Simple Crepes Recipe Anyone Can Master

Crepes feel fancy, but they’re secretly one of the easiest “wow” breakfasts (or desserts) you can make. If you can whisk and swirl a pan, you’ve got this.

This simple crepes recipe is the reliable, no-drama version: smooth batter, tender edges, and that perfectly thin, flexible texture that’s ready for sweet or savory fillings.

Why You’ll Love This

These crepes cook fast, use basic pantry staples, and come out soft and buttery without being fragile—aka ideal for beginners and perfect for stuffing with anything from berries to ham and cheese.

Ingredients

1 cup all-purpose flour
2 large eggs
1 1/4 cups milk (any kind works)
2 tablespoons melted butter (plus more for the pan)
1 tablespoon granulated sugar (optional, but great for sweet crepes)
1/4 teaspoon fine salt
1 teaspoon vanilla extract (optional, for sweet crepes)

How to Make It

Make the batter: In a medium bowl, whisk flour, sugar (if using), and salt. Add eggs and whisk until thick and smooth.
Thin it out: Slowly whisk in the milk a little at a time until the batter is silky and pourable. Whisk in melted butter and vanilla (if using).
Rest (recommended): Let batter rest 15–30 minutes at room temp. This helps the flour hydrate so your crepes cook up more tender and less “bready.”
Heat the pan: Warm a nonstick skillet (8–10 inch) over medium heat. Lightly butter the surface (a small smear is enough).
Pour and swirl: Lift the pan off the heat, pour about 1/4 cup batter in the center, then immediately swirl to coat the bottom in a thin layer.
Cook first side: Return pan to the heat. Cook 45–75 seconds until the top looks mostly set and the edges start to lift and turn lightly golden.
Flip: Slide a thin spatula under the crepe and flip. Cook the second side 20–40 seconds, just until lightly golden.
Repeat: Transfer to a plate and continue with remaining batter, lightly buttering the pan as needed. Stack crepes as you go.

Tips for the Best Results

Think “thin batter”: It should pour like heavy cream. If it feels thick, whisk in 1–2 tablespoons milk at a time.
Resting is your friend: Even 15 minutes makes the batter smoother and the crepes easier to flip.
Use medium heat: Too hot and you’ll get crispy edges before the center sets; too low and they dry out.
First crepe is the tester: Adjust heat and batter amount after the first one. This is normal, not a personal failure.
Butter lightly: A little fat helps browning and release, but too much can fry the crepe and cause spotting.
Swirl fast: Pour, then immediately rotate the pan so the batter spreads before it starts cooking.
Keep them soft: Stack crepes and cover loosely with a clean towel to hold in a bit of steam.

Variations

Sweet dessert crepes: Add the vanilla (and optionally an extra 1 tablespoon sugar). Fill with Nutella, sliced strawberries, and a dusting of powdered sugar.
Lemon sugar classic: Fill with a squeeze of lemon and a sprinkle of sugar, then fold into triangles.
Savory crepes: Skip sugar and vanilla. Add 1/2 teaspoon Dijon mustard to the batter (optional) and fill with ham, Swiss, and sautéed spinach.
Whole wheat vibe: Swap 1/2 cup flour for whole wheat flour for a slightly heartier crepe.
Gluten-free option: Use a 1:1 gluten-free all-purpose flour blend. Let the batter rest the full 30 minutes for best texture.
Cinnamon breakfast: Whisk 1/2 teaspoon cinnamon into the dry ingredients and fill with apples and yogurt.

Storage & Reheating

Store cooled crepes stacked with parchment (or wax paper) between them in an airtight container in the fridge for up to 3 days. Reheat in a dry nonstick skillet over low heat for about 20–30 seconds per side, or microwave in a covered stack for 15–25 seconds until pliable.

FAQ

Why are my crepes tearing when I flip them?

Most often the crepe is undercooked on the first side. Wait until the edges lift and the top looks set (not wet). Also make sure your pan is nonstick and lightly buttered, and that your batter isn’t too thin—if it’s watery, whisk in 1 tablespoon flour.

Do I have to rest the batter?

Not strictly, but it helps a lot. Resting lets the flour fully hydrate and relaxes gluten, which means smoother batter, fewer bubbles, and more tender crepes. If you’re in a rush, even 10–15 minutes is a win.

What’s the best pan size for crepes?

An 8-inch skillet makes easy-to-handle crepes and is great for beginners. A 10-inch skillet gives larger crepes for bigger fillings. Either works—just adjust batter amount (about 3 tablespoons for 8-inch, about 1/4 cup for 10-inch).

Can I make crepe batter ahead of time?

Yes. Cover and refrigerate the batter for up to 24 hours. Whisk well before cooking (flour can settle), and add a splash of milk if it thickened overnight.

How do I keep crepes warm for serving a crowd?

Stack finished crepes on a plate, cover with foil, and keep them in a 200°F oven. They’ll stay warm and flexible for about 30–45 minutes. Add parchment between layers if you’re worried about sticking.