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

If you’ve ever thought crepes were “a restaurant thing,” this is your sign to change that. Crepes are basically the chic cousin of pancakes: thinner, faster, and wildly customizable.

This one batter works for both sweet and savory cravings, so you can go from berries-and-cream brunch to ham-and-cheese dinner without learning two different recipes. Minimal effort, maximum main-character energy.

Why You’ll Love This

This crepes recipe is simple, flexible, and forgiving—no special tools required (though a blender makes it extra easy). The crepes cook in about a minute each, and the same batter can be styled sweet or savory with quick add-ins.

Ingredients

• 1 cup (120g) all-purpose flour
• 2 large eggs
• 1 1/4 cups (300ml) milk (dairy or unsweetened oat/almond work well)
• 2 tablespoons melted butter (plus more for the pan) or neutral oil
• 1 tablespoon sugar (optional but great for sweet crepes)
• 1/4 teaspoon fine salt
• 1 teaspoon vanilla extract (optional, for sweet crepes)
• Optional for savory direction: 1/2 teaspoon garlic powder or dried herbs (like thyme)

How to Make It

1. Make the batter: In a blender, combine flour, eggs, milk, melted butter, sugar (if using), salt, and vanilla (if using). Blend 20–30 seconds until smooth. No blender? Whisk in a bowl until no lumps remain.
2. Rest the batter: Let it sit for 10–20 minutes at room temp (or up to overnight in the fridge). This helps the flour hydrate so your crepes turn out tender, not chewy.
3. Heat the pan: Place a nonstick skillet (8–10 inches) over medium heat. Lightly butter the pan, then wipe with a paper towel so there’s a thin sheen, not a puddle.
4. Pour and swirl: Lift the pan off the heat. Pour about 1/4 cup batter into the center and immediately swirl the pan to spread it into a thin circle. If it doesn’t reach the edges, add a tiny splash more and swirl again.
5. Cook the first side: Return to heat and cook 45–75 seconds, until the edges look dry and the underside is lightly golden. You should be able to loosen the edges with a thin spatula.
6. Flip: Slide the spatula under the crepe and flip. Cook 20–40 seconds more, just until set and lightly golden.
7. Repeat: Stack cooked crepes on a plate. Add a small dab of butter to the pan every couple crepes as needed. If the batter thickens as it sits, whisk in 1–2 tablespoons milk.
8. Fill and serve: Add sweet or savory fillings, fold (triangles) or roll, and serve warm. For melty savory crepes, add filling, fold, and let it sit in the pan 30–60 seconds to warm through.

Tips for the Best Results

• Use medium heat, not high. Too hot = lacy edges and a crepe that sets before it spreads.
• Wipe the butter. A thin film prevents sticking without frying the surface.
• Resting the batter matters. Even 10 minutes improves texture and reduces tearing.
• Dial in your pour. Start with 1/4 cup, then adjust. Different pans need different amounts.
• First crepe is the tester. If it’s thick, add a splash of milk. If it’s tearing, lower the heat and let it cook a few seconds longer before flipping.
• Keep stacks tender. Crepes steam each other when stacked, so they stay pliable instead of drying out.

Variations

• Classic Sweet: Fill with lemon juice + sugar, then fold into triangles. Simple, iconic, unbeatable.
• Berry & Cream: Spread with whipped cream or Greek yogurt, add berries, and roll. Finish with a dusting of powdered sugar.
• Chocolate-Hazelnut: Warm a spoonful of chocolate-hazelnut spread inside, add banana slices, fold, and call it self-care.
• Ham & Gruyère: Skip vanilla, keep sugar minimal. Add ham + shredded Gruyère, fold, and warm in the pan until melty.
• Mushroom & Spinach: Sauté mushrooms and spinach with a pinch of salt, then fill with a little goat cheese or mozzarella.
• Smoked Salmon Brunch: Spread with cream cheese, add smoked salmon, dill, and a squeeze of lemon.
• Herby Savory Batter: Whisk in dried herbs (thyme/oregano) and black pepper for an instant savory vibe.

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 nonstick skillet over medium-low for about 20–30 seconds per side, or microwave covered for 10–15 seconds to soften (best for sweet crepes).

FAQ

Why are my crepes tearing when I flip them?

Most often it’s one of three things: the pan is too hot, the crepe hasn’t cooked long enough on the first side, or the batter is a little too thin. Lower the heat slightly, wait until the edges look dry and lift easily, and if needed whisk in 1–2 tablespoons flour to strengthen the batter.

Can I make the batter ahead of time?

Yes—this batter loves a head start. Make it up to 24 hours ahead, cover, and refrigerate. Before cooking, whisk or blend briefly (the flour can settle), and add a splash of milk if it thickened.

Do I need a crepe pan?

Nope. A nonstick skillet works great. An 8–10 inch pan is the easiest to handle, especially when you’re learning the pour-and-swirl. If your skillet is larger, just use a bit more batter to reach the edges.

How do I make these more savory without tasting “sweet”?

Skip the vanilla and reduce or omit the sugar (I usually leave in 1 teaspoon max, or none). Add a pinch more salt and consider a savory add-in like black pepper, garlic powder, or dried herbs. Then pair with cheese, eggs, veggies, or smoked salmon.

What’s the best way to keep crepes warm for a crowd?

Stack them on a plate and cover loosely with foil, or keep them on a baking sheet in a 200°F (95°C) oven until you’re ready to serve. Keep them covered so they stay soft and don’t dry out at the edges.