Crepes are one of those “how is this so simple?” foods. With one basic batter and a nonstick pan, you can go full cozy breakfast, fancy brunch, or last-minute dinner—no drama, no special equipment.
This is the only crepes recipe you’ll ever need: a classic base that works for sweet and savory, plus easy variations so you can match whatever’s in your fridge (or your mood).
Why You’ll Love This
These crepes come out thin, flexible, and buttery with crisp-lacy edges—aka perfect for folding, rolling, stuffing, or stacking. The batter blends in minutes, cooks fast, and the same recipe can swing from Nutella-and-berries to ham-and-cheese like it was born for both.
Ingredients
- 1 cup (125g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300ml) milk (dairy or unsweetened non-dairy)
- 2 tablespoons melted butter (plus more for the pan)
- 1 tablespoon sugar (optional, but recommended for sweet crepes)
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract (optional, for sweet crepes)
How to Make It
- Blend the batter: Add flour, eggs, milk, melted butter, sugar (if using), salt, and vanilla (if using) to a blender. Blend 15–20 seconds until smooth. (No blender? Whisk in a bowl—just take your time and whisk until lump-free.)
- Rest (worth it): Let the batter rest 15–30 minutes at room temp. This helps the flour hydrate so the crepes cook up more tender and less “bready.”
- Heat the pan: Set a nonstick skillet (8–10 inches) over medium heat. When it’s warm, lightly butter it. You want a thin sheen, not a puddle.
- Pour and swirl: Lift the pan off the heat. Pour about 1/4 cup batter into the center, then immediately swirl and tilt to coat the bottom in a thin, even layer. If there are gaps, add a tiny splash more batter and swirl again.
- 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 (it should release easily when you nudge it).
- Flip: Slide a thin spatula under the crepe and flip. Cook the second side 20–40 seconds until lightly golden.
- Repeat: Move crepe to a plate. Lightly butter the pan again every 1–2 crepes, then keep cooking until batter is gone. Adjust heat as needed—if they’re browning too fast, lower it slightly.
- Fill and serve: Add sweet or savory fillings, fold into quarters or roll, and serve warm. For savory fillings that need melting (like cheese), add the filling after flipping and fold in the pan for 30–60 seconds.
Tips for the Best Results
- Use the right heat: Medium is the sweet spot. Too hot and they’ll scorch before setting; too low and they’ll dry out.
- Your first crepe is a “tester”: Totally normal. Use it to dial in heat and batter amount.
- Thin batter = thin crepes: If your batter seems thick (it should pour like heavy cream), whisk in 1–2 tablespoons milk at a time.
- Resting helps texture: Even 15 minutes improves tenderness and reduces bubbles/tearing.
- Butter lightly and often: A little butter gives those lacy edges without making the crepes greasy.
- Don’t overcook: Crepes should stay flexible. Pull them when they’re just set and lightly golden.
- Keep them warm: Stack on a plate and cover with foil, or hold in a 200°F oven.
Variations
- Classic Sweet: Add 1 tablespoon sugar + 1 teaspoon vanilla (already included as optional). Fill with lemon juice + powdered sugar, jam, berries, whipped cream, or Nutella.
- Chocolate Crepes: Add 2 tablespoons unsweetened cocoa powder and an extra 1–2 tablespoons sugar. If batter thickens, add a splash of milk.
- Cinnamon Sugar: Add 1/2 teaspoon cinnamon to the batter for a cozy vibe. Fill with sautéed apples or bananas.
- Savory Base (No Sugar/Vanilla): Skip sugar and vanilla. Add 1/2 teaspoon Dijon mustard to the batter for a subtle savory edge (optional, but so good).
- Herby Savory: Whisk in 1–2 teaspoons chopped fresh herbs (chives, parsley, dill). Great with smoked salmon, cream cheese, and cucumber.
- Ham + Swiss “Melt”: After flipping, add shredded Swiss and thin ham. Fold in half, then in quarters, and warm until melty.
- Mushroom + Spinach: Fill with sautéed mushrooms, garlic, spinach, and a little goat cheese or mozzarella.
- Breakfast Crepes: Scrambled eggs + cheddar + avocado, or Greek yogurt + honey + granola for sweet.
Storage & Reheating
Let crepes cool completely, then stack with parchment between them and store in an airtight container in the fridge for up to 3 days. Reheat in a dry nonstick skillet over medium-low for about 20–30 seconds per side, or microwave in short bursts (they’ll be softer). You can also freeze the stacked, parchment-separated crepes in a freezer bag for up to 2 months and thaw overnight in the fridge.
FAQ
Why are my crepes tearing or sticking?
This is usually either pan heat or not enough fat on the surface. Make sure your skillet is truly nonstick and fully warmed before the first pour, then butter lightly between crepes. Also, don’t flip too early—wait until the edges look dry and the crepe releases when you nudge it.
Do I really have to rest the batter?
You can cook right away, but resting 15–30 minutes makes a noticeable difference: smoother batter, more tender crepes, and fewer rips. If you’re prepping ahead, you can rest it in the fridge up to 24 hours—just whisk or blend briefly before cooking.
How do I make this work for both sweet and savory?
Keep the base as written, then decide on the add-ins: for sweet, use sugar and vanilla; for savory, skip them. The core batter still cooks the same, and your fillings do most of the flavor work.
What pan size is best, and how much batter should I use?
An 8–10 inch nonstick skillet is ideal. Start with about 1/4 cup batter per crepe for a 10-inch pan, slightly less for an 8-inch. The goal is a thin layer—if it looks thick like a pancake, reduce the batter amount or thin the batter with a splash of milk.
Can I make crepes without a blender?
Yes. Whisk the eggs and milk first, then whisk in flour, salt, sugar (if using), and finally melted butter. If you get a few lumps, let the batter rest and whisk again, or strain through a fine mesh sieve for ultra-smooth crepes.