Busy Mom Recipes

The Easiest Crepe Recipe

I shared on my Instagram that I made crepes for the first time yesterday. It literally took 20 minutes; half which is food prep time.

I love to cook. However,as a soccer mom who takes fitness classes; has an infant and my soccer playing Cub Scout, I understand wanting to make nice filling meals and wanting to do so in the least about of time possible.

Most of our weekdays involve late evenings so meals under 20-30min always win in my home. Not just because they are time efficient to ensure bedtime stays the same; but because the meals I make dont keep my family waiting long for dinner.

I’d been waiting to try making crepes for the past month but always ended up making something else , partially because on late nights I dont always have time to make a trial and error meal.

I was nervous about not flipping fast enough and potentially burning them – but this was easier than the cooking chaos I’d created in my mind.

The ingredients are most likely already in your pantry – so this essentially can be a $0 recipe as well.

Crepes can have savory fillings like ham or sausage and cheese, bacon and eggs or sweet fillings like fruit and whipped cream, peanut butter and chocolate – whatever you craving is.

I chose a strawberry filling topped with yogurt, fresh strawberries and some drizzled strawberry sauce.

Enjoy! If you decided to make them ; post and tag me I would love to see your dishes.


Butter your skillet before making each crepe, this prevents them from sticking to the pan or breaking up when you flip them.


  • 3 large eggs
  • 2 1/3 cups milk
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • Pinch of salt
  • 2 1/3 cups (290g) flour
  • Butter for the pan


Make the crepe batter: In a blender, pulse the eggs, milk, sugar, vanilla, salt and flour for 7 to 10 seconds, or until the batter is smooth. Pour into a bowl. (The batter can be refrigerated, covered, for up to 3 days. If the batter thickens too much, add additional milk before cooking to thin it to the consistency of heavy cream.)

Heat and grease the pan: Heat an 8- or 10-inch non-stick skillet or well-seasoned crepe pan over medium heat until hot. Using one end of a stick of butter, coat the bottom of the pan with a thin layer of melted butter.

Start cooking the crepes: Pour 1/3 cup of batter into the center of the pan. Immediately pick up the pan and tilt and swirl it to spread the batter evenly over the bottom.

(Cook for 1 to 2 minutes, or until the crepe is golden on the bottom.)

Flip the crepe: I loosened the creped edges with my rubber spatula then used a spatula to flip them. You can also to loosen the edges, hold the edge with your fingertips and gently, but quickly, flip the crepe to the other side.

Cook for another 30 seconds, or until the crepe is golden on the bottom. Slide the finished crepe onto a plate.

Assemble the crepes: Place one crepe on a plate and fill it with your filling of choice. Either roll the crepe or fold it into quarters and top with additional toppings if desired.

Serve warm.

**If you’re not eating them right away, let the crepes cool, then cover the stack with plastic wrap and refrigerate for up to 3 days. Reheat in a buttered skillet.

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