If you’ve ever thought crepes were “restaurant-only” food, consider this your friendly reality check. Crepes are basically the low-effort, high-reward cousin of pancakes—thin, tender, and ready to be dressed up sweet or savory depending on your mood.
This is the only base crepe recipe you need: one batter, quick technique, and endless ways to fill, fold, and flex. Let’s make your kitchen the cutest little creperie.
Why You’ll Love This
This crepe batter is smooth, reliable, and forgiving: it blends in minutes, cooks fast, and works for both sweet and savory fillings without you needing two separate recipes.
Ingredients
- 1 cup (125g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300ml) milk (any kind works)
- 2 tablespoons melted butter, plus more for the pan
- 1 tablespoon granulated sugar (optional, but great for sweet crepes)
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract (optional, for sweet crepes)
How to Make It
- Blend the batter: Add flour, eggs, milk, melted butter, sugar (if using), salt, and vanilla (if using) to a blender. Blend 20–30 seconds until smooth. No blender? Whisk hard in a bowl until silky.
- Rest: Let the batter rest for 10–20 minutes (or up to overnight in the fridge). This helps the flour hydrate and makes softer crepes.
- Heat the pan: Warm a nonstick skillet (8–10 inches) over medium heat. Lightly butter it, then wipe with a paper towel so you don’t fry the crepe.
- Pour + swirl: Lift the pan off the heat. Pour about 1/4 cup batter into the center and immediately swirl to coat the bottom in a thin, even layer.
- Cook first side: Return pan to heat and cook 45–75 seconds, until the top looks set and the edges start to lift and turn lightly golden.
- Flip: Slide a thin spatula under the crepe (or use your fingers if you’re brave and careful). Flip and cook 20–40 seconds more.
- Stack: Transfer to a plate and stack crepes as you go. The steam keeps them soft and pliable.
- Fill + fold: Add your sweet or savory fillings, then fold into quarters, roll, or do an envelope fold—whatever fits the vibe.
Tips for the Best Results
- Use a blender if you can: It’s the easiest way to get a lump-free batter with zero stress.
- Resting helps: Even 10 minutes makes the batter smoother and the crepes more tender.
- Medium heat is the sweet spot: Too hot and you’ll get crispy edges before the center sets; too low and they dry out.
- Wipe the butter: A thin film prevents sticking without making the crepes greasy or spotted.
- Dial in your batter: If it feels thick like pancake batter, whisk in 1–2 tablespoons milk. It should pour like heavy cream.
- Expect a “test crepe”: The first one is often a little wonky while the pan temperature settles. Still tastes great.
Variations
- Classic sweet: Spread with Nutella or chocolate-hazelnut spread, add sliced strawberries or bananas, fold, and dust with powdered sugar.
- Lemon sugar: Brush with a little melted butter, squeeze fresh lemon juice, sprinkle sugar, and roll tight.
- Berry + cream: Fill with whipped cream or Greek yogurt and mixed berries; drizzle honey or maple syrup.
- Ham + cheese: Skip vanilla, keep sugar optional. Fill with sliced ham and shredded Gruyère or Swiss; warm in the pan until melty.
- Spinach + feta: Sauté spinach with garlic, cool slightly, then mix with crumbled feta. Add to crepes and fold.
- Breakfast crepes: Scrambled eggs + cheddar + salsa, or eggs + bacon + avocado. Think breakfast burrito, but prettier.
- Gluten-free swap: Use a 1:1 gluten-free all-purpose blend. Let the batter rest 20 minutes for best texture.
- Dairy-free: Use oat or almond milk and melted coconut oil or vegan butter. Great for sweet crepes.
Storage & Reheating
Stack cooled crepes with parchment between them, then store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a dry nonstick skillet over medium-low for 20–30 seconds per side, or microwave covered with a damp paper towel in 10–15 second bursts until flexible.
FAQ
Do I have to rest crepe batter?
No, but it’s one of those small steps that makes a big difference. Resting helps the flour fully hydrate and relaxes gluten, which means smoother batter and more tender, less “bready” crepes. If you’re in a rush, 10 minutes is enough.
Why are my crepes tearing when I flip them?
Usually it’s one of three things: the pan isn’t hot enough (so the crepe sticks), the crepe is flipped too early (the first side needs to set), or the batter is too thin. Let the edges look dry and slightly golden before flipping, and lightly butter/wipe the pan between crepes.
Can I make this batter sweet and savory from the same base?
Yes. Keep the salt as written. For truly savory crepes, skip the vanilla and reduce or omit the sugar. For sweet crepes, include vanilla and the tablespoon of sugar (or add an extra teaspoon if you like them a touch sweeter).
What pan is best for crepes if I don’t have a crepe pan?
A nonstick skillet with a flat bottom and low-ish sides is perfect—8 inches for smaller crepes, 10 inches for larger. Cast iron can work, but it’s less forgiving and needs excellent seasoning and steady temperature control.
How do I keep crepes warm for serving?
Stack them on a plate and cover loosely with foil, or keep them on a baking sheet in a 200°F (95°C) oven while you cook the rest. Stacking is key: the steam keeps them soft and bendy, not dry.