: 53.5 mg
- Fat: 7.7 g
- Saturated Fat: 4.2 g
- Carbohydrates: 15.2 g
- Protein: 6.1 g
- Cholesterol: 86.2 mg
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