Crepes are that effortlessly chic food that somehow works for breakfast, lunch, dessert, and “I need something cute for guests” moments. And the best part? You don’t need a special pan or French training montage to make them at home.
This is the only crepes recipe you’ll ever need: one simple batter, plus sweet and savory variations that make it feel like a whole menu. Once you nail the basic method (spoiler: it’s easy), you’ll be flipping crepes like it’s a personality trait.
Why You’ll Love This
This recipe is flexible, fast, and super reliable: thin, tender crepes that don’t taste eggy, with options to go sweet or savory using the same base. It’s the kind of staple that makes you feel like you have your life together—even if you’re still in pajama pants at noon.
Ingredients
- 1 cup (125g) all-purpose flour
- 2 tablespoons sugar (optional for sweet crepes; omit for savory)
- 1/4 teaspoon fine salt
- 2 large eggs
- 1 1/4 cups (300ml) milk (any kind works)
- 2 tablespoons melted butter (plus more for the pan)
- 1 teaspoon vanilla extract (optional for sweet crepes)
- 1/2 teaspoon lemon zest (optional, for bright sweet crepes)
How to Make It
- Mix the dry ingredients: In a medium bowl, whisk together the flour, sugar (if using), and salt.
- Add the wet ingredients: Whisk in the eggs until you have a thick, smooth paste. Slowly whisk in the milk a little at a time to avoid lumps.
- Finish the batter: Whisk in the melted butter. Add vanilla and/or lemon zest if you’re going sweet. The batter should be thin—like heavy cream.
- Rest (optional but worth it): Let the batter rest 15–30 minutes at room temp (or cover and refrigerate up to 24 hours). This helps the flour hydrate for more tender crepes.
- Heat the 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: Pour about 1/4 cup batter into the center and immediately swirl the pan to spread it into a thin circle. (If it tears, your pan may be too hot; if it’s thick, use a little less batter.)
- Cook: Cook 45–75 seconds until the edges look dry and lift easily. Flip with a thin spatula and cook 20–40 seconds on the other side.
- Repeat and stack: Slide onto a plate and stack crepes as you go (they won’t stick much). Add a tiny bit of butter to the pan as needed between crepes.
Tips for the Best Results
- Thin batter = thin crepes: If your batter feels thick, whisk in 1–2 tablespoons milk at a time until pourable.
- The first crepe is a tester: Use it to adjust heat and batter amount. You’re not failing; you’re calibrating.
- Medium heat is the sweet spot: Too hot and they get crispy/tear; too low and they dry out before browning.
- Use a measuring cup: A 1/4-cup measure keeps crepes consistent and makes swirling easier.
- Resting helps, blending fixes: Resting reduces bubbles and toughness. If you do get lumps, a blender makes it silky in 10 seconds.
- Don’t over-butter: Excess butter can fry the batter and make spotted, brittle crepes. Light coating only.
Variations
- Classic Sweet: Keep the sugar and vanilla. Fill with berries + whipped cream, Nutella + banana, or lemon + sugar.
- Brown Sugar Cinnamon: Swap sugar for light brown sugar and add 1/2 teaspoon cinnamon to the batter.
- Chocolate Crepes: Replace 2 tablespoons flour with unsweetened cocoa powder; add an extra 1 tablespoon sugar for balance.
- Savory Herb Crepes: Omit sugar and vanilla. Add 1–2 teaspoons chopped herbs (chives, parsley) and a pinch of black pepper.
- Ham & Cheese (Lunch Mode): Fill with sliced ham, shredded Gruyère or Swiss, and a swipe of Dijon. Warm in the pan until melty.
- Veggie + Egg: Sauté spinach and mushrooms, add a fried egg, and fold the crepe like a little wrap.
- Gluten-Free Option: Use a 1:1 gluten-free baking flour. If batter seems thicker, add a splash more milk.
Storage & Reheating
Stack cooled crepes with parchment between them (optional), then store in an airtight container in the fridge for up to 3 days. Reheat in a dry nonstick skillet over medium-low for 15–30 seconds per side, or microwave covered with a damp paper towel for 10–20 seconds to keep them soft.
FAQ
Why are my crepes tearing when I flip them?
Tearing usually means the crepe hasn’t set yet or the pan is too hot. Let the first side cook until the edges look dry and lift easily. Also make sure your batter is thin enough—thick batter makes crepes fragile.
Do I really have to let the batter rest?
No, but it helps. Even 15 minutes makes crepes more tender and easier to swirl. If you’re skipping the rest, whisk well and consider using room-temperature milk to reduce lumps.
How do I make crepes more savory without ruining the texture?
Omit the sugar and vanilla, keep the salt, and add savory flavor in small amounts (herbs, pepper, a little grated Parmesan). Avoid adding lots of wet ingredients (like too much pesto) directly to the batter—use them as fillings instead.
What pan size is best for crepes?
An 8–10 inch nonstick skillet is ideal for beginner-friendly flipping and easy swirling. Bigger pans work, but you’ll need faster wrist action and a slightly larger batter pour.
Can I freeze crepes for meal prep?
Yes. Cool completely, stack with parchment between crepes, and freeze in a zip-top bag for up to 2 months. Thaw in the fridge overnight or on the counter for 20–30 minutes, then warm in a skillet for the best texture.