Crepes are that “looks fancy, is secretly easy” kind of food. One simple batter, one pan, and you’re suddenly the person who makes brunch feel like a café moment.
This is the only crepes recipe you’ll ever need because it’s flexible: make them sweet, make them savory, fold, roll, stack, fill, or drizzle. Once you nail the base, everything else is just vibes (and toppings).
Why You’ll Love This
These crepes come out thin, tender, and lightly buttery with crisp edges—aka the ideal canvas for anything from berries and whipped cream to ham and melty cheese. The batter whisks up fast, rests while you do literally anything else, and cooks in about a minute per crepe.
Ingredients
- 1 cup (120g) all-purpose flour
- 2 tablespoons sugar (optional; use for sweet crepes, reduce to 1 teaspoon for savory)
- 1/4 teaspoon fine salt
- 2 large eggs
- 1 1/4 cups (300ml) milk (any kind works; whole milk is richest)
- 2 tablespoons melted butter, plus more for the pan
- 1 teaspoon vanilla extract (optional; recommended for sweet crepes)
- 1/2 teaspoon Dijon mustard (optional; a tiny savory upgrade)
How to Make It
- Mix the dry ingredients: In a medium bowl, whisk the flour, sugar (if using), and salt until combined.
- Add eggs and some milk: Add the eggs and about half the milk. Whisk until smooth and thick (this helps prevent lumps).
- Finish the batter: Whisk in the remaining milk, melted butter, and vanilla (for sweet) or Dijon (for savory), if using. The batter should be thin, like heavy cream.
- Rest the batter: Let it rest for 20–30 minutes at room temp (or cover and refrigerate up to overnight). This relaxes the gluten so your crepes stay tender.
- Heat the pan: Warm a nonstick skillet (8–10 inches) over medium heat. Lightly butter the pan, then wipe with a paper towel so you have a thin sheen, not a puddle.
- Pour and swirl: Ladle about 1/4 cup batter into the pan (adjust based on pan size). Immediately swirl the pan in a circle so the batter coats the bottom in a thin layer.
- Cook the first side: Cook 45–60 seconds, until the edges look set and lightly golden and the top looks mostly dry.
- Flip: Slide a thin spatula under the crepe and flip. Cook 15–30 seconds more, just until lightly golden.
- Repeat: Move the crepe to a plate and repeat with the remaining batter, buttering the pan lightly as needed. Stack them as you go; they stay soft and warm.
Tips for the Best Results
- Rest = better texture: Even 20 minutes makes a difference. Overnight rest is the “wow, these are perfect” move.
- Thin batter wins: If it feels thicker than heavy cream, whisk in 1–2 tablespoons milk at a time.
- Use the right heat: Medium is the sweet spot. Too hot = crispy and brittle; too low = pale and rubbery.
- The first crepe is the tester: It’s normal. Use it to adjust heat and batter amount, then you’ll cruise.
- Don’t over-butter: A light film prevents frying and keeps the crepes delicate.
- Make-ahead friendly: Stack with parchment between if you’re storing them; they peel apart cleanly.
Variations
- Classic sweet: Skip Dijon, add vanilla, and fill with berries + whipped cream, Nutella + banana, lemon + sugar, or jam.
- Chocolate crepes: Replace 2 tablespoons flour with unsweetened cocoa powder. Add an extra tablespoon milk if needed.
- Cinnamon-vanilla: Add 1/2 teaspoon cinnamon and use vanilla. Perfect with apples or caramel sauce.
- Savory ham & cheese: Reduce sugar to 1 teaspoon (or omit), skip vanilla, add Dijon. Fill with ham and Gruyère or Swiss, then fold and warm until melty.
- Spinach-feta: Fill with sautéed spinach, feta, and a squeeze of lemon; finish with black pepper.
- Breakfast vibe: Fill with scrambled eggs, cheddar, and sliced avocado; drizzle with hot honey if you like sweet-salty energy.
Storage & Reheating
Store cooled crepes stacked in an airtight container in the fridge for up to 3 days, or freeze (with parchment between) for up to 2 months. Reheat in a dry nonstick skillet over medium-low for 15–30 seconds per side, or microwave covered for 10–15 seconds until just warm.
FAQ
Can I make the batter ahead of time?
Yes—this batter is even better after resting. Cover and refrigerate up to 24 hours. Before cooking, whisk briefly (flour settles) and add a splash of milk if it thickened.
Why are my crepes tearing when I flip them?
Usually it’s one of three things: the pan isn’t nonstick enough, the crepe isn’t set yet, or the batter is too thin. Let it cook a few extra seconds until the edges lift easily, and make sure you’re using a lightly buttered nonstick skillet.
How do I make them more savory (or more sweet) without messing up the texture?
Keep the base ratios the same and only tweak small add-ins. For savory, skip vanilla and use 0–1 teaspoon sugar; add Dijon or herbs. For sweet, keep the 2 tablespoons sugar and add vanilla or citrus zest. Big changes (like lots of extra sugar) can make them fragile.
Can I use a blender instead of whisking?
Absolutely. Blend all ingredients for 15–20 seconds until smooth, then rest the batter. Blending is great for lump-free crepes, just don’t over-blend for a full minute or you can make them slightly tougher.
What’s the best pan size and how much batter should I pour?
An 8–10 inch nonstick skillet is ideal for easy flipping and a classic crepe size. Start with about 1/4 cup batter, then adjust: if it doesn’t fully coat the pan, add a tiny bit more; if it’s thick, use less and swirl faster.