Let’s make crepes that actually turn out: thin, flexible, buttery, and ready for whatever you’re craving—berries and cream, ham and cheese, or that chaotic “clean out the fridge” moment.
This is the only crepes recipe you’ll ever need because it’s a simple base batter with built-in options for both sweet and savory variations. One bowl, one pan, and you’re officially a crepe person.
Why You’ll Love This
These crepes are soft and tender (not rubbery), easy to flip, and endlessly customizable—so you can go sweet for brunch, savory for dinner, and still feel like you put in main-character effort.
Ingredients
- 1 cup (120g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300ml) milk (any kind works)
- 2 tbsp melted butter (plus more for the pan)
- 1 tbsp sugar (optional; recommended for sweet crepes)
- 1/4 tsp fine salt
- 1 tsp vanilla extract (optional; for sweet crepes)
- Optional for savory crepes: 1/2 tsp Dijon mustard OR 1/2 tsp garlic powder (pick one)
How to Make It
- Make the batter: In a large bowl, whisk the flour, sugar (if using), and salt. Add eggs and whisk until thick and mostly smooth.
- Stream in the milk: While whisking, slowly pour in the milk to avoid lumps. Whisk until silky. Stir in melted butter and vanilla (for sweet) or Dijon/garlic powder (for savory), if using.
- Rest the batter: Let it sit 15–30 minutes at room temp (or up to overnight in the fridge). This helps the flour hydrate so your crepes cook up tender and don’t tear.
- Heat your pan: Set a nonstick skillet or crepe pan (8–10 inches) over medium heat. Add a small pat of butter and swirl to coat, then wipe lightly with a paper towel so it’s not greasy.
- Cook the first side: Pour about 1/4 cup batter into the center of the pan and immediately swirl the pan to spread it into a thin circle. Cook 45–75 seconds, until the edges look set and the bottom is lightly golden.
- Flip: Use a thin spatula to lift an edge, then flip quickly. Cook the second side 20–40 seconds (it cooks faster).
- Repeat: Transfer to a plate and stack crepes as you go. Add a tiny bit more butter to the pan every 2–3 crepes as needed.
- Fill and serve: Add sweet or savory fillings, fold into triangles or roll up, and serve warm.
Tips for the Best Results
- Resting isn’t optional if you want “pro” crepes. Even 15 minutes helps them spread better and tear less.
- Medium heat wins. Too hot and they brown before the batter fully sets; too low and they dry out.
- Use the right amount of batter. Start with 1/4 cup for a 10-inch pan; adjust slightly if your pan is smaller or larger.
- Swirl fast. The batter sets quickly, so pour and rotate the pan immediately.
- The first crepe is a tester. It’s normal. Use it to dial in heat and batter amount.
- If your batter is too thick, thin it. Add 1–2 tbsp milk at a time until it pours like heavy cream.
- If it’s tearing, it may need more rest or a touch more flour. Rest first; if still messy, whisk in 1 tbsp flour.
Variations
- Classic Sweet: Add sugar + vanilla to the batter. Fill with lemon juice + powdered sugar, Nutella, jam, or sweetened whipped cream.
- Berry & Cream: Spread mascarpone or cream cheese (lightly sweetened) and add sliced strawberries/blueberries. Fold and dust with powdered sugar.
- Banana Caramel: Sauté sliced bananas in butter with a sprinkle of brown sugar. Add a spoon of Greek yogurt or whipped cream to balance.
- Ham & Swiss: Skip sugar and vanilla. Fill with ham and shredded Swiss, then fold and warm in the pan until melty.
- Spinach & Feta: Fill with sautéed spinach, crumbled feta, and a squeeze of lemon. Add black pepper and a drizzle of olive oil.
- Breakfast Savory: Scrambled eggs + cheddar + avocado. Top with hot sauce if that’s your vibe.
- Crêpe “Pizza”: Spread pesto, add mozzarella and tomatoes, fold, and warm until cheese pulls.
Storage & Reheating
Stack cooled crepes with parchment between them (optional but nice), then store 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 medium-low for about 20–30 seconds per side, or microwave covered with a damp paper towel in 10–15 second bursts until warm.
FAQ
Why are my crepes rubbery instead of tender?
Rubbery crepes usually come from overcooking or heat that’s too high. Keep the pan at medium and cook just until set and lightly golden—especially on the second side, which needs less time. Also make sure you’re not adding too much flour; measure by spooning flour into the cup and leveling off.
Do I really need to rest the batter?
For the best texture and easiest swirling, yes. Resting lets the flour fully hydrate and the gluten relax, which means softer crepes that don’t rip. If you’re short on time, even 15 minutes helps a lot.
Can I make the batter ahead for sweet and savory crepes?
Totally. Make the base batter (flour, eggs, milk, butter, salt) and refrigerate up to 24 hours. When you’re ready to cook, split it: stir vanilla and a little sugar into one portion for sweet, and keep the other plain (or add Dijon/garlic powder) for savory.
What pan is best if I don’t have a crepe pan?
A nonstick skillet is perfect—8 to 10 inches is the sweet spot for easy flipping and pretty circles. If your pan is larger, use a bit more batter; if it’s smaller, use a bit less. A thin, flexible spatula helps a lot too.
How do I 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 while you cook. If they start to dry out, cover the stack more tightly and don’t leave them in the oven too long—crepes love gentle heat.