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

Crepes are one of those “looks fancy, actually easy” foods that instantly upgrade your breakfast, brunch, or late-night snack situation. They’re thin, buttery, and basically a blank canvas for whatever you’re craving—strawberries and whipped cream, ham and cheese, or that random jam you forgot you had.

This is the only base crepe recipe you need: one simple batter, no weird ingredients, and it works for both sweet and savory. Once you nail the swirl-and-flip, you’ll be making them on autopilot.

Why You’ll Love This

These crepes are tender, lightly crisp at the edges, and flexible enough to fold or roll without tearing—plus the batter comes together in minutes and adapts perfectly to sweet or savory fillings.

Ingredients

1 cup (120g) 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 sugar (optional for sweet crepes)
1/4 teaspoon fine salt
1 teaspoon vanilla extract (optional for sweet crepes)
1–2 teaspoons neutral oil (optional, for extra nonstick help)

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 20–30 seconds until smooth. No blender? Whisk in a bowl: whisk eggs + milk, then whisk in flour, then butter.
Rest (recommended). Let the batter rest 15–30 minutes at room temp (or cover and chill up to 24 hours). This relaxes the gluten and helps crepes cook up soft, not chewy.
Heat the pan. Place a nonstick skillet (8–10 inch) or crepe pan over medium heat. When warm, lightly butter the surface. 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, and immediately swirl to coat the bottom in a thin layer. Add a tiny splash more if you missed a spot.
Cook the first side. Return pan to heat and cook 45–75 seconds until the edges look set and lightly golden, and the center is matte (not wet). If it browns too fast, lower the heat a bit.
Flip. Slide a thin spatula under the crepe and flip. Cook the second side 20–40 seconds until lightly golden spots appear.
Repeat. Transfer to a plate and stack crepes as you go (they won’t stick if stacked warm). Butter the pan lightly as needed, usually every 2–3 crepes.
Fill and serve. Add sweet or savory fillings, then fold into quarters, roll like a wrap, or fold like an envelope.

Tips for the Best Results

Go thinner than you think. Crepes should be thin enough to see a little light through when you lift one up. If your batter feels thick, whisk in 1–2 tablespoons milk.
Resting matters. Even 15 minutes helps reduce bubbles and tearing. Overnight batter is honestly a flex.
Use medium heat. Too hot = crispy and fragile fast. Too low = pale and rubbery. Medium is the sweet spot.
Butter lightly. A small swipe is enough. Excess butter can fry the crepe and make it spotty.
First crepe is the tester. Consider it your warm-up: adjust heat, adjust batter thickness, then you’re golden.
Stack to keep soft. Stacking traps a little steam so the crepes stay pliable for folding.

Variations

Classic Sweet: Add sugar + vanilla (as written). Fill with lemon juice + sugar, Nutella + sliced bananas, berries + whipped cream, or jam + mascarpone.
Savory Base: Skip sugar and vanilla. Add 1/2 teaspoon Dijon mustard to the batter (sounds odd, tastes amazing) or a pinch of black pepper.
Ham + Gruyère: Fill with shredded Gruyère and thin ham, fold, then warm in the pan until the cheese melts.
Spinach + Feta: Sauté spinach with garlic, season with salt/pepper, then fill with feta and a squeeze of lemon.
Strawberry Cheesecake: Mix cream cheese with a little powdered sugar + vanilla, spread inside, add strawberries, fold, and dust with powdered sugar.
Breakfast Crepes: Scrambled eggs + cheddar + avocado, or peanut butter + granola + honey for a fast sweet-meets-salty moment.

Storage & Reheating

Store cooled crepes stacked with parchment between a few of them (optional but helpful), sealed in the fridge for up to 3 days. Reheat in a dry nonstick pan over low to medium heat for about 20–30 seconds per side, or microwave covered for 10–20 seconds to soften (they won’t crisp in the microwave, but they’ll be pliable).

FAQ

Why are my crepes tearing when I flip them?

Tearing usually means the crepe isn’t set yet or the batter is too thin. Let the first side cook until the center looks matte and the edges lift easily. If it still tears, whisk in 1–2 tablespoons flour and try again.

Do I really need to rest the batter?

You can cook them right away, but resting makes a noticeable difference: smoother batter, fewer bubbles, and softer crepes. If you’re short on time, even 10–15 minutes helps.

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

An 8–10 inch nonstick skillet is ideal. Start with about 1/4 cup batter, then adjust: slightly less for 8-inch pans, slightly more for 10-inch pans. The goal is a thin, even layer that coats the bottom when you swirl.

Can I make these crepes savory without them tasting “dessert-y”?

Yes—skip the sugar and vanilla completely. Keep the salt, and consider adding a pinch of pepper or herbs. The base becomes neutral and works perfectly with cheese, eggs, veggies, and meats.

Can I make the batter ahead for meal prep?

Absolutely. Cover and refrigerate the batter for up to 24 hours. Give it a quick whisk or blend before cooking, since the flour can settle. You can also cook the crepes ahead and store them stacked in the fridge for quick fillings all week.