How to Make the Best Crepe for Mother’s Day

The humble crepe dates back to 13th-century France, where it was first cooked on a flat stone over an open fire. Originally made from simple wheat batter, crepes quickly became a staple in French households—celebrated not just for their versatility, but for the way they brought people together around the table.

This Mother's Day, honor that same spirit of warmth and togetherness with the Best Crepe Recipe you can make at home. It’s light, simple, and customizable—perfect for surprising Mom with a breakfast that feels indulgent but is incredibly easy to pull off. This recipe also features kitchen tools from Zulay Kitchen, a brand inspired by one extraordinary mom and dedicated to making home cooking joyful and stress-free.

How to Make the Best Crepe for Mother’s Day

Prep Time: 30 minutes (including rest time) | Cook Time: 8 minutes

Servings: 4–6 servings | Course: Breakfast

Ingredients

Crepe Batter

• • • 1 cup all-purpose flour
    • ¾ cup whole milk
    • 2 large eggs
    • 3 tablespoons unsalted butter (melted)
    • ½ cup water
    • 1 tablespoon granulated sugar
    • Pinch of salt

For Cooking

• • • 1 stick unsalted butter (for frying)
    • Non-stick circular skillet or crepe pan

Toppings (Optional but Recommended)

• • • Fresh strawberries, sliced
    • Lemon curd
    • Powdered sugar, whipped cream, chocolate drizzle, or maple syrup

Instructions

Step 1: Mix the Batter

In a medium mixing bowl, add flour, milk, eggs, melted butter, sugar, salt, and ½ cup water. Use a balloon whisk or electric mixer to blend until smooth. For precise measurements, use measuring cups and spoons.

Step 2: Rest the Batter

Cover the bowl and refrigerate for 30 minutes. This allows the gluten to relax and makes the crepes more tender.

Step 3: Prep the Pan

Heat a non-stick iron skillet or crepe pan over medium heat. Add 1 tablespoon of butter and let it melt.

Step 4: Cook the Crepes

Pour 3 tablespoons of batter into the pan, swirling it quickly to spread into a thin, even layer. Cook for 30–40 seconds or until golden spots form on the edges.

Step 5: Flip and Finish

Carefully flip with a silicone spatula and cook the other side for 20–30 seconds. Remove the crepe and place on a warm plate. Repeat until the batter is gone, adding butter to the pan as needed.

Step 6: Add the Toppings

Let the kids help slice fresh strawberries using Zulay Kitchen’s kid’s knife set—safe and fun. Layer strawberries and lemon curd (or toppings of your choice) inside each crepe.

Step 7: Serve and Celebrate

Fold or roll the crepes and place them on a breakfast plate. Serve with a hot drink and a handwritten note, preferably on a Bamboo Breakfast Bed Tray for full effect.

Tips for Making Best Crepes

• Use room-temperature ingredients for a smoother batter.
• Don’t skip resting the batter—it’s the key to tender crepes.
• If you don’t have lemon curd, try Nutella, yogurt, or a smear of almond butter for a fun twist.
• Keep cooked crepes warm in a low oven (200°F) while you finish the batch.

Variations to Try for Your Homemade Crepes

• Savory Crepes: Skip the sugar and fill it with spinach, feta, or scrambled eggs.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend.
• Vegan Option: Swap out eggs for flaxseed meal and use plant-based milk and butter.

Make Mother's Day Special with Homemade Crepes!

It’s that time of the year when we celebrate the woman who somehow always knows where everything is—even things we haven’t lost yet. She’s our emotional anchor, our biggest cheerleader, and the first person we call when life gets complicated (or we can’t find the charger).

So why not start Mother’s Day with something simple, beautiful, and full of love—like the Best Crepe Recipe that’s easy to make, fun to personalize, and guaranteed to make her smile? This recipe isn’t just about food—it’s about creating a memory your mom won’t forget. Just bring the effort—and maybe a good cup of coffee—and let the crepes (and smiles) stack up!

Frequently Asked Questions About This Crepe Recipe

Can I make the crepe batter the night before?

Yes, and it’s actually recommended. Mixing the batter the night before and letting it rest in the refrigerator overnight improves the texture of your crepes. It allows the flour to fully hydrate and the gluten to relax, resulting in a smoother, more elastic batter. Just make sure to whisk it lightly in the morning before using, as some separation may occur. Storing it in an airtight container also helps maintain freshness.

Do I need a special pan for crepes?

You don’t need a dedicated crepe pan, but a non-stick circular skillet with low sides will give you the best results. A flat surface allows the batter to spread easily and makes flipping simpler. Just be sure to use a non-stick spatula to avoid scratching your non-stick surface. A well-heated, lightly buttered pan is more important than the brand or size—though a crepe pan can make things easier for beginners.

How do I keep crepes warm while cooking the rest?

The best way to keep crepes warm is to preheat your oven to 200°F and place cooked crepes on a baking sheet or oven-safe plate covered with foil. This prevents them from drying out and keeps them soft and pliable. 

What’s the best way to flip a crepe?

Use a thin, flexible spatula and gently loosen the edges before lifting and flipping. If you're confident, you can also do a quick wrist flip with the pan. Wait until the crepe has golden edges and easily slides around in the pan before attempting to flip. If it sticks, it may need a few more seconds to firm up.

Can I freeze leftover crepes?

Absolutely. Let the crepes cool completely, then stack them with parchment paper between each one to prevent sticking. Wrap the stack in plastic wrap or place it in a freezer-safe zip bag. They can be frozen for up to 2 months. To reheat, thaw in the refrigerator and warm in a skillet or microwave for 20–30 seconds. This makes them a great make-ahead option for brunches or weekday breakfasts.

How can I make crepes healthier?

You can make healthier crepes by using whole wheat flour instead of all-purpose, reducing or omitting the sugar, and adding protein-rich fillings like Greek yogurt or scrambled eggs. Top with fresh fruit instead of syrup, and use less butter in the pan by brushing it instead of scooping.