Crepes look fancy, but they’re secretly one of the easiest “wow” breakfasts (or desserts) you can make once you know the rhythm. If you’ve ever ended up with thick pancakes-in-disguise, tearing crepes, or edges that go crispy before the center sets—this one’s for you.
This beginner-friendly crepes recipe is designed to give you thin, lacy crepes every time: smooth batter, the right pan heat, and a simple swirl technique that actually works.
Why You’ll Love This
These crepes are light, buttery, and flexible enough for sweet or savory fillings, with that delicate lacy edge that makes them feel bakery-level—without requiring any special tools or stress.
Ingredients
- 1 cup (125g) all-purpose flour
- 2 tablespoons sugar (optional for sweet crepes; omit for savory)
- 1/4 teaspoon fine salt
- 2 large eggs
- 1 1/4 cups (300ml) milk (whole or 2% is easiest)
- 2 tablespoons melted butter, plus more for the pan
- 1 teaspoon vanilla extract (optional, for sweet crepes)
- 1–2 teaspoons neutral oil (optional, if your pan tends to stick)
How to Make It
- Mix the dry ingredients. In a medium bowl, whisk together the flour, sugar (if using), and salt. This helps prevent little flour pockets later.
- Add eggs and some milk. Whisk in the eggs, then pour in about half the milk and whisk until smooth. Starting with less liquid makes it easier to eliminate lumps.
- Finish the batter. Whisk in the remaining milk, melted butter, and vanilla (if using) until the batter looks like thin heavy cream. If it’s thicker than that, add 1–2 tablespoons milk to loosen it.
- Rest the batter. Let it sit for 15–30 minutes at room temp (or up to overnight in the fridge). This relaxes the gluten so your crepes stay tender and helps bubbles settle for that lacy look.
- Heat the pan. Warm a nonstick skillet or crepe pan over medium heat for a couple minutes. Lightly butter the pan (a thin, shiny film—no puddles).
- Pour and swirl. Lift the pan off the heat. Pour about 1/4 cup batter into the center, then immediately tilt and swirl to spread it into a thin, even circle. If it sets before it spreads, your pan is too hot.
- Cook the first side. Return pan to heat and 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 and finish. Flip and cook the second side 15–30 seconds (it’s faster). Slide onto a plate. Repeat with remaining batter, buttering the pan as needed and stacking crepes as you go.
Tips for the Best Results
- Use a blender if you want “zero lumps” energy. Blend everything for 15–20 seconds, then rest the batter. Easy, consistent, beginner-proof.
- Rest = lace. Skipping the rest can make crepes thicker and more rubbery. Even 15 minutes helps a lot.
- Dial in the heat early. The first crepe is your test run. If it browns too fast, lower the heat. If it’s pale and takes forever, nudge it up.
- Butter lightly, not heavily. Too much butter can “fry” spots and make uneven texture. A thin coat gives that delicate edge without greasy patches.
- Swirl fast. Pour, tilt, rotate—done. The batter sets quickly once it hits the hot pan, so you want to spread it immediately.
- Adjust batter thickness. If you’re not getting thin crepes, thin the batter with 1 tablespoon milk at a time. If it’s tearing a lot, it may be too thin—add 1 tablespoon flour and whisk well.
- Don’t overcook. Crepes should be soft and flexible. Once the edges lift and the top looks dry, flip.
Variations
- Classic sweet: Skip oil, keep sugar + vanilla. Fill with lemon juice + powdered sugar, jam, Nutella, or berries and whipped cream.
- Savory brunch: Omit sugar and vanilla. Fill with ham and cheese, sautéed mushrooms, spinach, or a fried egg.
- Chocolate crepes: Replace 2 tablespoons flour with 2 tablespoons unsweetened cocoa powder. Add an extra tablespoon sugar if you like.
- Orange-scented: Add 1 teaspoon orange zest to the batter. So good with chocolate or sweetened ricotta.
- Gluten-free swap: Use a 1:1 gluten-free flour blend. Let the batter rest 30 minutes so it hydrates fully and cooks up tender.
Storage & Reheating
Stack cooled crepes with a piece of parchment or wax paper between each, then store in an airtight container in the fridge for up to 3 days. Reheat in a lightly buttered skillet over medium-low for about 15–20 seconds per side, or microwave covered in short bursts (about 10–15 seconds) so they stay soft.
FAQ
Why are my crepes thick instead of thin and lacy?
Usually the batter is too thick or the pan isn’t hot enough. Your batter should pour like heavy cream, not pancake batter. Add milk 1 tablespoon at a time until it spreads easily when you swirl. Also make sure the pan is fully preheated before you start.
My crepe batter has lumps—do I have to start over?
Nope. Let the batter rest for 15–30 minutes, then whisk again. If lumps still won’t behave, strain through a fine-mesh sieve or blend for 10–15 seconds. Lumps are common when you’re new and totally fixable.
Why do my crepes tear when I flip them?
Tearing usually means they’re undercooked or sticking. Wait until the edges look dry and lift easily, and make sure your pan has a thin film of butter. If they still tear, your batter may be too thin—whisk in 1 tablespoon flour and try again.
How much batter should I use per crepe?
For an 8-inch skillet, start with about 1/4 cup batter. For a 10-inch skillet, use about 1/3 cup. The exact amount varies by pan, so aim for just enough to coat the bottom in a very thin layer after swirling.
Can I make crepe batter ahead of time?
Yes, and it’s actually better. Make the batter up to 24 hours ahead, cover, and refrigerate. Before cooking, whisk well (the flour settles), and add a splash of milk if it thickened in the fridge.