Crepes are that rare food that can do it all: brunchy, dessert-y, lunch-able, and totally snack-worthy. This sweet and savory crepes recipe is my go-to when I want one batter that can pivot from strawberry-Nutella vibes to ham-and-cheese comfort in minutes.
The best part? You don’t need fancy tools or chef energy. Just a blender (or a bowl and whisk), a nonstick pan, and whatever you’re craving in the moment.
Why You’ll Love This
This recipe makes thin, flexible crepes with lightly crisp edges and a tender center—neutral enough for savory fillings, but still dreamy with sweet toppings. It’s quick, forgiving, and perfect for feeding different appetites without making two separate batters.
Ingredients
- 1 cup (125g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300ml) milk (any kind)
- 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)
- 1–2 tablespoons water, as needed (to thin the batter)
How to Make It
- Make the batter. In a blender, combine flour, eggs, milk, melted butter, sugar (if using), salt, and vanilla (if using). Blend 20–30 seconds until smooth. No blender? Whisk eggs and milk first, then whisk in flour, then butter.
- Rest it. Let the batter rest 10–20 minutes at room temp (or cover and chill up to overnight). This relaxes the flour and helps the crepes cook up tender.
- Check the consistency. The batter should pour like heavy cream. If it looks thick, whisk in 1 tablespoon water at a time until it flows easily.
- Heat the pan. Warm a nonstick skillet (8–10 inches) over medium heat. Lightly butter the pan and wipe with a paper towel so it’s coated but not greasy.
- Pour and swirl. Lift the pan off the heat and pour about 1/4 cup batter into the center (a little less for a smaller pan). Immediately swirl to coat the bottom in a thin layer.
- Cook the first side. Return the pan to heat and cook 45–75 seconds, until the edges look dry and the bottom is lightly golden.
- Flip. Loosen the crepe with a thin spatula, then flip. Cook 20–40 seconds more, just until set.
- Repeat and stack. Slide onto a plate and stack crepes as you go (stacking keeps them soft). Add a tiny swipe of butter to the pan as needed.
- Fill and serve. For sweet: add fruit, spreads, whipped cream, or a dusting of powdered sugar. For savory: add cheese, eggs, veggies, or deli meats. Fold into quarters, roll, or fold like a burrito.
Tips for the Best Results
- Resting matters. Even 10 minutes helps prevent rubbery crepes and reduces bubbles.
- Don’t over-butter the pan. Too much fat makes “lacy” holes and uneven browning. A thin film is perfect.
- Use medium heat. Too hot and the crepes set before you can swirl; too low and they dry out.
- The first crepe is a test crepe. Adjust heat and batter thickness after the first one. This is normal and very chef-coded.
- Thin batter = thin crepes. If your crepes feel thick or pancake-y, add a tablespoon of water and try again.
- Keep them warm for a crowd. Stack on a plate and cover with foil, or keep in a low oven (200°F) for up to 30 minutes.
Variations
- Classic sweet: Spread Nutella, add sliced strawberries/bananas, fold, and finish with powdered sugar.
- Lemon sugar: Brush with a little butter, squeeze fresh lemon, sprinkle with sugar, and roll up.
- Berry cheesecake: Fill with sweetened cream cheese (or mascarpone) and spoon on berries.
- Ham & Swiss: Add shredded Swiss and thin ham slices, fold, and warm until melty.
- Breakfast crepes: Scrambled eggs + cheddar + sautéed spinach; fold and eat like a handheld.
- Mushroom & herb: Sauté mushrooms with garlic and thyme, add a sprinkle of Parmesan, and fold.
- Gluten-free: Swap in a 1:1 gluten-free all-purpose flour blend. Let the batter rest 20 minutes for best texture.
Storage & Reheating
Store leftover crepes stacked with parchment between them in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in a dry nonstick pan over medium-low for about 20–30 seconds per side, or microwave covered with a damp paper towel in 15-second bursts until warm (pan reheating keeps the best texture).
FAQ
Can I make the batter ahead of time?
Yes. Cover and refrigerate the batter for up to 24 hours. Give it a quick whisk before cooking, and add a splash of milk or water if it thickened overnight.
How do I keep crepes from tearing when I flip them?
Two fixes: make sure the first side is set (edges dry, bottom lightly golden) before flipping, and confirm your batter isn’t too thin. Also, a good nonstick pan and a thin spatula make a big difference.
What’s the best pan size for crepes?
An 8–10 inch nonstick skillet is the sweet spot for easy swirling and flipping. If your pan is larger, you may need a little more batter per crepe; smaller pan, use a bit less.
How do I make these work for both sweet and savory cravings?
Keep the batter mostly neutral (this one is). If you know you’re going fully savory, you can skip the sugar and vanilla. If you’re going fully sweet, keep both in for extra flavor. Or make a mixed crepe bar and let everyone choose fillings.
Why are my crepes coming out thick like pancakes?
Usually the batter is too thick or you’re using too much batter in the pan. Thin with 1 tablespoon water at a time until it pours easily, and aim for about 1/4 cup batter for an 8–10 inch pan (enough to coat the bottom in a thin layer when you swirl).