Fluffy crepes recipe

  • Recipes
  • Dish type
  • Pancakes
  • Crêpes

This batter is fluffier than your average crepe batter which actually makes them easier to flip!

70 people made this

IngredientsServes: 4

  • 4 eggs
  • 240ml milk
  • 120ml warm water
  • 3 tablespoons caster sugar
  • 125g plain flour
  • 1/2 teaspoon salt
  • 120g butter, melted
  • extra melted butter for cooking, as needed

MethodPrep:10min ›Cook:5min ›Ready in:15min

  1. Blend eggs, milk, warm water, caster sugar, flour and salt together in a large mixing bowl with an electric mixer until well combined into a smooth batter.
  2. Stream the melted butter into the crepe batter while continuing to beat.
  3. Heat a non-stick pan or crepe pan over medium heat. Coat the pan with a thin layer of butter.
  4. Pour a thin layer of batter onto the prepared pan; swirl the pan to ensure even coverage.
  5. Cook the crepe until browned on the bottom, 1 to 2 minutes; flip the crepe and continue cooking until the other side is browned. Serve immediately.

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Reviews & ratingsAverage global rating:(88)

Reviews in English (63)

by mauigirl

hmmmm how to review. Number one.. they tasted good. Number two..make sure you cook them all before you take a break cuz in the 15 minutes it took for me to eat breakfast, the batter was flat and the remaining crepes/pancakes were greasy. Three....The amount of butter seems excessive (hence the greasy pancake when the batter had settled) so if I made them again I would add just a couple tablespoons of butter.-21 Jun 2012

by Talltasha

I really enjoyed this recipe. I have been making one of the other one's listed on this site for quite a while and just wanted to try something different. Even though the ingredients are very similar, these Swedish Pancakes came out much more fluffy. They were fluffy but dense at the same time. Tasted delicious with some powdered sugar on top.-09 May 2012

by Melanee Van Ee-Mortensen

These turn out great for me. However, the second time I went to make it, I had to DROP CALORIES. I turned the milk into non-fat/skim, used 1 tbsp sugar (react to most fake sugars), took 1/4 c to 1 tbsp olive oil, and cut the egg yolk and just used egg whites (3 tbsp egg white purchased in a container equals a whole large egg). I also used multi-grain for the regular flour. FOR those of you who are stuck like me wanting yummy things but needing to alter, this dropped a lot of calories. I also added 1/2 tsp vanilla to add more flavor and sweetening. And, best of all, using these basic techniques for changing out, worked wonderfully. I have a great non-stick pan, and didn't even have to grease it. I can still have crepes -- but the recipe above, for people who aren't on a health concern -- ENJOY!! They are wonderful.-23 Jan 2013

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Tips for Making the Best Keto Crepes

Here are a few of my top tips for making sure that your keto crepes turn out the best that they possibly can:

  • Use the proper pan size. You don’t want to use a pan that’s too large when making this recipe. I find that I get best results when making crepes if I use an 8 inch pan.
  • Heat the pan up. Slowly heat the pan up, making sure that it falls somewhere in that sweet spot of hot but not too hot. You want to let the heat warm up the entire pan so that the ingredients don’t stick to a cold, sticky surface. But if you warm the pan up too much, you run the risk of ending up with crispy crepes instead of velvety soft ones that are easy to wrap.
  • Swirling technique matters. Don’t be afraid to go a little crazy and tilt your pan in all directions as you slowly pour the crepe batter in. Do this a few times and gradually let the circle of batter expand.
  • Work fast. Remember, you’re going for a very thin crepe, so you don’t have a lot of time to swirl your pan before it cooks.
  • Flip at the right time. Flip your crepes just as the batter begins to dry around the edges for the best results. Just slip the spatula underneath your crepe after about 1 minute of cooking time and gently test them if the crepe feels like it won’t break, then go ahead and flip it over.

Fluffy Low-Carb Keto French Crepes

I’m sharing with you how to make French Crepes, these make a perfect weekend brunch served with lemon and sugar or Nutella and cream for dessert.

How To Make Fluffy Keto French Crepes:

To make these French crepes measure out 1 cup or 125g of standard or all-purpose flour.

Place a sieve over the mixing bowl and pour in the flour, sieving it through to remove any lumps. This step is important because we do not want any lumps in the flour.

Add a pinch of salt to the flour and use a whisk to combine the ingredients and set the bowl to the side.

One of the reasons I love making crepes is they only require five ingredients, all of which I always have on hand.

You can enjoy them in so many ways, savory, sweet, breakfast, lunch, dinner, dessert. They’re just as much about what you fill them with as they are about the crepe itself.

In a smaller bowl, begin measuring out the wet ingredients.

We’ll need two medium-sized eggs for this recipe, crack these both into the bowl and using the whisk give them a good mix to the whites and yolks are completely combined.

Make sure your eggs are at room temperature if you store them in the fridge remove them about 30 minutes or so before you start making these crepes.

Measure out the milk, I’m using skim, but any kind you would like will work fine. Pour the milk into the mixing bowl with the beaten eggs and using the whisk, combine the ingredients well.

I can’t go past lemon and sugar, so simple but so delicious, although I would love some new flavor ideas.

When the milk is fully mixed with the eggs, we’re ready to combine the wet and dry ingredients. Start to add a small amount of the wet ingredients into the bowl with dry, I would say about a quarter of the mixture. Use your whisk and give the batter a really good mix.

Our goal here is to try to eliminate the chance of lumps in the batter, which is why we’re only adding a small amount at a time. You should have quite a thick batter, so once everything is well combined, add another quarter of the wet ingredients and give it another mix.

From here, you need to keep slowly adding the wet ingredients, a quarter at a time, and giving the batter a thorough mixing in between.

Once you’ve finished, if you do have a few lumps, these can easily be removed by pouring the batter through a sieve. The can be quite a bit of work, and if you do want a little shortcut that’s not exactly the traditional way of making something but works perfectly well, you can add everything to a blender and let that do the work for you.

It removes 100% of the lumps, mixes everything perfectly, and doesn’t take much time or effort at all.

Lastly, for these crepes, we’ll need a small amount of melted butter. Melt this in the microwave or a small pot and add to the crepe batter, whisking it in well.

Ideally, this crepe batter now needs to rest. As we’ve whisked it, you’ll notice most recipes say not to over mix as this creates a tough product.

This much mixing develops the gluten in the flour, so resting it rests the gluten helping the batter to relax, making it less likely to tear.

If I’m making crepes, I will usually make them the night before so they can spend the night in the fridge ready to be cooked the next morning, but if you don’t have that kind of time an hour or so will do the trick.

When you’re ready to make your crepes heat a frypan or crepe pan over medium heat. I have a special crepe pan, and the only real difference is it has low sides making it so easy to flip these, but if you don’t have one, a large regular frypan will be perfectly fine.

Using a pastry brush or a paper bowl dipped in melted butter grease the pan. You don’t want to add butter straight to the pan as we only want a super light layer. Using a ladle or measuring cup, measure out about and 8th or so of a cup full of batter and pour it into the pan.

I’m using a crepe tool to spread my crepes evenly, but you can also achieve this by tilting the pan to cover.

A crepe tool means you’ll get perfect round crepes every single time.

Cook the crepes over medium heat for about 30 seconds to a minute until you can see the top of the crepe is setting.

Using an offset spatula, get under the side of the crepe and flip it with the help of your hands. These are so delicate, so make sure you’re extra careful.

Cook the crepe for 30 seconds on the next side before removing it from the pan and continue with the rest of the mixture.

Keep them warm under a tea towel until you are ready to serve.

I enjoy them best the traditional way with fresh lemon juice and a dusting of sugar, but the toppings are endless.

Basic crêpes recipe | fluffy and vegan recipe

This post is also available in german/deutsch.Hi lovelies! Ready for something special? yasss…. okay here are our extra delicious basic crêpes recipe . whooo. My favorite childhood sweets.

These crepes are our favorite. Easy in the making and so delicious. We have a lot of variations to eat it. Sometimes only with powdered sugar, with jam, creamy whipped cream with fresh berries, chocolate and banana, with nut butter or with a dollop of ice cream.

If you try this basic crepes recipe or one of my other recipes, please leave us a comment how you liked it. Tag us @KLARASLIFEon Instagram and hashtag it #KLARASLIFE so we can see them and share with the community! Thank you!

To make this crepe recipe, quarter the strawberries and place in a bowl with the other fruits, pour over the port (if using), lemon juice and caster sugar and leave to steep while you make the pancake batter.

In a large mixing bowl or food processor, sieve the flour and salt together, add the eggs, then the flour and milk and beat together with the melted butter for a min or so or until you ha ve a thick but easy to pour batter.

Warm up a plate in the oven to place the finished pancakes on and keep them warm. Remember to dust each pancake with a little caster sugar as you stack them to stop them from sticking to each other.

Melt a knob of butter in a non-stick frying pan and heat on a moderate flame. Using a little of the batter mix, test the temperature and your pancake flipping skills and modify accordingly.

When you’re ready, use a ladle or small jug to pour out a little batter into the pan, and cook each pancake for about a min on each side. If you don’t wish to flip each one, make slightly smaller ones and use a spatula to turn.

Fold the pancakes twice to make an open parcel. Fill 2 parcels with fruit per person, sprinkle over a little more fruit, and serve with ice cream and a dash of the fruit juices. Kelly’s Strawberries and Cream Ice Cream goes perfectly with this fruit crepes recipe.

Light and Fluffy Norwegian Pancakes

Norwegian Pancakes are light, fluffy, and a great twist on traditional pancakes. Essentially, they are a thick crepe. They are also similar to Dutch Baby pancakes (German Pancakes), but these are cooked on the stove top.

The recipe starts out similar to a basic crepe recipe, except a little more flour, some vanilla extract, and a little sugar are added to the mix. Use a cast iron pan for these pancakes. It browns them so nicely and since the pan is naturally non-stick, they become really easy to flip. To make a crepe, you would add a small amount of batter and swirl or spread it to make it as thin as possible. In order to make the pancakes thicker than crepes, just add more batter to the pan.

Try topping these pancakes with the lingonberry jam from IKEA. It provides a great complement to the flavor of the pancakes. You can easily substitute any other jam for this recipe raspberry and blackberry are excellent substitutes. Add a sprinkle of powdered sugar to top them. You can also roll them with the jam inside.

We love Breakfast foods at our house. One of our favorite ways to enjoy a lazy weekend morning is to whip up a batch of Berry Cream Cheese Crepes. These are enjoyed by the entire family. We have experimented with a few different Crepe Recipes and I think out of the several we have tried this is the best crepes recipe we have found.


We love filling the crepes with berries and cream cheese (or whipped cream). I personally like to whip up some coconut milk and make a coconut whipped cream. We also change it up and fill the crepes with a lot of different things.

Homemade Manicotti Crepes

The thing I love most about sharing food is keeping my family traditions alive through recipes like my Mama’s Rice Balls, my Mother in Law’s Focaccia and today, a family favorite (on both sides) homemade manicotti. Not only is each recipe special because it has been handed down to me, but because they all come with a special story/memory that I get to share with you. In a way it’s like writing a book of family history through the eyes of food. I feel like when I share a recipe from my childhood or one from my husband’s childhood, it keeps the voice of our mothers’ and ancestors alive. And once you’ve tried these homemade manicotti crepes, you’ll see why this is a recipe story worth telling.

I’ve been in love with manicotti crepes since the beginning of time (at least my beginning in time). My mother used make them for every special occasion and holiday that she hosted. I remember her sitting down in the kitchen with this little gadget that she would pour and swirl the batter on until they formed the flattest most delicate little crepe you ever did see. She would make so many, usually a few days in advance and then when she was ready to bake them she would fill them with this ricotta and mozzarella cheese mixture, roll them up, cover them in Sauce (a.k.a gravy) and pop them in the oven until ready to serve.

Making Homemade Manicotti is NOT as difficult as you might think

At first glance manicotti crepes can look very intimidating and difficult to make but I promise you, with just a few practice crepes you’ll get into a rhythm and be pro in no time. I use a 9″ non stick skillet and spray it with a little olive oil. I usually lose the first few until I get into the groove. You don’t want the crepe batter to be too thick either, it should be thinner than traditional pancake batter and spread out onto the pan quickly as you swirl it around. Once the crepe sets you can gently flip it over for a minute and then set them aside to cool.

PRO TIP : Invest in a good non stick skillet and deep baking dish (in case you need to layer manicotti) for this recipe.

The next steps couldn’t be any easier. Mix together the ricotta cheese, diced mozzarella, grated parmesan cheese, eggs and parsley and begin to fill the crepes, roll em’ up and drop them into a baking dish that has been filled with a little tomato sauce. When the crepes are all nestled together in the baking dish they get covered with more sauce, grated parmesan and mozzarella cheese. Covered in foil, the manicotti bake in the oven for about a half hour. Then the foil is carefully removed and the manicotti bake uncovered until the ricotta filling is cooked through and the crepes begin to puff up a bit. It usually takes about 25 minutes in my oven.

PRO TIP : use a thicker ricotta cheese without a lot of water (if possible). If your ricotta cheese is watery simply strain it over night to get rid of the extra moisture. You can place a strainer over a bowl, line it with cheesecloth , then pour the ricotta into the strainer and let that sit over night in the fridge to drain.

A note about the Sauce:

This recipe calls for 1 batch of my San Marzano Tomato Sauce which I make with about 64oz of San Marzano Tomatoes that have been pureed/blended. I do not have any experience with jarred sauce but do not see why you could not use it in this recipe. The only caution I would use is that when using a jarred sauce, make sure it is as simple and basic as possible. I apologize I am not much help in jarred sauce department.

Mangia and enjoy

Growing up these light and fluffy Manicotti Crepes could always be found on our special occasion table. Although I am not sure if I make them as well as my Mother and Mother in Law, they always bring me back to those special moments in time with my Mom in the kitchen and all the LOVE she put into any meal. Even though I was usually too busy to want to learn at the time, I bet she would surprised to know how much I actually learned from her by just standing around watching. And I know she never could have imagined that the love she shared with us in her kitchen would one day be extended to all of you. Whenever I make this recipe, any of my mother’s dishes really, I treasure that reminiscent feeling of unconditional love and warmth that can only come from my Mother’s kitchen.

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Almond Milk Crepes

  • Author: chefjar
  • Prep Time: 5 min
  • Cook Time: 20 min
  • Total Time: 25 minutes
  • Yield: 12


These crepes with almond milk are dairy free and take less than 30 minutes to have on your table. Perfect for brunch, lunch or dinner!


  • All-purpose flour-1 cup
  • Salt- 1/4 teaspoon
  • Sugar-2 tablespoons
  • Unsweetened almond milk- 1 cup
  • Lukewarm water-1/2 cup
  • Large eggs-4
  • Vegetable oil-4 tablespoons
  • Vanilla extract-1 tablespoon


  • Add all the wet ingredients (almond milk, water, eggs, oil and vanilla extract) into a blender, then add all the dry ingredients (flour, sugar and salt). Blend on low speed until combined. Keep aside for 2-3 minutes to allow the bubbles to go down.
  • Heat a 10-inch non-stick pan over medium heat. Spray it with a cooking spray or brush with vegetable oil. Pour 1/4 cup of batter into the pan, swirling to evenly coat the bottom of the pan. Fill the gaps with extra batter. Cook for about 30 seconds or until the edges are golden.
  • Using a thin spatula, flip the crepe. Cook further for 30 seconds or until the second side becomes golden. Transfer to a plate. Again spray the pan with a cooking spray and repeat with the remaining batter.
  • Serve with dairy free condensed milk, fresh fruit or Nutella. Enjoy!



  • Calories: 108kcal
  • Sugar: 3g
  • Sodium: 29mg
  • Fat: 6g
  • Saturated Fat: 2g
  • Carbohydrates: 11g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 48mg

Keywords: crepe, almond milk crepe, crepe recipe

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