The Only Crepes Recipe You’ll Ever Need (Sweet + Savory Variations)

If you’ve ever thought crepes were “restaurant-only” food, let’s fix that. This is the one reliable, no-drama crepe batter that works for lazy Sunday brunch, last-minute dessert, and even savory dinner situations.

The best part: it’s made with basic pantry staples, comes together in minutes, and it’s flexible enough to go sweet or savory without starting over. One batter. Infinite possibilities.

Why You’ll Love This

These crepes are thin, tender, and lightly golden with crisp lacy edges—aka the ideal canvas for anything from Nutella to ham and cheese. The batter blends fast, cooks even faster, and the variations make it feel like a whole menu from one recipe.

Ingredients

1 cup (125g) all-purpose flour
2 large eggs
1 1/4 cups (300ml) milk (any kind works)
2 tablespoons melted butter (plus more for the pan)
1 tablespoon granulated sugar (optional for sweet crepes)
1/4 teaspoon fine salt
1 teaspoon vanilla extract (optional for sweet crepes)
Neutral oil or butter for cooking

How to Make It

Mix the batter. In a blender, combine flour, eggs, milk, melted butter, sugar (if using), salt, and vanilla (if using). Blend 15–20 seconds until smooth. (No blender? Whisk in a bowl until lump-free.)
Rest. Let the batter rest for 10–20 minutes at room temp. This relaxes the flour and helps you get soft, flexible crepes.
Heat the pan. Place a nonstick skillet (8–10 inches) over medium heat. Lightly butter the pan—think “sheen,” not “puddle.”
Pour and swirl. Lift the pan off the heat, pour about 1/4 cup batter into the center, and immediately swirl to coat in a thin layer. Return to heat.
Cook the first side. Cook 45–75 seconds until the edges look set and start to lift, and the bottom is lightly golden.
Flip. Use a thin spatula to flip (or go full confident wrist flip). Cook the second side 20–40 seconds.
Repeat. Slide onto a plate and stack. Add a tiny bit more butter to the pan as needed between crepes.
Fill and serve. Go sweet or savory (ideas below). Fold into triangles, roll like a wrap, or stack and slice like a cake if you’re feeling extra.

Tips for the Best Results

Resting matters. Even 10 minutes helps the batter hydrate so the crepes cook up smoother and less prone to tearing.
Adjust thickness. If your batter feels thick or doesn’t spread easily, whisk in 1–2 tablespoons milk at a time until it pours like heavy cream.
Pan temperature is everything. Too hot = brittle edges and fast browning; too cool = rubbery crepes. Aim for medium heat and adjust as you go.
First crepe is a tester. Use it to dial in heat and batter amount. It’s not a fail—it’s the warm-up lap.
Use a measuring cup. Keeping the pour consistent (about 1/4 cup for a 9–10 inch pan) makes the whole batch cook evenly.
Don’t over-butter. Excess fat can make the crepes fry instead of gently cook, which messes with that soft, bendy texture.

Variations

Classic Sweet: Fill with lemon juice + powdered sugar, then fold into triangles. Simple, iconic, perfect.
Berry & Cream: Spread with sweetened cream cheese or whipped cream, add berries, and roll. Finish with a dusting of powdered sugar.
Nutella Banana: Warm crepe, smear Nutella, add sliced banana, fold, and serve with toasted nuts if you want crunch.
Ham & Cheese: Skip vanilla and sugar in the batter. Fill with sliced ham and shredded Gruyère or Swiss; fold and warm in the pan until melty.
Mushroom Spinach Savory: Fill with sautéed mushrooms, garlic, spinach, and a little goat cheese or mozzarella.
Breakfast Crepes: Scrambled eggs + cheddar + avocado or salsa. Roll it up like a burrito and call it a win.

Storage & Reheating

Stack cooled crepes with parchment between them, then store in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet over low-medium heat for about 15–30 seconds per side, or microwave briefly (covered) in 10–15 second bursts so they stay soft.

FAQ

Can I make the batter ahead of time?

Yes—this is a great make-ahead situation. Cover and refrigerate the batter for up to 24 hours. Give it a quick whisk (or blend for 5 seconds) before cooking, and add a splash of milk if it thickened overnight.

How do I make this work for both sweet and savory from one batch?

Keep the base batter neutral: use the salt and skip the vanilla and sugar. Then make it sweet with fillings and toppings (jam, chocolate, fruit) or savory with cheese, eggs, veggies, and meats. If you love a clearly sweet crepe, add the sugar + vanilla only when you know the batch is for dessert.

Why are my crepes tearing or sticking?

Most of the time it’s one of three things: the pan isn’t hot enough, the pan needs a light buttering, or the crepe is being flipped too early. Wait until the edges look dry and lift easily. Also, a good nonstick skillet makes crepe life dramatically easier.

What’s the best pan size and how much batter should I use?

An 8–10 inch nonstick skillet is ideal for easy flipping and nice thin crepes. Start with 1/4 cup batter for a 9–10 inch pan (slightly less for an 8 inch). If your crepes are thick, reduce the pour or thin the batter with a tablespoon or two of milk.

Can I freeze crepes?

Absolutely. Cool completely, stack with parchment between each crepe, and freeze in a zip-top bag for up to 2 months. Thaw in the fridge overnight or on the counter for 20–30 minutes, then warm in a skillet for the best texture.