Bite My Kitchen by Gordana

Easy Crepe Recipe

15 minutes


If you ever wanted to know how to make an easy crepe recipe, you have come to the right place!

Over the years I have always looked up various ways to make crepes. I wanted to make them thin and soft like how we use to have them as kids. But I have never found that one ‘go to’ recipe and my technique was never the best. Lately, I have experimented with the ingredients and techniques of how to make them perfect. So, now I am sharing with you my easy crepe recipe with some quick tips on how to make them perfect!

Interesting Fact: In Serbia we just refer to these as pancakes, we do not have a word for ‘crepes’ we just simply call them ‘palacinka’. Also, we do not traditionally make the American style pancakes which are much thicker and fluffier in texture. In Serbia when you ask for some pancakes this means a serving of some thin & delicate crepes packed with delicious fillings such as Jam, Nutella and even crushed walnuts.

The fun thing about crepes is that you can make them as a sweet or savory dish. You can, fill it with eggs, spinach, ham and cheese. Or if you are like me, you would prefer them with jam, Nutella and frozen berries. They are a great versatile recipe and you are always most likely to have the ingredients for an easy crepe recipe in your fridge.

Below are my 6 tips on creating that perfect crepe. There is no special skill required, they are just tips that will help you make the best soft, thin and delicate crepes.

  1. SIEVE YOUR FLOUR – To avoid any clumps in the flour, it is beneficial if you sieve your flour BEFORE you add it to the egg and milk mixture. You want the crepe to be thin and lump free which is why sieving the flour is a crucial step.
  2. LET THE BATTER REST – I have made the mistake of not letting my batter rest so many times! Then I always wondered why my crepes had holes. Rest your batter for at least 45 min so that the gluten rests which makes it less likely to tear or have holes.
  3. ADD MELTED BUTTER – Adding a little bit of fat adds to the tenderness and flavour of the batter. Also this means you do not have to add butter on your crepe pan as butter can burn very easily. Instead you can use the conventional oil to lightly grease your pan.
  4. DO NOT COOK ON HIGH HEAT – I have often had the tendency of being inpatient and I just crank up the high heat on the stove so that I can make the crepes quicker. In reality you have to make these with LOVE & PATIENCE. Start off with a medium heat, let your pan heat up, and remember the first crepe never turns out perfect. The first one is always the ‘test’. From then on your other crepes will turn out perfect. As a general rule start at a medium heat and turn it down if you need to, but never turn it up on high heat.
  5. DO NOT OVER COOK – So, this is the part where becoming impatient can kick in, or you step away from the stove too long and then you end up over cooking your crepe. I use the method of cooking it for 30 seconds on the first side and when I flip it, I give it 40 seconds cooking time because I like to get the slight brown imprints on the one side. Another quick tip in this step is to wait until the surface of a crepe is no longer shiny and the edges are starting to slightly brown & pull away from the pan.
  6. PRACTICE MAKES PERFECT Now that I have practiced the above methods I enjoy the eating part of crepes more because I know I am going to get soft, thin and delicate crepes. I really do not enjoy tough, thick and burnt crepes with burnt edges. Practice the above techniques and also invest in a pancake pan, this will really help you get the perfect shape and get the soft edges on a crepe.

I now have my go to recipe for crepes and I hope you like this recipe too! πŸ™‚

If you do make this recipe, be sure to leave a comment below πŸ™‚ I would love to hear if you have tried this recipe or if it has sent some inspiration your way! I would love to see if you re-create this recipe in your kitchen, if you do, feel free to tag me on Instagram!



Adjust Servings
150g all purpose flour
300ml milk
2whole eggs
1/2tsp salt
2tsp vanilla sugar
1tsp baking powder
20g unsalted butter (melted)


The pancake batter
In a medium sized bowl, sieve the flour, add the salt and baking powder and combine.
In a separate bowl, whisk the eggs and the milk. You can use a whisk or electric mixer. In a separate bowl, whisk the eggs and the milk. You can use a whisk or electric mixer. Add the dry ingredients to the wet ingredients, a ΒΌ at a time, and mix with an electric mixer or whisk. Add the melted butter to the batter and combine. Cover the mixture with a clean tea towel or or plastic wrap and leave to rest for 45 minutes.
Mark as complete
Cooking the pancakes
Heat a pan or a crepe pan over medium heat. Grease with a few drops of oil and add pour the mixture using a Ladle filled serving of the mixture to the pan. Tip the pan around to spread the batter evenly. *Depending on the size of your pan you may not need to use the full Ladle serving of the batter,
Cook for 30 seconds or wait until the surface of the crepe is no longer shiny and the edges are starting to slightly brown & pull away from the pan and then flip over and cook for 40 seconds. Serve the crepes with your favourite fillings.
Mark as complete

Leave a Reply

Your email address will not be published. Required fields are marked *