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My homemade pizza crepes are a fun and tasty weeknight dinner, lunch, or snack. You and your family can personalize them with your favorite pizza toppings. These savory crepes are ready in minutes and can even be prepped for a quick meal.
Pizza is always a popular choice in the Cook household for a quick family-friendly dinner. I mean seriously…check out ALL our delicious homemade pizza recipes!
With these homemade pizza crepes, everyone gets to choose their favorite toppings. And with that, the battle for “what kind of pizza do we all want” is officially over!
And if you’ve never made crepes before, don’t feel intimidated. You don’t have to be a crepe pro for this recipe. If they’re imperfect, just call them “artisanal” pizza crepes and go live your best life.
You can add whatever fillings you’d like. Any larger ingredients are best if chopped before being added to the crepe.
Sarah’s Cheat Codes
- The first crepe is usually a “test” crepe to see if the pan’s temperature is right. Just assume it will be an ugly (but still edible) crepe and that you’ll get better as you go.
- If you don’t have a crepe pan (this is the one I have), you can choose a non-stick skillet with low sides to make it easier to get a spatula under the crepe to flip it.
- The batter improves if it sits for up to 30 minutes after being mixed. Sometimes I even like to meal prep the crepe batter by keeping it in the fridge, covered for up to 48 hours.
- If you’re not a crepe-making expert (and really, who is?), make sure to butter/oil the pan between every crepe. It will make it much easier to flip. Plus, more butter is usually an excellent choice.
Quick From-Scratch Pizza Crepes
Equipment
- skillet or crepe pan
Ingredients
- 1 cup milk
- 1 tbsp water
- 1 cup all-purpose flour
- 1/4 tsp salt
- 3 tbsp melted butter {slightly cooled}
- 2 eggs {room temperature}
- butter for pan
- 1/2 cup mozzarella cheese {grated}
- 1/4 cup pizza sauce
- any additional toppings
Instructions
Making the Crepes
- Add ingredients to a blender in this order: milk, water, flour, salt, butter, and eggs.1 cup milk, 1 tbsp water, 1 cup all-purpose flour, 1/4 tsp salt, 3 tbsp melted butter, 2 eggs
- Blend on medium for 5 seconds, then scrape the sides and blend for another 5 seconds. Avoid over-mixing.
- Grate cheese, mix pizza sauce, and chop any large ingredients.
- Preheat pan over medium heat.
- Lightly butter pan, and pour 1/4 cup of batter into the center of the pan.butter for pan
- Quickly remove the pan from the burner and gently rotate it to evenly distribute the batter around the pan.
- Return pan to heat and cook until the edge of the crepe looks dry and lift up from the edge of the pan (~1 minute).
- Using a silicone spatula, gently flip the crepe and cook for another 30-60 seconds.
- Remove crepe from pan onto a plate. You can stack crepes until they are all cooked.
Assembling the Crepes
- Spoon 1 tsp of pizza sauce onto the left 1/3 of the crepe. Sprinkle with 2 tbsp shredded cheese. Add any additional toppings.1/2 cup mozzarella cheese, 1/4 cup pizza sauce, any additional toppings
- Gently roll or fold the crepes to secure the fillings. Repeat until all crepes are assembled.
- Heat pan over medium heat, and lightly butter.
- Place crepe on the pan and cook until the bottom is lightly browned (~2 minutes). Flip and cook until the other side is lightly browned.
- Serve warm.
Notes
- If you don’t have a blender, mix thoroughly by hand with a whisk.
- If you don’t have a crepe pan, choose a non-stick skillet with low sides to make it easier to get a spatula under the crepe to flip it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is genius. Can’t wait to make it. When you stack the crepes between batches do you have to use waxed paper?
I never do!
Really good – made today for lunch!
So glad you liked it, Kelly!