By Jehan Yusoof  |  Updated October 19, 2026  | 

Your step-by-step guide to making crepes. the one recipe you’ll need to get perfect crepes every time. you’ll be filling them with sweet and savory fillings to serve at breakfast, brunch or as quick desserts. 

I love my Sri Lankan food but I’ve got to confess Sunday breakfast usually means thin crepes with a simple sweet syrup made of jaggery Or just plain old sugar with melted butter and a dash of lime. 

If you think making pancakes are easier than crepes, then yes, you are probably right, although they both use the same batter with a few extra ingredients for the pancakes.

But crepes are so much better because they can be smothered or soaked in whatever filling you use, you’ll want to binge on them non-stop.

And there are so many sweet and savory fillings, you can try a new flavor every single day and never get tired of it.

What you need to know…..

The way to make perfectly thin crepes from the beginning is to get the ratio of ingredients and the consistency of the batter right. AND, of course, a good flat, non-stick pan to make those paper-thin crepes. you might also want to take your time getting the first crepe right by slowing down and paying attention to how much batter you pour into the pan and then the slow swirl of the batter to make perfect circles. 

Crepes vs Pancakes: What’s the Difference

The difference is the raising agent. Pancake batter has baking powder or baking soda, which makes it thick and fluffy.
Crepe batter has none, so it cooks into thin, soft, buttery rounds that you fill and fold. You can turn crepe batter into pancake batter by adding baking powder or baking soda, but you can’t turn pancake batter into crepe batter.

 Can I freeze extra crepes?

I usually have a few extra leftovers once the kids are done with it but I know by the end of the day there won’t be any left so I leave them in the refrigerator for them to munch throughout the dayIf you feel you won’t be using it for a few days, freezing them is a better option. to do this, any extra crepes can be individually placed on baking paper, stacked together then wrapped in clingfilm and placed in a ziplock bag.When you want to have them, remove from freezer, unwrap from the cling film and let the crepes reach room temperature before slightly heating them.

How long can I keep the frozen crepes?

I would suggest using them within 2 weeks.

What should I do if the crepe batter is too thick?

A thick batter means there is too much flour, pour in 1/2 a cup of milk and see if you have a smooth consistency that flows when you pour the batter. if you find the batter is still thick, add another 1/2 cup of milk.

What should I do if the batter is too thin?

By thin I mean the batter is too runny. when you pour from a spoon, the batter should not dribble but flow in one stream without breaking into drops

What type of pan do I use for making crepes?

You don’t need any special pans to make paper-thin crepes, all you need is a flat-bottomed frying pan, preferably non-stick so that the crepes can be removed easily.

Here’s what I do to make the crepes faster.

Instead of using one pan to cook all the crepes, I use two pans side-by-side to make things move a bit faster when it comes to crepe or pancake making.

ingredients to make thin crepes

Servings 15-20

Ingredients mentioned below use standard measuring cups and spoons.

4 cups of milk

4 large eggs

2 cups regular bread flour

1/2 cup of butter

1/2 cup of butter(for the batter and extra 3 tablespoons to cook the  crepe)

What you will need in the kitchen

• Measuring cups and spoons, to measure flour, milk, butter and salt
• Large mixing bowl, for the batter
• Whisk, to keep the batter lump free

1. Measuring cups and spoons, to measure the flour, milk, butter and salt
2. Large mixing bowl, for the batter
3. Whisk, to keep the batter smooth and lump-free
4. Small microwave-safe bowl, to melt the butter
5. Fine sieve (optional), to sift in extra flour if the batter is too thin
6. Flat-bottomed non-stick frying pan, about 9 inches (23 cm); use two pans if you want to cook faster [affiliate link + disclosure line]
7. Heatproof pastry brush or folded paper towel, to butter the pan between crepes
8. Ladle or a ¼-cup (60 ml) measure, so every crepe gets the same amount of batter
9. Thin, flexible spatula, to loosen and flip the crepes
10. Large plate, to stack the cooked crepes and keep them soft

How to Make the Crepe Batter

Make the batter

Into a large mixing bowl, pour 1 cup of milk, followed by eggs and then salt; whisk until combined.
Gradually, add the flour a little at a time, whisking until smooth with no lumps. It will be thick at this stage.
Place butter in a small bowl and microwave for 15 seconds until it melts, then pour the melted butter into the batter and mix well.
Now, whisk the remaining milk, ½ cup at a time, until the batter is thin and smooth.
Pour in 1 teaspoon of vanilla essence and mix gently.
Check the consistency: lift a ladle of batter and pour it back. It should flow like heavy cream in one unbroken stream.

Making the crepes.

You can use your regular frying pan, preferably the non-stick variety so that the crepe comes off the pan with the least amount of effort. use the flat-bottomed frying pan and not the ones that have a curved bottom to it.

Heat the pan over medium heat for 1-2 minutes.

Using a heat-resistant material spread butter on the flat surface, let the butter sizzle.

Once you hear the sizzling, lift pan from fire and pour 1/2 cup of the batter right in the middle of the pan, tilt and using a circular motion spread the batter evenly to all side, making sure the batter spreads around.

Immediately place the pan over heat, cook the crepes until the edges turn brown and crispy,1-2 minutes over medium heat.

Gently insert a spatula to loosen the crepe and flip it to other side and cook until both sides are evenly cooked.

Transfer crepe from pan to a plate, wipe the pan with butter and pour in the next cup of batter, continue until batter is over.

Serve with your favorite filling and enjoy.

More crepe and pancake recipes

• Sri Lankan pani pol (crepes with sweet coconut filling)
• Sri Lankan pancakes with jaggery syrup (family favorites)
• Sri Lankan adukku roti (chicken-crepes layered pies)
• Chinese rolls (fish rolls).
• Pancakes Without Milk (No Eggs or Baking Powder Needed)
• Banana chocolate chip pancakes made in a blender
• FLuffy pancake recipe

Storing, Freezing and reheating crepes

• Refrigerator:
  • Batter: refrigerate for up to 24 hours; whisk before using.
  • Already made crepes: can be stacked, wrapped tightly and use within 3 days.
• Freezing: I haven’t tried freezing. I would reccomend making a fresh batch every time you need crepes.

Watch more recipes on my YouTube channel

ABOUT THE AUTHOR
JEHAN
Recipe creator. Food Blogger. Video creator
I’ve been cooking and sharing Sri Lankan recipes, along with other dishes I love making at home on Island Smile since 2015. I’ve tested every recipe on this site more than once in my own kitchen before it goes on the blog.
I grew up eating this food, and I still cook it the same way my family taught me, just written down clearly enough that you can follow.
If a recipe doesn’t work the way I say it will, tell me in the comments; I read every one, and I’ll help you fix it.