The Only Crepes Recipe You’ll Ever Need (Sweet + Savory Variations)

If you’ve ever thought crepes were “restaurant-only” food, this is your sign to try them at home. Crepes are basically the cool, flexible cousin of pancakes: thinner, faster to cook, and ready to be filled with whatever you’re craving.

This is the one base batter that works for both sweet and savory crepes. Make a batch once, then mix-and-match fillings all week—breakfast, lunch, dessert, late-night snack… crepes don’t judge.

Why You’ll Love This

This crepes recipe is simple, reliable, and super customizable: one blender-friendly batter, no fancy tools required, and a texture that’s tender (not rubbery) with those pretty golden edges.

Ingredients

1 cup (125g) all-purpose flour
2 large eggs
1 1/4 cups (300ml) milk (any kind works)
2 tbsp melted butter (plus more for the pan)
1 tbsp sugar (optional for sweet crepes; skip for savory)
1/4 tsp fine salt
1 tsp vanilla extract (optional for sweet crepes)

How to Make It

Make the batter: Add flour, eggs, milk, melted butter, sugar (if using), salt, and vanilla (if using) to a blender and blend 15–20 seconds until smooth. No blender? Whisk in a bowl until no big lumps remain.
Rest the batter: Let it sit 15–30 minutes at room temp (or up to overnight in the fridge). This helps the flour hydrate so the crepes cook up softer and less prone to tearing.
Preheat your pan: Warm a nonstick skillet (8–10 inches) over medium heat. Lightly butter the pan, then wipe any excess with a paper towel so you don’t “fry” the crepe.
Pour and swirl: Lift the pan off the heat. Pour about 1/4 cup batter into the center (less for smaller pans), then quickly swirl to coat the bottom in a thin layer.
Cook the first side: Put the pan back on the heat. Cook 45–75 seconds until the edges look set and slightly crisp, and the bottom is lightly golden.
Flip: Slide a thin spatula under the crepe and flip. Cook the second side 20–40 seconds, just until set and lightly browned.
Repeat: Stack cooked crepes on a plate. Add a tiny bit more butter to the pan as needed between crepes.
Fill and serve: Add your sweet or savory fillings, fold or roll, and enjoy right away (or keep them warm under a clean kitchen towel).

Tips for the Best Results

Don’t skip the rest if you can help it. Even 15 minutes makes the batter smoother and the crepes less fragile.
Medium heat is the sweet spot. Too hot and they brown before they set; too low and they dry out.
Wipe the butter, don’t puddle it. A thin film prevents sticking without making the surface spotty.
Your first crepe is a “tester.” Adjust heat and batter amount after the first one. This is normal and extremely crepe-core.
If the batter is thick, whisk in 1–2 tbsp milk. If it’s too thin and tearing, whisk in 1–2 tbsp flour.
Use a measuring cup or small ladle so each crepe is consistent.
Stacking keeps them soft. The steam from the warm crepes helps prevent drying.

Variations

Classic Sweet: Fill with lemon juice + sugar, then fold into triangles. Finish with powdered sugar.
Strawberries & Cream: Spread whipped cream or mascarpone, add sliced strawberries, and roll.
Nutella Banana: Thin layer of Nutella, sliced banana, pinch of flaky salt (trust).
Apple Cinnamon: Sauté sliced apples with butter, cinnamon, and a little brown sugar; spoon in and fold.
Ham & Cheese (Savory): Skip sugar/vanilla. Add ham and shredded Gruyère or Swiss; fold and warm until melty.
Spinach Feta: Wilt spinach, mix with feta and a squeeze of lemon; fill and fold for a quick lunch.
Mushroom & Thyme: Sauté mushrooms with butter, garlic, and thyme; finish with a little crème fraîche.
Breakfast Crepes: Fill with scrambled eggs, cheddar, and avocado; add salsa or hot sauce if you’re into it.

Storage & Reheating

Store cooled crepes stacked with parchment between them in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in a dry skillet over medium-low for about 15–30 seconds per side, or microwave briefly (covered) in 10–15 second bursts so they don’t turn tough.

FAQ

Why are my crepes tearing when I flip them?

Usually it’s one of three things: the batter didn’t rest long enough, the pan isn’t hot enough to set the first side, or the crepe is too thin. Let the batter rest at least 15 minutes, preheat the pan properly, and use a bit more batter on the next one.

Can I make the batter ahead of time?

Yes—this batter is actually better after a rest. Make it up to 24 hours ahead and store covered in the fridge. Give it a quick whisk or blend before cooking, and add a splash of milk if it thickened.

How do I make this work for both sweet and savory crepes?

Use the same base recipe, but skip the sugar and vanilla for savory. If you already made a sweet-leaning batter with sugar, it’ll still work with savory fillings—just choose bolder flavors like ham and cheese or mushrooms so it balances.

What pan size is best for crepes?

An 8–10 inch nonstick skillet is ideal for easy flipping and evenly thin crepes. If your pan is larger, you may need slightly more batter per crepe; if smaller, use less (start with 3 tbsp and adjust).

Can I freeze crepes, and how do I keep them from sticking together?

Freeze them stacked with parchment or wax paper between each crepe, then place in a freezer bag. Thaw in the fridge overnight or on the counter for about 30 minutes, then reheat in a dry skillet for the best texture.