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Easy Eggless Crepes Recipe | Mommy's Home Cooking

Easy Eggless Crepes

This Easy Eggless Crepes recipe is super easy to make and absolutely delicious! The batter allows you to get the thin crepe without them breaking. Savory and sweet version included. Plus, 17 Crepe Filling Ideas!
Course Breakfast, Dessert, dinner
Cuisine French
Keyword crepes, eggfree, Eggless
Prep Time 5 minutes
Cook Time 15 minutes
resting time 30 minutes
Total Time 20 minutes
Servings 8 crepes
Calories 120kcal


Sweet Crepes

  • 1/2 cup milk (120 ml)
  • ¾ cup water (180 ml)
  • 1/4 cup unsalted butter, melted (58 gr / 2 oz)
  • 1 cup all-purpose flour (140 gr)
  • 1/4 teaspoon kosher salt
  • 1 tablespoon granulated sugar (12 g) (see notes)

Savory Crepes

  • 1/2 cup milk (120 ml)
  • ¾ cup water (180 ml)
  • 1/4 cup unsalted butter, melted (58 gr / 2 oz)
  • 1 cup all-purpose flour (140 gr)
  • 1/4 teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • Pinch black pepper


  • In a blender, combine all the ingredients. Blend the mixture until it is smooth and bubbles form on top, about 30 seconds.
  • Let batter sit at least 30 minutes at room temperature or overnight in the refrigerator in an airtight container (whisk before using).
  • Heat an 8-inch nonstick skillet over medium. When hot, lightly spray with non-stick cooking spray or butter. Add ¼ cup batter and tilt the pan in a circular motion so that the batter completely covers the bottom of the skillet.
    NOTE: if you use a bigger skillet, add as much batter as necessary to cover the bottom of the skillet, i.e., for a 12-inch skillet, you will need to add 1/3 cup of batter. Cook until the underside of the crepe is golden brown, about 2 minutes. Then, loosen with a spatula, turn and cook the other side, about 1 more minute.
  • Fill as desired and serve, or store for later use.


Don't miss my favorite 17 CREPE FILLING IDEAS (SWEET AND SAVORY) above.
STORE: Let the crepes cool completely. Place a square piece of parchment paper between each crepe. Place wrapped crepes in a sealable plastic bag. Store in the refrigerator for 5 days and in the freezer for 2 months.
MAKE AHEAD: Prepare the batter and store it in an airtight container in the refrigerator for up to 1 day.
  • A blender is a perfect tool for mixing up the batter.
  • Crepe batter needs to be runny. Crepe batter is thinner than pancake batters, more like half-and-half than heavy cream. If your batter seems too thick and isn't spreading in the pan properly, don't hesitate to whisk in a few tablespoons of water to thin it out.
  • Probably the most important thing about the crepe batter is that you need to let it rest in the fridge for at least 30 minutes before you try to make the crepes. This will allow the air bubbles to settle so that the finished crepes won't have holes in them.
  • Use a nonstick pan or a well-seasoned crêpe pan for cooking the crepes.
★ Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 120kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 81mg | Potassium: 37mg | Sugar: 2g | Vitamin A: 190IU | Calcium: 22mg | Iron: 0.7mg