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

Crepes are that “looks fancy, is actually easy” kind of food. They’re thin, buttery, and basically a blank canvas for whatever you’re craving—fruit and whipped cream, ham and cheese, or a chaotic-good combo you invent at 11pm.

This is the one base crepe batter you’ll use forever. It’s simple, reliable, and flexible enough to swing sweet or savory without tasting like you’re forcing it.

Why You’ll Love This

These crepes cook fast, come out tender (not rubbery), and the batter is blender-friendly, low-effort, and totally customizable—so you can serve brunch vibes or a quick dinner with the same recipe.

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, but great for sweet crepes)
1/4 tsp fine salt
1 tsp vanilla extract (optional, for sweet crepes)
Optional for savory crepes: 1–2 tsp chopped fresh herbs (parsley, chives) or a pinch of garlic powder

How to Make It

Make the batter: Add flour, eggs, milk, melted butter, sugar (if using), salt, and vanilla (if using) to a blender. Blend 15–20 seconds until smooth. (No blender? Whisk vigorously in a bowl until no lumps.)
Rest the batter: Let it sit for at least 20 minutes at room temp. If you have time, 30–60 minutes is even better for soft, flexible crepes.
Heat the pan: Place a nonstick skillet or crepe pan (8–10 inches) over medium heat. Lightly butter the pan, then wipe off excess with a paper towel so it’s just a thin sheen.
Pour and swirl: Lift the pan off the heat. Pour about 1/4 cup batter into the center, then immediately swirl the pan to spread it into a thin, even layer.
Cook first side: Return pan to heat. Cook 45–75 seconds until the edges look set and the bottom is lightly golden. You should be able to loosen it with a thin spatula.
Flip: Flip the crepe carefully and cook the second side for 20–40 seconds (it cooks faster). Slide onto a plate.
Repeat: Butter the pan lightly as needed, then repeat with remaining batter. Stack crepes on the plate as you go to keep them soft.
Fill and serve: Add your sweet or savory fillings, fold (triangles) or roll, and finish with toppings like powdered sugar, sauce, or fresh herbs.

Tips for the Best Results

Resting matters: It relaxes the gluten and hydrates the flour, which helps prevent tearing and keeps crepes tender.
Use medium heat: Too hot and they’ll spot-brown fast before the center sets; too low and they dry out.
First crepe is a tester: Adjust heat and batter amount after your first one. This is normal and very “crepe culture.”
Go thin: If the batter isn’t spreading easily, your pan may be too cool or you’re using too much batter. Pour less and swirl faster.
Fix thick batter: If it thickens while resting, whisk in 1–2 tbsp milk to loosen it.
Prevent sticking: A good nonstick pan plus a light butter film beats adding lots of butter (which can burn).
Stack to keep soft: Crepes stay pliable when stacked; spread them out and they can get a little crisp.

Variations

Classic sweet: Fill with Nutella or chocolate spread + sliced bananas + a pinch of flaky salt.
Strawberry shortcake vibe: Mascarpone or whipped cream + strawberries + a drizzle of honey or strawberry jam.
Lemon sugar: Butter the crepe, squeeze lemon, sprinkle sugar, fold into triangles. Minimal effort, maximum payoff.
Ham & cheese (savory staple): Add sliced ham and grated Gruyère or Swiss, fold, then warm in the pan until melty.
Spinach feta: Sauté spinach with garlic, mix with crumbled feta, and add a little black pepper. Great for lunch.
Breakfast crepes: Scrambled eggs + cheddar + salsa or hot sauce, folded and crisped lightly in the skillet.
Herby batter: Stir chives or parsley into the batter for savory crepes that taste “restaurant” with almost no extra work.

Storage & Reheating

Store cooled crepes stacked with parchment between them in an airtight container in the fridge for up to 3 days, or freeze up to 2 months. Reheat in a dry skillet over medium-low for 15–30 seconds per side, or microwave covered with a damp paper towel in 10–15 second bursts until warm and flexible.

FAQ

Do I really need to rest crepe batter?

It’s not mandatory, but it’s the difference between “pretty good” and “why are these so soft and perfect?” Even 20 minutes helps the flour hydrate and reduces tearing. If you’re in a rush, rest it while the pan heats and you prep fillings.

Why are my crepes tearing or sticking?

Most often: the pan isn’t nonstick enough, it’s not hot yet, or the crepe is being flipped too early. Let the first side set until the edges lift easily. Also use a thin film of butter (not a puddle), and consider whisking in 1–2 tbsp more milk if the batter feels thick.

How do I make this recipe more savory without it tasting sweet?

Skip the sugar and vanilla, keep the salt, and add herbs or a pinch of garlic powder. Savory fillings like cheese, eggs, mushrooms, and ham will shine with the neutral base.

Can I make the batter ahead of time?

Yes—this is one of the best make-ahead breakfasts. Refrigerate the batter in a sealed container for up to 24 hours. Give it a quick whisk before cooking, and add a splash of milk if it thickened overnight.

What’s the best pan size and how much batter per crepe?

An 8–10 inch nonstick skillet is ideal for easy flipping and a classic crepe size. Start with about 1/4 cup batter, then adjust: use a little less for ultra-thin crepes or a little more if your pan is larger.