Enjoy this easy-to-make classic crepes recipe perfect for sweet and savory fillings, featuring a special ingredient for added richness.

Classic Crepes: A Family Favorite Recipe

Making crepes is simpler than you might think, and this easy recipe is proof. Perfect for any topping, these crepes are a versatile dish for breakfast or brunch. Passed down from my Grandma “J,” this recipe holds a special place in our family’s heart and kitchen. It’s a go-to for a quick, delicious meal that my kids adore.

What You’ll Love About This Recipe

• Versatile: Works great with both sweet and savory fillings.
• Family-Friendly: Loved by kids and adults alike, perfect for family breakfast.
• Easy to Make: Simple ingredients and straightforward steps make it accessible.
• Rich Flavor: Evaporated milk adds a creamy, rich taste you can’t resist. Canned evaporated milk is also shelf stable before opening so it’s easy to keep in the pantry for later use.

Ingredients Needed

• Evaporated milk
• Water
• Eggs
• Flour
• Salt
• Sugar
• Butter or cooking spray (for greasing)

Recipe Overview

*Find the full instructions below on the recipe card*

Feel free to hand whisk, use an electric hand mixer or a blender to make the crepe batter.

Mix Liquid Ingredients:

1. Whisk/blend together evaporated milk, water, and eggs until well combined.

Add Dry Ingredients:

2. Add flour, salt, and sugar to the liquid mixture. Use a hand whisk, blender or electric hand mixer to eliminate flour clumps.

The batter should be smooth, thinner than pancake mix but thicker than oil. If you feel the batter is too thin after making the first crepe, feel free to add a little extra flour. If too thick, add a couple tablespoons water.

How To Cook Crepes:

3. Heat a greased 10-inch nonstick skillet or cast iron flat skillet. Pour about 1/4 cup batter, tilting the skillet to spread evenly.
4. Cook over low-medium heat for 45 seconds to 1 minute, then flip and cook for another 20-30 seconds. Adjust cooking time for desired doneness.

Remember that crepe making is sort of an art. It might take a few tries to get the hang of it. If you find the crepe is sticking to the pan or ripping when flipped, try turning the heat up just a little or cook longer.

Our family enjoys crepes from light and pale all the way to golden brown and crisp. Test what you like and cook to your preferred doneness.

Frequently Asked Questions

Is evaporated milk the same as sweetened condensed milk?

No, they’re different. Evaporated milk is unsweetened and thinner in consistency, whereas sweetened condensed milk is very sweet and thick like honey.

I don’t have evaporated milk, what else can I use?

Regular milk, half and half, or a mixture of milk and cream can be a substitute, though the flavor might slightly change. Need a dairy-free crepe option? You can also use canned coconut milk as a dairy-free alternative.

Storage

• Batter: Best used immediately. Can be stored in the fridge in an airtight container such as a glass jar for up to 2 days.
• Cooked Crepes: Keep covered in the fridge for up to 5 days. Reheat gently in the microwave.

This crepe recipe is not just a dish or meal to my family; it’s a delightful journey into family tradition and breakfast simplicity. Whether rolled up with syrup or jam or filled with whipped cream for an extra special touch, these crepes are sure to become a cherished part of your family’s recipe collection.

Sweet or savory crepes?  What’s your favorite filling?

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More Breakfast Recipes You May Like:

• Baked Scrambled Eggs
• Hotcakes Recipe
• Simple Lemon Syrup
• Easy German Pancakes (Dutch Baby Pancakes)
• Ebelskivers
• Sweet Baked Fluffy Omelet

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Crepes Recipe Card:

Originally Published: 05.25.2017 Updated: 03.07.2024