Crepes Recipe for Beginners: How to Get Thin, Lacy Crepes Every Time

If you’ve ever ordered crepes at a cafe and thought, “No way I can make those,” this is your sign. Crepes are basically the low-drama cousin of pancakes: thin, flexible, and ready to be filled with anything from strawberries to ham and cheese.

This beginner-friendly crepes recipe is all about getting that thin, lacy, golden result consistently—no tearing, no thick gummy centers, no stress. Once you nail the swirl, you’ll be flipping crepes like it’s your weekend hobby.

Why You’ll Love This

These crepes come out delicate, buttery, and lightly crisp at the edges with that signature lacy pattern—plus the batter is made in one bowl (or blender) and works for sweet or savory fillings, so you get maximum payoff for minimal effort.

Ingredients

1 cup (125g) all-purpose flour
2 large eggs
1 1/4 cups (300ml) milk (whole milk is best, but any works)
2 tablespoons melted butter (plus more for the pan)
1 tablespoon sugar (optional for sweet crepes)
1/4 teaspoon fine salt
1 teaspoon vanilla extract (optional for sweet crepes)
Optional: 1–3 tablespoons water, as needed to thin the batter

How to Make It

Mix the batter. In a large bowl, whisk flour, sugar (if using), and salt. Add eggs and whisk until thick. Slowly pour in the milk while whisking to keep it smooth. Whisk in melted butter and vanilla (if using). Batter should be thin like heavy cream.
Rest the batter. Let it sit for 20–30 minutes at room temp (or cover and refrigerate up to 24 hours). This relaxes the flour and helps you get tender, lacy crepes.
Preheat your pan. Heat a nonstick skillet or crepe pan (8–10 inches) over medium heat for a few minutes. You want it evenly hot, not screaming.
Butter lightly. Brush or wipe the pan with a small amount of butter. Think “shiny whisper,” not “butter bath.”
Pour and swirl. Pour about 1/4 cup batter into the center, then immediately lift and rotate the pan to spread it into a thin circle. If it doesn’t reach the edges, your pan might be too hot or you hesitated (it happens—next one will be perfect).
Cook the first side. Cook 45–75 seconds, until the edges look dry and lightly golden and the center is set. You should be able to slide a thin spatula under it easily.
Flip. Flip and cook the second side 20–40 seconds, just until lightly golden. The second side is always faster.
Repeat and stack. Slide onto a plate and stack crepes as you go. Add a tiny bit more butter to the pan as needed. If the batter thickens while sitting, whisk in 1 tablespoon water at a time.

Tips for the Best Results

Resting is not optional if you want “lacy.” Even 20 minutes helps the flour fully hydrate so the batter spreads thinly and cooks evenly.
Use the right heat. Medium is the sweet spot. Too hot = crisp edges before the batter spreads; too low = pale, rubbery crepes.
Thin batter = thin crepes. If your crepes are coming out thick, whisk in a splash of water (or milk) until it pours easily.
Butter, but barely. Excess butter can “fry” the batter and make it spotty instead of lacy. Wipe the pan with a paper towel for a light coat.
Measure your pour. Start with 1/4 cup for an 8–10 inch pan. Adjust by 1 tablespoon at a time until it’s just enough to coat.
The first crepe is a tester. It tells you if your pan is too hot/cool or your batter needs thinning. Completely normal.
Swirl fast. Pour, lift, rotate—immediately. The batter sets quickly once it hits the pan.

Variations

Savory crepes: Skip sugar and vanilla. Add 1 tablespoon chopped fresh herbs (like chives) or a pinch of black pepper. Fill with ham and cheese, sautéed mushrooms, or spinach.
Chocolate crepes: Replace 2 tablespoons of flour with 2 tablespoons unsweetened cocoa powder. Great with bananas and whipped cream.
Orange-vanilla: Add 1 teaspoon orange zest and keep the vanilla. Serve with a squeeze of orange juice and powdered sugar.
Strawberry shortcake vibes: Fill with sweetened mascarpone or whipped cream and strawberries, then fold into triangles.
Gluten-free (simple swap): Use a 1:1 gluten-free all-purpose flour blend. Rest the batter 30 minutes and thin with extra milk if needed.

Storage & Reheating

Stack cooled crepes with parchment between them (optional) and store in an airtight container in the fridge for up to 3 days, or freeze up to 2 months. Reheat in a dry nonstick skillet over medium-low for about 15–30 seconds per side, or microwave covered in short bursts so they stay soft and flexible.

FAQ

Why are my crepes tearing when I flip them?

Usually they’re undercooked or too thin before they’ve set. Let the first side cook until the edges look dry and you can slide a spatula underneath with zero resistance. Also make sure your pan is lightly buttered and truly nonstick.

How do I get that thin, lacy look instead of thick pancakes?

Three things: thin batter, a hot-enough pan, and a fast swirl. The batter should pour like heavy cream; add 1 tablespoon water at a time if it’s thick. Preheat the pan for a few minutes, then pour and rotate immediately so the batter spreads before it sets.

Do I really need to rest crepe batter?

For beginners especially, yes—it makes the batter smoother and the crepes more flexible and less likely to tear. Resting also reduces bubbles and helps that delicate, lacy texture show up. Even 20 minutes makes a noticeable difference.

What size pan is best, and how much batter should I use?

An 8–10 inch nonstick skillet is easiest for beginners. Start with about 1/4 cup batter per crepe, then adjust: if it’s not reaching the edges, add a little more; if it’s thick, use a little less or thin the batter slightly.

Can I make crepes ahead for brunch and keep them warm?

Yes. Stack cooked crepes on a plate and cover loosely with foil. Keep them in a 200°F (95°C) oven for up to 30 minutes. If they start to dry out, lay a barely damp paper towel over the stack under the foil.