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

Crepes are the “looks fancy, actually easy” meal I come back to constantly. They’re thin, buttery, and somehow work for breakfast, lunch, dinner, and dessert without trying too hard.

This is the one base batter that plays nice with sweet or savory fillings, and it’s built for real life: blender-friendly, forgiving, and ready for whatever you’re craving.

Why You’ll Love This

This crepes recipe is simple, flexible, and consistent: a smooth batter, tender edges, and a soft center that folds without tearing—plus easy sweet and savory variations so you can keep it on repeat without getting bored.

Ingredients

1 cup (125g) all-purpose flour
2 large eggs
1 1/4 cups (300ml) milk (any kind)
2 tablespoons melted butter (plus more for the pan)
1 tablespoon sugar (optional for sweet crepes; skip for savory)
1/4 teaspoon fine salt
1 teaspoon vanilla extract (optional for sweet crepes)
1 to 2 tablespoons water, as needed (to thin batter)

How to Make It

Mix the batter: Add flour, eggs, milk, melted butter, sugar (if using), salt, and vanilla (if using) to a blender and blend 15–20 seconds until smooth. No blender? Whisk in a bowl until lump-free.
Rest (worth it): Let the batter rest 10–20 minutes at room temp (or up to overnight in the fridge). This helps the flour hydrate so your crepes cook up tender, not rubbery.
Adjust consistency: The batter should pour like heavy cream. If it feels thick, whisk in 1 tablespoon water at a time until it loosens up.
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 + swirl: Pour about 1/4 cup batter into the center, immediately swirl the pan to spread it into a thin, even circle. If you see gaps, you can drizzle a tiny bit more batter to patch them.
Cook first side: Cook 45–75 seconds until the edges look set and start to lift, and the bottom is lightly golden.
Flip: Use a thin spatula (or your fingers carefully) to flip. Cook the second side 20–40 seconds until just set with a few golden spots.
Repeat + stack: Slide onto a plate and stack crepes as you go. Add a tiny bit more butter to the pan every few crepes as needed. Fill, fold, and serve warm.

Tips for the Best Results

Rest the batter: Even 10 minutes makes a difference for smoother crepes and fewer tears.
Keep the heat steady: Medium is the sweet spot. Too hot = lacy, crispy edges before the center sets. Too low = pale, tough crepes.
Wipe the butter: A thin film prevents sticking without frying the batter.
Use the right amount: Start with 1/4 cup for a 10-inch pan; adjust slightly based on your skillet size.
First crepe is a tester: It’s basically a free calibration round for heat and batter thickness.
Patch small holes: A drip of batter fixes it; no one will know once it’s folded and filled.

Variations

Classic sweet: Add sugar + vanilla to the batter. Fill with berries, whipped cream, lemon + powdered sugar, or Nutella + sliced bananas.
Chocolate dessert crepes: Whisk 2 tablespoons cocoa powder into the flour before blending (add 1–2 teaspoons extra sugar if you want). Fill with mascarpone or sweetened cream cheese.
Savory herb crepes: Skip sugar/vanilla; add 1 teaspoon dried herbs (or 1 tablespoon chopped fresh) plus extra black pepper. Fill with eggs, sautéed mushrooms, ham, or roasted veggies.
Cheese + greens: Fill with shredded gruyère or cheddar and baby spinach; fold and warm in the pan just until melty.
Protein-boost: Replace up to 1/4 cup flour with chickpea flour for a slightly nuttier, sturdier savory crepe (best with fillings like chicken, veggies, and feta).
Dairy-free: Use oat or almond milk and swap melted butter for a neutral oil or dairy-free butter.

Storage & Reheating

Stack cooled crepes with parchment between them and refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat in a dry skillet over medium-low for 20–30 seconds per side, or microwave covered with a damp paper towel in short bursts until just warm (don’t overdo it or they’ll turn chewy).

FAQ

Why are my crepes tearing when I flip them?

Tearing usually means the crepe hasn’t set yet or the batter is a bit too thin. Let it cook until the edges lift and the center looks dry on top, then flip. If it still tears, whisk in 1–2 tablespoons flour and rest the batter 10 minutes.

How do I make crepes that are thin (not pancake-y)?

Two things: thin batter and quick swirling. Your batter should pour like heavy cream; add 1 tablespoon water at a time if needed. Then pour and immediately rotate the pan to spread it out before it starts cooking.

Can I make the batter ahead of time?

Yes—this batter is even better after a rest. Cover and refrigerate up to 24 hours. Before cooking, whisk or blend briefly (it separates a bit), then add a splash of milk or water if it thickened in the fridge.

What’s the best pan size and how much batter should I use?

An 8–10 inch nonstick skillet is ideal. For a 10-inch pan, start with about 1/4 cup batter; for an 8-inch pan, closer to 3 tablespoons. The goal is a thin coat that reaches the edges when you swirl.

How do I keep crepes warm for serving (sweet or savory)?

Stack them on a plate and cover with foil, or keep them on a baking sheet in a 200°F oven while you finish cooking. For savory crepes with cheese, you can fill and fold, then warm each one in the skillet for a few seconds so everything melts and stays cozy.