It really amuses me just how easy some things are.

Crepes recipe and images by Lacey Baier, a sweet pea chef

Well…once I realize how easy they are, that is.

For some reason, I’ve always thought making crepes would be super difficult.

Crepes recipe and images by Lacey Baier, a sweet pea chef
Crepes recipe and images by Lacey Baier, a sweet pea chef

But, then I started looking into their ingredients. How could something be difficult that was made up of such simple ingredients?

Crepes recipe and images by Lacey Baier, a sweet pea chef

If you’re anything like me and you love crepes but have always been scared to try making them, please try this recipe. These crepes are easy to make and delicious.

In addition to being super tasty and easy to make, another great thing about crepes is how versatile they can be. You can fill them with just about anything. Like — say — cinnamon apples, for example!

Crepes recipe and images by Lacey Baier, a sweet pea chef

Other possible fillings include:

-Cinnamon apples or pears with goat cheese or ricotta
-Jam or fruit preserves (try my homemade peach jam recipe) and powdered sugar sprinkled on top
-Nutella or peanut putter (with banana)
-Gruyere with ham and slice scallions
-Mushroom, asparagus and jack cheese
-Ham and hollandaise sauce
-Fresh strawberries or bananas (with chocolate sauce)
-Cheese, such as Gruyere, cheddar, ricotta, Swiss

Crepes recipe and images by Lacey Baier, a sweet pea chef

See? Versatile! Whether you like sweet or savory (or both!), there’s sure to be a tasty and easy crepe for you.

Prep time
Cook time
Total time
Whether you like sweet or savory (or both!) crepes, there's sure to be a tasty and easy homemade crepe recipe for you.
Recipe type: Easy
Serves: 6-8
  • 1 cup all-purpose flour
  • ¼ teaspoon kosher salt
  • ½ cup milk
  • ½ cup water
  • 2 eggs
  • ¼ tsp vanilla extract (optional if making sweet crepes; omit if making savory crepe)
  • 1-2 tsp. vegetable oil, for greasing pan if necessary
  1. In a large mixing bowl, combine the flour and salt. In a small mixing bowl, whisk together the eggs, water, milk and vanilla (if using). Gradually add in the milk mixture to the flour mixture, stirring to combine. Beat until smooth.
  2. Heat a very lightly-oiled griddle, frying pan or Crepe Pan over medium-high heat. Pour or scoop the batter onto the center of the pan, using approximately ¼ to ⅓ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. If using a T-Shaped Crepe Spreader, gently glide over surface of batter in circular motion to make large, flat circle. Try to make batter as even as possible as it spreads across the pan.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown and it easily releases from the pan. Loosen with a spatula, turn and cook the other side.
  4. Serve hot.



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About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

6 comments… add one

  1. Meagan November 23, 2011, 9:55 am

    Just made these this morning and they were FABULOUS! And incredibly easy. Thanks for another great recipe!

  2. Mutsa December 30, 2011, 8:49 am

    Just made these! they were soooo easy to make and tasted amazing. Had them with canned peaches and whipped cream :)

  3. Stephanie April 27, 2012, 7:30 pm

    Ok, I hope these are as easy as you’re all saying! Making them for Sunday brunch with in-laws! Fingers crossed :)

  4. kitesurf shop zadar August 19, 2014, 7:03 am

    Hi there, constantly i used to check website posts here early in the dawn, as i like to learn more and


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