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

Crepes are that low-effort, high-reward recipe that makes any random Tuesday feel a little fancy. They’re thin, buttery, and basically a blank canvas for whatever you’re craving—berries and whipped cream, or ham and melty cheese.

This is the crepes recipe I keep coming back to because it’s simple, flexible, and actually works without drama. Once you nail the swirl, you’ll be making sweet and savory versions on repeat.

Why You’ll Love This

These crepes are tender (not rubbery), easy to flip, and adaptable for breakfast, dessert, or dinner—plus the batter comes together in minutes and can be made ahead for stress-free crepe nights.

Ingredients

1 cup (125g) all-purpose flour
2 large eggs
1 1/4 cups (300ml) milk (dairy or unsweetened non-dairy)
2 tablespoons melted butter (plus more for the pan)
1 tablespoon sugar (optional for sweet crepes; keep for versatility)
1/4 teaspoon fine salt
1 teaspoon vanilla extract (optional, for sweet crepes)
Optional add-in: 1–2 teaspoons neutral oil if your pan tends to stick

How to Make It

Make the batter: In a blender, combine flour, eggs, milk, melted butter, sugar, salt, and vanilla (if using). Blend 20–30 seconds until smooth. No blender? Whisk in a bowl: whisk eggs + milk first, then whisk in flour, then butter.
Rest (recommended): Let the batter rest 15–30 minutes at room temp (or cover and refrigerate up to overnight). This helps the flour hydrate and makes softer crepes.
Heat the pan: Warm an 8–10 inch nonstick skillet over medium heat. Lightly butter the pan. You want it hot but not smoking.
Swirl the first crepe: Pour about 1/4 cup batter into the center, then immediately lift and swirl the pan to spread it into a thin circle. If it’s too thick, add a splash of milk to the batter.
Cook: Cook 45–75 seconds until the edges look set and lightly golden and the center is no longer shiny.
Flip: Slide a thin spatula under the crepe and flip. Cook the second side 20–40 seconds (it cooks fast).
Repeat: Transfer to a plate and keep stacking (they won’t stick). Butter the pan lightly every 2–3 crepes, or as needed.
Fill and serve: Add sweet or savory fillings, fold or roll, and serve immediately. Or cool completely for storage.

Tips for the Best Results

Resting = better texture. Even 15 minutes makes the batter smoother and the crepes more tender.
Use the right heat. Medium is the sweet spot. Too hot = lacy and brittle; too low = pale and dry.
The first crepe is a tester. If it tears, the pan may be too hot or the batter too thick; adjust and keep going.
Measure your pour. Start with 1/4 cup for an 8–10 inch pan, then adjust based on your pan size.
Butter lightly. Too much butter can fry the crepe and make it spotty; a thin coat is perfect.
Fix lumps fast. If whisking by hand and you get lumps, strain the batter or let it rest longer, then whisk again.
Keep them warm. Stack crepes and cover with foil, or place on a plate over a pot of barely simmering water.

Variations

Classic sweet: Fill with lemon juice + sugar, then fold into triangles. Simple, iconic, no notes.
Strawberries & cream: Sliced strawberries, a spoon of jam, and whipped cream or Greek yogurt.
Chocolate-banana: Spread with chocolate hazelnut spread or melted chocolate, add banana slices, pinch of salt.
Savory ham & cheese: Skip vanilla, reduce sugar to 0–1 teaspoon, fill with ham and shredded Gruyère or Swiss; warm until melty.
Egg + greens: Add scrambled eggs, sautéed spinach, and feta. Great “breakfast for dinner” energy.
Mushroom & thyme: Fill with sautéed mushrooms, a little garlic, thyme, and a swipe of crème fraîche or ricotta.
Gluten-free option: Use a 1:1 gluten-free all-purpose flour blend. Let the batter rest 30 minutes for best spread.
Whole wheat-ish: Swap 1/3 cup flour for whole wheat flour for a nuttier vibe (add an extra splash of milk if thick).

Storage & Reheating

Cool crepes completely, then stack with parchment between them (optional) and store in an airtight container in the fridge for up to 3 days, or freeze up to 2 months. Reheat in a dry nonstick skillet over medium-low for 15–30 seconds per side, or microwave in short bursts covered with a damp paper towel so they stay soft.

FAQ

Why are my crepes tearing when I flip them?

Tearing usually means the crepe isn’t set yet or the batter is too thin. Let it cook a bit longer until the edges lift easily and the surface looks matte, then flip. If your batter is super runny, whisk in 1–2 tablespoons flour and rest 10 minutes.

Do I have to rest crepe batter?

No, but it helps a lot. Resting lets the flour fully hydrate and relaxes gluten, which makes crepes more tender and less likely to rip. If you’re rushing, even 10–15 minutes while the pan heats and you prep fillings is worth it.

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

Yes—this base is designed for that. Keep the sugar at 1 tablespoon and skip vanilla if you want maximum flexibility. Then choose sweet fillings (fruit, chocolate, jam) or savory fillings (cheese, eggs, veggies) as you go.

What pan is best for crepes if I don’t have a crepe pan?

A nonstick 8–10 inch skillet is perfect. A well-seasoned cast iron can work too, but it’s less forgiving and needs consistent heat. Whatever you use, make sure the surface is smooth and you’re buttering lightly.

How do I keep crepes warm for a crowd?

Stack cooked crepes on a plate and cover with foil, or keep them in a low oven (about 200°F) loosely covered so they don’t dry out. You can also rewarm the full stack later by briefly heating each crepe in a skillet.