Whether you’re feeding a family, impressing brunch guests, or just treating yourself on a Sunday morning, crepes are the ultimate culinary blank canvas. These thin, French-style pancakes might seem fancy—but they’re actually cheap, easy, and endlessly versatile. With just a handful of pantry staples and a little butter, you can whip up a meal (or dessert!) that looks gourmet but costs pennies.
Let me share my go-to crepe recipe that’s been a kitchen staple for years. It’s so flexible, I use it for sweet berry-stuffed crepes, savory ham-and-cheese rollups, and even dessert crepes with chocolate drizzle. All with the same batter.
Basic Crepe Recipe
Ingredients:
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3 eggs
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1 cup flour
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1 cup milk (or ½ cup milk and ½ cup water)
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½ tsp salt
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2 tbsp butter, melted
Optional for sweet crepes:
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2 tsp sugar
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1 tsp vanilla extract
Optional for chocolate crepes:
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2 tbsp chocolate sauce (added to the sweet crepe base)
Instructions:
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In a blender, mixing bowl, or blender jar, combine all ingredients until smooth.
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Cover and refrigerate the batter for a few hours. This helps the flour fully hydrate, giving you smoother, more elastic crepes.
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Heat a buttered carbon steel, stainless steel, or non-stick pan over medium heat.
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Pour a small amount of batter into the pan, tilting it in a circular motion to spread the batter thinly.
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Cook for about 1–2 minutes, or until the bottom is lightly golden. Flip and cook the other side for another 30 seconds.
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Stack finished crepes on a plate and cover with a towel to keep warm.
Note: The number of crepes depends on how large and thick you make them. This batch usually makes 6–10 crepes.
Delicious Ways to Use Crepes
Crepes are a fantastic meal-stretcher. You can make a big batch and get creative all week:
Savory Ideas:
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Ham & Cheese Crepes – Add sliced ham and shredded Swiss cheese, then warm until melty.
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Egg & Spinach – Fill with scrambled eggs, sautéed spinach, and a sprinkle of feta.
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Chicken Alfredo Crepes – Perfect for leftovers! Fill with cooked chicken and spoon over creamy sauce.
Sweet Ideas:
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Strawberry Cream Cheese – Spread sweetened cream cheese inside, top with sliced strawberries.
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Nutella & Banana – A kid favorite!
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Classic Sugar & Lemon – Just a sprinkle of sugar and a squeeze of lemon juice.
Crepes also freeze well—just layer with parchment paper and store in a zip-top bag.
A Brief History of the Crêpe
Crepes originated in Brittany, a region in northwest France, in the 13th century. Traditionally made with buckwheat flour and called galettes, they were a staple for the rural poor. As white flour became more accessible, the sweet crêpe (crêpe sucrée) gained popularity across France and beyond.
In France, Crêpe Day (La Chandeleur) is celebrated every February 2nd, where it's traditional to eat crepes for good luck. The circular shape of a crepe is said to symbolize the sun, marking the arrival of longer days.
Notes and Substitutions
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Milk: You can use dairy-free alternatives like almond, oat, or soy milk.
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Flour: All-purpose works great, but whole wheat flour adds a nuttier flavor.
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Butter: Swap for a neutral oil or plant-based butter if needed.
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No Rest Time? You can cook right away—but if you have time, chilling the batter really does improve the texture.
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No Blender? Just whisk everything in a bowl until smooth—no lumps!
Final Thoughts
This crepe recipe is cheap, flexible, and sure to become a kitchen MVP. Whether you go sweet, savory, or somewhere in between, the possibilities are endless. Try it out, get creative with fillings, and don’t forget to let the first crepe flop—it’s tradition!
Have a favorite crepe combo? Share it in the comments or tag your creations with #CheapPeoplesClub on social media!
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