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

If crepes feel like a “restaurant-only” food, this is your sign: you can absolutely make them at home. And not just thick, pancake-y ones—thin, flexible, lacy-at-the-edges crepes that fold like a dream.

This beginner-friendly crepes recipe is simple, forgiving, and built around the tiny details that actually matter (hello, batter rest and pan temp). Once you get the first one out of the way, you’ll be flipping like you’ve done it forever.

Why You’ll Love This

These crepes come out thin and tender with those pretty, lacey edges—without fancy tools or complicated steps. The batter blends fast, the method is repeatable, and you can go sweet or savory depending on your mood (or what’s in your fridge).

Ingredients

1 cup (125g) all-purpose flour
2 tablespoons granulated sugar (optional for sweet crepes)
1/4 teaspoon fine salt
2 large eggs
1 1/4 cups (300ml) milk (whole milk is ideal, but any works)
2 tablespoons melted butter, plus more for the pan
1 teaspoon vanilla extract (optional)
1–2 teaspoons neutral oil for the pan (optional, for extra insurance)

How to Make It

Mix the batter. In a blender, add flour, sugar (if using), salt, eggs, milk, melted butter, and vanilla (if using). Blend 20–30 seconds until smooth. No blender? Whisk eggs + milk first, then whisk in flour and melted butter until as smooth as you can get it.
Rest the batter. Let it sit 20–30 minutes at room temp (or cover and chill up to 24 hours). This relaxes the flour so your crepes cook up tender and less likely to tear.
Set up your pan. Heat a nonstick skillet (8–10 inches) over medium heat. When it’s warm, lightly butter the pan (a thin sheen, not a pool). If your butter browns instantly, turn the heat down a bit.
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, even layer. If it doesn’t reach the edges, add a tiny splash more next time.
Cook the first side. Return pan to heat. Cook 45–75 seconds until the surface looks set and matte, and the edges start to lift and turn lightly golden and lacy.
Flip. Slide a thin spatula under the edge, then flip quickly. Cook 15–30 seconds on the second side (it cooks fast).
Repeat. Transfer crepe to a plate and stack them. Lightly butter the pan every 1–2 crepes, or whenever they start sticking.
Fill and serve. Add your favorite fillings and fold into triangles, roll up, or stack and slice like a crepe cake moment.

Tips for the Best Results

Expect the first crepe to be a “test crepe.” It helps you dial in the heat and batter amount. Totally normal.
Resting matters. Even 20 minutes makes the batter smoother and the crepes more flexible.
Pan temperature is everything. Too hot = brittle edges and spotting; too cool = pale, thick crepes. Aim for gentle sizzling, not aggressive.
Use a thin layer of butter. Wipe with a paper towel if you added too much. Excess fat can fry the crepe and make it uneven.
Swirl fast. The batter sets quickly. Pour, swirl, commit.
Adjust batter thickness. If it feels heavy and won’t spread thin, whisk in 1–2 tablespoons of milk at a time until it flows easily.
Stack to keep soft. Stacking traps a little steam, keeping crepes pliable for filling.

Variations

Classic sweet: Skip savory add-ins and fill with lemon + sugar, berries + whipped cream, Nutella + bananas, or jam.
Savory crepes: Omit sugar and vanilla. Fill with ham + cheese, sautéed mushrooms + spinach, or scrambled eggs + herbs.
Chocolate crepes: Add 2 tablespoons unsweetened cocoa powder and an extra 1–2 tablespoons milk if needed.
Whole wheat twist: Replace up to half the flour with whole wheat flour for a nuttier flavor (they’ll be slightly less lacy, still delicious).
Cinnamon-vanilla: Add 1/2 teaspoon cinnamon and keep the vanilla for cozy brunch energy.

Storage & Reheating

Store cooled crepes stacked with parchment between a few layers (optional), covered in the fridge for up to 3 days. Reheat in a dry nonstick skillet over medium-low for 10–20 seconds per side, or microwave covered with a damp paper towel in short bursts until warm and flexible.

FAQ

Why are my crepes turning out thick instead of thin and lacy?

Usually it’s either too much batter per crepe or batter that’s a bit too thick. Start with about 1/4 cup for a 10-inch pan, then adjust. If the batter doesn’t flow easily when you swirl, whisk in milk 1 tablespoon at a time until it spreads quickly into a thin sheet.

Do I really need to rest crepe batter?

It’s not mandatory, but it’s the easiest upgrade for beginners. Resting helps the flour hydrate and the gluten relax, so you get smoother batter and crepes that are tender (not chewy) and less likely to tear when you flip.

What pan is best if I don’t have a crepe pan?

A nonstick skillet is perfect—especially 8 to 10 inches for easy flipping. A flatter, wider surface helps, but you don’t need specialty equipment. Just make sure the pan is preheated and lightly greased.

Why do my crepes stick or rip when I flip them?

Two common reasons: the pan isn’t properly preheated, or the crepe isn’t cooked enough on the first side. Wait until the top looks matte and the edges lift easily. Also, use a very thin layer of butter (too much can cause uneven cooking and sticking in weird spots).

Can I make the batter ahead of time for busy mornings?

Yes—this batter is actually great made ahead. Cover and refrigerate up to 24 hours. Give it a quick whisk (or blend for a few seconds) before cooking, and add a splash of milk if it thickened overnight.