Easy Crepe Recipe

5 from 2 votes

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Look no further for the perfect, Easy Crepe Recipe! Growing up in 🇧🇬 Bulgaria, crepes, or as we fondly call them, “Palachinki”, were an integral part of my culinary heritage and a beloved dessert in our household. Whether enjoyed savory or sweet, crepes hold a special place in Bulgarian cuisine, offering endless possibilities for fillings and toppings. Crepes are the ultimate way to have the perfect blend of sweet or savory flavors.

Having moved to 🇨🇦 Canada and experienced traditional pancakes for the first time, I can confidently say that while I appreciate pancakes on occasion, my heart ❤️ will always belong to crepes. With just a few simple ingredients whisked together, anyone can create the perfect crepe with this Easy Crepe Recipe. Join me in celebrating the joy of crepes and share your favorite crepe memories and fillings in the comments below.

Why You’ll Love My Easy Crepe Recipe

Whether you’re craving something sweet or savory, these crepes will convince you that they’re the champions of versatility. Maybe you’ll love fillings like walnuts and 🍯 honey or spinach and feta cheese, but either way, there’s a flavor combination to suit every palate. Unlike traditional 🥞 pancakes, these crepes offer a delicate texture and endless opportunities for customization. With just a few simple ingredients, you can whip up a batch of these tasty crepes in no time. So, whether you’re a seasoned crepe enthusiast or new to these perfectly thin Bulgarian-style pancakes, get ready to savor them until the last bite!

How to Prepare My Easy Crepe Recipe

🥣 In a bowl, whisk together the first four ingredients (wet ingredients), ensuring the butter is melted but not hot.

🧂 Add flour and a pinch of salt to the bowl, then whisk until well combined, and adjust the consistency by adding more milk if necessary.

🔥 Heat a non-stick pan on medium heat, no need to grease if using a non-stick pan.

🧈 Once heated, pour about 1/3 cup of batter into the pan, immediately lifting it off the heat and swirling to coat the surface thinly.

♨️ Cook for 30-60 seconds until the edges lift and the top sets, then flip and cook for another 30-60 seconds.

🍽️ Transfer the cooked crepe onto a plate and repeat with the remaining batter.

🥞 Stack crepes on top of each other as they cook to soften.

🍓 Serve with preferred fillings.

Nonna’s Tip 🥞

When you add the ladle of batter to the pan make sure you take the pan off the heat and swirl it around right away to distribute before it starts to cook.

Easy Crepe Recipe

Variations and Substitutions for My Easy Crepe Recipe

Remember if you are changing or adding ingredients to your Easy Crepe Recipe, you may have to experiment and adjust the quantities.

  1. Add sugar or vanilla extract to the batter for a sweeter taste.
  2. Mix cocoa powder into the batter for 🍫 chocolate-flavored crepes. However, you will have to experiment and adjust the quantities.
  3. To make dairy-free crepes, use 🥛 almond milk, soy milk, or any other non-dairy milk instead of regular milk. You can also replace the melted butter with melted 🥥 coconut oil or vegetable oil.
  4. Experiment with different types of flour like whole wheat flour, buckwheat flour, or oat flour for varied flavors and textures. However, you will have to experiment and adjust the quantities.

Similar Recipes

Best Served With

  • Fillings like Nutella, 🥜 peanut butter, cream cheese, jam, whipped cream, or savory options like cheese, ham, spinach, or mushrooms
  • Freshly cut fruit on the side
  • A drizzle of chocolate or caramel sauce
  • Coffee or tea 🫖
  • Any other favorite breakfast food such as my High Protein Breakfast Casserole

Common Questions

What type of salt do you use?

I use Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste so please always taste and adjust as you cook.

What can I do to thin out the batter?

You can add a bit more milk to make the batter thinner if it’s way too thick. You can also use plant-based butter and plant-based milk as well if you cannot tolerate dairy.

Why does the pan need to come of the burner when the batter is added?

When you add the ladle of batter to the pan make sure you take the pan off the heat and swirl it around right away to distribute before it starts to cook.

What type of flour do you recommend?

I think that all-purpose flour always tastes better, but you can also use whole wheat flour.

What type of pan do you recommend for this Easy Crepe Recipe?

Any pan will work for crepes but a non-stick pan is the easiest.

How can I make grain-free Crepes?

For a grain-free version you can try these paleo pancakes I found on another blog.

How can I store and re-heat any leftover crepes?

You can store the cooked crepes covered in the fridge for a few days. I know a lot of people don’t like cold crepes so reheating them is easy. Place a non-stick skillet over medium heat on the stove. Coat it lightly with butter and heat the crepe on one side for 30-60 seconds. Once warm, gently flip it over and warm the other side for 30 seconds. Serve them immediately.

Easy 5 Ingredient Crepes

Look no further for the perfect, Easy Crepe Recipe! Crepes are the ultimate way to have the perfect blend of sweet or savory flavors.
5 from 2 votes
Course: Breakfast, Dessert
Cuisine: American, Bulgarian, French
Servings: 10 Crepes
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes


  • 3 eggs
  • 1 ⅓ cups milk, I used 2% but any will work
  • 1 cup water
  • 5 tablespoons butter, melted and cooled down
  • 2 cups all purpose flour, add less if you like them thinner


  • Add the first four ingredients (the wet ingredients) to a bowl, and give them a good whisk. Make sure the butter is melted but not hot as we don’t want to scramble the eggs when we add it in the bowl.
  • Now, add in the flour and pinch of salt, and whisk everything really well. The batter should be thin and pourable. If the batter is way too thick you can thin it out by adding in some more milk. I used exactly 1 cup + 1/3 of milk but you may need 1.5 cups of milk depending on how you measured out the flour. I like to loosely add the flour to my measuring cup with a spoon and levelling out the top with a knife, discarding the excess flour.
  • Once you have made the crepe batter, heat up a non-stick pan on medium heat. My pan doesn’t stick at all and my batter has butter in it so I don’t need to butter it prior to making the first crepe but you are welcome to add a touch if your pan usually sticks.
  • Once the pan is heated, you can add a ladle of the batter (about 1/3 cup), and lift the pan off the heat immediately as you swirl the batter around to coat the surface of the pan into a thin circle. I am using a 10 inch skillet for the perfect sized crepe but a bigger skillet will also work. Keep in mind that the very first crepe is usually the worst one of the bunch so don’t get discouraged.
  • Let it cook for 30-60 seconds or until the edges begin to fully lift off and the top has set before you flip it. Place the spatula under the crepe and flip it over.
  • Cook for another 30-60 seconds and remove it onto a plate. Continue to cook the rest of the crepes the same way.
  • You will notice that they will be firmer at first but as you stack the cooked crepes on top of one another, they will all soften. Enjoy with any fillings of choice.



Calories: 180kcal, Carbohydrates: 21g, Protein: 5g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 68mg, Sodium: 78mg, Potassium: 95mg, Fiber: 1g, Sugar: 2g, Vitamin A: 299IU, Calcium: 54mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Dessert
Cuisine: American, Bulgarian, French
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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