Crepes are that “looks fancy, is secretly easy” kind of food. Once you nail a basic batter and a quick pan swirl, you can go sweet with berries and cream or savory with eggs and cheese—same recipe, different vibe.
This is the only crepes recipe you’ll ever need: thin, flexible, and forgiving. Keep it classic, or use the variations below to make brunch feel like a café moment at home.
Why You’ll Love This
These crepes come out soft and buttery with crisp-lacy edges, and the batter works for both sweet and savory fillings—so you can make one batch and let everyone build their own.
Ingredients
- 1 cup (125g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300ml) milk (any kind)
- 2 tablespoons melted butter (plus more for the pan)
- 1 tablespoon sugar (optional but great for sweet crepes)
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract (optional for sweet crepes)
- Neutral oil or butter for cooking
How to Make It
- Make the batter: In a blender, combine flour, eggs, milk, melted butter, sugar (if using), salt, and vanilla (if using). Blend 15–20 seconds until smooth. No blender? Whisk in a bowl: whisk eggs + milk first, then whisk in flour, then butter.
- Rest it: Let the batter rest 15–30 minutes (or up to overnight in the fridge). This relaxes the gluten and makes the crepes more tender.
- Heat the pan: Warm a nonstick skillet or crepe pan over medium heat. Lightly butter the pan (a small swipe is enough).
- Pour and swirl: Lift the pan off the heat, pour about 1/4 cup batter in the center, and immediately swirl to coat the bottom in a thin layer. If it doesn’t reach the edges, add a tiny splash more and swirl again.
- Cook first side: Return pan to heat and cook 45–75 seconds, until the edges look set and the bottom has light golden spots.
- Flip: Loosen with a thin spatula, then flip. Cook the second side 20–40 seconds (it goes faster).
- Repeat: Slide crepe onto a plate. Butter the pan as needed and repeat with remaining batter, stacking crepes as you go.
- Fill and serve: Keep them warm, then add sweet or savory fillings. Fold into quarters, roll like a wrap, or do the classic envelope fold.
Tips for the Best Results
- Resting is not optional if you want “pro” texture: even 15 minutes helps the batter smooth out and prevents rubbery crepes.
- Use medium heat: too hot = browned before it sets; too low = dry and tough. Adjust as you go.
- The first crepe is the tester crepe: it’s normal. Use it to fine-tune heat and batter amount.
- Thin batter = thin crepes: If your batter feels like heavy cream, you’re good. Too thick? Add 1–2 tablespoons milk at a time.
- Swirl fast: pour, lift, swirl. The batter sets quickly once it hits the hot pan.
- Keep them soft: stack cooked crepes on a plate and cover with a clean towel or foil.
- Don’t over-butter the pan: a greasy pan can cause uneven frying and “bubbly” patches.
Variations
- Classic sweet: Keep sugar + vanilla. Fill with lemon juice + powdered sugar, Nutella + strawberries, or whipped cream + berries.
- Savory base: Skip the sugar and vanilla. Add 1–2 tablespoons chopped herbs (chives, parsley) to the batter if you want extra flavor.
- Chocolate crepes: Add 2 tablespoons unsweetened cocoa powder and an extra 1 tablespoon sugar. If batter thickens, add a splash of milk.
- Whole wheat: Replace half the flour with whole wheat flour. Expect a slightly heartier crepe that pairs perfectly with savory fillings.
- Gluten-free (easy swap): Use a 1:1 gluten-free flour blend. Let the batter rest 30 minutes for best results.
- Dairy-free: Use plant milk and melted coconut oil or vegan butter. Great with savory veggie fillings or fruit.
- Sweet filling ideas: cinnamon sugar + butter, mascarpone + honey, peanut butter + banana, jam + Greek yogurt.
- Savory filling ideas: ham + Swiss + Dijon, sautéed mushrooms + goat cheese, scrambled eggs + cheddar, spinach + feta, smoked salmon + cream cheese + dill.
Storage & Reheating
Store 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 about 20–30 seconds per side, or microwave covered for 10–20 seconds until pliable (don’t overdo it or they’ll turn tough).
FAQ
Can I make the batter ahead of time?
Yes—this batter is actually better after a rest. Make it up to 24 hours ahead, cover, and refrigerate. Stir or blend briefly before cooking, and add a splash of milk if it thickened overnight.
Why are my crepes tearing when I flip them?
Usually one of three things: the pan isn’t nonstick enough, the crepe isn’t cooked on the first side yet, or the batter is too thin. Let it cook until the edges look set and lift easily, and lightly butter the pan between crepes.
How do I keep crepes warm for a crowd?
Stack cooked crepes on a plate and cover with foil, or keep them on a baking sheet in a 200°F (95°C) oven for up to 30 minutes. Add parchment between layers if you’re holding a big stack.
What’s the best pan size and how much batter should I use?
An 8-inch skillet is the easiest for beginner-friendly crepes. Start with about 1/4 cup batter per crepe, then adjust: if they’re too thick, use a bit less; if the pan isn’t fully coated, use a bit more.
Can I use this same recipe for both sweet and savory crepes?
Absolutely. For sweet crepes, keep the sugar and vanilla. For savory, skip both and keep the salt. Everything else stays the same, and the texture still comes out tender and flexible.