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

Crepes are one of those “looks fancy, actually easy” foods that instantly make breakfast feel special, but also totally work for lunch, dinner, and snack-for-dinner nights. Once you nail a simple batter and the quick pan swirl, you’re basically unstoppable.

This is my go-to crepes recipe: thin, flexible, lightly buttery, and neutral enough to go sweet or savory without changing the base. Keep it classic, or turn it into a full-on crepe bar situation.

Why You’ll Love This

These crepes are soft, lightly crisp at the edges, and strong enough to hold fillings without tearing—plus the batter comes together in minutes and works for both sweet and savory variations with zero fuss.

Ingredients

1 cup (125g) all-purpose flour
2 tablespoons granulated sugar (optional, but great for sweet crepes)
1/4 teaspoon fine salt
2 large eggs
1 1/4 cups (300ml) milk (dairy or unsweetened oat/almond)
2 tablespoons melted butter, plus more for the pan (or neutral oil)
1 teaspoon vanilla extract (optional, for sweet crepes)
Optional for extra-tender crepes: 2–3 tablespoons water

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 20–30 seconds until smooth. No blender? Whisk in a bowl: whisk dry ingredients, then whisk in eggs, then slowly whisk in milk and butter.
Rest (highly recommended): Let the batter rest 15–30 minutes at room temp (or cover and chill up to 24 hours). This helps the flour hydrate for smoother, more flexible crepes.
Adjust the texture: Batter should be thin like heavy cream. If it seems thick, whisk in 1 tablespoon water at a time (up to 2–3 tablespoons) until it pours easily.
Heat the pan: Warm a nonstick skillet or crepe pan (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 (a little less for smaller pans) into the center, then immediately swirl to coat in a thin layer. Return to heat.
Cook the first side: Cook 45–75 seconds, until the edges look set and lightly golden and the center is no longer wet.
Flip: Slide a thin spatula under the crepe and flip. Cook the second side 20–40 seconds, just until lightly golden.
Repeat and keep warm: Transfer to a plate and cover with a clean towel. Lightly butter the pan as needed between crepes. Stack them as you go—they won’t stick.

Tips for the Best Results

Use a blender if you can: It’s the fastest way to get a smooth batter (and it’s basically lump-proof).
Resting is the glow-up: Even 15 minutes makes crepes more tender and easier to flip.
Medium heat wins: Too hot = crispy/fragile crepes that tear. Too low = pale and rubbery. Aim for light golden edges.
Wipe, don’t drown: Butter the pan, then wipe it thin. Excess butter can cause blotchy browning.
Your first crepe is a test crepe: Totally normal. Use it to dial in heat and batter amount.
Swirl fast: Pour, then immediately rotate the pan so the batter reaches the edges before it sets.

Variations

Classic Sweet: Skip any savory add-ins, keep the sugar + vanilla, then fill with lemon juice + powdered sugar, fresh berries, or jam.
Nutella Banana: Spread Nutella, add sliced banana, fold into triangles, and finish with a pinch of flaky salt.
Strawberries & Cream: Fill with sweetened whipped cream or Greek yogurt and sliced strawberries; drizzle with honey.
Ham & Swiss (Savory): Omit vanilla and sugar. Fill with ham + Swiss, fold, then warm in the pan until the cheese melts.
Spinach + Feta: Fill with sautéed spinach, feta, and a squeeze of lemon; add a soft egg if you’re feeling brunchy.
Mushroom + Gruyère: Sauté mushrooms with butter and thyme, add Gruyère, fold, and crisp both sides lightly.
Breakfast Crepe: Fill with scrambled eggs, cheddar, and avocado; add salsa or hot honey if you like sweet-savory energy.
Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free flour blend. Let the batter rest 30 minutes for best texture.

Storage & Reheating

Stack cooled crepes with parchment between layers, 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 in a damp paper towel for 15–25 seconds until flexible.

FAQ

Do I have to rest crepe batter?

You don’t have to, but it’s the difference between “pretty good” and “wow, these fold like a dream.” Resting helps the flour fully hydrate and relaxes gluten, which makes crepes smoother and less likely to tear. If you’re short on time, even 10–15 minutes helps.

Why are my crepes tearing when I flip them?

Usually it’s one of three things: the pan is too hot (the crepe sets too fast and gets fragile), the crepe is being flipped too early (center still wet), or the batter is too thin. Let the first side cook until the edges look dry and lift easily, and adjust heat to medium. If tearing continues, whisk in 1–2 tablespoons flour and try again.

Can I make these crepes sweet and savory from the same batch?

Yes—this base is designed for that. If you want maximum flexibility, keep the sugar and vanilla optional. Make the batter without vanilla for a totally neutral vibe, then do sweet fillings (berries, chocolate, cinnamon sugar) and savory fillings (cheese, eggs, veggies) without any weird flavor clash.

What’s the best pan for crepes?

A nonstick skillet (8–10 inches) is perfect and doesn’t require special equipment. A dedicated crepe pan is nice if you make them often, but not necessary. The key is an even-heating pan and a thin, flexible spatula for flipping.

Can I freeze crepes, and how do I keep them from sticking together?

Freeze them stacked with small pieces of parchment or wax paper between each crepe, then place in a freezer bag with as much air removed as possible. To use, thaw in the fridge overnight or at room temp for 20–30 minutes, then warm in a skillet until soft and pliable.