Seriously, these are so easy to make, crêpes no longer have to be reserved for lazy Sunday mornings at home (although, that does sound like the best plan, to me 🥰).

Put on your chef hat…tie up your apron… Let’s make some crêpes! 🇫🇷

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases, at no extra cost to you. Thank you for supporting LooC!

3 TBSP salted butter (melted)

2 eggs

1 C flour

3/4 C milk (or milk substitute)

1/2 C water

2 TBSP sugar

1 tsp vanilla extract

**Optional–2 tiny sous chefs to help crack eggs and pour milk😘**


Add all ingredients to blender

Blend for 10-20 seconds

Let batter rest in fridge for up to 48 hours (I did overnight)

When you’re ready for crêpes…

Heat a 10-inch skillet over medium-low heat

Spray generously with butter-flavor cooking spray (just once, no need to re-apply)

Pour 1/4 to 1/2 C of batter into pan, swirl to create fluffy crepe circle

Let cook for 2 minutes, until the edges turn golden brown


Cook other side for 1 minute


I used my age-old skillet, but…if you’re feeling fancy (or just know you’re going to make these a LOT)…why not spring for this official crêpe pan?

Have fun putting your own spin on the recipe! I mean, the possibilities are endless–roll them with nutella and strawberries, fold them with butter and syrup, make a savory edit with ham and cheese and herbs. Mmm….now I’m hungry! 😋

Tag me @lifeoutofcamo on IG to share your crêpe creations!!

Life Out of Camo signature