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

If you’ve ever thought crepes were “restaurant food,” this is your sign. Crepes are basically the chic, thin cousin of pancakes—and they’re way easier than they look once you know the simple rhythm: swirl, set, flip, repeat.

This is the one base batter that works for both sweet and savory, so you can go from lemon-sugar breakfast to ham-and-cheese dinner without learning two recipes. Keep it classic, or make it yours.

Why You’ll Love This

These crepes are thin, flexible, and buttery with crisp lacy edges—aka perfect for rolling, folding, and stuffing. The batter mixes in minutes, and the variations are built right in, so you can do sweet, savory, or a whole “crepe bar” situation with minimal effort.

Ingredients

1 cup (125g) all-purpose flour
2 tablespoons granulated sugar (optional but recommended for sweet crepes)
1/4 teaspoon fine salt
2 large eggs
1 1/2 cups (360ml) milk (whole or 2% preferred)
2 tablespoons melted butter, plus more for the pan
1 teaspoon vanilla extract (optional, for sweet crepes)
Neutral oil or butter for cooking

How to Make It

Make the batter: In a blender, combine flour, sugar (if using), salt, eggs, milk, melted butter, and vanilla (if using). Blend 20–30 seconds until smooth. No blender? Whisk in a bowl: start with eggs + milk, then whisk in dry ingredients, then butter.
Rest the batter: Let it sit for 20–30 minutes at room temp (or cover and refrigerate up to overnight). This relaxes the gluten and helps your crepes stay tender, not chewy.
Heat your pan: Warm a nonstick skillet or crepe pan (8–10 inches) over medium heat. Lightly butter the surface, then wipe with a paper towel so it’s thin—not greasy.
Pour and swirl: Lift the pan off heat. Pour about 1/4 cup batter into the center (a little less for smaller pans). Immediately swirl the pan in a circle so the batter coats the bottom in a thin layer.
Cook the first side: Return to heat and cook 45–75 seconds, until the edges look dry and lightly golden and the center is set.
Flip: Slide a thin spatula under the crepe and flip quickly. Cook the second side 20–40 seconds (it cooks faster).
Stack and repeat: Slide the crepe onto a plate. Repeat with remaining batter, lightly buttering the pan every couple of crepes as needed. Stack them to keep warm and soft.
Fill and serve: For sweet, add fruit, spreads, or whipped cream. For savory, add cheese, eggs, veggies, or meats. Fold into quarters or roll like a wrap.

Tips for the Best Results

Rest time matters: Even 20 minutes makes the batter smoother and the crepes more tender.
Use medium heat: Too hot = crispy edges before the center sets; too low = pale, rubbery crepes.
Think “thin coat,” not “pancake”: If your crepes are thick, use slightly less batter per crepe or swirl faster.
First crepe is a tester: Adjust heat and batter amount after the first one. This is normal and deeply accepted in crepe culture.
Fix lumpy batter: Strain it through a fine-mesh sieve or blend for a few seconds.
Prevent sticking: A good nonstick pan helps a lot. Use a tiny amount of butter/oil; too much can cause uneven browning.

Variations

Classic Sweet (Lemon Sugar): Sprinkle sugar and squeeze fresh lemon, then fold into quarters.
Nutella Strawberry: Spread Nutella, add sliced strawberries, roll, and dust with powdered sugar.
Cinnamon Apple: Sauté apples with butter, cinnamon, and a little brown sugar; spoon into crepes and fold.
Ham + Gruyère: Add shredded Gruyère and thin ham slices; warm until melty, then fold.
Spinach Mushroom Cheese: Sauté mushrooms and spinach, add a pinch of salt, fill with goat cheese or mozzarella.
Breakfast Crepes: Scrambled eggs + cheddar + chives, rolled like a breakfast burrito.
Make it more savory: Skip sugar and vanilla; add 1/2 teaspoon Dijon mustard to the batter for a subtle savory vibe.
Gluten-free option: Use a 1:1 gluten-free flour blend. Let the batter rest 30 minutes for best texture.

Storage & Reheating

Store cooled crepes stacked with parchment or wax paper between them in an airtight container in the fridge for up to 3 days. Reheat one at a time in a dry nonstick skillet over medium-low for about 20–30 seconds per side, or microwave covered for 10–15 seconds (just until warm and flexible).

FAQ

Can I make the batter ahead of time?

Yes—this batter loves a little planning. Cover and refrigerate for up to 24 hours. Before cooking, whisk or blend briefly since the flour can settle, and add a splash of milk if it thickened.

Why are my crepes tearing when I flip them?

Most often it’s one of three things: the pan isn’t hot enough, the crepe hasn’t set long enough, or the batter is too thin. Let the first side cook until the edges look dry and lift easily. If needed, add 1–2 tablespoons flour to the batter and rest 10 minutes.

How do I make crepes that work for both sweet and savory?

Use this base as-is, then customize at the end: keep sugar and vanilla for sweet, or reduce/omit them for savory. You can also cook the crepes plain and let the fillings do the flavor work—super flexible.

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 for a 10-inch pan and slightly less for an 8-inch. Your goal is a thin, even layer that coats the pan after swirling.

Can I freeze crepes?

Absolutely. Stack cooled crepes with parchment between each one, seal in a freezer bag, and freeze up to 2 months. Thaw in the fridge overnight or on the counter for about 30 minutes, then warm in a skillet to bring back that fresh-made texture.