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

Crepes are that effortlessly chic food that somehow works for breakfast, lunch, dinner, and “I just need something cute and snacky.” The good news: they’re not hard. The even better news: you don’t need a million different recipes.

This is the one crepes batter that does it all—thin, flexible, lightly buttery, and ready to go sweet or savory depending on your mood (and what’s in your fridge).

Why You’ll Love This

This crepes recipe is fast, forgiving, and super versatile: one simple batter, a quick rest (optional but helpful), and you’ll get soft crepes that fold, roll, and fill without tearing—perfect for both dessert-y and dinner-style fillings.

Ingredients

1 cup (125g) all-purpose flour
2 large eggs
1 1/4 cups (300ml) milk (any kind)
2 tbsp melted butter, plus more for the pan
1 tbsp granulated sugar (optional; keep it for sweet crepes, reduce or skip for savory)
1/4 tsp fine salt
1 tsp vanilla extract (optional; best for sweet)

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, then whisk in flour, then butter.
Rest (recommended): Let the batter rest 10–30 minutes at room temp (or up to overnight in the fridge). This helps the flour hydrate and makes softer crepes.
Heat the pan: Warm a nonstick skillet or crepe pan over medium heat. When a drop of water sizzles quickly, you’re ready.
Butter lightly: Add a tiny bit of butter to the pan and wipe it around with a paper towel so it’s glossy, not greasy.
Pour and swirl: Pour about 1/4 cup batter into the center (less if your pan is small). Immediately lift and swirl the pan to spread it into a thin circle.
Cook first side: Cook 45–75 seconds until the edges look set and the bottom is lightly golden. You should be able to loosen the crepe with a thin spatula.
Flip: Flip carefully and cook the second side 20–40 seconds. It should look dry and have a few golden spots.
Repeat: Slide onto a plate and stack. Continue with remaining batter, lightly buttering the pan as needed. (If the crepes start cooking too fast, lower the heat a touch.)

Tips for the Best Results

Don’t stress the first crepe. It’s the “pan temperature tester.” After that, you’ll be in your groove.
Go thin: If your batter feels thick (it should pour like heavy cream), whisk in 1–2 tbsp extra milk at a time.
Use medium heat, not high. High heat makes crepes brittle and spotty before they set.
Wipe butter, don’t puddle it. Too much butter fries the batter and causes lacy holes and uneven browning.
Resting helps, but isn’t mandatory. If you skip it, you may see a few more bubbles—still delicious.
Keep them flexible: Stack cooked crepes on a plate; the steam keeps them soft and foldable.

Variations

Classic sweet: Keep the sugar + vanilla. Fill with Nutella, sliced bananas, and a pinch of flaky salt.
Lemon sugar moment: Fill with butter, a squeeze of lemon, and a shower of sugar (or powdered sugar).
Berry & cream: Fill with whipped cream or Greek yogurt, berries, and a little honey or jam.
Savory ham & cheese: Skip vanilla and reduce sugar to 0–1 tsp. Fill with ham and shredded Gruyère or Swiss; fold and warm until melty.
Egg breakfast crepes: Add scrambled eggs, sautéed spinach, and feta. Hot sauce optional, encouraged.
Mushroom & herb: Fill with sautéed mushrooms, garlic, and a little cream cheese or goat cheese.
Make it extra cozy: Add 1/2 tsp cinnamon to sweet batter, or a pinch of black pepper to savory batter.

Storage & Reheating

Store crepes stacked with parchment or wax paper between them in an airtight container in the fridge for up to 3 days. Reheat in a dry nonstick skillet over medium-low for about 20–30 seconds per side, or microwave covered for 10–15 seconds until warm and flexible.

FAQ

Why are my crepes tearing when I flip them?

Most of the time it’s either too-thick batter or undercooking on the first side. Make sure the edges look set and the bottom is lightly golden before flipping, and thin the batter with a tablespoon or two of milk if it’s not spreading easily.

Do I really need to rest the batter?

You can cook crepes immediately, but a 10–30 minute rest makes them more tender and less likely to tear. If you’re planning ahead, resting the batter overnight in the fridge is even better (just whisk or blend briefly before cooking).

How do I make this batter work for savory crepes?

Skip the vanilla and reduce the sugar to 0–1 teaspoon. The small amount of sugar won’t make them “sweet,” but removing it gives you a more neutral base that plays nicely with cheese, eggs, veggies, and meats.

What’s the best pan for crepes if I don’t own a crepe pan?

A nonstick 8- to 10-inch skillet is perfect. A lighter pan is easier to swirl, and a smooth nonstick surface helps you flip without drama. If you’re using stainless steel, you’ll need more butter and a well-heated pan to prevent sticking.

Can I freeze crepes?

Yes. Stack cooled crepes with parchment between each one, seal in a freezer bag, and freeze for up to 2 months. Thaw in the fridge overnight or at room temp for about 30 minutes, then warm briefly in a skillet to bring back that soft, fresh texture.