The image shows very thin, soft, flexible crepes that can be folded or rolled into tight spirals. They have lightly browned spots and a tender texture rather than the fluffy texture of American pancakes.

This recipe makes about 18–22 crepes, depending on the size of your pan.

Ingredients

For the crepe batter

2 cups (250 g) all-purpose/plain flour
2 large eggs
2½ cups (600 ml) milk, preferably whole or full-fat
½ cup (120 ml) water
2 tbsp melted butter or neutral oil
1 tbsp sugar
½ tsp salt
1 tsp vanilla extract — optional, for sweet crepes

For cooking

1–2 tbsp melted butter or neutral oil

Optional for extra-soft crepes

1 tbsp cornstarch
2 tbsp additional water if the batter becomes too thick

Detailed Method

1. Combine the dry ingredients

In a large bowl, whisk together:

flour
sugar
salt
cornstarch, if using

Mix well so the salt and sugar are evenly distributed.

2. Mix the eggs and liquids

In another bowl, whisk:

eggs
milk
water
melted butter/oil
vanilla, if using

The liquid should be at approximately room temperature. Very cold milk can make it harder to achieve a smooth batter.

3. Make the batter

Gradually pour the liquid mixture into the flour while whisking continuously.

Don’t dump everything in at once. Adding the liquid gradually makes it much easier to avoid lumps.

The finished batter should be very thin and pourable, similar to light cream.

If it looks like ordinary pancake batter, it’s too thick.

Add another 1–3 tablespoons of water if necessary.

4. Rest the batter

Cover and let the batter rest for 20–30 minutes.

This is important because it allows the flour to fully hydrate and the gluten to relax.

For especially tender crepes, you can refrigerate the batter for several hours or overnight.

If refrigerated overnight, whisk it gently before cooking.

5. Heat the pan

Use a 20–24 cm / 8–9 inch non-stick skillet.

Heat over medium heat.

Lightly grease the pan with butter or oil.

You don’t want a layer of oil—the pan should simply have a very thin coating.

Temperature test

Drop a tiny amount of batter into the pan.

It should begin cooking immediately but shouldn’t turn dark within seconds.

If the first crepe browns too quickly, reduce the heat.

6. Cook the crepes

Pour approximately ¼ cup / 60 ml batter into the center of the pan.

Immediately lift and rotate the pan, allowing the batter to spread into a very thin circle.

Cook for approximately 45–75 seconds.

You’ll know it’s ready to flip when:

the surface is no longer wet,
the edges begin lifting,
small golden-brown spots appear underneath.

Flip carefully with a thin spatula.

Cook the second side for another 15–30 seconds.

It doesn’t need as much browning as the first side.

Transfer to a plate.

7. Repeat

Lightly grease the pan only when necessary.

Continue until all the batter is used.

Stack the cooked crepes directly on top of each other.

The heat and moisture trapped between them help keep them soft and flexible, which is exactly what you want for rolling.

How to make the rolled crepes shown in the picture

For the spiral appearance:

Put one crepe flat on a plate.
Spread a very thin layer of filling over it.
Roll it as tightly as possible from one side.
Place it seam-side down.
Repeat.
Arrange the rolls together on a serving plate.

For a stacked presentation, alternate the direction of the rolls to create the pyramid-like arrangement shown.

Filling ideas

Sweet

Cinnamon sugar

2 tbsp softened butter
2 tbsp brown sugar
½ tsp cinnamon

Chocolate

Chocolate-hazelnut spread
Melted chocolate
Banana slices

Creamy

Cream cheese
Honey
Berries

Simple

Butter + sugar + cinnamon

Savory

For savory crepes, omit the sugar and vanilla.

Try:

Cheese + turkey/chicken
Spinach + feta
Mushrooms + cheese
Scrambled egg + cheese
Chicken + creamy sauce
Potato + cheese

Nut Information

Does the basic recipe contain nuts?

No.

The basic batter contains no nuts or peanuts.

What about the filling?

This is where nuts can become relevant.

Chocolate-hazelnut spreads contain hazelnuts, and some commercial chocolate spreads may also have manufacturing cross-contact with other nuts.

If using a nut-based filling, check the package’s allergen declaration.

Nut-free filling options

For a completely nut-free version, use:

Jam
Honey
Maple syrup
Cinnamon sugar
Butter and sugar
Cream cheese
Fresh fruit
Chocolate spread specifically labeled nut-free

Peanut allergy

There are no peanuts in the basic recipe, but check packaged chocolate, spreads and toppings for peanut/cross-contact warnings.

Tree-nut allergy

Avoid almond, hazelnut, pistachio, walnut, cashew and other nut toppings/spreads unless they are specifically safe for the person you’re serving.

Important: For a severe allergy, check every packaged ingredient rather than relying solely on the recipe’s ingredient list.

Allergen Information

Allergen	Present?	Source
Wheat/gluten		Flour
Milk		Milk, butter
Egg		Eggs
Peanuts		Not normally present
Tree nuts		Unless added as filling/topping
Soy	Usually	Check chocolate/spreads
Sesame		Not normally present

Easy substitutions

No milk

Use unsweetened oat milk or another suitable plant-based milk.

Dairy-free

Use plant milk and neutral oil instead of milk and butter.

Egg-free

Egg-free crepes require a somewhat different formula because eggs provide structure and flexibility. A mixture of flour, milk/plant milk and a suitable egg replacer can work, but the texture won’t be identical.

Gluten-free

Use a good gluten-free all-purpose flour blend designed for baking. Adding 1–2 tbsp cornstarch can help produce a more delicate texture.

Less sweet

Simply omit the sugar.

Savory version

Omit:

sugar
vanilla

You can add a pinch of black pepper, dried herbs or paprika.

Tips for Crepes Like the Photograph

1. Keep the batter thin

This is the biggest factor.

If the batter doesn’t flow easily around the pan, add water one tablespoon at a time.

2. Don’t overcook them

Overcooked crepes become dry and brittle and won’t roll nicely.

You want light golden spots, not a deeply browned pancake.

3. Rest the batter

A 20–30 minute rest makes the finished crepes noticeably more tender.

4. Don’t use too much butter

Excess fat makes the batter slide around and can produce uneven browning.

A very thin coating is enough.

5. Keep finished crepes covered

Cover the stack with a clean kitchen towel or plate.

This prevents the edges from drying out.

6. Make the first crepe a test

The first one is useful for adjusting:

batter thickness
pan temperature
amount of batter
cooking time

❓ Recipe Q&A

Why are my crepes thick?

Your batter is probably too thick or you’re adding too much batter to the pan.

Add a little water and use a smaller amount of batter.

Why do my crepes tear when I flip them?

Common causes are:

batter hasn’t rested,
crepes are too thin,
they haven’t cooked enough before flipping,
insufficient flour/structure,
you’re flipping them too aggressively.

Let the first side cook until the surface is set and the edges release naturally.

Why are my crepes rubbery?

Usually they have been overmixed or overcooked.

Whisk just until smooth and cook them briefly.

Why are they sticking to the pan?

Make sure the pan is properly preheated and has a very thin coating of butter or oil.

A good non-stick pan makes this much easier.

Can I prepare the batter ahead of time?

Yes. Keep it covered in the refrigerator for up to 24 hours.

Whisk gently before cooking.

Can I freeze the crepes?

Yes.

Cool them completely, stack them with parchment/baking paper between them, and place them in an airtight freezer bag or container.

They can be frozen for approximately 1–2 months for best quality.

Thaw in the refrigerator or separate them while still slightly frozen.

Can I make them without sugar?

Yes. Simply omit the sugar and vanilla.

This is preferable if you’re making savory filled crepes.

Why does the first crepe look different?

That’s completely normal. The first crepe helps bring the pan to the correct temperature and establishes the right amount of batter and fat.

Can I use a blender?

Yes, and it’s actually an excellent way to get a very smooth batter.

Blend:

eggs → milk → water → flour → sugar → salt → butter

for about 10–15 seconds.

Don’t continuously blend for a long time because excessive mixing can develop the flour’s gluten.

Let the blended batter rest before cooking.

How do I get the little brown spots like the photograph?

Use medium heat rather than very low heat and allow the batter to make direct contact with the hot pan.

The spots develop through browning as the crepe cooks.

How do I make them extra soft for rolling?

Use the full amount of milk, don’t overcook them, and stack them immediately after cooking.

A little butter in the batter also helps with tenderness.

📌 Quick Formula

For an easy ratio to remember:

250 g flour + 2 eggs + 600 ml milk + 120 ml water + 2 tbsp fat

→ rest → thin layer in hot pan → cook briefly → stack → fill and roll.

For the closest result to the photograph, I’d use plain crepes with a lightly sweetened batter, then fill them with cinnamon sugar, chocolate, jam, or a creamy filling and roll them tightly.