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Simple Egg and Flour Crepes

Prep 5 min Cook 10 min Difficulty 1/5

Quick, easy crepes from eggs, flour, salt and water—ready in 15 minutes. Ideal for sweet or savory fillings.

Why this recipe works

This is a no-fuss crepe recipe using only eggs, flour, salt and water. It's suited to cooks who want fast, flexible crepes for sweet or savory fillings. Keep the batter thin and the pan moderate heat for best results.

Search intent: how to make basic crepes
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Key takeaways

Thin batter and moderate heat make flexible crepes.
Resting the batter improves texture.
Adjust water or add milk for richer crepes.

Recipe guide

This is a no-fuss crepe recipe using only eggs, flour, salt and water. It's suited to cooks who want fast, flexible crepes for sweet or savory fillings. Keep the batter thin and the pan moderate heat for best results.

Make thin, flexible crepes from just eggs, flour, salt, and water.

  • Thin batter and moderate heat make flexible crepes.
  • Resting the batter improves texture.
  • Adjust water or add milk for richer crepes.

Ingredients & equipment

Makes ~8 small crepes: 8 eggs, 800 g (total) all-purpose flour, 8 tsp salt, 200–250 ml water (add gradually). You’ll also need a whisk, bowl, nonstick skillet and light oil or butter for the pan. (Note: the recipe as provided lists repeated items; use totals above.)

Step-by-step method

1) Whisk eggs in a bowl until smooth. 2) Add flour and salt, whisk to combine. 3) Gradually add 200–250 ml water while whisking until batter is thin and pourable. 4) Rest 10–15 minutes if possible. 5) Heat skillet over medium, lightly oil. Pour a small amount of batter, tilt pan to spread thinly. Cook until edges lift and underside is lightly golden, flip briefly, then transfer to a plate. Repeat.

Quick tips & serving

Adjust water for thinner or thicker crepes. Keep cooked crepes warm under a towel. For sweet uses add a little sugar or vanilla; for savory, add herbs or pepper. Stack with parchment between layers if storing.

Ingredients

  • 2 pcs egg
  • 100 g flour
  • 1 tsp salt

Instructions

  1. Crack eggs into a bowl and whisk until smooth
  2. Add flour and salt to the eggs and whisk to combine
  3. Gradually add about 200–250 ml water while whisking until thin batter forms
  4. Let batter rest 10–15 minutes if possible
  5. Heat a nonstick skillet over medium heat and lightly oil if needed
  6. Pour a small amount of batter into the pan and tilt to coat the surface thinly
  7. Cook until edges lift and underside is lightly golden, then flip and cook the other side briefly
  8. Slide crepe onto a plate and repeat with remaining batter

FAQs

Can I use milk instead of water? Yes—milk makes richer crepes; use same volume or slightly less for desired thinness.
Why rest the batter? Resting hydrates the flour and relaxes gluten for more tender, less elastic crepes.
How do I prevent tearing? Use a nonstick pan, moderate heat, and a thin even batter; don’t flip until edges lift easily.