Crepes are that one recipe that looks fancy, feels a little Parisian, and somehow works for breakfast, lunch, dinner, and dessert. The vibe: thin, buttery, flexible pancakes that you can fill with literally anything.
This is the only crepes recipe you’ll ever need because the base batter is neutral (not overly sweet), so you can go sweet or savory without making two separate batters. Once you nail the swirl, you’re unstoppable.
Why You’ll Love This
These crepes cook fast, use simple pantry ingredients, and turn into whatever you’re craving—Nutella-and-berries one minute, ham-and-cheese the next—without any complicated techniques or special equipment.
Ingredients
- 1 cup (120g) 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 sugar (optional, but nice for sweet crepes)
- 1/4 tsp fine salt
- 1 tsp vanilla extract (optional; skip for savory)
How to Make It
- Mix 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 eggs + milk first, then whisk in flour, then butter.
- Rest it: Let the batter rest 15–30 minutes (room temp) or up to overnight in the fridge. This helps the flour hydrate so your crepes turn out tender, not chewy.
- Heat the pan: Place a nonstick skillet (8–10 inches) over medium heat. Lightly butter the surface—think “sheen,” not “puddle.”
- Pour + swirl: Lift the pan off the heat. Pour about 1/4 cup batter into the center, then immediately tilt and swirl to coat the bottom in a thin layer. If you’re not sure on amount, start with less; you can always add a tiny splash.
- Cook the first side: Return to heat and cook 45–75 seconds, until edges look dry and the underside is lightly golden. Use a thin spatula to loosen the edges.
- Flip: Flip the crepe (confidently—no hesitation). Cook the second side 20–40 seconds. It won’t brown as much as side one, and that’s normal.
- Stack + repeat: Slide onto a plate and stack. Lightly butter the pan again every 1–2 crepes. Adjust heat as you go—if browning too fast, turn it down.
- Fill and serve: Add sweet or savory fillings, fold (quarters or a roll), and serve warm. If doing melted cheese, you can add filling in the pan after flipping, fold, and heat 30–60 seconds to melt.
Tips for the Best Results
- Resting matters: Even 15 minutes helps reduce bubbles and makes the texture softer. Overnight is even better for stress-free mornings.
- Pan temperature is everything: Medium heat is the sweet spot. Too hot = crispy edges before the center sets. Too low = pale, rubbery crepes.
- Use the right amount of batter: For an 8-inch pan, start with 3 tbsp; for a 10-inch, start with 1/4 cup. You want a thin, even layer.
- Butter lightly: Too much butter can “fry” the crepe and make it spotty. A quick swipe with a buttered paper towel works perfectly.
- The first crepe is a tester: It’s normal. Use it to dial in heat and batter amount, then everything after that gets easy.
- Fix thick batter fast: If it won’t swirl easily, whisk in 1–2 tbsp milk at a time until it pours like heavy cream.
Variations
- Classic sweet: Fill with butter + a squeeze of lemon + powdered sugar. Simple, iconic, perfect.
- Nutella berry: Spread Nutella (or chocolate hazelnut spread), add sliced strawberries/bananas, fold, and finish with a pinch of flaky salt.
- Cinnamon roll moment: Mix 2 tbsp softened butter with 1–2 tbsp brown sugar and a pinch of cinnamon; spread inside, roll, and serve with yogurt or a drizzle of icing.
- Ham + Swiss: Skip vanilla. Add ham and shredded Swiss after flipping, fold into quarters, and heat until melty.
- Spinach + feta: Add sautéed spinach, crumbled feta, and a little lemon zest. Great with a spoon of Greek yogurt on top.
- Breakfast savory: Scrambled eggs + cheddar + salsa or hot honey (yes, it’s good). Fold like a burrito-style crepe.
- Gluten-free swap: Use a 1:1 gluten-free flour blend. Let the batter rest at least 30 minutes for the best texture.
Storage & Reheating
Store cooled crepes stacked with parchment between them in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in a dry skillet over low-medium heat for 20–30 seconds per side, or microwave covered for 10–20 seconds until just warm (don’t overdo it or they turn rubbery).
FAQ
Do I really need to rest crepe batter?
It’s not mandatory, but it’s the difference between “fine” and “wow.” Resting lets the flour fully hydrate and the gluten relax, which makes crepes more tender and easier to swirl thinly. If you’re in a rush, rest 10–15 minutes while the pan heats and you prep fillings.
Why are my crepes tearing when I flip them?
Tearing usually means they’re undercooked or too thin in a few spots. Let the first side cook until the edges look dry and lift easily, then flip. Also make sure your pan is lightly buttered and truly nonstick; if the batter sticks, it’s going to rip.
Can I make these crepes sweet and savory from the same batch?
Yes. Keep the batter neutral (skip vanilla, keep sugar optional), then go sweet or savory with fillings. If you love a very dessert-y crepe, add vanilla and the sugar—savory fillings will still work, but the flavor will be slightly sweet.
How do I keep crepes warm for a crowd?
Stack them on a plate and cover with foil, or keep them on a baking sheet in a 200°F (95°C) oven until ready to serve. They stay soft when stacked, so don’t worry about them drying out quickly.
Can I freeze crepes with fillings inside?
You can, but it depends on the filling. Cheese-and-ham freezes well; fresh fruit and whipped cream do not (they get watery). For best results, freeze plain crepes with parchment between them, then fill after reheating.