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

If crepes feel a little intimidating, you’re not alone. The good news: they’re basically the chill, French cousin of pancakes—just thinner, faster, and way more customizable.

This beginner-friendly crepes recipe is designed for thin, lacy crepes every time, with simple ingredients and a no-stress method. Once you nail the first one (yes, the first is usually a “tester”), you’ll be flipping like you’ve been doing this forever.

Why You’ll Love This

These crepes come out light, flexible, and beautifully lacy at the edges, with a batter that’s easy to mix in a blender or whisk by hand. They work for sweet or savory fillings, and they’re perfect for weekend brunch, dessert nights, or meal-prep breakfast wraps.

Ingredients

1 cup (125g) all-purpose flour
2 large eggs
1 1/4 cups (300ml) milk (whole milk is best, but any 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)

How to Make It

Mix 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 eggs + milk first, then whisk in flour, then butter.
Rest the batter. Let it sit 20–30 minutes at room temp (or cover and chill up to 24 hours). This relaxes the gluten and helps you get that thin, tender texture.
Heat the pan. Set a nonstick skillet or crepe pan (8–10 inches) over medium heat. When a drop of water sizzles, you’re ready.
Butter lightly. Add a tiny bit of butter and wipe with a paper towel so the pan is glossy, not greasy. Too much fat can make crepes “fry” and turn thick.
Pour and swirl. Pour about 1/4 cup batter into the center, then immediately lift and swirl the pan in a circle to coat the bottom in a thin layer. If you see small gaps, that’s the “lacy” look—perfect.
Cook the first side. Cook 45–75 seconds until the edges look dry and lightly golden and the center is set. You should be able to slide a spatula underneath easily.
Flip. Flip with a thin spatula (or your fingers if you’re brave and it’s cool enough). Cook the second side 20–40 seconds—this side cooks fast.
Repeat and stack. Slide onto a plate and stack crepes as you go (they stay soft this way). Lightly butter the pan again every 2–3 crepes as needed.

Tips for the Best Results

Use the right heat: Medium is the sweet spot. Too hot = crispy, brittle crepes; too low = pale and rubbery.
Resting matters: Even 20 minutes improves texture and makes the batter spread better for thinner crepes.
Dial in the batter thickness: If it coats the pan too thickly, whisk in 1–2 tablespoons milk to thin it out.
Measure your pour: Start with 1/4 cup for an 8–10 inch pan. Adjust slightly based on your pan size and your “thinness” goals.
Swirl immediately: The batter sets fast. Pour, lift, swirl—no pause.
Embrace the first crepe: It’s the tester. Use it to adjust heat and batter amount, then the rest will be smooth sailing.
Keep them flexible: Stack crepes and cover loosely with foil or a clean towel while you cook the rest.

Variations

Savory crepes: Skip the sugar and vanilla. Add 1–2 teaspoons chopped herbs (parsley, chives) or a pinch of black pepper.
Chocolate crepes: Replace 2 tablespoons flour with 2 tablespoons unsweetened cocoa powder; add an extra teaspoon sugar.
Orange-vanilla: Add 1 teaspoon orange zest and swap vanilla for 1/2 teaspoon almond extract.
Whole wheat twist: Replace up to 1/2 cup flour with whole wheat flour (expect slightly less lacy, more hearty crepes).
Gluten-free: Use a 1:1 gluten-free flour blend. Let the batter rest 30 minutes for best texture.

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 nonstick skillet over low heat for about 15–30 seconds per side, or microwave covered for 10–20 seconds until just warm (don’t overdo it or they’ll turn chewy).

FAQ

Why are my crepes not thin and lacy?

Usually it’s one of three things: batter too thick, pan not hot enough, or you didn’t swirl fast enough. Thin the batter with 1–2 tablespoons milk, preheat the pan properly, and swirl immediately after pouring for that delicate, lacy look.

What pan is best for beginners?

A small-to-medium nonstick skillet (8–10 inches) is the easiest. A crepe pan is great but not required. Avoid stainless steel unless you’re very confident with heat control and buttering, because crepes love to stick there.

Do I really need to rest crepe batter?

It’s not mandatory, but it makes a noticeable difference. Resting lets the flour hydrate and the gluten relax, which helps the batter spread thinly and gives you tender crepes instead of slightly “bready” ones.

How much batter should I use per crepe?

For an 8–10 inch pan, start with about 1/4 cup batter. If your crepes are thick, reduce to 3 tablespoons. If you’re getting holes that feel too big or the pan isn’t fully coated, increase slightly.

How do I keep crepes warm without drying them out?

Stack them on a plate as you cook and cover loosely with foil or a clean kitchen towel. If you need to hold them longer, keep the stack in a low oven (around 200°F) for up to 20–30 minutes, covered so they stay soft and flexible.