Crepes Recipe for Beginners: How to Get Thin, Lacy Crepes Every Time

If you’ve ever watched someone make crepes and thought, “Okay, that looks suspiciously easy,” you’re not wrong. Crepes are basically the chic, French cousin of pancakes—thin, flexible, and ready to be filled with whatever you’re craving.

This is a true beginner-friendly crepes recipe that teaches you the simple method for getting that thin, lacy look every time (without tearing, clumping, or stressing). Once you nail the swirl, you’ll be unstoppable.

Why You’ll Love This

These crepes are light, buttery, and thin with those delicate lacy edges, and the batter comes together fast in a blender (or by hand). They’re equally perfect for a sweet brunch moment or a savory dinner situation.

Ingredients

1 cup (125g) all-purpose flour
2 tablespoons granulated sugar (optional for sweet crepes)
1/4 teaspoon fine salt
1 1/2 cups (360ml) milk (whole or 2% is easiest)
3 large eggs
2 tablespoons melted unsalted butter, plus more for the pan
1 teaspoon vanilla extract (optional, for sweet crepes)
Optional: 1–2 teaspoons fresh lemon zest (for bright, sweet crepes)

How to Make It

Mix the batter. Add flour, sugar (if using), and salt to a blender. Pour in the milk, add eggs, melted butter, and vanilla (if using). Blend 20–30 seconds until smooth. No blender? Whisk eggs and milk first, then whisk in dry ingredients, then butter.
Rest the batter. Let it sit 20–30 minutes at room temp (or cover and chill up to 24 hours). This hydrates the flour and helps you get tender, lacy crepes.
Heat your pan. Place an 8–10 inch nonstick skillet or crepe pan over medium heat. Let it warm for a couple minutes so the heat is even.
Butter lightly. Rub the pan with a small amount of butter (a paper towel works great). You want a whisper of butter, not a puddle.
Pour and swirl. Lift the pan off the heat. Pour about 1/4 cup batter into the center, then immediately tilt and swirl to coat the bottom in a thin layer. If there are tiny gaps, that’s your “lacy” moment—totally fine.
Cook the first side. Return the pan to the heat and cook 45–75 seconds, until the edges look dry and start to lift, and the bottom is lightly golden.
Flip. Slide a thin spatula under the crepe and flip gently. Cook the second side 20–40 seconds (it cooks fast).
Stack and repeat. Move to a plate and stack crepes as you go. Lightly butter the pan as needed and keep going until the batter is gone.

Tips for the Best Results

Resting isn’t optional if you want “lacy.” Even 20 minutes helps the batter relax and spread thinly.
Use medium heat, not high. High heat makes the crepe set too fast, so it won’t spread well and can tear when flipping.
Thin batter = thin crepes. If your batter seems thick (like pancake batter), whisk in 1–2 tablespoons milk at a time until it pours like heavy cream.
Measure your pour. For an 8–10 inch pan, 1/4 cup is the sweet spot. Too much batter = thick crepes.
Swirl immediately. The second the batter hits the pan, start tilting. Waiting even 3–4 seconds can make it uneven.
The first crepe is a tester. It’s normal for the first one to be a little wonky. Adjust heat and batter amount after that.
Don’t over-butter. Excess butter can fry the surface and make the batter slide weirdly instead of coating.

Variations

Classic sweet: Fill with lemon juice + sugar, Nutella + berries, or jam + whipped cream.
Savory: Skip sugar and vanilla. Fill with ham + cheese, sautéed mushrooms, spinach + feta, or scrambled eggs.
Chocolate crepes: Add 2 tablespoons cocoa powder and an extra 1–2 tablespoons sugar. If batter thickens, add a splash more milk.
Whole wheat vibe: Replace up to 1/2 cup flour with whole wheat flour. Expect a slightly heartier texture.
Citrus pop: Add orange zest instead of lemon zest and fill with sweetened ricotta.

Storage & Reheating

Stack cooled crepes with parchment or wax paper between them, then store in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet over low to medium heat for about 15–30 seconds per side, or microwave covered for 10–15 seconds until warm and flexible (don’t overdo it or they’ll turn chewy).

FAQ

Why are my crepes tearing when I flip them?

Tearing usually means the crepe hasn’t set enough or it’s too thin in spots. Let it cook a bit longer on the first side until the edges look dry and lift easily. Also make sure your pan is properly preheated and lightly buttered so the crepe releases cleanly.

How do I get thin, lacy crepes instead of thick ones?

Three things: a rested batter, the right amount of batter (about 1/4 cup for an 8–10 inch pan), and an immediate swirl. If it’s still thick, thin the batter with 1–2 tablespoons milk at a time until it pours easily and coats the pan in a whisper-thin layer.

Do I have to use a blender for crepe batter?

Nope. A blender just makes it super smooth fast. If whisking by hand, whisk eggs and milk first, then add flour slowly to avoid lumps, and whisk in melted butter last. If you still see a few lumps, strain the batter through a fine-mesh sieve.

What pan size should I use for beginner crepes?

An 8-inch pan makes smaller crepes that are easier to flip, so it’s a great learning size. A 10-inch pan makes more classic, café-style crepes. Either works—just adjust the batter amount slightly (a little less for 8-inch, a little more for 10-inch) and keep the layer thin.

Can I make the batter ahead of time?

Yes, and it’s actually a win. Cover and refrigerate the batter for up to 24 hours. Give it a quick whisk before cooking (it can separate a bit), and if it thickened overnight, add a small splash of milk to bring it back to a pourable consistency.