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

Crepes are that low-effort, high-reward flex that somehow works for breakfast, brunch, dessert, and “I have random leftovers” dinner. They’re thin, buttery, and basically a blank canvas for whatever you’re craving.

This is the one crepes recipe you’ll come back to forever: simple ingredients, no fancy tools required, and easy switches for sweet or savory. Once you nail the swirl, you’re unstoppable.

Why You’ll Love This

These crepes cook fast, fold beautifully, and taste like something you’d order at a cute café—except you’re making them in your own kitchen with pantry basics and endless filling options.

Ingredients

1 cup (125g) all-purpose flour
2 tablespoons granulated sugar (optional; use for sweet crepes)
1/4 teaspoon fine salt
2 large eggs
1 1/4 cups (300ml) milk (whole milk is best, but any works)
2 tablespoons melted unsalted butter, plus more for the pan
1 teaspoon vanilla extract (optional; use for sweet crepes)
1 to 2 tablespoons water, as needed to thin batter

How to Make It

Make the batter: In a blender, combine flour, sugar (if using), salt, eggs, milk, melted butter, and vanilla (if using). Blend 15–20 seconds until smooth. No blender? Whisk in a bowl: flour + sugar + salt first, then whisk in eggs, then milk, then butter.
Rest (worth it): Let the batter rest 15–30 minutes at room temp (or cover and refrigerate up to overnight). This helps the flour fully hydrate so your crepes turn out tender, not chewy.
Adjust consistency: Batter should be thin like heavy cream. If it seems thick, whisk in 1 tablespoon water at a time until it loosens up.
Heat your pan: Warm a nonstick skillet (8–10 inches) over medium heat. Lightly butter the pan, then wipe with a paper towel so it’s coated but not greasy.
Pour and swirl: Lift the pan off the heat. Pour about 1/4 cup batter into the center and immediately swirl the pan to spread it into a thin circle. Return to heat and cook 45–75 seconds, until the edges look set and lightly golden.
Flip: Slide a thin spatula under the crepe and flip. Cook 20–45 seconds more, just until set with a few golden spots.
Repeat: Transfer to a plate and keep stacking crepes (they won’t stick). Butter the pan lightly every 2–3 crepes or as needed.
Fill and serve: For sweet, spread fillings and fold into quarters or roll. For savory, add fillings, fold, and warm briefly in the pan to melt cheese or heat through.

Tips for the Best Results

Use a blender if you can: It makes the smoothest batter with basically zero effort.
Rest the batter: Even 15 minutes improves texture and reduces tearing.
Start with medium heat: Too hot = lacy edges and burnt spots before the center sets; too low = rubbery crepes.
First crepe is the tester: Consider it your “pan temp + batter amount” practice round.
Thin batter wins: If your crepes are thick or pancake-y, add a splash of water or milk.
Butter lightly: A little helps browning; too much makes the crepes fry and get crispy.
Measure your pour: A 1/4 cup measure is the easiest way to get consistent crepes.

Variations

Classic Sweet: Add sugar + vanilla. Fill with lemon juice + powdered sugar, Nutella + strawberries, or whipped cream + berries.
Chocolate Crepes: Replace 2 tablespoons flour with 2 tablespoons unsweetened cocoa powder; add 1 extra tablespoon sugar.
Cinnamon-Vanilla: Add 1/2 teaspoon cinnamon for cozy dessert vibes (especially with apples or pears).
Savory Herb: Skip sugar + vanilla; add 1 tablespoon chopped chives or parsley and a pinch of black pepper.
Ham & Cheese: Fill with sliced ham and shredded Gruyère or Swiss, fold, and warm in the pan until melty.
Mushroom & Spinach: Sauté mushrooms + spinach with garlic, add a little cheese or crème fraîche, then tuck into crepes.
Breakfast Crepes: Scrambled eggs + cheddar + avocado, or bacon + egg + a swipe of hot honey.
Gluten-Free Swap: Use a 1:1 gluten-free flour blend. Let the batter rest 30 minutes for best texture.

Storage & Reheating

Stack cooled crepes with parchment between them, then store airtight in the fridge for up to 3 days or freeze up to 2 months. Reheat in a dry nonstick skillet over medium-low for 20–30 seconds per side, or microwave covered for 15–25 seconds (they’ll be softer, not crisp).

FAQ

Why are my crepes tearing when I flip them?

Most of the time it’s either (1) batter too thick, (2) pan not hot enough, or (3) flipping too early. Thin the batter with a tablespoon of water, let the first side cook until the edges look set, and use a thin spatula to loosen the crepe before flipping.

Can I make the batter ahead of time?

Yes—this is actually ideal. Cover and refrigerate the batter for up to 24 hours. Give it a quick whisk before cooking, and add a splash of milk or water if it thickened overnight.

How do I make these more savory without tasting “dessert-y”?

Skip the sugar and vanilla completely. You can also add a pinch of pepper and herbs (like chives) to push the flavor savory. Fill with cheese, eggs, sautéed veggies, or chicken for a full meal moment.

What’s the best pan size and how much batter should I use?

An 8–10 inch nonstick skillet is the sweet spot. Start with about 1/4 cup batter per crepe; if your pan is smaller, use a little less. The goal is a thin layer that covers the pan when you swirl.

Can I freeze crepes with fillings inside?

You can, but it depends on the filling. Simple fillings like ham and cheese freeze well; fresh fruit and whipped cream don’t. For best results, freeze crepes plain, then fill after reheating. If freezing filled crepes, wrap tightly and reheat in a skillet or oven so the center warms evenly.