By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
298 cal · 30 min
German Crepes
Recipe GLPRf44d159fe87596
Tender, delicate German-style crepes made with a simple batter of flour, eggs, and milk. These thin pancakes are light and versatile, perfect for serving with jam, fresh berries, whipped cream, or powdered sugar. The baking powder gives them a subtle lift while maintaining their characteristic thin, delicate texture.
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Ingredients
3 cups all-purpose flour
4 large eggs
4 cups whole milk
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon vanilla extract
1 dash salt
Directions
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined and no lumps remain.
In a separate bowl, beat the eggs together until fully incorporated, then add the milk and vanilla extract, stirring until smooth.
Pour the wet ingredients into the dry ingredients and whisk until a thin, smooth batter forms. The consistency should be pourable, similar to whole milk. Let the batter rest for 5 minutes.
Heat a non-stick skillet or crepe pan over medium heat until hot but not smoking.
Ladle about ¼ cup of batter onto the hot skillet and immediately tilt and swirl the pan to spread the batter into a thin, even layer covering the entire surface.
Cook for approximately 1 to 1½ minutes until the bottom is light golden, then flip carefully and cook the other side for about 30 seconds to 1 minute until lightly set.
Transfer the finished crepe to a plate and repeat with the remaining batter until all crepes are cooked.
Serve the crepes warm with your choice of toppings such as jam, fresh berries, whipped cream, or powdered sugar.
Comments
This is a straightforward crepe recipe with ingredients available at any Charlotte supermarket, and the eight servings make it practical for a family. The stated 30 minutes is misleading—mixing takes five minutes, but cooking eight crepes at two to three minutes each, plus resting time for the batter, puts you closer to 45 minutes start to finish. The cost per serving is low, roughly 40 to 50 cents per crepe depending on egg prices, since flour and milk are the main drivers. The real limitation is that German crepes (Pfannkuchen) are a same-night dish; they lose their tender texture within hours and do not reheat well, which matters if you need leftovers for lunch.
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